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Had six uncooked Top Round Costco steaks left over from yesterdays feed. I gave them 2.5 hours cold alder smoke then a Tumble in the meat tumbler with that McCormick's Island Wood Fire marinade that I have been digging on chicken. I thought I'd try it on beef. I also wanted to experiment with a longer cook time. So they tumbled for 20 minutes. When I took the meat out it was really relaxed and tender. I really like this meat tumbler... Then into the hot tub @130 for 8 hours. This seemed like a long time to me but I thought what the hell... It's the cheaper tougher meat... Why not... 
On the back end it got some onion powder, garlic powder, Mrs. Dash's steak seasoning and a hot sear in my CI skillet. Then it was on to the plate with some real butter on top then a boat load of Crimini mushrooms on a meat juice, Worcestershire and red wine reduction. I have done similar cooks but never this long and man oh man... 
these are by far the most flavorful, tender Top round steaks I have ever had. Every bit as tender as the 4 hour Ribeyes I made last week with the exception of the missing flavor from the extra fat found in Ribeyes. It really amazed me. I held out on this hot tub gig for over a year. I cheated myself... LOL
Another thing, this darn Vacmaster SV1 is a top notch immersion circulator. The 1500 watt heater heats 16 quarts of water in like 10 minutes or so. I'm going to do a test in the next few days with room temp water (4 gallons) and see how long it takes to reach 130 F. It really goes quick.
Here's a shot of the steak. It's a little out of focus do to being too close to the subject for the lens to pull proper focus and the fact I snapped it and set the camera down to get after the Bovine bliss.. Steak was inhaled... Before I realized it wasn't in proper focus.
On the back end it got some onion powder, garlic powder, Mrs. Dash's steak seasoning and a hot sear in my CI skillet. Then it was on to the plate with some real butter on top then a boat load of Crimini mushrooms on a meat juice, Worcestershire and red wine reduction. I have done similar cooks but never this long and man oh man... these are by far the most flavorful, tender Top round steaks I have ever had. Every bit as tender as the 4 hour Ribeyes I made last week with the exception of the missing flavor from the extra fat found in Ribeyes. It really amazed me. I held out on this hot tub gig for over a year. I cheated myself... LOL Another thing, this darn Vacmaster SV1 is a top notch immersion circulator. The 1500 watt heater heats 16 quarts of water in like 10 minutes or so. I'm going to do a test in the next few days with room temp water (4 gallons) and see how long it takes to reach 130 F. It really goes quick.
Here's a shot of the steak. It's a little out of focus do to being too close to the subject for the lens to pull proper focus and the fact I snapped it and set the camera down to get after the Bovine bliss.. Steak was inhaled... Before I realized it wasn't in proper focus.
" -- 
me tumbler is enroute!
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