Chuckie Goes for a 72 Hour Swim...

[drholly]

Beautiful daughters, David.  Watching for your success with a SV chuck.

Art

Thanks, Art

[drholly]

Great pics,great price.

Hey Spuds - Thanks, can't wait to see how it turns out

[drholly]

Well, Chuckie wanted to stay in the spa the full 96 hours... Pulled him out tonight, but didn't have time to do much beyond trying a sample - still working open to close... Put a small piece in the grill pan to sample. Chilled the rest and put in the fridge for later this week.

Some observations:
1) When I pulled it out of the bag, I thought I had over seasoned it. But, tasting it I realized I hadn't in fact it could have used more salt & pepper. Next time I might just use salt & pepper.

2) The meat was very tender, easy to cut with a butter knife. But the fat did not render quite as much as I had hoped. Although I trimmed the outside well, next time I think I will be aggressive on the connective chunks.

All in all - good. Some potatoes, gravy and roasted vegetables and will be a nice meal.



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[tomcrete1]

Very nice, Plate me up! Please. 

[muralboy]

Nice looking chuck.

[hikerman]

Probably the best way to prepare chuck roast David! I rarely use anything more than S & P before SV. After before browning, the sky's the limit!

[Pam Gould]

Looks good to me..I could SV and take to the campground to finish..your girls are beautiful. I have watched them grow up too. You do need to make a timeline video, you won't regret it..promise. I have a cousin that took all our 8mm films and had them put together of all our Christmases at grandma's from when we were kids. All the aunts & uncks are gone now, just us kids.. LOL.. left now, but love the dvd. It can't be replaced.  .☆´¯`•.¸¸. ི♥ྀ.

[muebe]

David your's looks great!

My chuckie will be at 96 hours later today. 131F set point. I just seasoned it with salt and black pepper. Going to pull it out later and finish sear it tonight when I get home from work.

Hope mine looks as good as your's does...

[tailfeathers]

I love my SV and use the heck out of it, in fact I just put a chunk of sirloin in for supper tonight. I take it to 125 then cook it to desired doneness from there. For me that's just a quick hot sear, for mrs tf a bit more. I use a stainless stock pot almost always. I found a universal fit plastic pan lid that I cut a notch out of that I put on my pot, it fits perfect. I lose nearly no water to evaporation and I suspect it makes the Anova a bit more efficient as far as how much heat it has to generate to maintain set temp.


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[TentHunteR]

David, I think you did a great job trimming it the way you did.  And, wow does it look good. You can tell in the last pic that it's still very moist.  Seriously nice job!

[drholly]

Probably the best way to prepare chuck roast David! I rarely use anything more than S & P before SV. After before browning, the sky's the limit!

Gene, I believe you are right. Both in the best way to prepare but also in the seasoning. I pulled the chuckie and it had the aroma of the rub, but missing the S&P I would have wanted. I think you are on the right track - S&P before SV and others after. Thanks!

[drholly]

I love my SV and use the heck out of it, in fact I just put a chunk of sirloin in for supper tonight. I take it to 125 then cook it to desired doneness from there. For me that's just a quick hot sear, for mrs tf a bit more. I use a stainless stock pot almost always. I found a universal fit plastic pan lid that I cut a notch out of that I put on my pot, it fits perfect. I lose nearly no water to evaporation and I suspect it makes the Anova a bit more efficient as far as how much heat it has to generate to maintain set temp.


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Great idea! I use a tall Calphalon stock pot - at this temp over 96 hours I only added about 2 qts of water. but this looks like an excellent (inexpensive) method to minimize water "waste." Thanks!

[drholly]

Looks good to me..I could SV and take to the campground to finish..your girls are beautiful. I have watched them grow up too. You do need to make a timeline video, you won't regret it..promise. I have a cousin that took all our 8mm films and had them put together of all our Christmases at grandma's from when we were kids. All the aunts & uncks are gone now, just us kids.. LOL.. left now, but love the dvd. It can't be replaced.  .☆´¯`•.¸¸. ི♥ྀ.

Thank you, Pam. I am working on one for my oldest daughter as she graduates this year. Here is a link for one I did for my mom when she passed away 4 years ago. I am so glad I had access t her old pictures to put this together.

[africanmeat]

Wow it looks amazing .

[drholly]

The chuck WAS good seared after its 96 hour swim. But, it has even been better in sandwiches later. After a spell in the fridge, it was easy to slice thin. Layered on some flatbread, topped with mozzarella, cheddar (whatever cheese was in the fridge) and some stone ground mustard - broiled to heat and melt the cheese - ohhhh boyyyy!

Not really picture worthy - ok - I was hungry and lazy. But it WAS good!