This looks awesome, I think I'll give it a try. On another note, I saw a video a few years ago, that turns these roasts into nice roast beef, I've done it multiple times since and I've always been pleased. I just heavily salt the roast with Kosher salt and refrigerate for 48 hours. Then I take the roast out, pat it dry. Put a heavy covering of course black pepper and granulated garlic on it. Get a cast iron skillet really hot and use a high temp oil like avocado oil and brown up all the sides. The throw the roast into your oven at its lowest setting. My oven goes down to 170F. With a meat prob inserted, cook until 125 - 128F. Let it cool and slice across the grain with a sharp knife as thin as you can. It's better and cheaper than buying roast beef sandwich meat at the supermarkets.
Watched this 1 year and 2 days to late! Eye of round was on sale last week. Still, I will try this before winter hits. I have never cured an eye of round, but it sounds great!
I’m late to this party but that drill pepper grinder was epic!! I found you on Celebrate Sausage last year or the year before and have been going back through your videos again. Excellent stuff my man!!
I have made pastrami out of all kinds of things including pork butt but never and eye of round. I will have to give this a shot. I sous vide a tri tip pastrami and it was like butter. Got to be one of the best ways to finish one off. I saw your hot links video on 2 guys channel . I have subscribed.
You just showed up in my youtube screen or whatever the hell it is called. I am doing this. I subscribed to your channel and will be checking out more of your content. Love it.
i would of like you finish it in the smoker to see the tenderness , i dont have a sous-vide water bath , how long in the smoker at 275 after the 5 hours of 150 ? i want to try it
So i took a piece of eye of round to try as an experiment. My only problem or concern I have is questioning the safety of this piece of meat. The problem is I cold smoked for 5 hours instead of having it smoke at the slightly higher temperature. Will it still be safe to eat or did I just waste a piece of meat? Won't the Prague powder keep the botulism away?
I've only ever used eye of round for jerky. Not only is that cut cheap but it is very lean as well. If you got it to come out plenty tender and tasty than that is a win win. That melt you made looks so good, I'll take my fat as cheese any day of the week.
So, my question is, what if any benefit to stringing it is? Loved the video, BTW. Never tried this before. I really enjoyed how you explained the equilibrium brining without losing me in the weeds
Do you think you could have done sous vide to tenderize, then cold bath, then rub and smoker to temp/smokiness? You'd save your bark and a lot of times spices don't do as nicely in the bag.
The only thing I'm unsure of is the amount of smoke penetration that will happen after it's been cooked. It should work, but I have a suspicion it will take the same amount of time smoking on the back end. It's worth a shot at least.
Would this work just as well with a London Broil cut? I just bought ten pounds recently on sale for $1.99 at Safeway. It's only about two and a half inches thick That sandwich looks yummy and the drill powered pepper mill was funny.
Thanks for the great video, I am going to give this a try, but I have a question about rinsing after brining. Is it unnecessary? I see you didn't and as I am checking out others they seem to make a big deal about rinsing off the cure. Any comments?
I just take the eye of round, trim it up, vacuum seal it and sous vide @ 125F for about 48 to 50 hours. Then it gets seared in a cast iron frying pan. You can cut it with a fork.
I have not, but I've always been curious. I worry that the smoke won't penetrate the pre-cooked meat very well, but I'll just have to try and find out one of these days. Thanks for the question/comment!
@@AgeofAnderson yeah he has a video up on his TH-cam channel about doing just this. He has also shown doing it in Good Eats itself. His turkey derick is up as well as a video of him cooking steak directly on coals
You was talking about critters. Have you ever BBQ Raccoon? I haven't YET ! But soon as winter hits, and there pelts are pretty. WATCH OUT RACCOONS. Your going to get BBQ.. They been haunted me all summer long! Turning things over to fine crickets
FEEDBACK: This looks awesome, but the chief problem I see here is that most** viewers typically dont own most or all of the specialized equipment you used: a vaccum sealer, a sous vide setup, and a cold smoker able to go as low as 150F. May I suggest a follow up video, or written blurb, giving people some alternate approaches if they lack the specialized equipment you used ? That would help a LOT of viewers, myself included. ------ ** I'm slightly ahead of the curve by virtue of having a vaccum sealer, a weber smokey mountain water smoker (which unfortunately cant run cooler than 250-270F), and a food dehydrator (able to run 95-158F). My slowcooker died recently, but even when it worked it could only be set to buffet low med or high, which was too imprecise.
