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Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on April 29, 2016, 11:02:45 PM

Title: 90 hour Sous Vide Chuckie
Post by: muebe on April 29, 2016, 11:02:45 PM
Started with a 3lb chuck roast...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160424_151321_zpsarhwogjl.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160424_151321_zpsarhwogjl.jpg.html)

Seasoned heavily with black pepper and sea salt then bagged...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160424_134652_zpsvlaqqysx.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160424_134652_zpsvlaqqysx.jpg.html)

Anova on watch. Ended up swimming for 90 hours...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160424_134638_zpshhhj8bsr.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160424_134638_zpshhhj8bsr.jpg.html)

After the swim I pulled it out and let it cool in the fridge overnight. Then re-seasoned with salt,pepper, and garlic. Gave it a ride at 900F on the cook-air to finish...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160429_103653_zpsp1cfdqiq.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160429_103653_zpsp1cfdqiq.jpg.html)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160429_103826_zpseqpuxa7m.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160429_103826_zpseqpuxa7m.jpg.html)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160429_104031_zpscok6vhan.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160429_104031_zpscok6vhan.jpg.html)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160429_104244_zpsobqgd2e7.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160429_104244_zpsobqgd2e7.jpg.html)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160429_104248_zpswsmw7awq.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160429_104248_zpswsmw7awq.jpg.html)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160429_104623_zpskbxqk59x.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160429_104623_zpskbxqk59x.jpg.html)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160429_104628_zpsrktn0ekc.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160429_104628_zpsrktn0ekc.jpg.html)

So I have to say that it was simply amazing. It reminded me of the most tender and delicious prime rib I have ever had and at $3 a pound to boot! It is worth the time to take a tough cut like chuck roast and turn it into that!
Title: Re: 90 hour Sous Vide Chuckie
Post by: drholly on April 29, 2016, 11:07:45 PM
Very nice, muebe! Next time I am just using S&P! Looks delicious and I agree well worth the time!
Title: 90 hour Sous Vide Chuckie
Post by: Pappymn on April 29, 2016, 11:09:40 PM
You have inspired me. Great job
Title: Re: 90 hour Sous Vide Chuckie
Post by: hikerman on April 29, 2016, 11:15:15 PM
Nice work Mike! The best way to cook chuckies! Looks great!
So buddy, tell me, did you boil that roast before vac bagging?   :D
Title: Re: 90 hour Sous Vide Chuckie
Post by: muebe on April 29, 2016, 11:40:26 PM
Quote from: hikerman on April 29, 2016, 11:15:15 PM
Nice work Mike! The best way to cook chuckies! Looks great!
So buddy, tell me, did you boil that roast before vac bagging?   :D

Yes of course :)
Title: Re: 90 hour Sous Vide Chuckie
Post by: fishingbouchman on April 29, 2016, 11:50:04 PM
That does look tasty
Title: Re: 90 hour Sous Vide Chuckie
Post by: hikerman on April 29, 2016, 11:51:55 PM
Quote from: muebe on April 29, 2016, 11:40:26 PM
Quote from: hikerman on April 29, 2016, 11:15:15 PM
Nice work Mike! The best way to cook chuckies! Looks great!
So buddy, tell me, did you boil that roast before vac bagging?   :D

Yes of course :)
I knew it!  :D
Say can I have a chuckie sammich?
Title: Re: 90 hour Sous Vide Chuckie
Post by: muralboy on April 30, 2016, 03:33:58 AM
Looks very good. 
Title: Re: 90 hour Sous Vide Chuckie
Post by: Pam Gould on April 30, 2016, 04:15:12 AM
Quote from: muebe on April 29, 2016, 11:40:26 PM
Quote from: hikerman on April 29, 2016, 11:15:15 PM
Nice work Mike! The best way to cook chuckies! Looks great!
So buddy, tell me, did you boil that roast before vac bagging?   :D

Yes of course :)
Need explanation please..why did you boil it first and for how long? .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: 90 hour Sous Vide Chuckie
Post by: CDN Smoker on April 30, 2016, 04:42:35 AM
Looks so good, makes me want to go out and get a Hot Tub Machine ;D
Title: 90 hour Sous Vide Chuckie
Post by: Pappymn on April 30, 2016, 08:36:52 AM
Quote from: Pam Gould on April 30, 2016, 04:15:12 AM
Quote from: muebe on April 29, 2016, 11:40:26 PM
Quote from: hikerman on April 29, 2016, 11:15:15 PM
Nice work Mike! The best way to cook chuckies! Looks great!
So buddy, tell me, did you boil that roast before vac bagging?   :D

Yes of course :)
Need explanation please..why did you boil it first and for how long? .☆´¯`•.¸¸. ི♥ྀ.
I can assure no pre boiling was done. That was sarcasm
Title: Re: 90 hour Sous Vide Chuckie
Post by: Smokin Don on April 30, 2016, 09:18:51 AM
Looks great Mike!!! I might be out of the mood for beef after 90 hours! :) Don
Title: Re: 90 hour Sous Vide Chuckie
Post by: muebe on April 30, 2016, 09:52:42 AM
Quote from: Smokin Don on April 30, 2016, 09:18:51 AM
Looks great Mike!!! I might be out of the mood for beef after 90 hours! :) Don

Don you can put the meat in the bath and also cook other things while SV does it's magic  ;)

I guarantee you can never get chuck roast this tender and flavorful any other way...
Title: Re: 90 hour Sous Vide Chuckie
Post by: africanmeat on April 30, 2016, 10:20:57 AM
OMG 90 hours .....  Wow  it looks amazing .I just one question , how did you managed to cut it ?
Title: Re: 90 hour Sous Vide Chuckie
Post by: muebe on April 30, 2016, 10:32:16 AM
Quote from: africanmeat on April 30, 2016, 10:20:57 AM
OMG 90 hours .....  Wow  it looks amazing .I just one question , how did you managed to cut it ?

It was fridge cold when I seared it. So the meat interior never really got warm allowing me to make cuts. Not very thin but I could cut it.

If I had put it back in the fridge for a bit I might have been able to get some thinner cuts.

Regardless I was more than impressed with the results!
Title: 90 hour Sous Vide Chuckie
Post by: grossie on May 01, 2016, 06:32:15 PM
That looks amazing! Nice work.

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