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Sous Vide Chuckie

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GlennM
GlennM Posts: 1,365
in Off Topic

Thought I would give this a try. It came out great! Sous Vide at 135 for 18 hrs and browned on the egg. I will do this again, tastes like prime rib. I made an au jus with the liquid in the bag and a couple of sour dough baguettes


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In the bush just East of Cambridge,Ontario 
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Comments

  • bgebrent
    bgebrent Posts: 19,636
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    Very nice.

    Sandy Springs & Dawsonville Ga
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I've done that twice, for 48 hours both times. Obviously longer than necessary. Yours looks great! Thanks for posting!

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

    Michael 
    Central Connecticut 

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  • Photo Egg
    Photo Egg Posts: 12,110
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    Beautiful!

    Thank you,
    Darian

    Galveston Texas
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    How did you get your bread to rise without yeast? ;)


    I still need to try this for chuck. Looks fantastic.

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  • Hans61
    Hans61 Posts: 3,901
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    Looks great!

    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • smbishop
    smbishop Posts: 3,053
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    More inspiration to SV a Chuck! Looks great!

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • The_Stache
    The_Stache Posts: 1,153
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    Nice looking cook!!

    I currently have a chuckie in the pool till about 5pm for dinner tonight! Hoping it turns out as well as yours!

    Kirkland, TN
    2 LBGE, 1 MM


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  • caliking
    caliking Posts: 18,731
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    Nice plate. And the baguettes look wonderful.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    I just ate lunch and thought I was full. Now I am hungry again.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • The_Stache
    The_Stache Posts: 1,153
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    OK, I'm a true convert! I may never buy prime rib ever again!! 24 hours in the tub seasoned with rosemary, salt, tamari sauce and vac sealed at 138 (medium) cast iron seared and the result was AMAZING!!!!

    Thanks @GlennM for the nudge!!!!

    Kirkland, TN
    2 LBGE, 1 MM


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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    edited April 2019
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    We are converts too! Two 2-1/2-lb. vacuum-sealed chuck roasts for 25 hours in the sous vide at 131°. One with Montreal Steak Seasoning and the other with salt and a big sprig of rosemary.

    Seared afterward on a black steel pan, and then let the pan cool a bit and reduced the juices saved from the vacuum bags. I got 14 thick steaks from that.

    No need to take pictures...it looked exactly like @GlennM's post!

    Judy in San Diego
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  • johnmitchell
    johnmitchell Posts: 6,571
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    That does look amazing.. Your plated pic is off the charts good

    Greensboro North Carolina
    When in doubt Accelerate....
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  • Carolina Q
    Carolina Q Posts: 14,831
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    https://eggheadforum.com/discussion/comment/2427512#Comment_2427512

    @Judy Mayberry Hi, Judy! I like your 25 hrs better than my 48. First time I read about that method, the article suggested 48 so that's what I did. Have only done it twice. Next time, I'll go for only a day. Maybe a couple extra hrs as I have a roast in my freezer now. Going to try it from frozen.

    I have to ask though... how did you get 14 thick steaks from 5 lb of meat? 😉

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

    Michael 
    Central Connecticut 

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  • lkapigian
    lkapigian Posts: 10,761
    edited June 2019
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    .
    Visalia, Ca @lkapigian
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  • westernbbq
    westernbbq Posts: 2,490
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    Is it an absolute necessity to vac seal?   Im not opposed but @The_Stache and  @Judy Mayberry would be able to provide some super valuable input here
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  • SGH
    SGH Posts: 28,791
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    @GlennM
    Brother I have to give this one a double salute👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The_Stache
    The_Stache Posts: 1,153
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    westernbbq said:

    @westernbbq

    Is it an absolute necessity to vac seal?   Im not opposed but @The_Stache and  @Judy Mayberry would be able to provide some super valuable input here.

    I have not tried it any other way... I would believe you could use an air evacuated zip lock bag of some sort.  Key is to have the meat in full submerssion without getting any of the SV water in the container.  If you do try it with ziplock, let us know how it turns out!! 

    Kirkland, TN
    2 LBGE, 1 MM


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  • lkapigian
    lkapigian Posts: 10,761
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    You can zip lock and like @The_Stache says make sure it's submerged ..yiu can use the water to aide in getting air out if the bag. That being said a vac sealer is a good investment. It will get used 
    Visalia, Ca @lkapigian
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  • GlennM
    GlennM Posts: 1,365
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    Wow, Cesar approved twice this week!  I’m honoured!
    In the bush just East of Cambridge,Ontario 
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  • westernbbq
    westernbbq Posts: 2,490
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    SGH said:
    @GlennM
    Brother I have to give this one a double salute👍

    I haveng seen the SGH Seal of Approval for awhile...does this merit it?  If so, plz @SGH do the honors!
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  • Bear 007
    Bear 007 Posts: 382
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    Nice, I guess I'm sold.
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  • GlennM
    GlennM Posts: 1,365
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    It is very similar to prime rib this way
    In the bush just East of Cambridge,Ontario 
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  • thetrim
    thetrim Posts: 11,357
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    I'd like to add another seal of approval

    =======================================
    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
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  • mlc2013
    mlc2013 Posts: 988
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    I have a sous vide and havent even taken it out of the box yet. Guess what I'm shopping for tonight
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • GlennM
    GlennM Posts: 1,365
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    Wow, nice seal of approval'
    In the bush just East of Cambridge,Ontario 
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