what is up everybody this is Lyle with No Hippie BBQ what we are doing today is I'm
gonna be doing top round roast (London Broil) we're going to be cooking this using the
sous-vide technique I can easily throw this in the griller throw it in the
broiler in the oven and cook this in about 8 minutes I think cooking it with
this technique is going to give us a more tender steak as well as more
flavorful because it's going to be able to kind of marinate or marinate while
it's cooking anyway I'm going to be using these for tacos so my flavor
profile is going to kind of match that especially with this seasoning that
we're gonna be using anyway first thing we need to do is just go ahead and
season this thing up I'm going to go ahead and use some balsamic vinegar this London Broil
is just aged balsamic vinegar and just get a kind of good coating on this now I
had a subscriber of mine asked me if there's a way to cook using this method
without buying the vacuum sealer because he doesn't have a vacuum sealer and you
know what I've never tried it without that so I went out and bought these bags
are like thicker than your normal ziploc bags we're gonna see if we do with this
instead of using the vacuum sealer cuz that right there you know if you're kind
of price conscious that's gonna save you a little bit of money anyway so we got
our steak seasoned up now we're gonna hit it with this seasoning this
seasoning is called beef and pork rub by sweet smoky Joe this stuff right here is
awesome love it links can be in the description and we're gonna go pretty
liberal on this and here is what that rub looks like right there some
excellent rub anyway we're gonna go ahead and get this
in our bag right quick like I said you're not going to be using the vacuum
sealer
just gonna throw it in like that go ahead and set this aside as far as the
other ingredients I'm going to be using besides the rub and the balsamic
vinegars I have some rosemary herbs go ahead and just throw that in let's just
go ahead and get that on both sides and I have a couple bay leaves I've never
tried using bay leaves but you know what might as well go ahead and try it I'm
gonna go ahead and wash my hands and we'll get this thing sealed up all right
so one thing we're definitely going to want to do is get as much air out of
here it's possible because we're not going to want this to float up when it's
in this water bath so I'll go ahead and kind of pull this over and get as much
air out as possible and that looks like about it let's go ahead and get it in
the water that took those here's we're gonna do we are gonna cook this I'm
gonna be at work for let's say about four hours you know I'm going to be
slacking a little bit today so let's go ahead and get our time set and I have
started this off with some warm water
let's go ahead and get that at four hours and temperature wise I'm gonna be
cooking pretty low I'm gonna be cooking it at about 109 degrees we are gonna end
up you know searing this off at the end but I don't want to have it overcook for
sure so we're a go at 109 degrees for four hours and it's gonna be a wrap
let's go ahead and get our steak in here now I happen to be using a crock-pot
insert what this seems to work well for these larger pieces like this and you
will this is floated a little bit more than normal but that's not a problem
although we're going to do is put some glass
and that's gonna hold it down chance to let this go for about six hours when I
got home from work somebody called me and wanted me to help them move a few
items so this London Broil has been here about six hours and what I'm gonna do is I'm gonna
go with it look like that bag work so if you don't have a vacuum sealer you might
feel free to go ahead and rock while these bags looks very tender I'm gonna
go ahead and Pat this dry I already have my broiler on and we're just gonna go
ahead and do it in the oven 500 degrees on broil for maybe two minutes aside I'm
gonna do that I wasn't sure that I was gonna do when I first started this was I
am going to go ahead and spray this London Broil down with some olive oil and then just hit it
back with a little bit more of this seasoning and here is that seasoning
links in the description go pick up two or three of them bad boys my oven should
be ready in about another two minutes finish this up I have it on the highest
rack possible in this oven right now
two minutes let's go ahead and pull it out take a look you know what that looks
good let's just go ahead and flip it on over go another two minutes all right so
that's another two minutes let's go ahead and pull this bad boy out I'm
gonna let it cool down a second slice it up and get it ready for these
tacos I'm gonna cut into this I'm gonna tell you this house smells good right
now anyway these greens are running a little bit tricky
let's go against the grain and I'm gonna go ahead and cut this pretty thin like I
said we're gonna be making some some kind of a taco tonight with this is
looking good it's my fat I'm gonna finish slicing this go ahead
and plate it up and let y'all take a look at this because this is looking
tremendous
like all close up my chili looks good to me
I'm gonna get into this when we're done I'll come over here hook up a little bit
of margarita action anyway let's go
very tasty I'm gonna tell you now typically imma finish this out on the
grill I threw it in the broiler you know what if I really want to get that
outside kind of critten you know kind of cresting up maybe a skillet with some
oil I might try that next time anyway as far as the taste goes its bangin it's
gonna go great with these Steak tacos I'm making tonight I do appreciate you guys
time bye no hippie BBQ comment subscribe I'm out. Sous Vide London Broil
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