squirtthecat
New member
2 eye of round and 2 top round roasts. Slathered in Lea & Perrins and rubbed with Louie's Italian Beef seasoning. Drip pans have a large jar of pepperoncini and the remaining Louie's mixed in.
Pulled the eye of round roasts first at 122-ish°.
The top rounds came to temp about 45 minutes later.
Everyone into the pan, and the drippings piled on for a couple hours of FTC.
They'll chill in the fridge for a day or so, as I bribe the cafeteria lady to slice them up nice and thin on her commercial rig.
Then vacsealed and frozen for the upcoming trip to Tacoma, where we'll warm it all up with the smoked au jus for dinner(s).
Pulled the eye of round roasts first at 122-ish°.
The top rounds came to temp about 45 minutes later.
Everyone into the pan, and the drippings piled on for a couple hours of FTC.
They'll chill in the fridge for a day or so, as I bribe the cafeteria lady to slice them up nice and thin on her commercial rig.
Then vacsealed and frozen for the upcoming trip to Tacoma, where we'll warm it all up with the smoked au jus for dinner(s).
