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
5# Chuck Roast
Options
Photo Egg
Posts: 12,110
Well, almost 5.
Gave a little smoke and color on the XL.
Then some premium bouillon paste, salt and shallot blend. Stuffed into a large FS bag and into the bucket for Sunday dinner.
Gave a little smoke and color on the XL.
Then some premium bouillon paste, salt and shallot blend. Stuffed into a large FS bag and into the bucket for Sunday dinner.
Thank you,
Darian
Galveston Texas
Comments
-
Spot On, love a good chuck and better than bouillon is a hidden gemVisalia, Ca @lkapigian
-
Excellent cook. 140 for 48 hrs in the SV?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Excellent cook. 140 for 48 hrs in the SV?Thank you,DarianGalveston Texas
-
Photo Egg said:YukonRon said:Excellent cook. 140 for 48 hrs in the SV?
I think Brent, Carrie, or John might be able to provide expertise:
Calling @nolaegghead, @JohnInCarolina, @bgebrent,
Can you guys provide the expertise needed?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Just trying to help"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Just trying to helpThank you,DarianGalveston Texas
-
According to chefsteps you’ll end up on the well done side. 48 hours is fine. Sorry to catch this late. Good luck.
Sandy Springs & Dawsonville Ga -
I've only done a couple. 130° 48 hours. Yum!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
-
Indeed. 48 hours must have been very tender. Looks great man.Sandy Springs & Dawsonville Ga
-
-
Great documented cook with pictures. Nicely done!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
WOW. Looks great. I'm doing that next. Thanks Darian.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Darian, the chuck looks good... but i want some of that ice cream now.
Did you sear the chuck again after the SV time? Would you change the time in the bath or perfect as is?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Great cook. Loved the presentation."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
caliking said:Darian, the chuck looks good... but i want some of that ice cream now.
Did you sear the chuck again after the SV time? Would you change the time in the bath or perfect as is?
As far as Chuck goes...
Flavor was spot on perfect this time. Excellent beefy taste.
First time I added Lipton Onion Soup mix as well and it was way too much salt.
I reduced the juice from the bag a little and it was also fantastic but will reduce more next time.
I went 140* over night on Friday then down to 136* on Saturday to the finish.
Because of the multiple muscle groups the tenderness was different in each area but I would not say 48 hours made it too mushy.
I will probably run 140* the distance next time.
I will look for a Chuck with less fat next time. This one had more than first picture shows. I think it was an end piece.
I will season with a low salt/no salt seasoning for the pre smoke time on the Egg to give a little crust. This time it went on the Egg naked.
I did not sear after the Sous Vide.
This was such an easy cook. Already had the Egg fired up on Friday so it was easy to toss this on for a little smoke and color. My newer Vac Sealer using the larger bags worked out great for this bigger roast.
Thanks for followingThank you,DarianGalveston Texas -
Thanks for posting this. Still new to the Sous Vide concept here. Much to learn. That plate looks fantastic.
Large BGE
Greenville, SC -
Oh wow! This is magical!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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