adam clyde
TVWBB Pro
Anyone done eye round roasts on the WSM?
I saw an older post on one that suggested searing first, however, since I'm planning on a high temp cook - probably in the 350 range - I think I'll get a good crust without a separate sear. That sould about right?
Anyhow, for my main question... what is the best way to catch juices. I'll want to make a gravy/sauce. Should I do it in a foil pan? My only concern is that I won't be able to deglaze properly in a foil pan. I'm a fan of fond. However, I also don't want to throw a normal roasting pan in the WSM, since the smoke clean up would be a real killer.
Any thoughts?
I saw an older post on one that suggested searing first, however, since I'm planning on a high temp cook - probably in the 350 range - I think I'll get a good crust without a separate sear. That sould about right?
Anyhow, for my main question... what is the best way to catch juices. I'll want to make a gravy/sauce. Should I do it in a foil pan? My only concern is that I won't be able to deglaze properly in a foil pan. I'm a fan of fond. However, I also don't want to throw a normal roasting pan in the WSM, since the smoke clean up would be a real killer.
Any thoughts?