20 hour - Roast Beef

BGnogin

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.  

Smokin_Trout

Throw in horse radish sauce and some good fresh bread- I am in. Looks great

shtgunal3

Hell yeah!

jewild

I should not be looking at this while I'm at work and STARVING !!!

pgprescott

You are killing me. Nice!

Ima_good_egg

That's a thing of beauty right there!

Gamecockeggman

You had me at chuck roast

NDG

Very Very nice

thetrim

Sick!  How'd you slice?  By hand or machine?

BGnogin

thetrim said:

Sick!  How'd you slice?  By hand or machine?

I have a slicer with a 7 inch blade.

johnnyp

Nice.  But please educate me, what is the advantage of finishing indirect

JohnnyTarheel

Outstanding...

jaydub58

Yeah, that's some chuckie!

THEBuckeye

Side of chips with that?

BGnogin

johnnyp said:

Nice.  But please educate me, what is the advantage of finishing indirect

Didn't want to risk scorching over the live fire.

BGnogin

THEBuckeye said:

Side of chips with that?

Chips and guac.  Go Bucks!!

NDG

@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? 

BGnogin

@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. 

BGnogin

@NDG let me know how it turns out. 

NDG

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. 

Raymont

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. 

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

@raymont . . what brand you suggest?

NDG

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.

NDG

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  

BGnogin

@NDG any luck with you Chuck roast?

GrillSgt

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.

GrillSgt

Didn't realize it was an old thread. 

BGnogin

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.

I picked up a similar knife from Amazon plus the guard.  Its great.