I discuss the alternatives to the sous vide setup in the video, but I did leave out the bit where I explain that I need to leave my smoker door cracked open to hit the low temps. I appreciate the comment and feedback, though.
People Needs get out and experiment with your cooking. There a lot of things out there that needs to be discovered . Way i do salsa testing is? Get my coffee cup out pour some home made salsa in it. And try things in it. YUM my newest one is with Celery. YUM the next newest was with cucumbers blended up with beer. Yes always use beer in your salsa! It does 3 things, 1 is bring out the flavor of every thing in it. 2 is it help preserve it, 3 is It tame down the long burn in hot sauces. When you 1st taste it that hot as it get, and the time you swallow? The burn is gone
@@AgeofAnderson lmao get another freezer. What i did🤣🤣. It was a small chest 7 cu. feet. I needed a small one. so it wouldn't pull much electric. One of them goes out, i got a backup one
Btw curing salt is bad for you, curing salt was never used hundreds of years ago and if the cure is done properly it is highly unnecessary. The salt content doesn´t let bad bacteria grow and as long as everything is higenic you won´t have contaminations. Curing salt creates cancerous compounds when it comes in contact with meat and high levels of curing salt can actually kill you. Curing salts were made mandatory for comercial purposes because of transportation and distribution, the process of transporting raw meat is a contamination risk. Curing salts are highly unnecessary and bad for you, just stick with a regular salt for curing and keep everything clean and you should be good.
Actually nitrate is naturally occurring, when you substitute sodium nitrate with celery juice powder, you give the recipe the same amount of nitrates needed for curing, agent of curing is the same both ways, plus nitrates turns into nitric oxide when digested which is needed for us and in big doses it is consumed as a preworkout.
@@nahidbouk5765 Google it bro... "Sodium nitrite is a powerful oxidizing agent that causes hypotension and limits oxygen transport and delivery in the body through the formation of methemoglobin. Clinical manifestations can include cyanosis, hypoxia, altered consciousness, dysrhythmias, and death." nj.gov/health/eoh/rtkweb/documents/fs/2258.pdf Also check this info too pubmed.ncbi.nlm.nih.gov/33074043/#:~:text=Abstract,consciousness%2C%20dysrhythmias%2C%20and%20death.
DUDE... You are NOW, and forEVER MORE, The Master.!.!.! THAT was AWESOME.!.!.! ! Gratz, Good Sir.!.!.!
This looks awesome, I think I'll give it a try. On another note, I saw a video a few years ago, that turns these roasts into nice roast beef, I've done it multiple times since and I've always been pleased. I just heavily salt the roast with Kosher salt and refrigerate for 48 hours. Then I take the roast out, pat it dry. Put a heavy covering of course black pepper and granulated garlic on it. Get a cast iron skillet really hot and use a high temp oil like avocado oil and brown up all the sides. The throw the roast into your oven at its lowest setting. My oven goes down to 170F. With a meat prob inserted, cook until 125 - 128F. Let it cool and slice across the grain with a sharp knife as thin as you can. It's better and cheaper than buying roast beef sandwich meat at the supermarkets.
Watched this 1 year and 2 days to late! Eye of round was on sale last week. Still, I will try this before winter hits. I have never cured an eye of round, but it sounds great!
Some of the best content on TH-cam! Awesome job.
Thanks!
I’m late to this party but that drill pepper grinder was epic!! I found you on Celebrate Sausage last year or the year before and have been going back through your videos again. Excellent stuff my man!!
Love your pepper grinder adaption
@@leetrenholm4926 It crushes!
new sub here! im mad af i havnt found ur channel sooner. love the content bro its entertaining af. keep it up bro 🫡
Welcome and thanks for the comment!
I have made pastrami out of all kinds of things including pork butt but never and eye of round. I will have to give this a shot. I sous vide a tri tip pastrami and it was like butter. Got to be one of the best ways to finish one off. I saw your hot links video on 2 guys channel . I have subscribed.
Thanks!
Thank you!
You just showed up in my youtube screen or whatever the hell it is called. I am doing this. I subscribed to your channel and will be checking out more of your content. Love it.
I have two eye of round pastrami’s going on the smoker today my first time not using a Brisket . Hope it’s good .
Excellent content, underrated channel I expect to look back and see you in high 6 figure subscriber count
Thank you very much for the wishful thinking!
Pastrami is my absolute favorite cold cut. Definitely going to try this.
I hope you love it too!
