Saucier Posted February 24, 2020 Report Share Posted February 24, 2020 (edited) Well, been a day or two since I posted a cook, so what the heck! I got myself a 9lb whole top sirloin roast... Rubbed it with seasoning salt, ground pepper, onion powder, and garlic powder then a light coat of Kitchen Bouquet. Got a deep pan underneath with water, 2 heads garlic, 2 onions chopped, a dozen baby carrots, few stalks chopped celery, 1T black peppercorns, 5 bay leaves etc. Short preheat to 250, then put the meat on, and popped it up to 280... Royal oak lump with hickory chunks ! Meant to take a pic before I popped it in, but forgot,, so here is a pic of it just starting to bathe in the holy fire! We shall see how it goes roast.HEIC Edited March 4, 2020 by Saucier oops 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 25, 2020 Report Share Posted February 25, 2020 Now THAT is a roast. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 25, 2020 Report Share Posted February 25, 2020 Dark and mysterious and I like the dark best. Brought along slow in a holy fire makes me want to say a prayer. Amen brother and pass the mashed potatoes 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 25, 2020 Report Share Posted February 25, 2020 21 minutes ago, Tyrus said: Amen brother and pass the mashed potatoes Funny you should mention mashed potatoes Tyrus. I wondered who @Saucier was and so I went and looked up his profile. One of his previous posts was about cooking potatoes for mashing sous vide. That had never occurred to me but the logic of cooking veg sous vide and keeping the nutrients "in" makes perfect sense. Welcome back @Saucier. I look forward to reading more of your posts. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 25, 2020 Report Share Posted February 25, 2020 Good idea, it saves a bundle of work. Gotta give it a go, sounds very interesting. Looking forward to seeing the Saucier finished post. Quote Link to comment Share on other sites More sharing options...
Saucier Posted February 25, 2020 Author Report Share Posted February 25, 2020 Well, what can I say, came out fantastic! Took 3:45 to bring it to 125 internal, wrapped in foil and a towel, and put in ice chest to rest for 2 hours.. Strained and tossed the veggies from the pan, made some gravy, and added some mushrooms, because they needed to get used up. and they taste great ! Here is how it looked... And yes, there were sous vide mashed potatoes to help sop up the gravy! 7 Quote Link to comment Share on other sites More sharing options...
Saucier Posted February 25, 2020 Author Report Share Posted February 25, 2020 Also, thanks for the comments ! Much appreciated Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 25, 2020 Report Share Posted February 25, 2020 Gorgeous. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 25, 2020 Report Share Posted February 25, 2020 Purdy color. Quote Link to comment Share on other sites More sharing options...
Saucier Posted February 25, 2020 Author Report Share Posted February 25, 2020 Here is a good SV mashed tater recipe, uses too much butter, but the rosemary is great... I dont always cook it all together, sometimes just the taters and then mash as usual with milk and butter... But this a good one... I posted it in Sous vide.. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 25, 2020 Report Share Posted February 25, 2020 Best part of making mashed potatoes sous vide is that you're cooking the spuds in butter and milk/cream, with a bit of seasoning, instead of water that you dump out. Pretty much the only way I make mashed potatoes anymore. Only downside is the length of time it takes, so you have to plan ahead. Quote Link to comment Share on other sites More sharing options...
