SV EOR! So good!

[sandyut]

I pulled a couple 1LB Eye of the Rounds and gave them a 24 hour bath at 131. came out so feakin good!

these I rubbed and vac packed raw. pulled and dropped frozen to the SV bath. easy and awesome! I dont have pics sorry. been having roast beef samis all week. Delish!

 

[chopsaw]

I know it's good . I have one cut into thirds , seasoned , vac'd and froze . Ready to drop whenever .

 

[sandyut]

this is one of those preps that cant be beat! pull, drop, go, and eat in a day. Love it!

 

[SmokinAl]

I know it's good . I have one cut into thirds , seasoned , vac'd and froze . Ready to drop whenever .

I do the same thing!
Al

 

[zwiller]

Same here but do halves and inject. Last one I used French Onion soup. Wonder if GFS prices for EOR here have stablized. $3lb all the time in the day.

 

[sandyut]

SmokinAl I think I first learned this from you - thank you

 

[sandyut]

added a pic :) this is the second block - first one is long gone

 

[zwiller]

Oooh man that looks killer. I am gonna try running lower now. Wife likes "well done" so I run 135F but that just looks perfect. I have not seared any yet, you guys? Is there a flavor pickup or mainly presentation?

 

[sandyut]

I have not seared any yet, you guys?

I havent yet, I want to, but havent had the time.

I do want to try 130 for 24 hours then chill to 38, then smoke back up and maybe sear. I have a tri tip seasoned and vacuumed up at the ready...looking for the window of opportunity fire that SV

 

[sandyut]

Oooh man that looks killer.

and thank you! these are very quickly becoming a fav of mine. so much bang for the buck and nice and easy. hits all the points I like at half the price of store roast beef.

 

[chopsaw]

I have not seared any yet, you guys? Is there a flavor pickup or mainly presentation?

I run at 132 . I seared the last one I did . Helps with the looks for sure . I think the smell of beef in a hot cast iron skillet adds to it .

I am gonna try running lower now. Wife likes "well done" so I run 135F

Sam , you should try the soup / broth trick I use . Works real good for sandwiches .
Run at the temp you like medium rare . Then have the pot of broth or what ever just warm on the stove . Don't boil . Add her slices to the pot to further cook and take the color to where she likes it .
This was beef knuckle cooked rare then finished with beefy onion soup . I just poured the hot soup on the cold meat .

 

[chopsaw]

added a pic :) this is the second block - first one is long gone

That looks fantastic . I agree one of my favorites .

 

[zwiller]

I havent yet, I want to, but havent had the time.

I do want to try 130 for 24 hours then chill to 38, then smoke back up and maybe sear. I have a tri tip seasoned and vacuumed up at the ready...looking for the window of opportunity fire that SV

Plan to do exactly the same here: SV and chill then try sear (HF torch) and smoking. I'd also like to try a sear pre SV. And I am not kidding I am gonna hit it HARD on the sear. Excited, GFS is showing EOR for $3/lb. I will try and post my results when I get to them.

EOR is a favorite here too and in fact these are 90% of the reason I got into SV. Rich's chopsaw canadian marindaded pork loin is like the other 10% and in fact going to grill one (made into chops) tonight. Like DUH. Forgot about the broth trick! Thanks for reminding me.

 

[dr k]

I run at 132 . I seared the last one I did . Helps with the looks for sure . I think the smell of beef in a hot cast iron skillet adds to it .
View attachment 458184 View attachment 458185


Sam , you should try the soup / broth trick I use . Works real good for sandwiches .
Run at the temp you like medium rare . Then have the pot of broth or what ever just warm on the stove . Don't boil . Add her slices to the pot to further cook and take the color to where she likes it .
This was beef knuckle cooked rare then finished with beefy onion soup . I just poured the hot soup on the cold meat .
View attachment 458188 View attachment 458190

That beefy onion soup pkg is a great idea to vac seal with the meat during the cook. Sugar and Spice brand spices that come in like 2oz pkgs that you refill spice bottles with has a dehydrated chopped vegetable pkg I add half the pkg to the packet of onion soup. It's like the dried soup starter without seasoning. The 24+ hour cooks rehydrates it and there the size and tenderness of the dehydrated onion in the soup packet. It can be left in or strained for a vegetable beef broth. Kroger used to have this but got away from the pkg spices but I think I saw pkg spices at Hyvee. I'm out and need to find some.

 

[chopsaw]

dehydrated chopped vegetable pkg I add half the pkg to the packet of onion soup. It's like the dried soup starter

I've been doing the dried soup packs vac'd up , and even a packet of dried ranch and salad peppers for a Mississippi type of roast .
That's a great idea with the dehydrated veg . I have a package for gumbo . No seasoning . I'll have to do a Cajun style .