HAHAHA...Very good pepper grinder, that alone was worth watching the video!!! Great reef, I'm going to do it, happy new year!!!🤣😝👌👍🇧🇷
Awesome !! Love your channel and videos
Thank you!
Really appreciate your work. Thanks
Thank you!
i would of like you finish it in the smoker to see the tenderness , i dont have a sous-vide water bath , how long in the smoker at 275 after the 5 hours of 150 ? i want to try it
So i took a piece of eye of round to try as an experiment. My only problem or concern I have is questioning the safety of this piece of meat. The problem is I cold smoked for 5 hours instead of having it smoke at the slightly higher temperature. Will it still be safe to eat or did I just waste a piece of meat? Won't the Prague powder keep the botulism away?
Yes, the cure will keep it safe over that period of time.
@AgeofAnderson thank you my brother! Just took out of the sous vide. Ice bath now and taste test tomorrow
Can u put that calculator link on the screen please?? I dont have a description box down below, im on my cell phone!! 😢
I'll try to remember that for future videos. Here's the link for now.
genuineideas.com/ArticlesIndex/nitritecuringcalculator.html
I've only ever used eye of round for jerky. Not only is that cut cheap but it is very lean as well. If you got it to come out plenty tender and tasty than that is a win win. That melt you made looks so good, I'll take my fat as cheese any day of the week.
When I heated it up in the sandwich, it was beautifully soft and tender.
So, my question is, what if any benefit to stringing it is? Loved the video, BTW. Never tried this before. I really enjoyed how you explained the equilibrium brining without losing me in the weeds
Stringing it up into a tight cylinder shortens the cure time by a bit. Thanks for the question!
Do you think you could have done sous vide to tenderize, then cold bath, then rub and smoker to temp/smokiness? You'd save your bark and a lot of times spices don't do as nicely in the bag.
The only thing I'm unsure of is the amount of smoke penetration that will happen after it's been cooked. It should work, but I have a suspicion it will take the same amount of time smoking on the back end. It's worth a shot at least.
Would this work just as well with a London Broil cut?
I just bought ten pounds recently on sale for $1.99 at Safeway.
It's only about two and a half inches thick
That sandwich looks yummy and the drill powered pepper mill was funny.
I figure it will work just fine.
Thank you
You're welcome!
WoW! Can't wait to make this.
I hope you love it!
Thanks for the great video, I am going to give this a try, but I have a question about rinsing after brining. Is it unnecessary? I see you didn't and as I am checking out others they seem to make a big deal about rinsing off the cure. Any comments?
I don't rinse these. I just pat off the excess liquid with a paper towel. Thanks for the question!
If we do not have smoker, what is an alternative way to cook meat?
You can use the same temperatures and cook it in the oven. Consider adding liquid smoke to the brine or adding smoked paprika to the crust.
I just take the eye of round, trim it up, vacuum seal it and sous vide @ 125F for about 48 to 50 hours.
Then it gets seared in a cast iron frying pan.
You can cut it with a fork.
I like ur voice, its not monotone! 😊
Thanks! I try and keep it lively.
I’m making all of your recipes😋
Wow!!!! This is your best
Thanks!
Very nice! I'm thinking Reuben Sandwiches.
Me too!
Now that looks extremely tasty right there.
Thank you very much! It is one of my favorites.
Just came Across your channel! A1💯💯💯💯💯👍🏾👍🏾👍🏾👍🏾👍🏾
Thanks!
1. Love your channel.
2. Have you ever tried souse vide first and then smoke?
I have not, but I've always been curious. I worry that the smoke won't penetrate the pre-cooked meat very well, but I'll just have to try and find out one of these days. Thanks for the question/comment!
What smoker is that?
That's an older Smoke Hollow gas smoker.
Taking a page out of Alton Brown's book I see with the pepper grinder
That does seem very Altonesque. I actually modified my first one years ago to grind fish food of all things. Thanks for the comment!
@@AgeofAnderson yeah he has a video up on his TH-cam channel about doing just this. He has also shown doing it in Good Eats itself. His turkey derick is up as well as a video of him cooking steak directly on coals
Nice!
No garlic?
Not this time, but it's good on there for sure.
what do you do for work mate?
After a long career in the industrial poultry business, I'm now employed in the neuroscience field.
@@AgeofAnderson very cool
@@AgeofAnderson hell yeah 🤘
You was talking about critters. Have you ever BBQ Raccoon? I haven't YET ! But soon as winter hits, and there pelts are pretty. WATCH OUT RACCOONS. Your going to get BBQ.. They been haunted me all summer long! Turning things over to fine crickets
Go get 'em!
