Tempature question

BBQfirefighter148 · 09-23-2018, 02:10 PM

Guys I am cooking a beef eye round. What temp should I bring it to? Thanks

Joshw · 09-23-2018, 02:27 PM

Round is pretty lean. I would pull at 130.

dadsr4 · 09-23-2018, 02:35 PM

Quote:

Originally Posted by Joshw

Round is pretty lean. I would pull at 130.

It's easy to cook it further. Un-cooking, that's very difficult.

BBQfirefighter148 · 09-23-2018, 02:54 PM

Thinly sliced?

Baychilla · 09-23-2018, 07:11 PM

EdF · 09-24-2018, 11:42 AM

Look on the internuts for Italian Beef and Baltimore Pit Beef recipes. Those are both good ways to use that cut.

EricD · 09-24-2018, 12:11 PM

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.

m-fine · 09-24-2018, 08:49 PM

Quote:

Originally Posted by EricD

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.

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.

cueball21 · 09-24-2018, 09:20 PM

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.

Smoking Piney · 09-25-2018, 08:21 AM

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 · 09-25-2018, 09:23 AM

Quote:

Originally Posted by m-fine

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.

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 · 09-25-2018, 09:33 AM

Yeah, SV for those lean ones is a revelation!

pmad · 09-25-2018, 11:09 AM

Quote:

Originally Posted by m-fine

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.

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 · 09-25-2018, 11:15 AM

I like Doug Baldwin's site: http://www.douglasbaldwin.com/sous-vide.html

m-fine · 09-25-2018, 12:28 PM

Quote:

Originally Posted by pmad

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

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.

09-23-2018, 02:10 PM	#1
BBQfirefighter148 On the road to being a farker Join Date: 02-27-13 Location: Monroe, CT	Tempature question Guys I am cooking a beef eye round. What temp should I bring it to? Thanks __________________ Camp Chef Smokepro DLX , 22.5 Weber Kettle, Weber Spirit E-310, Maverick ET-732

09-23-2018, 02:54 PM	#4
BBQfirefighter148 On the road to being a farker Join Date: 02-27-13 Location: Monroe, CT	Thinly sliced? __________________ Camp Chef Smokepro DLX , 22.5 Weber Kettle, Weber Spirit E-310, Maverick ET-732

09-23-2018, 07:11 PM	#5
Baychilla is one Smokin' Farker Join Date: 02-08-18 Location: San Francisco, CA Name/Nickname : Joe	Yes.

09-24-2018, 11:42 AM	#6
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	Look on the internuts for Italian Beef and Baltimore Pit Beef recipes. Those are both good ways to use that cut. __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

09-24-2018, 12:11 PM	#7
EricD is One Chatty Farker Join Date: 08-08-14 Location: Framingham, Taxachusetts	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. __________________ 22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats

09-23-2018, 02:27 PM	#2
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	Round is pretty lean. I would pull at 130.

09-24-2018, 09:20 PM	#9
cueball21 somebody shut me the fark up. Join Date: 09-14-15 Location: central Texas USA Name/Nickname : Bob, aka, Uncle	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. __________________ “We hold these Truths to be self-evident, that all Men are created equal, that they are endowed by their CREATOR with certain UNALIENABLE RIGHTS, that among these are Life, Liberty, and the Pursuit of Happiness—That to secure these Rights, Governments are instituted among Men, deriving their JUST Powers from the Consent of the Governed, that whenever any Form of Government becomes destructive of these Ends, it is the RIGHT of the People to alter or to abolish it and to institute new Government, laying its Foundation on such Principles, and organizing its Powers in such Form, as to them shall seem most likely to effect their Safety and Happiness.” . . . -2nd paragraph, US Declaration of Independence Now you know 'the thing.' Bob's yer uncle!

09-25-2018, 08:21 AM	#10
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	I cook them frequently for sandwich slices. I go to 125-130, pull, rest, and cool it off a bit before slicing very thin. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

09-25-2018, 09:33 AM	#12
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	Yeah, SV for those lean ones is a revelation! __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

09-25-2018, 11:15 AM	#14
EricD is One Chatty Farker Join Date: 08-08-14 Location: Framingham, Taxachusetts	I like Doug Baldwin's site: http://www.douglasbaldwin.com/sous-vide.html __________________ 22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats