Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Agustine on May 26, 2018, 07:15:36 PM
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Had a discounted blade roast in the freezer for a few months. It was time to do something with it. I was cryovaced and still frozen. My vac bags just would not cut it if I thawed the roast and seasoned it so I just said leave it the way it is and Sous Vide it in the store vac bag.
Went with a 48 hour @ 132°F.
Removed from the Sous Vide machine and cut the bag open. Left roast in a cake pan tented till I got mashed potatoes going and some veggies.
Used a garlic salt and parsley rub with some mesquite powder rub to give it that BBQ taste.
Once that was all going I took my blow torch and seared the outsides of the roast then sliced two good size pieces for myself and my boy.
Had the grill grates hot for some browning marks and some BBQ sauce on top.
This roast was, is the best I have ever cooked. It was so tender and juicy. Damm good it was ;)
(https://i.imgur.com/AN9CvNN.jpg)
(https://i.imgur.com/3kxQXcE.jpg)
(https://i.imgur.com/LHAkEr8.jpg)
(https://i.imgur.com/0HYzZtO.jpg)
(https://i.imgur.com/F74eBMh.jpg)
(https://i.imgur.com/4BRFPpI.jpg)
(https://i.imgur.com/cOpaxFR.jpg)
(https://i.imgur.com/uYZBJKJ.jpg)
(https://i.imgur.com/q3Xg2hU.jpg)
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that looks great homemade gravy or store bought?
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Thanks
Took the easy way out with store bought.
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Chuck roast is fantastic sous vide style and yours looks great!
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A big plate of goodness there. :thumbup: