Another 50 Hour Chuck Roast

[sawhorseray]

I wanted to do one with the onion soup mix like chopsaw and Bearcarver but when I went to my freezer I saw I'd already had the chucky seasoned with MSS and all ready for the sous vide pot. I heated up the sous vide to 131º and dropped in the CR at 10:30 Saturday morning, took it out yesterday about four in the afternoon for a torch char.

I must have added about three quarts of water to the pot while it was bathing. I seem to find CR's with a large hunk of fat in the middle

Plated it up with some fries and spargees, nice glass of cab. The meat had great flavor and was just about fork cut tender.

Now I'm thinking about beef burritos with the leftovers, Bob's thinking about the fat I trim off. Thanks for looking. RAY

 

[SmokinVOLfan]

Looks really good Ray! After seeing your original thread and then the one Bear did last week I am set on doing this. Do you do them straight from the freezer to the SV or do you let it thaw and then SV?

 

[sawhorseray]

I did the first one thawed and this one straight from the freezer into the sous vide pot John. I've been doing my ribeye steaks right into the pot from my freezer and it works fine and save time. Thank you for the Like, I appreciate it. RAY

 

[Bearcarver]

Looks Great, Ray!!
Nice Job!!
We still gotta find some more of these!!
Like.
Note: When I used to smoke My Chuckies & Pull them, there was always an area near the middle that didn't pull easy. It was fatty & tough in the center, after Smoking to about 205°.

Bear

 

[gary s]

Looks Great

Gary

 

[Smokin' in AZ]

Nice Lookin' Chuckie there Ray.

LIKE!

John

 

[sawhorseray]

Looks Great, Ray!! Nice Job!! We still gotta find some more of these!! Like. Note: When I used to smoke My Chuckies & Pull them, there was always an area near the middle that didn't pull easy. It was fatty & tough in the center, after Smoking to about 205°. Bear

I'll score a few more when they come on sale at the right price, I like to see $2.99lb for CR's Bear. I'm kind of leaning towards doing one in the crock pot till it falls apart, toss it onto some egg noodles, a la Steve H . Thanks for the Like Bear, I appreciate it. RAY

 

[sawhorseray]

Looks Great Gary

Thanks Gary, and thank you for the Like, I appreciate it. RAY

Nice Lookin' Chuckie there Ray. LIKE! John

Looks like a rainy day schedule here John, thanks for the Like, much appreciated! RAY

 

[Smokin' in AZ]

Looks like a rainy day schedule here John, thanks for the Like, much appreciated! RAY

Yes for the next 3 or 4 days....

 

[sawhorseray]

Yes for the next 3 or 4 days....

Does that effect the progress on your home projects John? It makes me not feel like taking Bob over to the park to get all slopped up. I just took some lox off my smoker that I put on at 2:30 this morning, got some salmon shmear and bagels. Maybe a good day for DVD's, we just had The Godfather trilogy delivered yesterday. RAY

 

[sawhorseray]

Thank you for the Like zwiller , I appreciate it. RAY

 

[zwiller]

Pulled out a chuckie from the freezer this AM and doing this... I know you asked Ray but I have done several runs freezer to SV it works insanely good. I think it only takes like 15-20m or so to thaw in the bath and adds only a tiny bit of time to the cook. Only reason I am thawing is I am injecting and trying something out.

 

[Smokin' in AZ]

Does that effect the progress on your home projects John? It makes me not feel like taking Bob over to the park to get all slopped up. I just took some lox off my smoker that I put on at 2:30 this morning, got some salmon shmear and bagels. Maybe a good day for DVD's, we just had The Godfather trilogy delivered yesterday. RAY

Fortunately they got the interior of the pool redone in pebbletec so that was good, and hopefully today it is just put new plastic bits on and filler up!

But the way things have been going I am not holding my breath, will be glad to finish this off as it seems to be going on forever. All it was is a redo on the pool and a new dripper system and some plants, not a huge project.

This is the second house I have had remodeled in the last 5 years but this damn pool company are a bunch of screw ups.

John

 

[sawhorseray]

Thanks for the Like negolien , I appreciate it! RAY

 

[sawhorseray]

kruizer , thanks for the Like, much appreciated! RAY

 

[tropics]

Ray Looks pretty just good a little to fatty for me.I like the way the torch chars the outside.
Richie

 

[sawhorseray]

Yeah Richie, I hear you about the fat, my dog Bob is a lot happier about that than I am. I've got a freezer full of small prime roasts and ribeye steaks, think I'll be going back to that for awhile. Thank you for the Like Richie, I appreciate it. RAY

 

[Bearcarver]

I'll score a few more when they come on sale at the right price, I like to see $2.99lb for CR's Bear. I'm kind of leaning towards doing one in the crock pot till it falls apart, toss it onto some egg noodles, a la Steve H . Thanks for the Like Bear, I appreciate it. RAY

Yup---$2.99 is my target, but I'll gladly accept $3.49 Nowadays.
BTW: I don't know if you ever tried it but if you do a Chucky at 165° for 30 hours or more, you get Tender Pulled Beef, and it doesn't get the flavor cooked out of it like in a Crock Pot all day.
Here's one:
Pulled Beef Chuck Roast (Perfect) *

Bear

 

[sawhorseray]

mike243 , Winterrider , Central PA Cowboy , thank you all so much for the Likes, they re truly appreciated! The leftovers made a darned fine fried taco and I still have to figure what to do with the rest for tomorrow, Don't get me wrong, it's good, but it's not prime, only prime is prime. While I like it for the occasional shake-up the fat content is way way different from what comes out of a standing rib roast, just sayin'. RAY