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PSA: Chuck Roast Sous Vide


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#81 Brownbeard

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Posted 15 January 2019 - 08:29 AM

I'll have to give this a try.


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#82 Kremer

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Posted 15 January 2019 - 07:03 PM

I’m starting a 3.5# chuck roast here in a bit. The plan is 133F for 30h, then I’ll refrigerate it, torch it, and slice for sandwiches.
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#83 StankMalMischief

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Posted 16 January 2019 - 07:45 PM

When my SV machine shows up this weeken I’m thinking of either going with either Tri Tip or a London broil... Not sure which one
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#84 the_stain

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Posted 16 January 2019 - 09:05 PM

Sam's had chucks on sale today. Bought some for this.
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#85 StankMalMischief

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Posted 17 January 2019 - 05:37 PM

Yeah... I don’t have a Sams Club membership, but I don’t feel like driving to “The ‘Nard”

DB108BEB-1619-4E8F-98AC-549780FD34C8_zps
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#86 StankMalMischief

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Posted 19 January 2019 - 05:24 PM

The machine that codemonkey recommended showed up today, I’m going to get up in the AM and go to VONS and snag a Tri Tip for dinner tomorrow night... Santa Maria seasoning then set at 129f for 7 hours, finish with a cast iron sear
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#87 miccullen

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Posted 19 January 2019 - 05:42 PM

why would a town be named after what they cut off of a bull to make them docile enough to be used as a drought animal?


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#88 TxBrewer

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Posted 19 January 2019 - 05:43 PM

Picked one up today at the grocery, and have it in for supper tomorrow.
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#89 the_stain

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Posted 19 January 2019 - 05:51 PM

why would a town be named after what they cut off of a bull to make them docile enough to be used as a drought animal?


if you have ever been there.... it's kind of appropriate :D

Picked one up today at the grocery, and have it in for supper tomorrow.


I did one Thursday (ate it yesterday), 23 hours at 130. deeeelicious!
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#90 StankMalMischief

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Posted 19 January 2019 - 07:44 PM

why would a town be named after what they cut off of a bull to make them docile enough to be used as a draught animal?


It’s named after this dude...
https://en.wikipedia...ard?wprov=sfti1

He founded the beet sugar farming industry here, amongst other things...
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#91 Kremer

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Posted 19 January 2019 - 08:03 PM

Mine turned out quite well, I just took it in the bag out of the water and put the whole thing straight in the fridge Thursday morning. Took it out today and sliced and portioned it up. I ate some cold and some warm. All pretty good and reminded me somewhat of deli roast beef.
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#92 zymot

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Posted 20 January 2019 - 09:30 AM

Did you sear before or after 26 hours?
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#93 Kremer

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Posted 20 January 2019 - 12:27 PM

Did you sear before or after 26 hours?


I didn’t sear mine at all, since it was for slicing, I judged the visual wasn’t needed. Did 133 for what ended up being 33 hours.

Edited by Kremer, 20 January 2019 - 12:28 PM.

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#94 bdutton

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Posted 20 January 2019 - 03:41 PM

I didn’t sear mine at all, since it was for slicing, I judged the visual wasn’t needed. Did 133 for what ended up being 33 hours.

Should always sear since surface bacteria lives up to 160f.  Cast iron on medium high heat for 30-60 seconds on all surfaces should do.


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#95 the_stain

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Posted 20 January 2019 - 04:04 PM

i seared after.
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#96 TxBrewer

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Posted 20 January 2019 - 08:06 PM

130 was the perfect temp.
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