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20 hour - Roast Beef
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BGnogin
Posts: 76
2.5 lb chuck roast. 20 hour sous vide at 133*, finshed raised indirect at 600* in the egg for 15 minutes. Pulled it at an internal or 140*, continued to climb to 148* on the counter. Chilled in the fridge for 5 hours then sliced for sandwiches.
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Throw in horse radish sauce and some good fresh bread- I am in. Looks great
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Hell yeah!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I should not be looking at this while I'm at work and STARVING !!!
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You are killing me. Nice!
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That's a thing of beauty right there!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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You had me at chuck roastGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Very Very niceColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Sick! How'd you slice? By hand or machine?=======================================
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 -
I have a slicer with a 7 inch blade.thetrim said:Sick! How'd you slice? By hand or machine? -
Nice. But please educate me, what is the advantage of finishing indirect
XL & MM BGE, 36" Blackstone - Newport News, VA -
Outstanding...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"
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Yeah, that's some chuckie!John in the Willamette Valley of Oregon
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Didn't want to risk scorching over the live fire.johnnyp said:Nice. But please educate me, what is the advantage of finishing indirect
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Chips and guac. Go Bucks!!THEBuckeye said:Side of chips with that? -
@BGnogin I see my WF has chuck roast on sale, so going to give this a try. Was it as tasty as it looks? How did you get that nice glaze? Any other tips about your process you can share?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
@NDG it was as good as it looks. Wish it was a tad bit rarer. I did the following:
- salted the roast over night, uncovered.
- Vacuum sealed and set the sous vide to 133* and let it go for 20 hours.
- At 19 hours I started getting the egg ready for an indirect set up. Got it settled just below 600*.
- At 20 hours, I took the beef out, patted dry, and shook some Meat Church Holy Cow on it.
- Beef on the egg for 15 minutes, no turning or lifting the lid.
Let it rest on counter for a bit then put it in the fridge for 5 hours. Sliced on electric slicer. -
@NDG let me know how it turns out.
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will do @BGnogin . . im going to buy it today. I am trying to "convert" my wife to Roast Beef . . she thinks it is too fatty and too chewy. Yours looks like neither. I only have a sharp knife, so hoping I can get it thin enough to avoid any chew.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
You'll decide to buy a slicer before you get 10% into cutting.. Keep an eye on CL, I got one (restuarant quality) for a good price. -- (this is after I went through 2 of the lower end consumer ones from Amazon)NDG said:will do @BGnogin . . im going to buy it today. I am trying to "convert" my wife to Roast Beef . . she thinks it is too fatty and too chewy. Yours looks like neither. I only have a sharp knife, so hoping I can get it thin enough to avoid any chew.Small & Large BGE
Nashville, TN
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@raymont . . what brand you suggest?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
for some reason I was thinking "electric knife" you hold, but your talking about deli grade meat slicer? Big footprint . . not sure I can handle a unit that big for only using it a handfull of times per year.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
got the chuck roast over the weekend . . but tossed it in the freezer. Life got in the way (Little girl got pink eye, etc etc) so I will give it a try soon & bring this post back from the dead to post
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
@NDG any luck with you Chuck roast?
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It's a must have, I like it better than the deli slicer because I rarely want shaved meat. https://www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9
Make sure and buy a guard.
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Didn't realize it was an old thread.
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I picked up a similar knife from Amazon plus the guard. Its great.GrillSgt said:
It's a must have, I like it better than the deli slicer because I rarely want shaved meat. https://www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9
Make sure and buy a guard.
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