Chuck roast - Now with the Final photos.

[dirtsailor2003]

Okay so I have this thing marinating. I can throw it in the SV as is or I can sear it, re bag it and Sous vide it.

I've seen times from 6-48 hours. I'm under no time crunch so I can start this whenever and let it SV for however long.

Temp I'll probably go somewhere in the 130 range.

What say thee?

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[browneyesvictim]

Oh that should be good as it is! Throw the bag in and let it go to 12-24 hours IMHO longer than that it starts to get a little to fall apart and powdery kind of texture as for a mouth feel. Been wanting to try the Hendersons. Did you find that locally?

Yup. 130-135 is my preference, then a hot direct flame sear to char on a charcoal or wood fire.

 

[dirtsailor2003]

Oh that should be good as it is! Throw the bag in and let it go to 12-24 hours IMHO longer than that it starts to get a little to fall apart and powdery kind of texture as for a mouth feel. Been wanting to try the Hendersons. Did you find that locally?

Yup. 130-135 is my preference, then a hot direct flame sear to char on a charcoal or wood fire.

Henderson's is only available locally in Europe.

I order it on Amazon in a 3 bottle pack.

 

[b-one]

1/2 and 1/2 as long as your experimenting!

 

[dirtsailor2003]

1/2 and 1/2 as long as your experimenting!

All or nothing! This roast is to nice to hack in half!

 

[gr0uch0]

I'm thinking you don't have to go as long since you vacuumed the bag, which is helping draw the Henderson's deeper into the tissue.  I say go the sear route.

Is this the Chuckie that you were having a beef about with the store yesterday??  (pun absolutely intended)

 

[dirtsailor2003]

So today I will place the chuck in the sous vide cooler. I plan on letting it go for a little over 24 hours. I will pull the roast dry it, sear it then serve.

 

[dirtsailor2003]

Modified the cooler. Added a hole so if needed I can add water without having to remove the or turn off the unit.

Using an air lock plug that I stuffed tinfoil in. I'll grab a solid bung next time I stop at the brew supply.

Roast is in the cooler and the Anova is warming up. Set for 131. This is the temp that I saw used in multiple recipes and threads.

Going to be tomorrow's dinner so this will be slightly longer than 24 hours.


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[xray]

I'm in, I would like to see how this comes out. I have a chuck in the freezer,

 

[ab canuck]

I'm learning slowly about SV. Just not sure about it yet. And I have enough on my plate already lol. But I am Interested in this. I'll be watching.

 

[dirtsailor2003]

Monitoring my cook from work via WIFI!

31726249203_8670e2dd3c_c.jpg

• dirtsailor2003
• Jan 26, 2017

 

[bena]

 love it!

 

[SmokinAl]

Good luck Buddy!

I hope this one comes out good for you!

Did you see SQWIB did his for 45 hours@134, and it looked pretty good to me.

Al

 

[dirtsailor2003]

 
Good luck Buddy!

I hope this one comes out good for you!

Did you see SQWIB did his for 45 hours@134, and it looked pretty good to me.

Al

Lets hope so! Or I'm going to get an earful about wasting electricity for 24 hours!

 

[dirtsailor2003]

Suppose I should update this an show off the grand finale.

The chuck turned out good. Once again, not over the top best I've ever had. It was perfect slicing texture which is what I was going for. However I have achieved this in less time using other methods. The roast was in for 27 hours total time. Water temp
was 131.

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[b-one]

Looks like it was juicy! Hopefully a steak turns out great for you.

 

[dirtsailor2003]

Looks like it was juicy! Hopefully a steak turns out great for you.

Thanks Bone! It was good, but not the OH my God this is the best ever thing I've ever had.

We'll see how steak does tomorrow. I have a nice T-bone waiting.

 

[bladeguy]

Looks great. I keep watching everyone's comments trying to decide if SV is a pool I want to jump into. Yesterday, though, I did burgers in a mock SV at home. Turned out excellent. About 135 degrees for 50 minutes, and then a little drying off, slight cool time, and then into a hot skillet with a little oil. They were some of the juiciest burgers I have made. Thinking about trying a steak this way too. Figure if the food turns out wonderful, I will put the Anova on my list for birthday or Christmas. Not going to do anything soon, especially since on shorter cooks, I can hold steady temps on my stove without a lot of problems, just requires more monitoring. I will be watching for your t-bone thread. 

 

[dirtsailor2003]

Looks great. I keep watching everyone's comments trying to decide if SV is a pool I want to jump into. Yesterday, though, I did burgers in a mock SV at home. Turned out excellent. About 135 degrees for 50 minutes, and then a little drying off, slight cool time, and then into a hot skillet with a little oil. They were some of the juiciest burgers I have made. Thinking about trying a steak this way too. Figure if the food turns out wonderful, I will put the Anova on my list for birthday or Christmas. Not going to do anything soon, especially since on shorter cooks, I can hold steady temps on my stove without a lot of problems, just requires more monitoring. I will be watching for your t-bone thread. 

Thanks it was tasty.

 

[xray]

That looks like a tasty meal!