Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Old Hickory on August 20, 2014, 06:32:11 PM
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After HOS did his beautiful job on a chuck roast, Ms Hickory made her request and SWMBO came home from Costco with these two beauties:
(https://lh3.googleusercontent.com/-KrXurxeQkpY/U-_fhNJ3ScI/AAAAAAAAD1s/bGK2pLPqgy4/s512/IMG_0187.JPG)
I seasoned both with garlic salt, coarse black pepper, garlic powder, onion powder, and paprika.
(https://lh5.googleusercontent.com/-N_f7RTE917U/U-_fl50mnZI/AAAAAAAAD10/hT43zV9P3ns/s512/IMG_0192.JPG)
Now vacuum bag, one to cook and one to freeze:
(https://lh5.googleusercontent.com/-7hYBQOEsCpY/U-_frdhMYfI/AAAAAAAAD2E/SQVUauMi9No/s512/IMG_0197.JPG)
Into the bath @ 135* for 59 hrs. Out of the bath and rest for 30' and let some of the juices reabsorb.
(https://lh6.googleusercontent.com/-2fBzYFp1eRs/U_UPE2cR71I/AAAAAAAAD2M/2WmRHXngAz4/s512/IMG_0201.JPG)
Lots of good Au Jus:
(https://lh4.googleusercontent.com/-z0k61ln3EoA/U_UPYYr1aSI/AAAAAAAAD2U/pl4Pu4-3_cA/s512/IMG_0216.JPG)
Into the pre-heated SRG, low position, on high with the lid open, tube smoking in the bottom with hickory. After a 8' sear, it's time to slice to serve:
(https://lh4.googleusercontent.com/-MsZk2BjKqnY/U_UPSSTBD1I/AAAAAAAAD2c/Y_wVZEjGH84/s512/IMG_0211.JPG)
Plated with potatoes and cheese, garden fresh tomatoes with cottage cheese on the side, and a little horseradish too, and of course a glass of good red wine:
(https://lh5.googleusercontent.com/-wYoP2pQlgzU/U_UPUTzysnI/AAAAAAAAD2k/78dPisQsU84/s512/IMG_0213.JPG)
This was the most delicious chuck roast I have ever had. It cut like butter, fork tender but was not mushy. The result was med-rare. I would have preferred rare, but the taste was wonderful. This is definitely a repeat. The price was right, and HOS had paved the way. Life is good.
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Looks fantastic O.H.!
Next time try 131F. That will get you the medium rare you want after searing ;)
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Fantastically delicious looking chuck and sides OH!
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Great looking cook.
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Ill bet it was super tasty. It sure looks good.
Art
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You hot tub guys are killing me. Nice cook!
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59hrs, you need to be a good planner, looked tasty ;D
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You hot tub guys are killing me. Nice cook!
Bring a 12 pack and join the party. :P
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:P
(http://i1298.photobucket.com/albums/ag47/1spudster/applause_zps96355cbf.gif) (http://s1298.photobucket.com/user/1spudster/media/applause_zps96355cbf.gif.html)
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Here are my two chuck roasts rubbed with Penzey's Northwoods spice.
(http://i448.photobucket.com/albums/qq206/pmillen/SousVidaChuckRoastRawResized.jpg)
I intended to use Fine Swine & Bovine with M-3 but couldn't find them in the spice cabinet. My memory may be slipping. Not only that, but my memory may be slipping.
Other photos are not available as all of my camera batteries were dead (my memory may be slipping).
I cooked them at 140°F for 30 hours and they were pretty darn good. There was a soup bowl of jus available for those who wanted it over their beef. The remainder will be made into sauce. I didn't feel the need to sear them, they were plenty dark and looked appetizing.
Here's the downside to sous vide—the beef came out of the water oven at 140°. That's actually rather cool for roast beef. It was sliced and served under a ceiling fan blowing down. It was soon much cooler. Cooler than I care to eat. My guests didn't comment on it but I think they were too polite to do so.
How do you other sous vide users keep food at a good serving temperature? Do you employ some type of hot plate or chafing dish?
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damn, I sure hope santa claus brings me a sous vide.