Tony Broil

[Jerod Broussard]

Nice Top Round. Tony's for 48hrs, sear, sous vide at 131.5-F for 10hrs, sear again.

[barelfly]

A little tri tip look going on there! I used top round for my Rouladens over Christmas! It’s great beef!!

can’t wait to see how this turn out!

[Jerod Broussard]

Used to be a big fan of the Bermuda Triangle so naturally I was drawn to it.

[CaptainMike]

Seeing the title I thought this might have been a post about a 70's cop show.

[DaveD]

Oh man! Love the idea, totally high-concept. Mild-mannered (or maybe not so mild) BBQ stud by day, crime-fightin' badass by night!

[Panhead John]

Tony Broil and his half-baked sidekick PJ….…….

[Carolyn]

Tony Broil, Pitmaster crimefighter. His gun isn't the only thing smokin'.

[JCBBQ]

Wow! Top round, huh? I’ve never bought one. That’s a heck of a nice looking piece of meat. I’ll have to put it on my radar. Thanks!

what’s the advantage of searing before sv?

[Jerod Broussard]

It's easier to crust up post sv.

[Troutman]

Who's Tony?

[Panhead John]

Chachere’s

[Troutman]

Ahhhh Tony C's. Well why didn't you say so !!!!!

[Jerod Broussard]

She gonna be good. Ate a bite off the end. Will be used for plenty soft tacos.

[Huskee]

That's my favorite amount of soft tacos!

[fzxdoc]

Yummy yum yum.

K.

[jfmorris]

Since I need to bust out the Anova and use it more this winter, I am curious as to your chosen method for the two sears? Skillet indoors, or did you take it to the grill?

I have to feel that if I do any sears outside this winter, it will be on the Genesis, due to laziness and speed of getting to searing temp... otherwise, its the 12" Lodge on the cook top...

[Jerod Broussard]

I fried that dudette in cooking oil flipping multiple times.I was going to grill on the upside down GrillGrates, but my tanks are a bit to get to right now. I just needed a little crust.