Meat Cut Question....hopefully not a stupid one !!!!!!

dldawes1 · March 2017

I mentioned a while back (180-day wet-aged prime rib post) that I bought some Penzy's English Prime Rib Rub.

Can I get some suggestions on beef roasts that might give me a "non-stringy" texture, that I could try this rub on?

I've decided, it is not the rub I prefer for prime rib. I would like to try it on some other 'roast' cuts of beef though.

Thanks,

DD

DoubleEgger · March 2017

What about a rump roast?

dldawes1 · March 2017

I don't know roasts. I just don't care for the stringy texture of my wife's roasts! I do not know what cut she buys.

I guess I'm looking for more 'prime rib texture" in a less expensive roast....if that is achievable !!!

Prime rib is probably my favorite protein, although I love it all. But I did not like the English Pot Roast seasoning as well as the normal RRP Prime Rib Rub.

fishlessman · March 2017

fillet mignon, strip loin, tritip, eye round, sousvide chuck roast. you can use it on pork loin, chicken as well, steak/roast type seasonings work well on those, especially the loin

Hans61 · March 2017

SV eye of the round comes out "like" a filet not stringy

Carolina Q · March 2017

I haven't tried to sous vide an eye round yet, but I have done a chuck roast a couple of times. Not the same flavor as a prime rib, but quite good and very tender! Absolutely not stringy. 48 hours at 130°, then sear. I want to try eye round too. Love the fact that you can turn cheap cuts like these into something more.

blind99 · March 2017

SV all the way. I go 132 for 24 hours then sear. I did eye of round once. I let cool and sliced for sandwiches but you could eat it hot too.

NorthPilot06 · March 2017

I haven't posted here in a while, but this one merited a post

Agree with @Carolina Q and @blind99 - you need to do a SV chuck roast - to keep it out of the "danger zone" since it's a long cook, I'll usually do 131 or so on the temp for 36-48 hours. It's phenomenal - just as tender as a ribeye and [perhaps] better flavor.

Teefus · March 2017

I'd give it a try on a Brisket.

Carolina Q · March 2017

Donnie, if you want to try SV, but don't have the device, you can still do it with a digital temp controller and a crock pot large enough to hold the beef. Size definitely matters here. With a standard SV device, you can just grab a larger pot if needed. Not with a crock pot. Also, the crock pot must be the type that is OFF-Lo-Hi only. The digital ones won't work.

I've had this digital temp controller ($28) for nearly two years and it has worked perfectly every time. Plug the temp controller into an AC outlet and set the temp where you want it. Then, plug the crock pot into the controller, place the temp sending probe into the water and turn the crock pot on. If the water temp is below your setting, the controller will power up the crock pot which will heat until it reaches temp, then it will shut off. When temp drops below target, the crock pot will be powered up again.

You could do it yourself if you didn't mind standing there for an hour or two (or 48!!) with a T-pen in one hand and the on-off switch in the other. That's all this device does. Speaking of the T-pen, I checked water temp with mine the first couple of times I used it. Dead solid perfect. Haven't checked since.

I don't know how many others on here have this controller. I know @fishlessman bought one and I don't think he ever got it to work properly. Mine has never failed. A real SV device (Anova) is currently priced at $129. Maybe one of these days, I'll buy one.

dldawes1 · July 2018

Thanks @Carolina Q ! Somehow in my slothfulness, I missed this post. I just ordered a new controller for $26 on Amazon.

Thanks !!

Hans61 · July 2018

It’s been a long time since I’ve done a SV the eye of the round I did was really good salt pepper butter and rosemary in the bag it was super tender and flavorful

this post has me thinking about doing a 2 day chuckie again for old times sake

Dondgc · July 2018

Carolina Q said:

Donnie, if you want to try SV, but don't have the device, you can still do it with a digital temp controller and a crock pot large enough to hold the beef. Size definitely matters here. With a standard SV device, you can just grab a larger pot if needed. Not with a crock pot. Also, the crock pot must be the type that is OFF-Lo-Hi only. The digital ones won't work.

I've had this digital temp controller ($28) for nearly two years and it has worked perfectly every time. Plug the temp controller into an AC outlet and set the temp where you want it. Then, plug the crock pot into the controller, place the temp sending probe into the water and turn the crock pot on. If the water temp is below your setting, the controller will power up the crock pot which will heat until it reaches temp, then it will shut off. When temp drops below target, the crock pot will be powered up again.

You could do it yourself if you didn't mind standing there for an hour or two (or 48!!) with a T-pen in one hand and the on-off switch in the other. That's all this device does. Speaking of the T-pen, I checked water temp with mine the first couple of times I used it. Dead solid perfect. Haven't checked since.

I don't know how many others on here have this controller. I know @fishlessman bought one and I don't think he ever got it to work properly. Mine has never failed. A real SV device (Anova) is currently priced at $129. Maybe one of these days, I'll buy one.

I bought the same controller a couple of years ago after seeing it mentioned here. Perhaps by you. It worked great but I took advantage of prime day and got the Anova Sous Vide. But the crock pot and controller worked fine for basic stuff.

dldawes1 · July 2018

If I receive it today...it goes to work tonight !!!!

Not sure what to SV first time out ???Any suggestions ??

Thanks

slovelad · July 2018

@dldawes1 I'm no sous vide expert by any means but I've done basics like large carrots that turn out awesome in the sous vide and also done some really long cooks like a 48 hour chuck roast that has steak taste and texture.

And of course I always tell people that sous vide chicken is unmatched. Rediculously juicy

unoriginalusername · July 2018

Go for Picanha, it’s amazing that this little under appreciated piece of meat costs less than prime rib. Your butcher may refer to it as a sirloin cap or as the rump cover, rump cap, or coulotte

otherwise I’d go with a tenderloin

dldawes1 · July 2018

Thanks for the suggestions. I did not get it/ get home in time to use it last night.

Tonight will be the night !!

Meat Cut Question....hopefully not a stupid one !!!!!!

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