Eye of the round, Steak and Roast seasoning, and my new Walton’s slicer
John Belvedere Team Blue
On Sat. I started a Eye round roast in my sous vide. First I coated it with Excalibur’s Ultimate steak and roast seasoning. I set the sous vide for 135 and left it for 24 hrs. Once out of the sous vide I seared it in my Big Green Egg that was cranking at 700. Once seared I sliced it nice and thin on my Walton’s 10” slicer that I won on their Livestream. Man was that good piece of meat! The eye round was tender with excellent flavor from the seasoning. The only mistake I made was didn’t take into account the temp rise of the meat when searing at 700 so the Eye round was more medium then on the rare side. Next time I’ll do it at 125 for a more rare roast. Excellent products from Walton’s.
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
Looks really good to me.
craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
are you sending xmas gifts out LOL