🔥🔥🔥🔥
Why tie up your roast?
@@KevinBone-j1i It just helps the roast cook more evenly from edge to edge. Thanks for the question?
FEEDBACK: This looks awesome, but the chief problem I see here is that most** viewers typically dont own most or all of the specialized equipment you used: a vaccum sealer, a sous vide setup, and a cold smoker able to go as low as 150F.
May I suggest a follow up video, or written blurb, giving people some alternate approaches if they lack the specialized equipment you used ? That would help a LOT of viewers, myself included.
------
** I'm slightly ahead of the curve by virtue of having a vaccum sealer, a weber smokey mountain water smoker (which unfortunately cant run cooler than 250-270F), and a food dehydrator (able to run 95-158F). My slowcooker died recently, but even when it worked it could only be set to buffet low med or high, which was too imprecise.
I discuss the alternatives to the sous vide setup in the video, but I did leave out the bit where I explain that I need to leave my smoker door cracked open to hit the low temps. I appreciate the comment and feedback, though.
I truly cold smoke using a pellet maze on the bottom rack of my kettle grill. Steam baking over a pan of water in the oven is an option to sous vide.
^^^^^^^^^^^^^^^^
≋Wow≋ ≋my≋ ≋mouth≋ ≋was≋ ≋watering≋ ≋just≋ ≋watching≋ ≋this!!≋ ≋upload≋ ≋on≋ ≋k≋h≋a≋l≋ ≋website,≋ ≋will≋ ≋be≋ ≋big≋ ≋hit≋ ≋there≋😃🤩또 다른 멋진 레시피에 감사드립니다
I actually thought that bugs bunny was narrating this video…what’s up Doc…..
🥕🥕🥕
No sauerkraut? lol
I was out!😄
ferment ahead i always say. your forgiven this time,lol.@@AgeofAnderson
People Needs get out and experiment with your cooking. There a lot of things out there that needs to be discovered . Way i do salsa testing is? Get my coffee cup out pour some home made salsa in it. And try things in it. YUM my newest one is with Celery. YUM the next newest was with cucumbers blended up with beer. Yes always use beer in your salsa! It does 3 things, 1 is bring out the flavor of every thing in it. 2 is it help preserve it, 3 is It tame down the long burn in hot sauces. When you 1st taste it that hot as it get, and the time you swallow? The burn is gone
I'm canning salsa today!
@@AgeofAnderson Yuck i hate can foods. Freeze the salsa, What i do
@@426superbee4 Freezer's all full of critters😁
@@AgeofAnderson lmao get another freezer. What i did🤣🤣. It was a small chest 7 cu. feet. I needed a small one. so it wouldn't pull much electric. One of them goes out, i got a backup one
OMG, U MAKE ME SO SICK 😂😅
"Injection"
@@Pacavelli I would inject with a commercial style injector with multiple needles if I had one.
@@AgeofAnderson I got mine off Amazon, $100.... money well spent
Btw curing salt is bad for you, curing salt was never used hundreds of years ago and if the cure is done properly it is highly unnecessary. The salt content doesn´t let bad bacteria grow and as long as everything is higenic you won´t have contaminations. Curing salt creates cancerous compounds when it comes in contact with meat and high levels of curing salt can actually kill you. Curing salts were made mandatory for comercial purposes because of transportation and distribution, the process of transporting raw meat is a contamination risk. Curing salts are highly unnecessary and bad for you, just stick with a regular salt for curing and keep everything clean and you should be good.
Actually nitrate is naturally occurring, when you substitute sodium nitrate with celery juice powder, you give the recipe the same amount of nitrates needed for curing, agent of curing is the same both ways, plus nitrates turns into nitric oxide when digested which is needed for us and in big doses it is consumed as a preworkout.
@@nahidbouk5765 Google it bro... "Sodium nitrite is a powerful oxidizing agent that causes hypotension and limits oxygen transport and delivery in the body through the formation of methemoglobin. Clinical manifestations can include cyanosis, hypoxia, altered consciousness, dysrhythmias, and death."
nj.gov/health/eoh/rtkweb/documents/fs/2258.pdf
Also check this info too
pubmed.ncbi.nlm.nih.gov/33074043/#:~:text=Abstract,consciousness%2C%20dysrhythmias%2C%20and%20death.
What’s with the goofy cartoon voice?
That's the voice they gave me. Cartoon work would be far more lucrative though!