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Where is Swedica?

Waaaah... Electricity. Waaaaah...

Cooked to perfect doneness! I'm sure the leftovers would also make some excellent roast beef sandwiches 🥪

Imma try this for thanksgiving for my family

No thanks.

Will try this .Have a cast iron dutch oven ready . !

Wow I’m hungry now My hot pocket are no where close to that

I'm going to assume I can perform this on my Char grilled by use of the offset smoker... What temp?

Outstanding, love the pink juice. My marinade for chicken quarters produce pink meat. LMAO, my guests made me cook them for almost 2 hours before the believed they were done🤪

Thank you for the delicious food video. I really want to eat it.🍀🍀🍀🍀🌎🌍🌏✨✨⭐️💐

This guys the absolute biggest douche I’ve ever seen on one these videos

Something not right with this video. Terrible

When I saw this I knee-jerked thinking there's a bunch of collagen in that cut. After literally 1 minute of research, I found out I was wrong. Good job, should be delicious and tender! I personally would have removed the thin layers of silver skin, not that they would have done much, but the fact I know they're there bothers me lol.

WOw

I prefer at least 8hrs in the water bath -- in my experience, the tri-tip comes out more tender. I also use a Santa Maria seasoning.. Lastly, serve with a chimichurri sauce. It's elite level good.

Your salting technique seems way too light in step 1. When you sous vide a roast you should consider that it's pressurized, even with the cheap suction(there is no vacuum) sealers. So for the purposes of marination with something with the potential of penetrating like salts and acids that pressure is a multiplier. Think of it like wet pressure brining. The correct amount of salt will cause more retention too so the end product will be juicer. So weigh your salt 3-5 grams per pound of meat before you put it in and make sure it all makes it into the bag. edit: over doing the salt will have the opposite effect and you'll end up with a bag full of salinized water. The leaner the cut the more salt it will absorb. So 3 grams max for ribeyes/chuck and 5 max for top rounds or fillets. After that it's taste. edit: There's a difference between grill marks and burning the hell out of an entire side of a piece of meat. What I just watched was the ladder.

Overdone

Sir, please cross over to "natural lump charcoal" - I don't want to see more people cooking on cancer cubes - aka basically any kind of briquettes. (Yes, there are a few out there that use natural stuff but the "binder" is the problem) - Am I being nit picky as hell? Yes. Am I right? Yes. 40+ years on the pit.... I promise. Love that PK grill . Looks great!!!

That ice bath and refrigerate with a delayed sear is interesting, but what is the actual temperature of the meat after searing? I like cold left over tri-tip, but I want that hot meal first. Might be a good way to do steaks too. BTW, I sear my sous vide beef with a culinary torch which takes a lot less time than setting up a charcoal grill. If I don't want to do it in the house I just put it in a cast iron pan (of the correct size) and take it out to the patio. The pan will get toasty, so put it on a surface that can take the heat.

Looks delicious!

God lives underwater 🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌

I like the tips you gave. Like don't use a plastic bag to marinate. We all need tips to make cooking fun.

You cut it wrong

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Eye of Round done properly is as good as $18lb deli roast beef. Fully trim, leave THIN fat cap at bottom. Dry brine overnight. Leave at room temp for 4 hours. FULLY dry. Then use reverse sear method. Cook at 300F until just 120-122 at center. Then rest for full 45 min. Should read about 130-132 in center now. Then sear at 450-500 until desired sear is achieved. Center will remain 130-132 if you rested proper length. MUST be sliced DELI THIN and never cooked past 135 or you ruined it. Leftovers sliced thin is exact same as Boar's Head Deli roast beef.

That does look good

If someone grated a block of cheese and put the grated cheese into a plastic bag. The next day that grated cheese would become a lump of cheese. So why doesn’t that happen to these grocery store bags of cheese? Imagine the chemicals they use to prevent lumping.

Can i use bacon grease as a Substitute for the duck fat?

You're the only one of all the cold smoke videos that does not recommend a one to two week rest in the refrigerator to allow the smoke flavors to permiate and reduce the bitter smoke taste straight off the grill

Gorgeous!! I would make French dip Sammie’s and plain ole roast beef Sammie’s.. just because!!!! No veggies ! Just great bread and beef, oh and horse radish sauce !

Thank you! I thought this was great.

Cant see any need to inject

I’ve had some good burgers in my time

The only time Ron Swanson will eat veggies.

Delicioso 😋

❤❤❤❤❤

Nice song

😢 Promo sm

The oven burner is faster. Weird video.

Great recipe look delicious..😋Thank u for sharing.. 👍

Glad GLU is getting some love

Looks good I just a smoker

Looks delicious! Once you make it yourself, you won't enjoy them at a restaurant.

that meat is half the price that its here

why goya beans specifically

They look awesome mate, great work <3

Looks great 👍 yummy 🤤 New subscriber here. ✅✅👋😊

What temp did you set the smoker before wrapping and after?

Looks good. I like to brown outside on patio with a single induction hot plate and cast iron sklillet. It keeps down the smoke and grease build up in the house. Induction is great.

6:42 🤣🤣🤣 I finally got one! Game changer!