Well as you will recall in part one of my Groceries thread, we left Chuckie in the SV jaccuzi after his tanning at the pellet beach......
My initial thought was to bath him for about 7-8 hours, ice bath him and refrigerate for later in the week. Well later came but because the thickness was barely 1", I didn't want the sear to be the way I warmed it up to temperature for fear of over cooking. Plus, I still had doubts that 7-8 hours would give me the tenderness result I wanted. Remember I was going for a steak-like finish or medium rare. I therefore bathed it at 125* initially and decided to warm it up with 6 more hours at 125* while I was at work.
When I got home I pulled it and cut it open. I fired up the gasser for a sear. I had about a cup of jus in the bag from the cook so I reserved it to pour over the meat after carving. The meat looked good enough to eat right out of the bag but I still wanted as much sear as I could get. Thermopen said a rock solid 125* IT when I put it on the grill but after only 2 minutes it got up to about 138*. Again, this was not to be pot roast so I pulled it.........
....let it rest for a few then began to carve. Great color inside and out, the SV had the interior perfect for my taste. Connective tissues between the pieces was so broken down that it actually carved into little bite size chunks....
......final result was perfect texture (not spongy like some over SV I've done), perfectly tender and moist, with a hint of smoke and good beef flavor. Since 3 of us were going to surely eat it all I just carved it into slices and poured the reserved jus over the top for added moisture and cried 'come at git it' ...........
So would I consider this to be the same as eating a prime bone-in rib eye ?? Heck no, but I guarantee the result is it's first cousin. Also consider the fact that this piece of meat was choice and only cost about $3.79/lb or about $13 makes this a real bargain steak dinner. My wife also mentioned that this would be a good substitute for flank or skirt when doing fajitas, both of which cost more per pound. The only adjustment I would make would be to have a little thicker cut, maybe 2", for better sear control and a bit longer smoke time. Other than that the result was exactly what I was looking for.
Give this a try, don't think it would disappoint.
REMEMBER TO KEEP YOUR BEER COLD AND YOUR SMOKE BLUE !!!! TROUTMAN OUT !!!!!
My initial thought was to bath him for about 7-8 hours, ice bath him and refrigerate for later in the week. Well later came but because the thickness was barely 1", I didn't want the sear to be the way I warmed it up to temperature for fear of over cooking. Plus, I still had doubts that 7-8 hours would give me the tenderness result I wanted. Remember I was going for a steak-like finish or medium rare. I therefore bathed it at 125* initially and decided to warm it up with 6 more hours at 125* while I was at work.
When I got home I pulled it and cut it open. I fired up the gasser for a sear. I had about a cup of jus in the bag from the cook so I reserved it to pour over the meat after carving. The meat looked good enough to eat right out of the bag but I still wanted as much sear as I could get. Thermopen said a rock solid 125* IT when I put it on the grill but after only 2 minutes it got up to about 138*. Again, this was not to be pot roast so I pulled it.........
....let it rest for a few then began to carve. Great color inside and out, the SV had the interior perfect for my taste. Connective tissues between the pieces was so broken down that it actually carved into little bite size chunks....
......final result was perfect texture (not spongy like some over SV I've done), perfectly tender and moist, with a hint of smoke and good beef flavor. Since 3 of us were going to surely eat it all I just carved it into slices and poured the reserved jus over the top for added moisture and cried 'come at git it' ...........
So would I consider this to be the same as eating a prime bone-in rib eye ?? Heck no, but I guarantee the result is it's first cousin. Also consider the fact that this piece of meat was choice and only cost about $3.79/lb or about $13 makes this a real bargain steak dinner. My wife also mentioned that this would be a good substitute for flank or skirt when doing fajitas, both of which cost more per pound. The only adjustment I would make would be to have a little thicker cut, maybe 2", for better sear control and a bit longer smoke time. Other than that the result was exactly what I was looking for.
Give this a try, don't think it would disappoint.
REMEMBER TO KEEP YOUR BEER COLD AND YOUR SMOKE BLUE !!!! TROUTMAN OUT !!!!!
