Bearcarver! U made me do it! Sous Vide Chuckie 155F for 36 hours

[zippy12]

PC Farmer has some play in this

Salt pepper and Woshie sauce
155F for 36 hrs sous vide ...

hotter than a boiling kettle

thicken left over meat juice with salt and pepper ...
then thicken with a flour slurry
then cool and add horse raddish

couple of different platings

Thanks Bearcarver
Farmer ... your turn!

 

[smokin peachey]

Looks really go zippy.

 

[pc farmer]

Will do @zippy12 This looks awesome. Getting a chuck roast out now to thaw.

 

[chopsaw]

I've got one in now @ 132 for 26 / 30 hours . Goin for the prime rib effect .
Just did one @ 160 for 28 hours . 1 packet of Lipton onion soup , whole pepperoncini , cracked black pepper and whole pealed garlic cloves . Bag makes the liquid , don't add any .

Looks good Zip , like the horseradish addition .

 

[crazymoon]

Z12, Your chucky/ plate looks amazing ! like

 

[GATOR240]

Looks terrific. Like. I just said to my wife last week about getting into Sous Vide.

 

[HalfSmoked]

Man I might have to get one of those things. Nice looking plate I like the mushrooms and onions.

Warren

 

[gnatboy911]

Looks delicious! I wish we could get Chuck for that cheap around here. Just went on "sale"....5.99 a pound is the sale price.

 

[flatbroke]

Love me some boiled Chucks. nice job on the vortex sear

 

[Bearcarver]

Looks Great, Zippy!!
Nice Job!
Love your Sauce mix!!
Like.

Bear

 

[browneyesvictim]

Oh boy! Please pass the tortillas!

 

[Medina Joe]

Looks great Zippy

 

[tom987]

How can you cook at a temperature under 140 for such a long time and not have bacteria growth?

 

[zippy12]

http://www.douglasbaldwin.com/sous-vide.html#Safety_Summary

 

[tom987]

Thanks Zippy, very interesting