Sous Vide Chuck Roast (Another Experiment)

[Bearcarver]

Looks real good John!
Gotta love those SV circulators!!
Al

Thank You Mister Al !!
Mine isn't a Circulator, but it does the same thing, and they all do good work!!
And Thanks for the Like.

Bear

Looks Great "All of Them" Nice job again My SV King Friend

Gary

Thank You Gary!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Looks awesome! Love the cutting board as well. It is a family heirloom now!!!!

Thank You!!
LOL---I made that cutting board for my Mother, when I was in 10th Grade (1964). Then she died in 1992, and it came back to me, along with the Maple Rolling Pin that nobody uses (Weighs a Ton!!!).

Bear

Looks awesome! I haven’t ventured into the world of SV yet but you guys are sure convincing me

Thank You VolFan!!
You won't be sorry with a SV.
And Thanks for the Like.

Bear

 

[Bearcarver]

I LIKE on so many levels. Nice cutting board! Got any advice how to improve glue lines? Never could get them as tight as I wanted. No failures just not tight. I think my jointer is to blame. Those dang Christmas ornaments... Unbelieveable tight! Like there aren't any!

Thank You Sam!!
I'd have to see them, however many people tighten clamps too tight & squeeze the glue out.
I actually didn't use clamps on those Christmas ornaments.
I was doing about 30 of them at one time, so being 4 pieces per ornament, that was 120 pieces being glued.
So all I used was a Rubber Band on each end of each one, to hold them together until the glue dried.
I use the Yellow Woodworking Glue.
And Thanks for the Like.

Bear

 

[Bearcarver]

I like it! Lol. I just did this a week ago with a chuck roast at 135° for 30hrs. This was my favorite one so far but I'll keep creeping up in temp and try your 138°\30hrs. I started at 131 for 48 hours and have been creeping up on temp and dropping time.

Thank You Kurt!!
I tried a bunch of Temps & Times, but the best I got was 138° for 30 hours, and 135° for 30 hours was about the same.
I didn't like it below 133°, or over 140°, and 21 hours was good for a couple Chuckies, but I ran into a tough one at 21 hours, which was why I went to 30 hours from that point forward.
And Thanks for the Like.

BTW: My Eye Round experiments were totally different. My Best Eye Round was 132° for 21 hours.


Bear

 

[Bearcarver]

Love it Bear!
But I'm sure mine would not trust me with a roast.
Big Like on this!
Damn the Doctors! Now and then a carnivore needs the taste of Beef!

For Dave and anyone else who might be interested, I found this Lipton Beefy Onion Soup link on Amazon. I'm sure many other places carry it too. But wanted to offer a visual.
I want to try that with some of my disasters I'm learning from.

Yep, end grain Maple makes the best cutting boards!
After 50 years, it speaks well for your Craftsmanship building it. And the care given it over the eon's of time.
I personally prefer wood cutting boards. I think we get too much plastic hydrocarbon doo-doo and aluminum in our food chain as it is.
Oh, I do have a largo plastic cutting board I use, but I prefer a good natural wood one.

Thank You Sonny!!
Do what I do---Cut your serving portion way down & go for it.
I'm harder on that cutting board than my Mother was. My Electric knife is hard on it.
And Thanks for the Like.

Bear

 

[Bearcarver]

Bear, I am going with your times /temp on a chucky as I have purchased a sous vide and have gone to the "dark side" .:) Nice looking cutting board sir ! like

Thank You CM!!
Yeah, I did a bunch---30 hours came out the best, and I couldn't tell a difference between 135° and 138° as to which was best of all of my Temps.
However 165° for 30 hours was Perfect for Pulled Chucky Beef.
And Thanks for the Like.

Bear

 

[Bearcarver]

Looks great . I was using lower temps , next time I'll set it up and try it out .

Thank You Rich!!
And Thanks for the Like.

Bear

I been doing mine at 130 but think I might have to try 135.

Thank You Brian!!
Don't ask me where I got this, because I don't remember, but when I was first starting SV, and learning about the Pasteurization Tables, I read somewhere that it's not a good idea to SV meat below 131°. I don't know how accurate that is, but since all of my meats have been Awesome at higher Temps, I just never bothered with below 131°.

Bear

 

[Bearcarver]

Had one last nite @138° for 28 hrs, wife tossed hers in the mic for a bit. To rare for her .
Was very tender. I think next is going to get injected for more flavor inside.

Probably not much different between 28 and 30 hours on a Chucky, but I know on some Chuckies 24 & 21 hours is too short.
I never tried injecting anything I SV, but I'm not big on injecting anything, except Worms!!

Bear

 

[Bearcarver]

Well I can finally say that our local grocer's carry the beefy onion and it's good. Your plates also look good bear. Still haven't convinced myself to go the SV route, but I'm thinking on it.

Point for sure.
Chris

Thank You Chris!!
You won't be sorry---So many things you can do with SV.
And Thanks for the Like.

Bear

 

[Hawging It]

Dang! That looks great!! Nice job. I gotta do this for sure. Thanks for sharing with us.

 

[Bearcarver]

Awesome looking chuck as usual Bear!

I like Chopsaw’s onion mix idea.

I broke my SV out the other day and really need to try this...if I can get my wife away from the crockpot Mississippi pot roast.

Hmm, maybe a SV Mississippi chuck roast?

Like!

Thank You Xray!!
Yup--Chopsaw came through for me!!
And Thanks for the Like.

Bear

 

[BrianGSDTexoma]

Now you did it. Market Street had 2 pack nice looking chucks marked down. Picked up some Beefy Onion. Start tomorrow.

 

[Bearcarver]

Dang! That looks great!! Nice job. I gotta do this for sure. Thanks for sharing with us.

Thank You Much!!

Bear

 

[Bearcarver]

Now you did it. Market Street had 2 pack nice looking chucks marked down. Picked up some Beefy Onion. Start tomorrow.

Thank You Brian!!
Sounds like 2 more Chuckies going down!!!

Bear

 

[BrianGSDTexoma]

Using 135 worked out great. Done a little more than I like but extremely tender. My picture did not turn out so good. Can't believe how much a few degrees more makes. Thanks.