On 7/6/2017 9:38 PM, Terry Coombs wrote:
> On 7/6/2017 8:03 PM, wrote:
>> Your word wrap stinks on ice so I'm top posting.
>> I cook London Broil very often, I use top round, and either pan fry or
>> grill... a 1 1/4" thick slab cooks up to a perfet medium rare in 7-8
>> minutes per side and with no schtinkin' special equipment. To me
>> "sous vide" looks like boiled beef, BLECH!
>>
>> On Thu, 6 Jul 2017 17:12:58 -0700 (PDT), ImStillMags
>> > wrote:
>>
>>> Here's a report on my sous vide adventures over the past few days.
>>>
>>> I did a "London Broil" top sirloin for the 4th. Cooked it at 126
>>> degrees for 18 hours. It was perfect. But I had friends over and
>>> forgot to take pictures.
>>>
>>> Right after I took the sirloin out of the bath I cranked it up to 136
>>> degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish
>>> one to see if Wertz was lying about how tender it gets ;-).
>>>
>>> I cooked the chuck roast at 135 degrees for 48 hours. Just took it
>>> out of the water bath, seared it, sliced it and topped it with a
>>> reduction I made from the juices left in the bag, butter, a bit of
>>> soy sauce, couple shakes of Worcestershire and one glug of A1.
>>>
>>> Wertz is correct. I'm completely amazed at how juicy and tender this
>>> piece of chuck came out. The connective tissues hardly gives a bite
>>> and the roast is like the most tender steak you ever had.
>>>
>>> I'm with you, Steve, why pay $14 a pound for prime when you can pay
>>> $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
>>>
>>>
>>> just out of the water bath, you can see the juices left in the bag
>>> https://goo.gl/photos/6nznZ29H16skCA827
>>>
>>> did a quick hot sear in cast iron skillet
>>> https://goo.gl/photos/LGfn5Sxt1FYgFacH9
>>>
>>> sliced with the sauce made from the bag liquids
>>> https://goo.gl/photos/AuYcUb6xqxwn3NQR7
>
> I get similar results with the slow-cooker ... but when I want to do
> some serious meats , I fire up my smoker . Ten pound pork butt treated
> with my own SnagRub and smoked at 185° to 200° for about 18 hours falls
> off the bone . Tender all the way thru and the flavor is awesome -
> especially the "bark" . I use only chunk charcoal , and add cherry or
> mesquite depending on what I'm smoking and what flavors I'm after .
>
> --
>
> Snag
>

I do that too, but you won't end up with a medium rare steak. You can
with sous vide.