Sous Vide Top Sirloin Roast For Meat in a Bun ( May 29 )

-

 


On the day before anyone comes here, Sous Vide one of the roasts down in the freezer.
Set Mr. Robobrew at 132F and cook it for 24 hours. Time it so that we can serve it for
meat in a bun. Cut it thin as you can. I would suggest doing this a day before,
and putting it in the fridge after you have seared it on the bbq at high heat and tossing
it in the fridge. Gives you time to clean Mr. Robobrew and put it away.
This one is 2.33 lbs. so the recipe says I can cook it for 24 hours. Since it is close to 2 lbs.
if you remove it around 20 hours or so that will be fine.

Comments

Post a Comment

Popular posts from this blog

Chris's Ribs on the WSM - Saturday, August 30, 2025

-
Image
  Ribs 2-2-1 The weather is warmer on Aug. 31st - 25C, today? 21C. 2 hours smoke 2 hours in foil with brown sugar, honey and 4 slices of butter chunks. 1 hour in butcher paper with bbq sauce on the bbq. I usually don't have much heat left on the smoker, so that is why I use the BBQ.                                                             Day before after membrane removal, add Rib rub. Completely cover the Ribs fully. Toss in a bag in the fridge. An hour before smoking, add the other rub or what you have just to freshen them up. When your chimney starter is completely white, pour it all around the charcoal in the WSM instead of pouring them in the middle. I see when I am done that I am not getting them all burnt through like the middle ones.                          ...
Read more

Kings Landing IPA - Extract - Monday, October 2nd, 2017

-
Image
Eleven Gallons - Carboys My first all extract brew in over 20 years. It will be interesting if I get a big hop aroma with no water treatment. This is an experiment for brewing in the winter. I may be able to do a full mash brew next week as the weather seems to be quite warm. 20 lbs. United Canada LME. 40 g Chinook - 12.3% AA @ 60 min. 60 g Chinook - 12.3% AA @ 10 min. 56.70 g Chinook - 12.3% AA @ 0 min. 113.4 g Chinook - 12.3% AA - dry hop ( 56.70 g in each keg ) 45 g in each carboy.  US-05 ( Usually 40, but this OG is way higher than expected ) I really don't expect a lot of extract twang using bulk malt extract. I don't remember it from back in the day, but certainly got it from those over priced kits. I smelled twang when I added it to my water in the kettle, but it went away later in the boil. I did not taste it in the gravity sample. O.G. - 1.068 - ( Promash said 1.051 ) F.G. - % - SRM - 7 ( May be more because of boiling 100% extract for 60...
Read more

Les's Helles - Sunday, June 15, 2025 ( Conical )

-
Image
    Ingredients 22 lbs. Rahr 2 Row 1 lb. Munich 9 108 grams Hallertauer @ 60 min. 4 sachets 34/70 at 66F  Various experiments suggest that you can get a real nice beer using lager yeast at 66F.  I went to various people on You Tube and they all say that fermenting a lager at 66F worked out fine. Not an award winning Pils or just a plain lager, but a good beer and that is all I want. None of them had a water profile however. Went to another guy on You Tube and he did exactly what I want to do. Said the beer was really good, so it is a go. He sure had a lot of SS brewing stuff jammed into a small area. Knew his stuff. O.G. - 1.045 - 78% F.G. -  1.006 % -      5.12 SRM - 3.5 BU - 25.5 Mash Volume - 10 gallons Sparge Volume - 10 gallons Water Profile - 4 Dog Brewery CA - 50 MG - 10 CC - 68 S04 - 68 PH - 5.30  MASH Gyp - 2 g CI - 4 g Eps - 3.7 g Lactic Acid - 3.9 ml  BOIL Gyp - 2 g CC - 4 g Eps - 3.7 g Lactic Acid - Sparge - .4 ml I have no i...
Read more