After HOS did his beautiful job on a chuck roast, Ms Hickory made her request and SWMBO came home from Costco with these two beauties:
I seasoned both with garlic salt, coarse black pepper, garlic powder, onion powder, and paprika.
Now vacuum bag, one to cook and one to freeze:
Into the bath @ 135* for 59 hrs. Out of the bath and rest for 30' and let some of the juices reabsorb.
Lots of good Au Jus:
Into the pre-heated SRG, low position, on high with the lid open, tube smoking in the bottom with hickory. After a 8' sear, it's time to slice to serve:
Plated with potatoes and cheese, garden fresh tomatoes with cottage cheese on the side, and a little horseradish too, and of course a glass of good red wine:
This was the most delicious chuck roast I have ever had. It cut like butter, fork tender but was not mushy. The result was med-rare. I would have preferred rare, but the taste was wonderful. This is definitely a repeat. The price was right, and HOS had paved the way. Life is good.
