Yep another Chuck

[kit s]

Ok last eve after a sv @136 for 36 hours I pan grilled up this rather thin chuck. Side of one hassendack potato, spiced with rosemary, thyme,garlic, butter and salt along with a tossed green salad with catlina dressing.

 

[gmc2003]

Looks really good kit, unfortunately I still can't wrap my head around cooking a hunk of meat for 36 plus hours. Heck I don't even know what I want to eat that far in advance.

Point for sure
Chris

 

[SmokinAl]

Looks fantastic!
Al

 

[kit s]

Looks really good kit, unfortunately I still can't wrap my head around cooking a hunk of meat for 36 plus hours. Heck I don't even know what I want to eat that far in advance.

Point for sure
Chris

LOL half the time I don't know either. Ya, took me awhile to adjust to the sv stuff, but it sure makes a more consistent meat cook and tender to boot so you have cuts that would need a lot of time on the cooker so why not do the same in a controlled environment? Figuring out time for the sv is the biggest problem I have.

 

[kit s]

Looks fantastic!
Al

Thanks all. First time for the hassenback and well will definitely do more.

 

[zwiller]

Looks great! This has inspired me to try 36hrs. It is pretty odd no doubt. For me, SV beef is all about multi day process and well suited for Sunday dinner. IE Wed-Thur prep roast. Inject, brine, etc and then vac seal. Fri prep SV. Early Sat AM fire it up. Eat Sunday. 24hrs is much easier to manage tho.