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Hot Tubbed me an Eye of Round
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chocdoc
Posts: 461
Proving that you can indeed make a silk purse out of a sow's ear - I used a combination of the Cook's Illustrated method and sous vide to make an eye of round into something edible.
I started by salting the round with 1 tsp per pound of kosher salt then leaving it to sit for 24 hours. I vacuum sealed that and cooked it in my newest toy - the FreshMealsMagic 18 litre kit that I picked up from the manufacturer on Wednesday last week (thanks Frank!).
I cooked it at 58C for 36 hours and chilled it down this morning and egged it up to get the fat all tasty and crispy.
DSCN3197 by ChocDoc1, on Flickr
Just out of the bath and chilled.
DSCN3199 by ChocDoc1, on Flickr
Looking rather anaemic before it's egging.
DSCN3202 by ChocDoc1, on Flickr
While I waited for it to brown - I sniffed all my iris.
DSCN3211 by ChocDoc1, on Flickr
DSCN3213 by ChocDoc1, on Flickr
All nicely browned up.
DSCN3215 by ChocDoc1, on Flickr
Could cut it with a fork - and the flavour is fabulous. The perfect breakfast!
DSCN3210 by ChocDoc1, on Flickr
DSCN3206 by ChocDoc1, on Flickr
Anyone need any iris - I'm a bit overrun with them.
I started by salting the round with 1 tsp per pound of kosher salt then leaving it to sit for 24 hours. I vacuum sealed that and cooked it in my newest toy - the FreshMealsMagic 18 litre kit that I picked up from the manufacturer on Wednesday last week (thanks Frank!).
I cooked it at 58C for 36 hours and chilled it down this morning and egged it up to get the fat all tasty and crispy.
DSCN3197 by ChocDoc1, on Flickr
Just out of the bath and chilled.
DSCN3199 by ChocDoc1, on Flickr
Looking rather anaemic before it's egging.
DSCN3202 by ChocDoc1, on Flickr
While I waited for it to brown - I sniffed all my iris.
DSCN3211 by ChocDoc1, on Flickr
DSCN3213 by ChocDoc1, on Flickr
All nicely browned up.
DSCN3215 by ChocDoc1, on Flickr
Could cut it with a fork - and the flavour is fabulous. The perfect breakfast!
DSCN3210 by ChocDoc1, on Flickr
DSCN3206 by ChocDoc1, on Flickr
Anyone need any iris - I'm a bit overrun with them.
Comments
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Might have to give that a try. It looks really good. Nice job!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Oh man ... I love new toys ... jealous!!!
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Looks great Kerry!
I'll take some blue and two toned bulbs.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Molly,
You coming to the NiEggarafest? I can have some waiting for you. -
Kerry, the cook looks fun and fabulous, so the chilling allows charring without overcooking the inside, right? Love your new toy, Frank Hsu is near my office
I have a free hand-me-down PID controller with thermocouple sensor wires lying around, one of these days I'll rig it with an old aquarium pump, relay switch, electrical outlet box and an old rice cooker. Hopefully I won't burn down the house :woohoo:
Garycanuckland -
Gary,
Get the parts to me and I will do it for you. You ain't no electrician my friend :laugh:Steve
Caledon, ON
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Not this year. :(Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
You're right Steve, may have to pay you a visit in July/August when I get some time off. Also have a welding job for you ...the guard rail on my Nella meat slicer is loose because a screw hole in the aluminum tray is stripped. Thanks.
Garycanuckland -
Canugghead wrote:Kerry, the cook looks fun and fabulous, so the chilling allows charring without overcooking the inside, right? Love your new toy, Frank Hsu is near my office
I have a free hand-me-down PID controller with thermocouple sensor wires lying around, one of these days I'll rig it with an old aquarium pump, relay switch, electrical outlet box and an old rice cooker. Hopefully I won't burn down the house :woohoo:
Gary
Indeed - the chilling allows the the charring.
I have been using one of Frank's PIDs that I was beta testing for him (one degree of accuracy) with a slow cooker for a couple of years. This new one is such a treat - it heats up in minutes and keeps 0.1 degree of accuracy with no problem - and heats a huge quantity of water for those big projects.
Brisket next! -
I think you may be causing some confusion to new eggers because sous vide and hot tubbing are two totally different techniques....clarify the differences for those that may not know and all will be the better in the end..
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I really just consider sous vide to be well controlled hot tubbing.
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