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  #1  
Old 11-21-2017, 11:14 AM
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Default Another Eye Round (Sous Vide Test #3)

Another Eye Round (Sous Vide Test #3)


OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132 for 27 hours.
It was excellent & Fork Tender, but there was still room for experimentation, so I decided to try the same Temp (132) but for only 24 hours.
That one was slightly better texture than the first one, so I decided to give it another try, this time going at 132 for 21 hours. And This one was the best of all.
I think Ill stick with this Temp & Time, because Its still Fork Tender & the Texture is Great.

So like the other 3 pound hunks, I seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends.
I thawed this one out and put it in my Sous Vide Supreme, set it at 132, and let it roll for 21 hours.
This one came out awesome, and even better than the first two, and Totally Fork Tender!!!
I cut some nice small steaks for Me & the Mrs.
Mrs Bear added some Green Beans & Mashed Taters.
Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.
You can see what I did with the Leftovers below.

This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!

NOTE: This was my Best Eye Round of All !!

Hope you all enjoy the Pics (Below),

Bear




Fresh out of SV:



All sliced up & just right inside:



Bear's First Helping.
Green Beans, Mashed Taters, and Fork Tender Med-Rare Eye Round:



Leftover Slices of Eye Round:



Second Night Supper


Heated up slices:



Start with Gravy, Bread, Sliced Beef & Gravy again:



Then another slice of Bread, and some Fries:



Finish with Gravy on the Sammy & the Fries:



Third Night Supper


Heated slices of Eye Round on rolls with Horsey Sauce:



Melt some Cheese on top & close them up:












Attached Images
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File Type: jpg IMG_1624.jpg (48.1 KB, 128 views)
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File Type: jpg IMG_1630.jpg (63.0 KB, 123 views)
File Type: jpg IMG_1631.jpg (38.7 KB, 123 views)
File Type: jpg IMG_1633.jpg (37.0 KB, 120 views)

Last edited by Bearcarver; 11-21-2017 at 11:28 AM.
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  #2  
Old 11-21-2017, 11:38 AM
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Yummo! Looks great as always Bear!
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Old 11-21-2017, 12:30 PM
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Yummo! Looks great as always Bear!

Thank You Deano!!
Hard to believe Eye Round can get so good !!

Bear
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Old 11-21-2017, 12:40 PM
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Thank You Deano!!
Hard to believe Eye Round can get so good !!

Bear
I hear that... but when it is, it is awesome! Gonna try that!
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Old 11-21-2017, 01:16 PM
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Yer gettin' me fired up John... gotta do one of these again!
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Old 11-21-2017, 02:09 PM
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AAAAWWWW HECK!!! You are killing me with these sexy and savory food porn shoots. I'd hit that in a minute, no questions asked. Nice plates Bear !
Thank you for sharing.
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Old 11-21-2017, 04:42 PM
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Originally Posted by Uncle-Honky View Post
AAAAWWWW HECK!!! You are killing me with these sexy and savory food porn shoots. I'd hit that in a minute, no questions asked. Nice plates Bear !
Thank you for sharing.
x2 - I have to try this out if I got 'em!
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Old 11-21-2017, 06:19 PM
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Originally Posted by HawgHeaven View Post
Yer gettin' me fired up John... gotta do one of these again!

Thank You Phil !!
This is almost as good as the Chuck Roast done similar to this.
And Thanks for the Points.

Bear
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Old 11-22-2017, 10:05 AM
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Quote:
Originally Posted by Uncle-Honky View Post
AAAAWWWW HECK!!! You are killing me with these sexy and savory food porn shoots. I'd hit that in a minute, no questions asked. Nice plates Bear !
Thank you for sharing.

Thank You Ryan!!
Glad you like it.
And Thanks for the Points.

Bear
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Old 11-22-2017, 10:46 AM
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Those are some tasty looking plates of food Bear.
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Old 11-22-2017, 06:01 PM
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Originally Posted by Uncle Sauce View Post
x2 - I have to try this out if I got 'em!

Thank You Uncle!!
And Thanks for the Points.

Bear
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Old 11-23-2017, 11:25 AM
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Those are some tasty looking plates of food Bear.


Thank You TKO !!

Bear
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Old 11-24-2017, 10:58 AM
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Looks good Bear! I see you don't put a sear on it after the SV. Have you tried that? Personally I like the crust that it makes without overdoing the interior.
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Old 11-24-2017, 11:17 AM
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Originally Posted by AJ View Post
Looks good Bear! I see you don't put a sear on it after the SV. Have you tried that? Personally I like the crust that it makes without overdoing the interior.

Thank You AJ !!!
I should have mentioned that:
I sear everything I SV, except Chicken Breasts for Mrs Bear's Chicken Salad, because she doesn't want the crust in her salad. She wants it nice and moist & delicate.
I didn't sear this either, because I knew I was going to slice most of it fairly thin for Sammies, and didn't care what the outside used to look like before slicing.

I only sear for appearance, and a very slight added flavor on the surface.

Bear
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Old 12-18-2017, 09:13 AM
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@Bearcarver, I want to do this this coming weekend for my in-laws on Christmas Eve. I would like to do an Italian beef for French dip sandwiches. Would there be any issues adding dried Italian seasonings to the outside before bagging to cook? This will be popping my Sous-vide cherry. :)) Bought a Anova Wi-Fi unit a while ago.
Is there any advantage to hearing the meat with the seasonings applied to it before bagging? Thanks
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Old 12-18-2017, 11:12 AM
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Quote:
Originally Posted by TKOBBQ View Post
@Bearcarver, I want to do this this coming weekend for my in-laws on Christmas Eve. I would like to do an Italian beef for French dip sandwiches. Would there be any issues adding dried Italian seasonings to the outside before bagging to cook? This will be popping my Sous-vide cherry. :)) Bought a Anova Wi-Fi unit a while ago.
Is there any advantage to hearing the meat with the seasonings applied to it before bagging? Thanks

Yes, I put my seasonings on before bagging, just like I do between 4 hours, or over night before smoking.

I read where they said it accepts the seasoning even better when doing that with SV than with seasoning before other cooking methods.

As for searing first, I don't like to heat it first, then Bag it, then cool it, then SV it, then sear it again, so I just Bag it, SV it, Sear it, and Eat it.
Some Sear it first---I just don't like all that Up & Down & Up & Down in Temp.


Bear
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Old 12-18-2017, 12:12 PM
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Originally Posted by TKOBBQ View Post
@Bearcarver, I want to do this this coming weekend for my in-laws on Christmas Eve. I would like to do an Italian beef for French dip sandwiches. Would there be any issues adding dried Italian seasonings to the outside before bagging to cook? This will be popping my Sous-vide cherry. :)) Bought a Anova Wi-Fi unit a while ago.
Is there any advantage to hearing the meat with the seasonings applied to it before bagging? Thanks
Not to hijack the thread, butt my preferred method is season, bag, SV, sear. Works everythyme for me.
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  #18  
Old 12-18-2017, 12:23 PM
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Not to hijack the thread, butt my preferred method is season, bag, SV, sear. Works everythyme for me.

Exactly!!

Bear
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  #19  
Old 12-18-2017, 07:45 PM
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gonna round me one up & dunk in the tub!
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