The round for BearCarver - Now with the Grand Finale!

[smokesontuesday]

Thanks Al!

If it had been thinner it probably would have been a bit more tender. SWMBO has put the foot down on purchasing a slicer...

I actually prefer the 1/4" cut myself!

I think a few more hours would've done it.

Where do we send money for the GoFundMe to get this man a slicer?

 

[dirtsailor2003]

Where do we send money for the GoFundMe to get this man a slicer?

I have one

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• dirtsailor2003
• Mar 8, 2017

10" dexter slicer!

 

[dls1]

Thank you!

Most of the information I have read all have said 30-36 hours for round roasts. So that's been my basis on texture with these.

I understand, and maybe I misread it but I thought your original post said you were going for 48 hours based on recommendations others had made.

I assume that you have cooked a number of top round roasts in the pasts in a more conventional manner. How would you compare the taste and texture of the meat from those cooks to the one you did sous vide?

 

[Bearcarver]

Thanks Bear. Next eye round I see that looks good I'll give it a shot. Since the wife approved of the topmround flavor and texture roasts may be on her approved list of things to cook.

That's Great, Case!!

I don't remember all the details, but I believe it was "BigMikey" that did an Eye Round, and he sliced it Steak thickness, and could cut it with a fork.

If one of you guys could do that too, I'm liable to get one of those little "Hot Tubs" myself. I would never do a Prime Rib in it because it doesn't need it, but I'd love to turn an Eye Round into a new Monthly pleasure---For so much less $$$

Thanks again, Case,

Bear

 

[mr t 59874]

 I'm liable to get one of those little "Hot Tubs" myself. I would never do a Prime Rib in it because it doesn't need it,

Try one Bear, you just might change your mind, I sure did.

T

 

[dirtsailor2003]

I understand, and maybe I misread it but I thought your original post said you were going for 48 hours based on recommendations others had made.

I assume that you have cooked a number of top round roasts in the pasts in a more conventional manner. How would you compare the taste and texture of the meat from those cooks to the one you did sous vide?

Taste was bland compared to the roasts I cook using other methods.

Same spices etc.

Texture pretty similar, but as my wife mentioned the others have been better.

She did like this SV the best so far. But lacking flavor.

So for comparison this cut if I was going to Smoke it in the Mini-WSM and smoke. Pit temp would be 180-200. Pull at an IT of 130-135. Rest, slice eat. Texture really close to the same in 3-4 hours.

 

[Bearcarver]

 
Try one Bear, you just might change your mind, I sure did.

T

No changing my mind needed:

My kitchen is very small, and in between uses, I'd have to take it down the steps to the basement. I don't do stairs too good since my Open Heart Surgery Fiasco, and I have to hold onto the railing, so I can't carry much up or down the steps. When I want to use the slicer, I have to get my Son to bring it up the steps.

I also try not to buy much that Mrs Bear won't use after I'm gone, so I have to want it real bad in order to buy another toy like that.

Now being able to pay $3 to $4 per pound for Eye Round, and being able to make it as tender as my Prime Ribs get in my Smoker would do the trick. That would push me to get an SV. I figure it would be great for that & heating leftover PR as good as new, and I'm sure a bunch of other things.

But none of it will happen until I'm sure of that one thing---Making Perfect Steaks from an Eye Round, like I can do with Prime Rib in my MES 40.

Bear

 

[marctrees]

Bear sed - "I also try not to buy much that Mrs Bear won't use after I'm gone, so I have to want it real bad in order to buy another toy like that".

Bear - I also have issues myself, no longer 16.

AND, I do not know your exact situation.

BUT, I DO now it is not healthy to look at it that way, even though I often think similar.

We BOTH need to Knock it off !!!

Again, HUGZZZZZZ,    Marc

 

[dirtsailor2003]

Follow up and final thoughts.

I mentioned earlier that as the meat cooled right out of the bag it toughened up. Which it did.

Last if the leftovers tonight, the meat is as tender as it was when hot and out of the bag. Hmmm???? Crazy!

Wife (mostly eating veggies right now) actually requested another roast in a few weeks.

She's still not sold on chicken!

 

[Bearcarver]

Follow up and final thoughts.

I mentioned earlier that as the meat cooled right out of the bag it toughened up. Which it did.

Last if the leftovers tonight, the meat is as tender as it was when hot and out of the bag. Hmmm???? Crazy!

Wife (mostly eating veggies right now) actually requested another roast in a few weeks.

She's still not sold on chicken!

Great thread, Case!!

Thanks for posting it !

Now that I think about it, I believe most of my leftover meats firm up when they cool, but soften up again when warmed up. I think that's quite normal.

Give me a yell if you ever do an Eye Round this way, and then take a slice about 3/4" thick for a Steak. That would be awesome, and could get me to get an SV myself!!

Thanks Bud,

Bear

 

[worktogthr]

Great thread case! Points for inspiring me to try the sous vide again! And what do you know I found a two pack of top round "London broil" for a great price. One piece became jerky and the other went into a 24 hour sous vide at 131. Then seared it on my Weber gasser.

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• worktogthr
• Mar 10, 2017

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• worktogthr
• Mar 10, 2017

Need your advice since you inspired this..

Did you leave what you didn't eat unsliced?

How did you go about reheating it?

Thanks again for this thread... it may have semi restored my interest in sous vide cooking.

 

[dirtsailor2003]

Great thread case! Points for inspiring me to try the sous vide again! And what do you know I found a two pack of top round "London broil" for a great price. One piece became jerky and the other went into a 24 hour sous vide at 131. Then seared it on my Weber gasser.

IMG_3775.JPG

• worktogthr
• Mar 10, 2017

IMG_3776.JPG

• worktogthr
• Mar 10, 2017

Need your advice since you inspired this..

Did you leave what you didn't eat unsliced?

How did you go about reheating it?

Thanks again for this thread... it may have semi restored my interest in sous vide cooking.

Thank you. No I sliced the whole shebang. Put it a container with the Au jus. We reheated this on rolls under the broiler.

 

[SmokyMose]

Man am I late to this one! Great post, DS!
Eye of Round is on sale around here dirt cheap all the time, but I usually pass it up unless I want to grind some.
I have a small, tall cooler that would be perfect for this and the ANOVA. Another cold weather project coming up!
Dan

:points:

(Waiting for that Go Fund Me address. You NEED a slicer)