I started with a 3 lb Chucky.
Rubbed it with the spices in the picture, minus the my RockStar and wives Jiffy peanut butter.
Vacuum sealed in with about 1/4 cup of beef consume, then sealed it up and put it in the refer overnight..
Then got the Inkbird Sous Vide machine set up and running at temp. these machines are with in 1/2 of a degree of what my Inkbird instant thermometer is reading..... Amazing!!!
I set the temp at 165* and the time for 30 hours.
It was floating a bit due to a few air bubbles, so I just tossed a dinner plate on top of it, no need for fancy S.V. weights, I then covered the cool with foil to help with evaporation. Make sure you push the center of the foil down lower than the sides so any condensation runs back into the bath, I didn't have to add any water in the 30 hr cook.
After the 30 hours were up I pulled and shredded the beef and threw it on the Lodge Cast iron griddle to crisp up the shredded S.V. Chucky under the broiler and got started on the condiments.
Pickled onion, radish and jalapeños and carrots. Along with cojita cheese, jack and cheddar cheese and cilantro. I also cut up an avocado and got the tomatillo avocado salsa out of the refrigerator, along with sour cream. In the meantime I made Spanish rice with onion chili peppers and tomatoes. And heated up the homemade corn tortillas that I made last night.
Here are the pictures of our plates all together before sitting down to a movie. It was hard to get these pictures my wife kept hitting my hand trying to get her food.
We love Mexican food and eat it at least once a week.
I hope I didn't forget anything.
Things I would do next time would be to not crisp up the meat after it's bath, it made it a little tougher than I like.
Thanks for looking.
Forktender.
Dan.
Rubbed it with the spices in the picture, minus the my RockStar and wives Jiffy peanut butter.
Vacuum sealed in with about 1/4 cup of beef consume, then sealed it up and put it in the refer overnight..
Then got the Inkbird Sous Vide machine set up and running at temp. these machines are with in 1/2 of a degree of what my Inkbird instant thermometer is reading..... Amazing!!!
I set the temp at 165* and the time for 30 hours.
It was floating a bit due to a few air bubbles, so I just tossed a dinner plate on top of it, no need for fancy S.V. weights, I then covered the cool with foil to help with evaporation. Make sure you push the center of the foil down lower than the sides so any condensation runs back into the bath, I didn't have to add any water in the 30 hr cook.
After the 30 hours were up I pulled and shredded the beef and threw it on the Lodge Cast iron griddle to crisp up the shredded S.V. Chucky under the broiler and got started on the condiments.
Pickled onion, radish and jalapeños and carrots. Along with cojita cheese, jack and cheddar cheese and cilantro. I also cut up an avocado and got the tomatillo avocado salsa out of the refrigerator, along with sour cream. In the meantime I made Spanish rice with onion chili peppers and tomatoes. And heated up the homemade corn tortillas that I made last night.
Here are the pictures of our plates all together before sitting down to a movie. It was hard to get these pictures my wife kept hitting my hand trying to get her food.
We love Mexican food and eat it at least once a week.
I hope I didn't forget anything.
Things I would do next time would be to not crisp up the meat after it's bath, it made it a little tougher than I like.
Thanks for looking.
Forktender.
Dan.
Last edited:
