Wasn't sure if I should post to Bear's original or start my own but I found some chuck on sale, was going to grind it but I figured I got 50 hours...so why not give this a go.
Original post
The Chucky:
Got some Prime rib rub awhile back at Costco:
Didn't have the Lipton so I added a little of this (just a tsp should've done more):
Trussed and vac sealed ready for a swim (ended up double bagging, just in case):
Into the bath with the Wyze cam v2 watching over things. The Anova didn't have one glitch the whole 50 hours other than when I opened up to rotate the chucky around:
After the 50 hour soak at 132°:
A little sear on the Weber with a CI assist (I may sear a little longer in the future, still had a nice crust):
The final product:
This was everything I hoped it would be, tender and tasty, with plenty of leftovers thinly sliced for future consumption. Thank you Bear for providing the inspiration, This will be on the menu again.
Original post
The Chucky:
Got some Prime rib rub awhile back at Costco:
Didn't have the Lipton so I added a little of this (just a tsp should've done more):
Trussed and vac sealed ready for a swim (ended up double bagging, just in case):
Into the bath with the Wyze cam v2 watching over things. The Anova didn't have one glitch the whole 50 hours other than when I opened up to rotate the chucky around:
After the 50 hour soak at 132°:
A little sear on the Weber with a CI assist (I may sear a little longer in the future, still had a nice crust):
The final product:
This was everything I hoped it would be, tender and tasty, with plenty of leftovers thinly sliced for future consumption. Thank you Bear for providing the inspiration, This will be on the menu again.
