50 Hour Chucky

[BrianGSDTexoma]

Picked up a really nice looking chuck roast. Decided been to long since one of Bear's sous vide prime beef. Sous Vide 132 for 50 hours. This was about falling a part taking it out of the bag. It a bit more done than I would perfer but the tenderness more than makes up for it. I have done lower temps but not near as tender as this. Gave Gretchen a taste while eating and after done she would not leave me alone until I gave her some more. That not like her. Guess it was good.

One of my Trader Joe's wine. It was pretty good.

 

[pushok2018]

Looks nice! It looks how tender it is even from the pick!!

 

[tbern]

Looks amazing!! Delicious looking plate! Thanks for sharing it!!

 

[NefariousTrashMan]

Looks like a fantastic meal. I like the idea of the 50hr cook. Wife is gonna kill me for buying another kitchen “gadget”

 

[DougE]

Looks fantastic! I have yet to do that long of a cook with my SV cooker but I probably need to. I got it mainly for finishing sausage but have found a number of other uses for it.

Looks like a fantastic meal. I like the idea of the 50hr cook. Wife is gonna kill me for buying another kitchen “gadget”

Just tell her that all the cool kids on the block have a sous vide cooker so you need one too. If that don't work, the proof is in the cooking.

 

[SmokinEdge]

40 hours is about my maximum for chucks. Just my texture preference. Yours does look delicious and I certainly would not turn that plate down.

 

[gmc2003]

Looks really good from where I'm sitting Brian.

Point for sure
Chris

 

[JIMSMOKES]

So no sear or smoke? Just season and toss it in a bag and boil.
I know you don't actually boil it. That's just what I call SV cooking.

 

[clifish]

Looks great Brian, I have yet to ever have a chuck, need to grab one sometime to do this. It looks to have a sear on it? Did you sear it before the bath?

 

[SmokinAl]

Looks great Brian!
Nice that you could still slice it when it was so tender!
Al

 

[bauchjw]

Awesome Brian! That’s a plate of champions! Points for 50 hours of patience that paid off!!!

 

[smokerjim]

Looks excellant

 

[flatbroke]

Bodacious!

 

[JLeonard]

Hmmm......Got a chuck roast in the freezer that may need to take a long hot bath pretty soon. Hope it taste as good as yours looks!
Jim

 

[CTXSmokeLover]

Looks delicious!

 

[tx smoker]

Looks fantastic Brian!! I can only guess how tender that roast was after that long of a cook. I'd have been proud sitting down to a plate of that

Robert

 

[BrianGSDTexoma]

Looks nice! It looks how tender it is even from the pick!!

Looks amazing!! Delicious looking plate! Thanks for sharing it!!

Looks like a fantastic meal. I like the idea of the 50hr cook. Wife is gonna kill me for buying another kitchen “gadget”

Looks fantastic! I have yet to do that long of a cook with my SV cooker but I probably need to. I got it mainly for finishing sausage but have found a number of other uses for it.

Just tell her that all the cool kids on the block have a sous vide cooker so you need one too. If that don't work, the proof is in the cooking.

Thanks

40 hours is about my maximum for chucks. Just my texture preference. Yours does look delicious and I certainly would not turn that plate down.

Thanks. I know what you are talking about. Though the left overs just about perfect.

Looks really good from where I'm sitting Brian.

Point for sure
Chris

Thanks

So no sear or smoke? Just season and toss it in a bag and boil.
I know you don't actually boil it. That's just what I call SV cooking.

Looks great Brian, I have yet to ever have a chuck, need to grab one sometime to do this. It looks to have a sear on it? Did you sear it before the bath?

I hit it with the blow torch after came out.

Looks great Brian!
Nice that you could still slice it when it was so tender!
Al

Awesome Brian! That’s a plate of champions! Points for 50 hours of patience that paid off!!!

Looks excellant

Bodacious!

Hmmm......Got a chuck roast in the freezer that may need to take a long hot bath pretty soon. Hope it taste as good as yours looks!
Jim

Looks delicious!

Thanks

Looks fantastic Brian!! I can only guess how tender that roast was after that long of a cook. I'd have been proud sitting down to a plate of that

Robert

The left overs where really good. Sprinkle with Hickory salt and a few seconds in microwave. I got to try a lower temp again next time. I think with the 50 hours it would still be tender.

 

[jcam222]

Looks fantastic Brian. I have never cooked anything this long with my Sous Vide. Will have to give it a go.

 

[Cody_Mack]

Can someone point me to a thread of Smoke, Then SV a Chuckie?

Rick