Smokin-It User Forum!

Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: icebob on February 28, 2016, 09:38:46 PM

Title: Another poor man cut
Post by: icebob on February 28, 2016, 09:38:46 PM: Someone post a recipe for a slow cooked eye of round roast, made me think.... what about sous vide... end up on this article, so next project, 30hrs Eye of round roast!

https://www.pratesiliving.com/30-hour-sous-vide-eye-of-round-roast/2/
Title: Re: Another poor man cut
Post by: DivotMaker on February 29, 2016, 07:59:45 PM: Going to have to try this one, Bob! Thanks!
Title: Re: Another poor man cut
Post by: SconnieQ on March 01, 2016, 09:35:35 PM: I was thinking the same thing when I saw the post on the smoked eye of round. Thanks for the link. I'll be trying this. Could put a little cold smoke on the eye of round before sous vide too. That Searzall would be mighty handy for a project like this. Keep thinking I need one of those.
Title: Re: Another poor man cut
Post by: icebob on March 02, 2016, 06:59:08 AM: The more I use the searzall the more convenient I find it!
Title: Re: Another poor man cut
Post by: DivotMaker on March 02, 2016, 08:13:00 PM: Quote from: icebob on March 02, 2016, 06:59:08 AM
The more I use the searzall the more convenient I find it!

I love it! My son has found even more ways to use it than me!
Title: Re: Another poor man cut
Post by: icebob on March 17, 2016, 05:09:40 PM: Gave the Eye of round roast a try, 131f for 30 hrs.... was awesome, really tender, real close to tenderloin! I finished it with the searzall. One step I forgot was to sear prior going in the bath, and will make sure I do next time as the roast render quite some juice and was more like medium temp than medium rare... Was a nice feast tho, roasted tater, mixed veggies and a black pepper sauce pimped up with the juice in the pouch. This will become a regular in the rotation, sorry forgot to take a pick after slicing...
Title: Re: Another poor man cut
Post by: DivotMaker on March 17, 2016, 10:39:11 PM: Looks good, Bob! I'll have to try this one!
Title: Re: Another poor man cut
Post by: icebob on March 28, 2016, 08:06:04 PM: Did it again, still 30 hrs but this time seared before and after.... yummy ;), next time a lil smoke before the initial sear! this is the broken dude (dudette!) tenderloin!
Title: Re: Another poor man cut
Post by: DivotMaker on March 28, 2016, 08:07:55 PM: Nice, Bob!
Title: Re: Another poor man cut
Post by: ArsenalFan on May 13, 2016, 03:57:40 PM: How are you making the sauce/gravy that you're putting over the top of the meat when you're serving it?
Title: Re: Another poor man cut
Post by: icebob on May 14, 2016, 07:43:42 PM: It's beef broth, red wine, some of the juice from the roast pouch, whole black pepper, thicken with a roux ( flour and butter, just google it!) and a little of heavy cream until I get a nice tan color... bring to a boil and simmer until the sauce cover the back of a spoon. Hope this help.
Title: Re: Another poor man cut
Post by: ArsenalFan on May 15, 2016, 01:17:57 PM: Quote from: icebob on May 14, 2016, 07:43:42 PM
It's beef broth, red wine, some of the juice from the roast pouch, whole black pepper, thicken with a roux ( flour and butter, just google it!) and a little of heavy cream until I get a nice tan color... bring to a boil and simmer until the sauce cover the back of a spoon. Hope this help.
Thanks!