Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: HighOnSmoke on March 25, 2018, 06:43:15 PM
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I have cooked chuck roast sous vide style quite a few times before. I normally will cold smoke it for about 3 hours then put it
in the hot tub to finish. Using this method, it seemed to get more smoke flavor then my wife and I like. So, this time I decided
to try it a bit different. I seasoned the chuck roast with Swine Life BBQ Mississippi Grind, bagged it and put it in the hot tube for
48 hours at 133 degrees. Once it hit the 48-hour mark, which was last night, I removed it from the hot tube and put it in an ice
bath to cool down.
This afternoon I removed it from the bag, along with the juices, dried it off and then gave it another round of Mississippi Grind.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-rVtLkqD/0/d262ef4b/L/SV%20Chuck%2032518-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-rVtLkqD/A)
I preheated my GMC Davy Crockett to 180 and put the chuck roast in to give it some smoke flavor and to reheat to an internal
temperature of 140.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-4TzPvtc/0/162c51b1/L/SV%20Chuck%2032518-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-4TzPvtc/A)
Meanwhile, my wife found a recipe on lickmyspoon.com (http://lickmyspoon.com/recipes/sous-vide-mashed-potatoes-with-garlic-and-rosemary/) for sous vide mashed potatoes with garlic and rosemary. We omitted the
rosemary from the recipe.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-jD7wDLC/0/b11c9fd8/L/SV%20Chuck%2032518-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-jD7wDLC/A)
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-9tcDmqf/0/e462ff9b/L/SV%20Chuck%2032518-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-9tcDmqf/A)
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-SKZs9Ff/0/30d8e7a4/L/SV%20Chuck%2032518-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-SKZs9Ff/A)
2.5 hours into the warm up and the chuckie is getting some better color. I did spritz it a few times with just plain water to keep
it from drying out.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-JNj8z2q/0/745bb0e3/L/SV%20Chuck%2032518-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-JNj8z2q/A)
Mashed potatoes in the hot tub at 194 for 2 hours.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-kFGDNWx/0/35403fab/L/SV%20Chuck%2032518-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-kFGDNWx/A)
At the 4 hours mark the internal temperature of the chuckie was 141 so I pulled it and let it rest for about 20 minutes before slicing.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-xzwBBRR/0/4ef9a985/L/SV%20Chuck%2032518-8-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-xzwBBRR/A)
My plate with the mashed potatoes, the leftover juices that my wife made into gravy and canned corn.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-PcKmx2f/0/9c823893/L/SV%20Chuck%2032518-9-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-then-Smoked-Chuck-Roast-with-Sous-Vide-Garlic/i-PcKmx2f/A)
All I can say is WOW! The chuck roast had the perfect amount of smoke, a nice crust and it was melt in your mouth tender. The
mashed potatoes were fantastic! I could have just eaten them for dinner and been happy! I know I will be doing my next sous
vide chuckie this way again.
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That is just beautiful.
I haven't cooked anything sous vide for that length of time but I'll bet it is worth the effort.
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Killer cook! You got me really curious about those taters
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wow, that does look delicious. And I love the gravy on the mashed potatoes.
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Thanks, I know what I will be trying next in the SV
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Lookin good!
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One of your best cooks ever. Looks super tasty.
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OH my that looks sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good Mike
I feel my mouth watering !
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NICE!!!!! :thumbup:
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You killed it!! That looks so tasty.
Art
Remember, if Hub is visiting for dinner, you'll need a lot more gravy!
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Looks great!!
Been wanting to try a chuckie cook similar to that, another reason to give it a try.
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A great cook, Mike! I have a couple of venison sirloin tip roasts that I think I might try this method on.
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I don't think I've ever seen such a lean chuckie. The money shot is awesome.
Outside the box thinking again produced a great cook.
You're known for that in these parts.
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That looks like a Chuck Roast Cross Rib Roast, which would explain why it is so lean.
I know this was a long time ago, but curious as to the cut.
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That looks like a Chuck Roast Cross Rib Roast, which would explain why it is so lean.
I know this was a long time ago, but curious as to the cut.
No, it was a chuck roast that I bought from Zaycon foods before they went out of business. All their chuck roasts may have been cross rib cut as they were all very lean. It was good though. ;)
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Damn son you should to look at that chuck roast. All kidding aside damn fine cook.
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Oops should read you should charge to look at that chuck roast sorry.
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The whole meal looks fantastic Mike. Time to take my SV out of summer hibernation and get it active again!
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Wow fantastic post looks awesome
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Doing those taters today. Thanks.