Sous vide

[T.G]

Originally Posted by BigAsh

hahaha....agree with the above!...We are all our own worst critics...The beef tasted great, the "mouth-feel" was fine for a sandwich but would have been "weird" for a plated dinner...the longer cooks like these with a top round (or eye roast like I did awhile back) for me are perfect for a paper-thin deli slice....you don't get the "mushiness" but get the flavor and moistness...that being said, Dom made a fantastic roast beef sandwich (of course a homemade horseradish spread woulda gone a long way....as others had stated )...I mean who could complain with mouths stuffed with all that beefy goodness....the pork, was like a David Ortiz 12th inning walk-off in game 4 of the 2004 ALCS....deep to right and OUTTA HERE!!!!...

Keith, when you did the eye roast for 30 hours, did you slice it hot and serve warm, or was it all done cold?

[BigAsh]

Originally Posted by T.G

Keith, when you did the eye roast for 30 hours, did you slice it hot and serve warm, or was it all done cold?

Sliced hot and served warm....made an "au jus" with the juice from the bags, supplemented with onions, garlic and beef stock

[T.G]

Originally Posted by BigAsh

Sliced hot and served warm....made an "au jus" with the juice from the bags, supplemented with onions, garlic and beef stock

Thanks.