SV eyes coming soon!

[sandyut]

I have two eye of the rounds im gonna 24 SV this weekend! I think I will use different rubs and 131 for the entire cook, then cool and smoke to 130. if the weather turns to s**t ill sear. stay tuned. Saw a few of these from he crew and looked KILLER. and low fat which is a new life retirement - most of the time ;)

 

[chopsaw]

I just did one 2 nights ago . I like it with mashed taters and gravy . So good . I don't even sear it anymore .
Good luck with yours . Be watching .

 

[Sowsage]

I'll be waiting. Thats gonna be some good eats!

 

[zwiller]

I have an eye on deck also. Running mine 48hrs for giggles. Injected with 10% french onion soup.

 

[sandyut]

Got things rolling last night but ran out of gas to post progress...worked 14 days in a row with no end in sight...its full crisis management at work. not supposed to talk about it much but i work in a medical lab. we test for viruses ;)

these were 5Lb in total. Got these are Costco for about $18, nice small fat caps removed, rubbed one in Lanes Signature and the other in a modified Jeff's TX (extra chili powder and extra Cheyenne). got them bagged and in the pool before 5. the rig is pretty tight and i haven't needed to add water yet. Gonna shoot for a the chill and smoke plan. forecast is ok so far. Here are the pics so far;

 

[zwiller]

I really like your setup. SV has evolved a lot. Mind if I ask how much all that was? I went the water oven route and I like it but it is a tight fit. No way I could fit the whole eye in mine. Mine went in yesterday and has around 30hrs left.

 

[sandyut]

the bucket and cover $32, rack $22, SV was a gift but its $80 right now. all on amazon.

 

[sandyut]

We were blown away by how tender and delicious these turned out! Juicy and fork tender!

 

[chopsaw]

Nice meal . Yup , they come out great .

 

[39Buick]

Very Nice job!
If any one wants to gift me a setup like that just PM me and I will reply with address!

 

[sandyut]

yup. making these alot more! so tender, tasty, cheap and LEAN. hits all the buttons!

 

[chopsaw]

Sandy , I bought 2 whole eyes before all this crap hit us . Glad I did .
Anyway I section them in 3's season with Canadian steak seasoning and vac seal . Then into the freezer . Pull one out and into the SV when I'm ready . No need to thaw .

 

[Rafter H BBQ]

That looks perfect, nice SV cook!

 

[sandyut]

Sandy , I bought 2 whole eyes before all this crap hit us . Glad I did .
Anyway I section them in 3's season with Canadian steak seasoning and vac seal . Then into the freezer . Pull one out and into the SV when I'm ready . No need to thaw .

I need to start doing this. I have been in the habit of cooking everything at once... thanks for the tip!

 

[39Buick]

No need to thaw

How does that affect overall SV cook time?
Edit: I googled it, never mind!!

 

[zwiller]

Sorry no pics but my 48hr eye turned out well but was disappointed how much moisture was lost. My fault: no STPP. Flavor was OK but lacking in salt. Kinda funny as I was worried it would be over salty as I used the soup straight up and no water. Gonna measure and test temps as no pink at all for 130F. I predict it's off.

 

[sandyut]

Bummer, sorry to hear.

 

[Smokin' in AZ]

Nice job Sandy, looks fantastic.

I really want a setup but am getting push back from the boss.

Like!

John

 

[sandyut]

if it helps, my wife loved the SV eyes medium rare and she is normally a hardcore med well gal...if had known before we married...bahahah. its always a thing. I get twitchy making steaks and they even approach 125 and end up throwing hers back on...

But these she loves - raved about - which is not super common for her and beef that is not brisket.

 

[Smokin' in AZ]

Yea my wife likes it very well done, so I always start hers before mine and sometimes still do not get it done enough for her after 19 years of trying....even with a thermometer.

John