Eye Round Wrong Way

[Bearcarver]

Yup, live and learn! It does looks good though.

Thank You Steve!!
It's easy to make it look good!
And Thanks for the Like.

Bear

 

[Bearcarver]

Hey I'd still pull up a seat. Looks good!

Thank You Neighbor!!
And Thanks for the Like.

Bear

Looks good from here even though it may be wrong way! That would be an incredible sandwich! Thank you for letting me learn from you!

Thank You Jed!
Appreciate the Nice Comment, and the Like.

Bear

 

[denny]

Eye Round The Wrong Way​

I know, This was Dumb, but I had to try it!!
I guess I got so Cocky, I thought my Ninja could do anything.
Well I’m here to tell you it can’t make a Tender Eye Round all on it’s own.
That takes a Sous Vide!! Next time I’m going Sous Vide on Eye Round, and finish in the Ninja!
This thing tasted awesome, and was very edible when sliced thin.
It would have made Great Sammies if I used my auto-slicer to slice it paper thin.

Then when I reheated some for sammies, I just chopped it up & that was good too.

Oh Well, You don’t know for sure, unless you try!

Bear


About a Half of an Eye Round:
View attachment 525414

Cross-hatch cut for seasoning penetration:
View attachment 525415

Seasoned & Smart Probe inserted:
View attachment 525416

Just started, with target Temp set at 120°, and current IT of 45°:
View attachment 525417

Ninja stopped, and 42 seconds of the 5 minutes rested so far:
View attachment 525418

Ready for slicing:
View attachment 525419

Sliced enough for Supper:
View attachment 525420

Bear's first supper of Roast Beef, Mashed Taters with Beef Gravy, and mixed Veggies:
View attachment 525421

Second Night---Chopped Roast Beef with Horseradish Sauce, topped with Melted Provolone:
View attachment 525422

[/QUOTE
Looks great to me! I still have a long way to go with my smokers before I begin to consider sous vide. Keep up the good inspiring, informative and encouraging work...

 

[Bearcarver]

Still looks real good to me, John. I'm sure with the Sous Vide you'll get the tenderness you want with any cut. Excellent looking meals as always.

Thank You Mike!
And Thanks for the Like.

Bear

 

[Bearcarver]

Might have been a "mistake " by Bear standards but sure looks mighty tasty to me !

Keith

Thank You Keith!!!
The flavor was Awesome, but My Jaw gets tired from chewing tough meat. Getting my SV out next time!

Bear

 

[Bearcarver]

I use to methods on the eye of the round.

First Choice: Sous-Vide

Second Choice: Oven which I used before I bought the Sous Vide.

Oven Directions Below:

1. Preheat oven to 500 degrees F. Season roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water

2. Place roast in preheated oven. Reduce the Temp to 475 degrees F. Roast for 21 minutes (7 min per pound) then turn off oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the oven at all during this time! (FYI I am using a 3 lb. roast above if it was a 4 lb. it would be 28 minutes)

3. Remove the roast from the oven. The internal temp should be at least 145 degrees F. Let set for 20 min. Carve into thin slices to serve

Thanks

Yup----Thank You!!
Key Words---"Slice Thin".

Bear

Sometimes you just gotta satisfy the curiosity right?Now you know. I wonder if you could Sous vide it now for hours to tenderize? Kind of a reverse sous vide haha

Thank You Jeff !
I've found that the only things you can do with SV to something already cooked:
#1. Set below where it's already been----To Reheat it.
#2. Set higher than it's already been----To cook it farther.
And Thanks for the Like.

Bear

 

[Bearcarver]

Looks great to me! I still have a long way to go with my smokers before I begin to consider sous vide. Keep up the good inspiring, informative and encouraging work...

Thank You Denny!!
You don't have long to go--Keep on Smokin'!!
And Thanks for the Like.

Bear

 

[Bearcarver]

nicefly :
tallbm :
bigfurmn :
Thank You Guys!

Bear