Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Pappymn on January 12, 2015, 06:36:36 PM
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Popped a chuck roast into the tub at 131 degrees for 45 hours.
Removed from the bag and hit it with my torch.
They say this technique will turn a chuck roast into tenderloin.....and they are right. After slicing, only needed a fork.
What I think will make this even better will be a quick sear over charcoal. I miss that flavor. Too cold to mess with that today.
(http://tapatalk.imageshack.com/v2/15/01/12/d623b05c198b2df364e4955a9e4ef64d.jpg)
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Dang, I can't wait. More details?
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Looks fantastic Pappy!
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Nice looking plate Pappy.
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Pappy, when you "jumped into the pool" you did so from the high dive. Don't stop now!! You're inspiring us all. I started a 50+ hour swim with some short ribs coated with Top Secret this morning. I'll be reporting on this later.
Art
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I didn't season the beef before bagging.....cuz I forgot.???
I think this would have improved results too. Which were awesome. Getting greedy now.
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That is a great looking chuckie
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Dang Pappy that is just gorgeous!
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looks prime to me.wow !!!!
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B. E. A. Utiful
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Hey, real nice job Pappy! Your roast looks great and so do those taters!
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Pappy, that looks delicious.
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Pappy, that's justice to a chuck.
Could've taken it over the top with mashed peas.
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That looks beautiful - chuck is a perfect cut for sous vide
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OMG.....That looks fantastic, you done good. ;)
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Guess I'd better take a chuckie out and let it start thawing. I'll be getting the bath ready this weekend.
What a GREAT looking roast!
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Yahtzee!
They say this technique will turn a chuck roast into tenderloin.....and they are right.
What I think will make this even better will be a quick sear over charcoal. I miss that flavor.
I agree on all counts, Pappy. Try a cold smoke in your pellet pit before the Sous Vide cook. I don't bother to sear roasts. They come out of the SV dark enough.
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Can't wait to start swimming with the big fish!
I have so many SV cooks book marked, saved and printed I'll need to rob a bank to pay for the ingredients! ;) ;D ;D
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Can't wait to start swimming with the big fish!
I have so many SV cooks book marked, saved and printed I'll need to rob a bank to pay for the ingredients! ;) ;D ;D
I look at it as saving money, eating more fine meals at home instead of paying a premium to eat out. ;)
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Pappy it looks amazing ,nice colour.
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Can't wait to start swimming with the big fish!
I have so many SV cooks book marked, saved and printed I'll need to rob a bank to pay for the ingredients! ;) ;D ;D
I look at it as saving money, eating more fine meals at home instead of paying a premium to eat out. ;)
And Chuck is 5 bucks a pound
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WTG..looks great to me..we are both gonna laearn this thing. Pam GO BUCKS .☆´¯`•.¸¸. ི♥ྀ.
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Can't wait to start swimming with the big fish!
I have so many SV cooks book marked, saved and printed I'll need to rob a bank to pay for the ingredients! ;) ;D ;D
I look at it as saving money, eating more fine meals at home instead of paying a premium to eat out. ;)
And Chuck is 5 bucks a pound
Yep, and it goes great with peas. :P
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Wow that looks great! What would you have seasoned it with, had you remembered?
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And Chuck is 5 bucks a pound
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CAB Choice Bottom Round Steak @ $4.99 lb...I wonder if that is a good price..chuckies are usually less than $4 here and we have 4 of 'em in the freezer.
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You guys are killing me with the type cooking.
Problem is Kimmie would NEVER even think about trying something like this.
If it ain't burnt she ain't eating :(
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Tommy, you can always take it out of the bag and skilletize till it is dark and crisp for Kimmie...just finish yours the way YOU like it.
Problem solved...time to get into the hot tub club.
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Tommy, you can always take it out of the bag and skilletize till it is dark and crisp for Kimmie...just finish yours the way YOU like it.
Problem solved...time to get into the hot tub club.
True, but trying to get a Rec-Tec right now and getting closer each day so Sous Vide cooking will have to wait.