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Sous Vide Chuck Roast
Chuck Roast looked real good. Quick sear and bouillon paste and into the bag for dinner tomorrow.
Comments
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interesting idea with the beef bouillon paste!
Lrg 2008
Mini 2009 -
Doing 18 hrs or so?
"I've made a note never to piss you two off." - Stike -
Will end up little over 24 hours depending on traffic.
Thank you,DarianGalveston Texas -
You got me wondering how the bouillon paste is gonna to work out.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Looking forward to the finish
XL & MM BGE, 36" Blackstone - Newport News, VA -
If you didn't read this with a Tom Petty voice then there's something wrong with you.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I did a S/V chuckie last week. No pre-sear. EVOO, S&P and into the bath at 132 for 26 hours. Seared on a sizzling hot cast iron skillet for a couple minutes turning every 30 seconds until I got a nice crust. It was a perfect medium rare, almost fork tender, and quite flavorful. The two of us ate about 1/2. Used the other half for black and bleu salads the next night.
This will definitely be my go to for steak when we next have company for dinner.
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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Interesting bouillon add. I've never used BtB, far too salty for my doc. :)
I've done a couple of SV chuck roasts. A little seasoning, vac seal and SV for 48 hours, then sear. Probably overkill on the time, but fork tender and very tasty.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
We will see on the salty taste. I did not add any other seasoning. I used the low sodium one last time and it had very little salty taste. We added more and I'm not a salt freak.
I will try a little corner as a test. If it's real salty I will rinse, pat dry and sear it again.
It's a $8.00 tester cut.lol
Thank you,DarianGalveston Texas -
Wasn't a criticism, just a sad note on my dietary restrictions. 😕
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Looking forward to your result. I've never done the sear then swim method. I usually let em float for a couple days then chill for a bit then sear.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
That’s a nice looking hunka beef. It seems like I’ve been noticing more “almost prime” choice grade beef in some places. The price difference is substantial.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Looking forward to the results, I have yet to try a long SV on any cut of meat...
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
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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 -
Well......are ya home yet??? Dang Houston traffic! Inquiring minds need to know how this turned out. I bet it's going to be GREAT, Darian!
KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker. -
The roast was awesome. No sear after the SV. I think the pre sear kept it from absorbing too much of the bouillon paste and salt. I reduced the bag juice and it was way salty! Taste and especially the texture of the beef was perfect for me. Great bite and chew. Like a great steak. Better than my dry aged prime strip I did a few weeks ago and less than $3 a pound. Added to my short list of SV wins. The best part, we were eating in 30 minutes from the time I got home tonight, and not rushing.
Thanks for following.
Thank you,DarianGalveston Texas -
Yes! Thanks for this. On the list.
Keepin' It Weird in The ATX FBTX -
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Heckofa plate right there.
"I've made a note never to piss you two off." - Stike -
looks like a fine finish.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I could have used 1/4 of the Bouillon paste with same results.
Thank you,DarianGalveston Texas -
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I knew the meat would be done properly. My only question was the saltiness. Glad that worked out well! Mine were kinda like a nice prime rib... only cheap. 😁
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
yeah, I’ve always gone for a medium rare SV temp and came out with a meat similar to prime rib.
DFW - 1 LGBE & Happy to Adopt More... -
I so hate my drive home every night! Thanks for following. The roast was so good and easy to finish when I got home. I will probably do another this week with less Bouillon Paste. Kinda went overboard on the little roast. How was Austin Eggfest?
Thank you,DarianGalveston Texas -
(Darn it! I messed up trying to attach "How was the Austin Eggfest?") Anywho.....the Texas Eggfest, in Austin, is this coming weekend, April 27th. We, along with Hotch and Shelly, decided not to participate a few days ago. The four of us were going to be the only "Eggheads" from the forum that would be cooking/attending, as far as I know. There were many factors that contributed to us bowing out.
KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker. -
Looks good. I havnt done a sous vide chuck roast yet. It's time to change that.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
That is so their loss. The 4 of y'all would have been a force to reckon with.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
there is just something about that fest that rubs me the wrong way. I think it's that they charge so much to taste that the vibe of the people attending is different. When you pay $50 a couple, I guess expectations come in to play. Not that the food isn't excellent- it's just that when you pay that much and have to elbow 2000 others out of the way for a tiny nibble of something, it just doesn't feel laid back like the others.. We did it 3 times and decided it just wasn't for us anymore.
Keepin' It Weird in The ATX FBTX -
Agree, they have turned it into more of a competition cooking team format. Not for me either.
Thank you,DarianGalveston Texas
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