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Author Topic: 45 hour chuck roast  (Read 5479 times)

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Offline Jaxon

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Re: 45 hour chuck roast
« Reply #14 on: January 12, 2015, 11:51:12 PM »
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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Offline pmillen

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Re: 45 hour chuck roast
« Reply #15 on: January 13, 2015, 12:30:18 AM »
Yahtzee!

Quote from: Pappymn on January 12, 2015, 06:36:36 PM
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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Offline drholly

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Re: 45 hour chuck roast
« Reply #16 on: January 13, 2015, 11:54:48 AM »
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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Offline Las Vegan Cajun

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Re: 45 hour chuck roast
« Reply #17 on: January 13, 2015, 01:09:48 PM »
Quote from: drholly on January 13, 2015, 11:54:48 AM
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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Offline africanmeat

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Re: 45 hour chuck roast
« Reply #18 on: January 13, 2015, 02:27:58 PM »
Pappy it looks amazing ,nice colour.
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Offline Pappymn

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45 hour chuck roast
« Reply #19 on: January 13, 2015, 02:50:07 PM »

Quote from: Las Vegan Cajun on January 13, 2015, 01:09:48 PM
Quote from: drholly on January 13, 2015, 11:54:48 AM
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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Offline Pam Gould

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Re: 45 hour chuck roast
« Reply #20 on: January 13, 2015, 03:09:39 PM »
WTG..looks great to me..we are both gonna laearn this thing.  Pam   GO BUCKS  .☆´¯`•.¸¸. ི♥ྀ.
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Offline Las Vegan Cajun

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Re: 45 hour chuck roast
« Reply #21 on: January 13, 2015, 11:43:27 PM »
Quote from: Pappymn on January 13, 2015, 02:50:07 PM

Quote from: Las Vegan Cajun on January 13, 2015, 01:09:48 PM
Quote from: drholly on January 13, 2015, 11:54:48 AM
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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Offline SocialDorkMelanie

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Re: 45 hour chuck roast
« Reply #22 on: January 14, 2015, 09:12:42 AM »
Wow that looks great!  What would you have seasoned it with, had you remembered?
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Offline Jaxon

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Re: 45 hour chuck roast
« Reply #23 on: January 14, 2015, 09:46:07 AM »


And Chuck is 5 bucks a pound
[/quote]

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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Offline TMB

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Re: 45 hour chuck roast
« Reply #24 on: January 14, 2015, 09:48:18 AM »
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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Offline Jaxon

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Re: 45 hour chuck roast
« Reply #25 on: January 14, 2015, 09:56:12 AM »
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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Offline TMB

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Re: 45 hour chuck roast
« Reply #26 on: January 14, 2015, 10:08:53 AM »
Quote from: Jaxon on January 14, 2015, 09:56:12 AM
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.

 
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