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Sous Vide Help

Kent8621
Kent8621 Posts: 843
in EggHead Forum
we are at the Lake for the week, Lake Waccamaw in NC, limited cooking resources available but I brought my Sous Vide cooker ( I have never used in two years of owning it).  my buddy and host said he has a chuck roast, any good sous vide recipes for that, we do have a small charcoal grill to sear things on and might be building a brick grill out of some old bricks they have around.

2 Large Eggs - Raleigh, NC

Boiler Up!!

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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    Kent8621 said:
    we are at the Lake for the week, Lake Waccamaw in NC, limited cooking resources available but I brought my Sous Vide cooker ( I have never used in two years of owning it).  my buddy and host said he has a chuck roast, any good sous vide recipes for that, we do have a small charcoal grill to sear things on and might be building a brick grill out of some old bricks they have around.
    I'd suggest this approach:

    https://eggheadforum.com/discussion/1219113/sous-vide-chuckie

    You could also use it to turn the chuckie into barbacoa.  Just riff off this recipe:

    https://eggheadforum.com/discussion/1145985/barbacoa-chuckie-a-la-centex/p1


    "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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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Is the grill a kettle type?  If so, you could add some smoke after the bath.  Low temp, indirect, 2-3 hours.

    Going a bit higher (150º) will get you results more like traditional pot roast. Normally go 24-36 hours for chuck.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    You could also turn it into burnt ends. SV for several hours (Time and temp depends on you) Cube it, cheap foil pan on your small charcoal grill and some butter and BBQ sauce. Heavy S&P works great or your favorite rub.

    JohnnyP and I made these at BB
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    ColtsFan said:
    You could also turn it into burnt ends. SV for several hours (Time and temp depends on you) Cube it, cheap foil pan on your small charcoal grill and some butter and BBQ sauce. Heavy S&P works great or your favorite rub.

    JohnnyP and I made these at BB
    Those were off the chain.
    "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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  • Kent8621
    Kent8621 Posts: 843
    thanks all for the suggestions, we ended up doing the sous vide chuckie from the first response and it came out great.  if I can get some better cell service to upload pictures I will do that if not it may be a week delayed.  we made a make shift grill out of some old bricks and found a local butcher with some beautiful ribeyes, so tonight we are going to do a sous vide then sear, a baked then sear and just grilled and compare them.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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