MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-14-2016, 11:36 AM   #1
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default Sous vide question

The Anova sous vide was on sale last week and i couldn't resist pulling the trigger. The package was recieved and i picked up a chuckeye roast to break er in.

Now this type of cooking is completely new to me so i am turning to you for guidance. Ive done some reading and information is all over the board.

How long is good for a 3 inch thick roast?

Ive read a little about minimum safe temps for longer cooks.

Is there a minimum temperature setting for cooks lasting several hours?


The chucky is going for a swim as we speak. May as well post some pron








__________________
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote




Old 05-14-2016, 12:06 PM   #2
lefty_2
Got rid of the matchlight.
 
Join Date: 04-24-16
Location: Bozeman, MT
Default

If you're using celcius I would recommend 54.5-60°C for 24-72 hours (yeah I know its a big time gap). I usually go for 54.4C for 42 hours
lefty_2 is offline   Reply With Quote


Old 05-14-2016, 12:07 PM   #3
GreenDrake
is One Chatty Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Right over there
Default

I'd do it at 125 for six hours. I also season in the bag with some EVOO
GreenDrake is offline   Reply With Quote


Old 05-14-2016, 12:24 PM   #4
jwtseng
is one Smokin' Farker
 
Join Date: 03-19-13
Location: Walnut Creek, CA
Default

For that thickness, I'm with GreenDrake...it's gonna take at least 5-6 hours for the middle of the meat to equilibrate with the outside water temp. The longer times mentioned above will further tenderize the meat to make it pullable, for instance. Lots of leeway, lots of variation...lots of FUN!
jwtseng is offline   Reply With Quote


Old 05-14-2016, 12:40 PM   #5
MisterChrister
Quintessential Chatty Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

I haven't done a water bath chuck yet, but the reading I've done from people who have lots of experience indicate that chuck benefits greatly from extended hold times to tenderize. 24-72 hours is supposed to yield prime rib results from beef chuck and short ribs, with 48 hours being a popular number. It will be cooked in 4-6 hours, but it will be magic in 48 from what I understand.
__________________
Kettleheads Anonymous Charter Member
MisterChrister is offline   Reply With Quote


Old 05-14-2016, 01:11 PM   #6
jwtseng
is one Smokin' Farker
 
Join Date: 03-19-13
Location: Walnut Creek, CA
Default

Quote:
Originally Posted by MisterChrister View Post
I haven't done a water bath chuck yet, but the reading I've done from people who have lots of experience indicate that chuck benefits greatly from extended hold times to tenderize. 24-72 hours is supposed to yield prime rib results from beef chuck and short ribs, with 48 hours being a popular number. It will be cooked in 4-6 hours, but it will be magic in 48 from what I understand.
Yes this is very true. The 4-6 hours is just the minimum amount of time to get the very middle of the 3-inch meat to the same temp as the water outside. This is usually how steaks are cooked...and then seared quickly on the outside. But to tenderize a roast, the 24-48-72 hours will transform it. There are two meat enzymes that act to tenderize meat...calpain enzymes are most active around 105F and cathepsain enzymes at 122F. If you aim to hold the meat at 105F for a few hours, then hold at 122F for a few hours, then raise the temp to your target for the remainder of the cook, you will maximize the activity of these enzymes and theoretically more efficiently tenderize your meat.

I do 2-3 inch NY strips this way...season in the bag, to 105F for an hour, then to 122F for another hour, then raise the temp to 130 for another hour...I don't like my NY strips cooked to 130, but upping the temp to 130 for an hour seems to be perfect for me to get the center to 128F. If it's going to be more than an hour before eating time...then I pour cold water in the bath and decrease the temp to hold the meat at 128F
jwtseng is offline   Reply With Quote


Thanks from: --->
Old 05-14-2016, 01:20 PM   #7
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Quote:
Originally Posted by MisterChrister View Post
I haven't done a water bath chuck yet, but the reading I've done from people who have lots of experience indicate that chuck benefits greatly from extended hold times to tenderize. 24-72 hours is supposed to yield prime rib results from beef chuck and short ribs, with 48 hours being a popular number. It will be cooked in 4-6 hours, but it will be magic in 48 from what I understand.
Quote:
Originally Posted by jwtseng View Post
Yes this is very true. The 4-6 hours is just the minimum amount of time to get the very middle of the 3-inch meat to the same temp as the water outside. This is usually how steaks are cooked...and then seared quickly on the outside. But to tenderize a roast, the 24-48-72 hours will transform it. There are two meat enzymes that act to tenderize meat...calpain enzymes are most active around 105F and cathepsain enzymes at 122F. If you aim to hold the meat at 105F for a few hours, then hold at 122F for a few hours, then raise the temp to your target for the remainder of the cook, you will maximize the activity of these enzymes and theoretically more efficiently tenderize your meat.

