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Author Topic: 90 hour Sous Vide Chuckie  (Read 3495 times)

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Offline muebe

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90 hour Sous Vide Chuckie
« Reply #-1 on: April 29, 2016, 11:02:45 PM »
Started with a 3lb chuck roast...



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



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



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...















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!
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Offline drholly

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Re: 90 hour Sous Vide Chuckie
« 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!
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Offline Pappymn

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90 hour Sous Vide Chuckie
« Reply #1 on: April 29, 2016, 11:09:40 PM »
You have inspired me. Great job
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Offline hikerman

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Re: 90 hour Sous Vide Chuckie
« Reply #2 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
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Offline muebe

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Re: 90 hour Sous Vide Chuckie
« Reply #3 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 :)
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Offline fishingbouchman

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Re: 90 hour Sous Vide Chuckie
« Reply #4 on: April 29, 2016, 11:50:04 PM »
That does look tasty
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Offline hikerman

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Re: 90 hour Sous Vide Chuckie
« Reply #5 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?
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Offline muralboy

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Re: 90 hour Sous Vide Chuckie
« Reply #6 on: April 30, 2016, 03:33:58 AM »
Looks very good. 
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Offline Pam Gould

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Re: 90 hour Sous Vide Chuckie
« Reply #7 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? .☆´¯`•.¸¸. ི♥ྀ.
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Offline CDN Smoker

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Re: 90 hour Sous Vide Chuckie
« Reply #8 on: April 30, 2016, 04:42:35 AM »
Looks so good, makes me want to go out and get a Hot Tub Machine ;D
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Offline Pappymn

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90 hour Sous Vide Chuckie
« Reply #9 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
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Offline Smokin Don

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Re: 90 hour Sous Vide Chuckie
« Reply #10 on: April 30, 2016, 09:18:51 AM »
Looks great Mike!!! I might be out of the mood for beef after 90 hours! :) Don
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Offline muebe

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Re: 90 hour Sous Vide Chuckie
« Reply #11 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...
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Offline africanmeat

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Re: 90 hour Sous Vide Chuckie
« Reply #12 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 ?
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Offline muebe

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Re: 90 hour Sous Vide Chuckie
« Reply #13 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!
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
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Uuni 2 Wood Fired Pizza Oven
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