Chuck & Sue: A love story

[Bearcarver]

I did. Stuck to 130 the whole time. I wanted room to really sear the hell out of it. 133 is getting up there toward medium, no?

133° isn't very close to Medium.

Plenty Pink @ 133°:

 

[chilerelleno]

Looks yummy! Like!

 

[Bearcarver]

Well hello meat-men (and women).

I did my best to pull off a Bearcarver SV chuck roast.


I remember Bearcarver saying that 22 hours was the sweet spot but I found that 23 hours was not enough to get fork tender chuck. Next time I'm going longer!!! Bwahahahahaaa!

Cheers!

Hi Norm!
Just wanted to let you know, it has to be the Meat.
I just did another one a couple days ago, and I did it just like I did the two in my Step by Step Index:
I did the other two at 133° for 21 hours and 133° for 22 hours & they were both Fork Tender & Perfect.

The one I did the other day, I did at 133° for 21 hours, and I could cut it with my fork, but only if I exerted about 100 pounds of pressure on the fork.
The taste was Great, just like the other two, but this one was tough.
So I'll be trying a few more hours myself next time to see what happens.

Just wanted to let you know,
Bear

 

[normonster]

Hi Norm!
Just wanted to let you know, it has to be the Meat.
I just did another one a couple days ago, and I did it just like I did the two in my Step by Step Index:
I did the other two at 133° for 21 hours and 133° for 22 hours & they were both Fork Tender & Perfect.

The one I did the other day, I did at 133° for 21 hours, and I could cut it with my fork, but only if I exerted about 100 pounds of pressure on the fork.
The taste was Great, just like the other two, but this one was tough.
So I'll be trying a few more hours myself next time to see what happens.

Just wanted to let you know,
Bear

Ahh, OK. Well, I wouldn't be surprised. It was a choice Chuck, but...who knows. The most glaring difference, as pointed out above, is the temperature. Maybe 130 just isn't quite enough to break it down right. I'll bump to 133 and give it another shot, but first I have more tritip experimentation to do....she's a marinadin' now.

Happy Friday!

 

[Bearcarver]

Ahh, OK. Well, I wouldn't be surprised. It was a choice Chuck, but...who knows. The most glaring difference, as pointed out above, is the temperature. Maybe 130 just isn't quite enough to break it down right. I'll bump to 133 and give it another shot, but first I have more tritip experimentation to do....she's a marinadin' now.

Happy Friday!

I think it's more of time than Temp.
I read something on a prominent site that causes me to not SV any meat under 130°, so as of now, I generally SV Steaks @ 131° and Beef Roasts @ 133°.
Not Fair---Tri Tips are too easy to make Awesome!! Have Fun.

Bear