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PSA: Chuck Roast Sous Vide


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#1 Glacies

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Posted 22 September 2018 - 06:53 PM

If anyone has my facebook or instagram, you'll see why.

 

134 for 26 hours, seared, sliced. Holy shit. I won't even say it's a poor man's version of prime rib. It was fantastic.



#2 the_stain

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Posted 22 September 2018 - 10:33 PM

Oh hell yes
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#3 TxBrewer

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Posted 23 September 2018 - 06:34 AM

Did you pre sear?
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#4 Iron Chic

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Posted 23 September 2018 - 09:59 AM

26 hours?  holy shit


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#5 Webb Ellis

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Posted 23 September 2018 - 10:36 AM

Pics... we need pics
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#6 the_stain

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Posted 23 September 2018 - 01:22 PM

like buttah
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#7 Darterboy

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Posted 23 September 2018 - 08:30 PM

Yep!


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#8 the_stain

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Posted 01 October 2018 - 05:33 PM

Just put a chuck roast in the sous vide rig for tomorrow.

Oldschool internet/IRC guys will understand why I cook mine at 133.7
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#9 Iron Chic

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Posted 01 October 2018 - 05:34 PM

lol nerd


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#10 the_stain

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Posted 01 October 2018 - 05:37 PM

Takes one to know one
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#11 Iron Chic

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Posted 01 October 2018 - 05:40 PM

/trout the_stain


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#12 Corbin

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Posted 01 October 2018 - 05:56 PM

Was just gifted a brand new unopened Anova 2nd gen tonight. So excited.
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#13 the_stain

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Posted 01 October 2018 - 09:22 PM

/trout the_stain


/mode +b Iron Chic
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#14 TxBrewer

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Posted 16 October 2018 - 08:44 PM

Glacies, how did you season it? Going to try this tomorrow
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#15 Glacies

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Posted 17 October 2018 - 02:42 AM

I don't remember. I think just salt and pepper.

#16 VolFan

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Posted 21 October 2018 - 12:38 PM

30537608577_913e7f7d9b_c.jpg

 

45477719701_c6b4abb442_c.jpg

 

 

 

I decided to give this a go since it was on sale. I was in such a hurry to slice it I didn't even pay any attention to the grain. At 26 hours I'm not sure it even makes a difference. Very, very tender.


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#17 Bklmt2000

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Posted 21 October 2018 - 12:46 PM

30537608577_913e7f7d9b_c.jpg

 

45477719701_c6b4abb442_c.jpg

 

 

 

I decided to give this a go since it was on sale. I was in such a hurry to slice it I didn't even pay any attention to the grain. At 26 hours I'm not sure it even makes a difference. Very, very tender.

 

That looks fantastic. 

 

What's the plan with said hunk of steer? Dinner, sammiches, both, etc.?


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#18 VolFan

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Posted 21 October 2018 - 12:49 PM

Good question! I'd say likely both. Being a single guy I'll make use of it for some lunches this week. 


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#19 Bklmt2000

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Posted 21 October 2018 - 12:51 PM

Good question! I'd say likely both. Being a single guy I'll make use of it for some lunches this week. 

 

You got some damned good eating ahead of you, mang.


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#20 TxBrewer

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Posted 07 January 2019 - 10:28 PM

Grabbed a chuck roast today salt, pepper garlic and tyme and put it in the water bath @135. Will see how it looks tomorrow night.



Both the wife and daughter were confused at the 24 hour cook, hope it lives up.
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