Shaved Eye of round

[rbnice1]

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 as I progress. Right now its rubbed and wrapped in the fridge then I will smoke it for 2-3 hours. Then into a 134F water bath for 24 hours.

Youtube Link:

 

[JLeonard]

Waiting for the finished product. Bet it’s gonna be epic.
Jim

 

[olaf]

Definitely let us know how it went. Arby's is the only fast food we eat around here albeit rarely.

 

[rbnice1]

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.

 

[Steve H]

Sounds very interesting. Watching!

 

[Brokenhandle]

Heck yes, I'm in also!

Ryan

 

[dirtsailor2003]

We ate a lot of Arby’s in high school. Was only a few blocks from school.
Now my nephew works there. He brings us stuff every once in a while. I’m a Horsey sauce fan over the melted cheese and bbq sauce.
Eye round makes great sandwich meat.

 

[Millberry]

Definitely let us know how it went. Arby's is the only fast food we eat around here albeit rarely.

I used to fly Arby's hot air balloon--for a living, I sure ate a lot of free roast beef back then

 

[rbnice1]

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

 

[SmokinEdge]

I bet you will get closer to the flavor if you cure that round first.

 

[Millberry]

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

Eye of round is all I use for jerky. I probably should try other cuts

 

[rbnice1]

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

 

[rbnice1]

after 3.5 hours on the smoker.

 

[rbnice1]

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.

 

[rbnice1]

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

 

[SmokinEdge]

Oh yeah!

 

[rbnice1]

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 little drippings back to each bag while it freezes. Will post a few pics once dinner is ready!

 

[rbnice1]

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

 

[gnatboy911]

oh man looks awesome! What was your smoker temp?

I have a couple top rounds from my elk I got a couple weeks ago...This is going to be on the menu

 

[rbnice1]

I believe I had it at 200f