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APL’s chuck recipe

GrillSgt
GrillSgt Posts: 2,507
in EggHead Forum
Has anyone tried it. I just can’t imagine a chuck cooked to rare or medium rare. I might have to give it a whirl just because. 

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Haven't tried APL, but I've cooked chuck roasts sous vide, 48 hrs to 130°. They were delicious. Prime rib tender. How does he cook 'em?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GrillSgt
    GrillSgt Posts: 2,507
    275 indirect dome to 105 IT @1 1/2 hr. Wrapped for 15 minutes (only APL) to 115 IT. Remove PS and raise to 350. Then cook to temp, 125 for med rare. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Well, what have you got to lose? If it's a fail, just throw it in a braiser with carrots, onions, potatoes and stock. Then enjoy your pot roast.

    Hmm, I have a chuck sitting in my fridge now. Pot roast is sounding fine!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JohnInCarolina
    JohnInCarolina Posts: 34,050
    Is the recipe from Serious Barbecue? I’m not sure I remember this one.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • YukonRon
    YukonRon Posts: 17,181
    Going for it. I have one marinating right now that should fit nicely with that method.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GrillSgt
    GrillSgt Posts: 2,507
    Yes to Serious BBQ. 
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  • Woodchunk
    Woodchunk Posts: 911
    We smoke chucks and rounds to 125 IT, then into the slow cooker for several hours or ice box to firm up overnight and then grind for chili etc.
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  • Woodchunk
    Woodchunk Posts: 911
    http://eggheadforum.com/discussion/1154300/boneless-chuck-roast
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  • GrillSgt
    GrillSgt Posts: 2,507
    That's pretty close to the APL method except he wrapped it with honey and something at 105 and back on until 115 (I think) then unwrapped and finished with a char. I will give it a roll sometime in the next couple of weeks.
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  • smbishop
    smbishop Posts: 3,060
    Thanks for the heads up, have not tried this on yet, hopefully soon!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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