Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT: Sous vide chuck roast
Options
jeroldharter
Posts: 556
Videos of sous vide chuck roast. ~40 hours at 133 degrees after marinating in worcestershire sauce, garlic powder, brown sugar and liquid smoke. Really good stuff - like a big ribeye.
https://www.youtube.com/watch?v=FgCRps46ZQA
https://www.youtube.com/watch?v=UF2HlcMQEMc
https://www.youtube.com/watch?v=FgCRps46ZQA
https://www.youtube.com/watch?v=UF2HlcMQEMc
Comments
-
Dude!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Ain't NOTHIN' wrong with that!Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
I recently added the SV. Amazing. I can only imagine how good that turned out."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Wow!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Looks rather tender! Nice work!
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
That looks awesome! I assume with the SV method that the "danger zone" of having to raise the IT to 140 in 4 hrs is not relevant?Milton, GA
XL BGE & FB300 -
GoooDawgs said:That looks awesome! I assume with the SV method that the "danger zone" of having to raise the IT to 140 in 4 hrs is not relevant?
-
I've had no trouble with 133. I did one chuck for 72 hours and no problems. However, I don't think that the extra day adds anything. Have not tried 24 hours but I can't complain about the 36-48 hour range. The equivalent amount of ribeye would be very expensive compared to the chuck.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum