Let's Talk BBQ
Recipes => Recipes => Sous Vide Recipes => Topic started by: drholly on February 18, 2015, 01:50:26 AM
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This is my first long cook - at least 24 hours, maybe 36 to 48 depending on family activities.
Just a humble chuck roast (about 2.75 pounds.) On sale at my local Cub - had to give it a try. No fancy prep - just a rub with M-3 and W.O.W. (btw they smell SOOOOO good.)
Bagged and dropped in the tub at 131F. I searched everywhere and found a wide range of temps / times. Settled on 131 as something in the middle of all the options. I want it to come out more like a rare steak (can always grill it a bit if I need to) vs. pot roast.
Don't check back often - likely no updates until it is done.
Cheers,
D
[attachments deleted after 6 months]
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What, it isn't done yet? ;D
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What, it isn't done yet? ;D
You are worse than Pappy!... ;) ;) ;D ;D ;D ;D
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David..I did the same for 50 hours..came out great..there are pics somewhere on here, cut with a fork, I did a cast iron sear when done, too cold to stand outside. Good luck, I know it will be fine. .☆´¯`•.¸¸. ི♥ྀ.
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Pam, already plan on the CI sear.
Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.
Thanks,
D
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Watching, and waiting...
Art
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watching !! :)
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I think my first chuck was 48 hours. Cut with a fork. SV and Chuck are a great combo
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It seems that - the more hard fats, silver skin, and connective tissues in general - the better the result.
SV really shines when we cook "less than prime" cuts...it is almost safe to say - the tougher or cheaper the cut of meat - the better it will turn out if cooked Sous Vide.
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It seems that - the more hard fats, silver skin, and connective tissues in general - the better the result.
SV really shines when we cook "less than prime" cuts...it is almost safe to say - the tougher or cheaper the cut of meat - the better it will turn out if cooked Sous Vide.
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Pam, already plan on the CI sear.
Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.
Thanks,
D
How long cook are you planning? beauty fo sv is that you can keep it longer. .☆´¯`•.¸¸. ི♥ྀ.
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Pam, already plan on the CI sear.
Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.
Thanks,
D
How long cook are you planning? beauty fo sv is that you can keep it longer. .☆´¯`•.¸¸. ི♥ྀ.
Right now looking at about 40 - 42 hours - supper tomorrow. Just took a peek - what a bunch of juice coming out. Thinking about a pan sauce!
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Pam, already plan on the CI sear.
Do you think the extra hours made a difference? I am not locked into a time - open to your thoughts.
Thanks,
D
How long cook are you planning? beauty fo sv is that you can keep it longer. .☆´¯`•.¸¸. ི♥ྀ.
Right now looking at about 40 - 42 hours - supper tomorrow. Just took a peek - what a bunch of juice coming out. Thinking about a pan sauce!
Yep, those juices are liquid gold
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Watching this one with great interest...
We have a couple of chucks in the freezer ...
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Waiting and watching. ;)
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Waiting and watching. ;)
Me too! ;) ;D ;D
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Dang - I can hardly wait to see how this turns out - looks dandy!
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36 hours...
At 5am I found out that the Anova has a low water alarm... ;D back on track in a few minutes - added some hot tap water to the pot. The alarm is a good thing - I totally forgot to check for evaporation.
Looking forward to dinner tonight - starting to think about sides and sauce. Maybe some roasted carrots and taters with a red wine / mushroom / bag sauce...
One of the fun things I am finding about this critter is the anticipation!
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I used foil on my last 48 hour soak. My evaporation was next to nothing. Good to know about the alarm
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I used foil on my last 48 hour soak. My evaporation was next to nothing. Good to know about the alarm
Good tip - thanks!
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David, I found a GREAT recipe for carrots that is easy and good.
Peel carrots and slice length wise
in a skillet heat some olive oil over med-high
placed carrots flat side down and cook till lightly browned (about 5-6 min)
flip 'em over and brown some more
Add about a cup of water to the pan and cover quickly
cook about 12 - 15 minutes or until fork tender keeping an eye on the water level (there's no alarm)
season to taste
Now these are Deb's favorite carrots
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I'm looking forward to your comments, DR. Did it meet your expectations?
I don't sear mine 'cause they finish rather dark. See my comment in this thread (http://www.letstalkbbq.com/index.php?topic=10725.msg145925#msg145925). I need to find a way to retain the heat when serving.
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Is it done yet? :D