I do 2-3 inch NY strips this way...season in the bag, to 105F for an hour, then to 122F for another hour, then raise the temp to 130 for another hour...I don't like my NY strips cooked to 130, but upping the temp to 130 for an hour seems to be perfect for me. If it's going to be more than an hour before eating time...then I pour cold water in the bath and decrease the temp to hold the meat at 128F
So cooking this roast at 130 for a day and a half should be good? I was gonna just go 8 -10 but can just let it roll until dinner tomorrow.
__________________
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote


Old 05-14-2016, 01:26 PM   #8
jwtseng
is one Smokin' Farker
 
Join Date: 03-19-13
Location: Walnut Creek, CA
Default

Either way will be fine...depends on what you are shooting for...8-10 hours will probably be sliceable...24-36 hours will most likely be more tender/pullable...think shortribs in a pressure cooker fork tender
jwtseng is offline   Reply With Quote


Old 05-14-2016, 01:46 PM   #9
Nuco59
Babbling Farker
 
Join Date: 08-18-13
Location: Texas
Default

Not a good cooking method for the planning impaired... or if you are hungry right the hell now.

I've done the "bubba sous vide" in a beer cooler (what? of course I have one of those) for 1 to 1.5" steaks - and the couple of hours is close enuff to "right the hell now" that I will occasionally use it. And it has turned out really good.
But the 24, 36 ... plus cook times? I'm sure it's wondermous... but- yeah... no.
But get after it if that is your thing.
__________________
I started out with nothing and I got most of it left.
Nuco59 is offline   Reply With Quote


Old 05-14-2016, 01:54 PM   #10
legendaryhog
is One Chatty Farker
 
Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default

Ninja, pretty much all advise above is cool. Think of this devices like you think of smoking a chuck. Slow and low. The longer you cook it the more you will change the texture, not the internal temp (as it cannot go above the water temp). So longer equals more tender. However, as with overcooking a pork butt on your smoker, if you go too long you will end up with mushy texture to your meat and it will kill your product. Fortunately, since you are cooking at such a low temp, the window to pull it out is really really big.

A couple of tips I have found handy are 1, sear the outside of the roast first before putting it in the bag. Makes a better tasting roast I think (also, when you pull it out it doesn't look like a grey mass).

2. A little oil in the bag seems to help, not much, just enough to coat your meat, fish, whatever.

3. you don't need to use more expensive food saver bags, you can use a good ziplock type, just google to see how to get the air out of the bag using the immersion method.

4. With a roast or any big piece of meat you will get a bunch of juice in the bag (about a cup)...this is a killer base for your steak sauce, gravy, whatever. Do not waste.

Have fun with your new toy! oh, and eggs...do eggs..google it. picture homer after he eats a doughnut...
__________________
-jeremiah
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
legendaryhog is offline   Reply With Quote


Old 05-14-2016, 01:56 PM   #11
alecksjaycubs
Full Fledged Farker
 
Join Date: 06-16-14
Location: Western 'Burbs of Chicago
Default

For any extended cook (4+ hours) you should really be cooking at 130 to keep the nasty stuff from growing. I usually do 131 just to be sure.
__________________
Weber Summit Charcoal, '69 Redhead (Jessica), Copper Performer, Jumbo Joe, MAK 1 Star, Arteflame, Carson Rodizios, PK360, Roccbox, Kudu
alecksjaycubs is offline   Reply With Quote


Thanks from: --->
Old 05-14-2016, 02:08 PM   #12
dadsr4
somebody shut me the fark up.

 
Join Date: 02-08-10
Location: Howell, MI
Default

Ron L seems to be the expert.
Sous Vide Appreciation Thread!
http://www.bbq-brethren.com/forum/sh...d.php?t=211200
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Old 05-14-2016, 04:46 PM   #13
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Quote:
Originally Posted by dadsr4 View Post
Ron L seems to be the expert.
Sous Vide Appreciation Thread!
http://www.bbq-brethren.com/forum/sh...d.php?t=211200
I've been browsing that one on and off all day. Ron really needs to edit that thing down, there's alot of fluff
__________________
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote


Old 05-14-2016, 05:53 PM   #14
llanero
Got Wood.
 
Join Date: 03-27-14
Location: chico Ca
Default

couldn't stand it any more, just ordered mine
llanero is offline   Reply With Quote


Old 05-14-2016, 06:18 PM   #15
Smoke Dawg
Quintessential Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
Default

This is a new day!

Ninja is cooking at LOWER than 225° !

The whole method just seems weird to me but I look on with curiosity. Probably try it some day

Good luck
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
Double down Zero Club Champion
Only Brethren to win a TD with all the votes!
IMBAS Certified Moink Baller
Smoke Dawg is offline   Reply With Quote


Thanks from:--->
Reply

Tags
chuck roast, sous vide

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:14 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts