Rare Roast Beef (for Sammies) Lots of Views!!

petehalsted said:

In my quest to fill the freezer with MREs and as an excuse to play with my new Chef Choice 615. I did a batch of roast beef. Since I had never done roast beef for sandwiches before, my first stop was Bear's Step-By-Step list. I also did some other general searches, and decided that Sirloin Tip Roast was my #1 choice but was prepared to go with Top or Bottom road if I couldn't find one. Publix had a little 2 pounder that they actually called a roast. So I rang the bell and ask the butcher if they had anything bigger. He came out with a whole one cyrovaced, he was a bit shocked when I said I would take the whole thing.

I trim what little fat and connective tissue was on it. Seasoned with SPOG and in the MES @225 with AMNPS with Apple/Cherry/Pecan 40/40/20.

3 hours 50 minutes later I pulled it at an IT of 135. Let it rest for a couple of hours on the counter, then halved it. Wrapped the halves and place in fridge to continue to cool, and final in the freezer for 1 1/2 hours before slicing.

(6) 12 oz packs in the freezer, plus enough for a couple of good sandwiches this week. Momma doesn't isn't a big fan of roast beef, and especially not when she saw how rare this was, so most of this will go on my sandwiches.

It tastes fantastic and super tender. NO MORE STORE BOUGHT ROAST BEEF FOR THIS GUY!!!

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