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  1. rbnice1

    cube steak?

    meh.... nothing great.
  2. rbnice1

    cube steak?

    lol
  3. rbnice1

    cube steak?

    So I pulled out 2 pkgs of steak. Thought they were both ribeyes but messed up and 1 is cube steaks. My wife hates cube steak.. lol So since the ribeyes were going in the sousvide I thought screw it put the cubed steaks too. Normally I just pan fry it and deal with the tough meat by slicing...
  4. rbnice1

    I know the concept but know nothing about SV

    yea I only use vacuum bags for really big cuts. And stuff right out of my freezer. steaks and fresh pultry I just throw in freezer ziplocks.
  5. rbnice1

    I know the concept but know nothing about SV

    Lots of reasons to use one depending on the situation. Thick steaks or larger cuts of meat allow you to get them perfectly cooked to your preference with almost zero fuss or problems. For large family meals with really large roasts and such it makes it very easy to make sure your main course...
  6. rbnice1

    Shaved Eye of round

    I believe I had it at 200f
  7. rbnice1

    Shaved Eye of round

    all i got is OMFG...... sooo good.
  8. rbnice1

    Shaved Eye of round

    OK here we are! The meat is chilled and its dinner time in a hour or so! cut it in half since I wont eat it all tonight! Even got a little smoke ring! Didnt take a pic of what went back into the sous vide for dinner but here is the extras that are being frozen for left overs. added a...
  9. rbnice1

    Iv'e gotta try this......

    dry aging if, done correctly wont ruin the meat. If allows moisture to leave the meat which concentrates the beefy flavor. Also the longer the meat is aging the more the enzymes break down the meat causing the meat to be more tender. It also imbues a aged flavor. Some people think its nutty...
  10. rbnice1

    Sous Vide Container

    I just ordered this. Thanks for the link. I was looking for something a little bigger then my large round stock pot!
  11. rbnice1

    Iv'e gotta try this......

    most meat is only hung for up to 2 weeks if you get it butchered yourself. from a store im guessing 1 week max. fresh meat isnt really fresh for the most part and no meat bought from a store is dry aged.
  12. rbnice1

    Shaved Eye of round

    seared with my flame thrower and wrapping it up in some foil to cool in the fridge till I slice it tomorrow.
  13. rbnice1

    Shaved Eye of round

    ok out of the 24hour 133f bath. Lots of juices saved in a ziplock to throw back into the sous vide to re-warm tomorrow.
  14. rbnice1

    Which thermometer do you recommend?

    I don't need a controller since my smoker has that built in but I can say my next meat thermometer for sure is this one:
  15. rbnice1

    Iv'e gotta try this......

    ok maybe it was just me. 1. I dislike a bark like that. Too much pepper and no other flavors. 2. That meat looks like mush and not juicy at all. Even the wife was not into it. Hope you guys who try it have good luck.
  16. rbnice1

    Shaved Eye of round

    after 3.5 hours on the smoker.
  17. rbnice1

    Shaved Eye of round

    rubbed, wrapped, and out of the fridge for an hour to start to come up to room temp.
  18. rbnice1

    Shaved Eye of round

    I ussually use all the eye of round for jerky. lol
  19. rbnice1

    Shaved Eye of round

    We are not doing it exactly like that. No cheese sauce cause im lazy and we are using a small french bread so its a bit harder of a bread for dipping.
  20. rbnice1

    Shaved Eye of round

    So was watching the latest sous vide everything on youtube and decided I really wanted to trry this. Meat slicer was already out from slicing my yearly christmas ham i get from work. So went up to schnucks and grabbed a full eye of round and trimmed it up when I got home. Will post some pics...
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