Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1]   Go Down

Author Topic: Sous Vide Eye of Round  (Read 415 times)

0 Members and 1 Guest are viewing this topic.

KeithG

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 92
Sous Vide Eye of Round
« on: March 23, 2020, 02:01:59 PM »
I am planning on cooking a eye of round to slice for sandwiches sous vide. I am thinking of cooking at 132F for a nice medium to slice for cold sandwiches.

Any thoughts on how long to cook? It only weighs 2-1/2 to 3#. I was thinking 36 hours. Too long? I don’t want mush, just tender beef.

Thanks
Logged
RecTec RT-680, WSM 18, MES30, Weber Genesis

bregent

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 925
Re: Sous Vide Eye of Round
« Reply #1 on: March 23, 2020, 02:35:04 PM »
I do these for 24 hours at 132.  They really make fantastic roast beef sandwiches and you can't beat the price.
Logged

KeithG

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 92
Re: Sous Vide Eye of Round
« Reply #2 on: March 23, 2020, 02:59:23 PM »
Thanks, will follow your advice.
Logged
RecTec RT-680, WSM 18, MES30, Weber Genesis

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Online Online
  • Posts: 9376
  • Mayberry
Re: Sous Vide Eye of Round
« Reply #3 on: March 23, 2020, 04:06:36 PM »
This was before I had a SV machine.  My crock pot on Warm held 140°, so that is what I did.  These Rounds were between 5.5 and 7 pounds.

Quote from: Bentley on March 05, 2018, 10:23:06 PM
Took about 4 1/2 hours for the 3 to get to 110°.  Pulled the SV after 20 hours. I pulled them there and then seared them for 20 minutes on 3 sides at 650°, they ended up at just shy of 125°.  Fridge tonight, they will be sliced Weds morning.  To me the sous vide is the best for texture, and when we do the cook of roast beef for the March 23rd dinner, I believe I will do all of them that way!  What I will do differently is I will sous vide till 100°, smoke for a couple of hours till 130° IT, then sear finish!

1st photo is SV, 2nd is 3 Eyes after the smoked, 3rd is seared smoked Eye and 4th is all 4 finished, SV on far left.



« Last Edit: March 24, 2020, 11:34:40 AM by Bentley »
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

okie smokie

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2001
  • Live fast, die young, have a good looking corpse.
Re: Sous Vide Eye of Round
« Reply #4 on: March 23, 2020, 05:02:22 PM »
So who eats all that food you cook Bentley? You must have a freezer full of cooked stuff.   ???
Logged

Kristin Meredith

  • Administrator
  • You are starting to smell like smoke.
  • *
  • Offline Offline
  • Posts: 3289
Re: Sous Vide Eye of Round
« Reply #5 on: March 23, 2020, 05:29:06 PM »
I think those were for one of the FD dinners we were cooking.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Online Online
  • Posts: 9376
  • Mayberry
Re: Sous Vide Eye of Round
« Reply #6 on: March 23, 2020, 07:58:52 PM »
Yes, those were all used for Brandy Station VFD functions.
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

Ralphie

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 555
Re: Sous Vide Eye of Round
« Reply #7 on: March 24, 2020, 08:56:05 AM »
What would you say is the ideal cut of beef for making roast beef sandwiches?  The pics above look great so I’d like to try eye of round.  I’d also like to give making Chicago style Italian beef a try.
Logged
Rec Tec Stampede RT-590  40 going on 13

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6807
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Sous Vide Eye of Round
« Reply #8 on: March 24, 2020, 09:48:03 AM »
I like using a rib roast
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Online Online
  • Posts: 9376
  • Mayberry
Re: Sous Vide Eye of Round
« Reply #9 on: March 24, 2020, 11:33:32 AM »
Ideal, I agree Rib Roast, very expensive for a working man like me.  Not quite as bad on wallet, Sirloin. Great flavor, not so tender, but you are slicing so who cares.  Economical, any round, not as much flavor, but that can be remedied as you say with a good Italian Beef sandwich!

Quote from: Ralphie on March 24, 2020, 08:56:05 AM
What would you say is the ideal cut of beef for making roast beef sandwiches?
Logged
"‘One who puts on his armor should not boast like one who takes it off.’”

KeithG

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 92
Re: Sous Vide Eye of Round
« Reply #10 on: March 31, 2020, 01:20:39 PM »
 [ Invalid Attachment ]

Thanks to bregent for the info this turned out perfect. Seasoned with salt, pepper and granulated garlic, vac sealed, sous vide at 132 for 24 hours. Sliced up the beef, put it on a flour tortilla, some provolone and some homemade horseradish sauce. Put it in the panini press long enough to get the cheese melted. Awesome lunch.
Logged
RecTec RT-680, WSM 18, MES30, Weber Genesis
Pages: [1]   Go Up
« previous next »