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  #1  
Old 10-18-2017, 12:57 PM
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Default Another Eye Round (Sous Vide Test)

Another Eye Round (Sous Vide Test)


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 this time.

So like the other 3 pound hunk, I seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends.

So I thawed this one out and put it in my Sous Vide Supreme, set it at 132, and let it roll for 24 hours.

After patting it dry, I flipped the Roast around on my Weber Q until I got a little color on it.

This one came out awesome, and possibly even better than the first one, and Totally Fork Tender!!! Im debating whether I want to try another one for 21 hours, but I just cant see it being any better than this one at 24 hours.

I cut some nice small steaks for Me & the Mrs.
Mrs Bear added mixed Veggies & Taters Au Gratin.

Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.


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!!

Hope you all enjoy the Pics (Below),

Bear



3 pound Eye Round Roast after 24 hours in a 132 Bath:



Getting some color on the Weber Q:



Cutting some slices for our Supper (Pretty Stuff!!):



Bear's First Helping (Fork Tender All The Way Through):



Slicing the rest for future meals:



The Next Night's Sammy


Some Horseradish Sauce on a Roll:



Some heated Roast Beef in the Sammy, and some Pickle Slices:



Second Night's Sammy


Some Roast Beef Slices on a slice of Bread:



Another slice of Bread, Gravy, and Fries covered with Gravy:
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  #2  
Old 10-18-2017, 02:45 PM
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That looks just great John! Nothing better than some down home comfort food.
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Old 10-18-2017, 02:58 PM
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Can't argue with success! Looks mighty excellent John!
Not long ago, I did one at 134 for 12 hours. Damn fine it was! Keep on experimenting with your times and temps. Looks like you got this SV thing down buddy!
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  #4  
Old 10-18-2017, 04:15 PM
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Keep up the great work Bear.

That last plate has written all over it.
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Old 10-18-2017, 05:06 PM
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I don't care how you cook it, that is some darn fine food. You start out with an original cook that is quite good itself, and then add not one, but two incredible follow-up sandwiches. Home run!

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Old 10-18-2017, 05:34 PM
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Quote:
Originally Posted by Bassman View Post
That looks just great John! Nothing better than some down home comfort food.
Thank You Keith!!
And Thanks for the Points.

Bear


Quote:
Originally Posted by HawgHeaven View Post
Can't argue with success! Looks mighty excellent John!
Not long ago, I did one at 134 for 12 hours. Damn fine it was! Keep on experimenting with your times and temps. Looks like you got this SV thing down buddy!
Thank You Phil !!
I'm working on it, one Hunk at a time.
And Thanks for the Points.

Bear
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Old 10-18-2017, 06:25 PM
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Looks like that treated you real well! Many great meals from one piece of meat!!
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Old 10-18-2017, 07:08 PM
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Quote:
Originally Posted by Bearcarver View Post
Another Eye Round (Sous Vide Test)


OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132 for 27 hours.

This one came out awesome, and possibly even better than the first one, and Totally Fork Tender!!! Im debating whether I want to try another one for 21 hours, but I just cant see it being any better than this one at 24 hours.

I cut some nice small steaks for Me & the Mrs.
Mrs Bear added mixed Veggies & Taters Au Gratin.

Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.


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!!

Hope you all enjoy the Pics (Below),

Bear
Great lookin Eye Round, John. This is where SV really shines, taking a tough cut of meat and making it fork tender. That, and making meal scheduling much easier & more forgiving. I was puzzled to see one of the S-M members bow out over this method of cooking, as it isnt truly smoking meat. Point is, it works and adds another method of cooking cheap cuts of meats to restaurant quality results to our arsenol of culinary techniques.

Point in fact, my youngest daughter just started her 3rd season as a pastry chef at a high end hotel restaurant in Paradise alley, Az. They use SV allot there with multiple immersion circulators and have one immersion circulator that in comparison, makes my Anova look like Danny DeVito's character in the movie Twins. And this is a 5 star restaurant! Obviously they dont cook Eye Round for 24 hrs, but do use it to make whatever cut of meat they are doing cooked to perfection without the time delays and with easily predicted and duplicatable results every time. Ok,Ok, Im off my soap box.

And by the way, again to you, sir!
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Old 10-19-2017, 10:53 AM
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Quote:
Originally Posted by SmokinOutBack View Post
Keep up the great work Bear.

That last plate has written all over it.

Thank You Jim!!
And for the Points.

Bear


Quote:
Originally Posted by bwerth42 View Post
I don't care how you cook it, that is some darn fine food. You start out with an original cook that is quite good itself, and then add not one, but two incredible follow-up sandwiches. Home run!

Sent from my SM-G930R7 using Tapatalk

Thank You Much!!
They were Tasty too.

Bear
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Old 10-19-2017, 11:56 AM
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Hot darn Bear - I had to wait until I got stocked on for ya! Man, I gotta see what I have in the chest freezer
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Old 10-19-2017, 05:51 PM
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Quote:
Originally Posted by barkonbutts View Post
Looks like that treated you real well! Many great meals from one piece of meat!!
Thank You Brian!!

Bear


Quote:
Originally Posted by Otis857 View Post
Great lookin Eye Round, John. This is where SV really shines, taking a tough cut of meat and making it fork tender. That, and making meal scheduling much easier & more forgiving. I was puzzled to see one of the S-M members bow out over this method of cooking, as it isnt truly smoking meat. Point is, it works and adds another method of cooking cheap cuts of meats to restaurant quality results to our arsenol of culinary techniques.

Point in fact, my youngest daughter just started her 3rd season as a pastry chef at a high end hotel restaurant in Paradise alley, Az. They use SV allot there with multiple immersion circulators and have one immersion circulator that in comparison, makes my Anova look like Danny DeVito's character in the movie Twins. And this is a 5 star restaurant! Obviously they dont cook Eye Round for 24 hrs, but do use it to make whatever cut of meat they are doing cooked to perfection without the time delays and with easily predicted and duplicatable results every time. Ok,Ok, Im off my soap box.

And by the way, again to you, sir!

Thank You Mike!
I agree entirely!
I also like the way I can Smoke one of my Favorite Prime Ribs. Then cut it into 6 slices, share one with Mrs Bear right away. Then reheat the other 5, one at a time for 5 more Awesome Med-Rare Prime Rib Suppers for us to share.

And Thanks for the Points.

BTW: I just got an E-mail from Arby's yesterday, telling me they now have Venison Sandwiches. They cut the meat from a Hind Quarter & Sous Vide it for your Sammy.


Bear
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Old 10-20-2017, 10:04 AM
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Quote:
Originally Posted by Uncle Sauce View Post
Hot darn Bear - I had to wait until I got stocked on for ya! Man, I gotta see what I have in the chest freezer
Thank You Uncle!!

And for the Points.

Bear
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