BBQfirefighter148
Knows what a fatty is.
Guys I am cooking a beef eye round. What temp should I bring it to? Thanks
Tempature question
- Thread starter BBQfirefighter148
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dadsr4
somebody shut me the fark up.
It's easy to cook it further. Un-cooking, that's very difficult.
BBQfirefighter148
Knows what a fatty is.
Thinly sliced?
Baychilla
is one Smokin' Farker
Yes.
EdF
is Blowin Smoke!
Look on the internuts for Italian Beef and Baltimore Pit Beef recipes. Those are both good ways to use that cut.
EricD
is Blowin Smoke!
If anyone has a Sous vide, or immersion cooker, make a roast beef in that!!!! Changed my world!!
I sous vide to 125 (18 hrs), then sear.
I sous vide to 125 (18 hrs), then sear.
m-fine
is One Chatty Farker
This is a great way to cook, but I would caution against an extended cook below 130 for food safety, especially with a vacuum bag anaerobic environment. I am not positive 125 is dangerous, but all the published data I have seen suggests 130 is the minimum.
I've only ever done 1 eye round. It is very, very lean. My results weren't stellar but they weren't bad either. My advice would be to cook at low temps for as long as you can. I shoot for 125° on most cuts of beef - except brisket, of course - because I like rare cuts and because I can always cut it more, but not less. Remember that if you tent it and let it rest it will continue to cook a bit.
Let us know how it turns out.
Let us know how it turns out.
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I cook them frequently for sandwich slices. I go to 125-130, pull, rest, and cool it off a bit before slicing very thin.
EricD
is Blowin Smoke!
You're right. My bad. I went and checked my recipe....recipe says cook at 131.
So, it was 131 for 18 hrs. Still best way to cook those lean roasts!
EdF
is Blowin Smoke!
Yeah, SV for those lean ones is a revelation!
Do you have something on this?
I thought it was a combination of time and temp.
I often cook roasts at 127* for 48 hrs
EricD
is Blowin Smoke!
I like Doug Baldwin's site: http://www.douglasbaldwin.com/sous-vide.html
m-fine
is One Chatty Farker
I don’t have anything handy that is definitive but in addition to Baldwin, I have read studies from the CDC and the UK equivalent of the FDA and a couple university studies and I think they all had pasteurization starting at 130 or maybe 129 with times in hours/tens of minutes. That doesn’t mean 127 for over 24 hours won’t also work (to kill the bugs), but I haven’t seen a source that says it will either. Just putting the caution out there because once you introduce the vacuum bag and an anaerobic environment, the risk for botulism goes way up.
thanks - i'll bump my chuck roast up to 130 next time.
qnbiker
is Blowin Smoke!
However you cook it, very thin slicing is a must.
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And against the grain.
