darita
is Blowin Smoke!
Just watched a YT where a guy takes a chuck, does the sous vide for 24hrs, grills it to medium rare and it comes out tender and juicy. Possible?
Can A Chuck = Ribeye With Sous Vide?
- Thread starter darita
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SirPorkaLot
somebody shut me the fark up.
ak6960
Is lookin for wood to cook with.
Sous vide device worth the price nowadays and fine addition to a cooks collection. I tried several cuts of beef including brisket. My favorite use so far is 12 hour tri tip at 130 degrees, seared over hot coals just prior to serving. Outstanding results!
pitbossJB
is Blowin Smoke!
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I saw that too, now I'm jonesing to try it myself.
JAKs Q & brew
is one Smokin' Farker
Sous vide chuck steaks are tasty but it is not a rib steak (or any other cut). Texture wise it is steaklike but still tastes like chuck.
I haven’t tried it with chuck but did do a flank steak for 30 hours. Much more rib-eye like texture.
darita
is Blowin Smoke!
So, what's a good sous vide cooker?
I will just put this out for you. Disclaimer: I did a review of it and several other products for Ink Bird. Not affiliated with Ink Bird.
https://www.bbq-brethren.com/forum/showthread.php?t=275794
No mater which one you buy, get the free Joule app. A great guide if your just starting out. Lots of helpful info in the above thread. :thumb:
Mike Twangzer
is One Chatty Farker
Haven't done a 12hr tritip but mostly 6-8 at most. Does the 12hr change the texture of the tritip ?
darita
is Blowin Smoke!
So, if I sous vide a piece of meat, it seems the only thing left to do is a quick grilling for color and char, which means no smoking?
darita
is Blowin Smoke!
Great thread! How many watt unit should I be looking at? I see everything from 100W to 1200W.
jasonjax
Babbling Farker
^^^^^^ this ... I've done this technique, and while enjoyable it is most definitely not a ribeye.
SmokeRingsMatter
is Blowin Smoke!
In my Opinion, a Chuck turns out more like "prime" rib (not prime grade) but how prime rib is served. Its comparable to a poor mans lobster using monk fish.
darita
is Blowin Smoke!
Well, just ordered the Inkbird ISV 200W. Not quite sure how it's difference from the ISV 100W, but hopefully it will work just as well or better. We'll see. Thanks all, for the help.
Oh, why such a difference in price compared with other makers? I see many in the $200 range?
Oh, why such a difference in price compared with other makers? I see many in the $200 range?
Dr. Trout Bum
is one Smokin' Farker
I still smoke mine - dry brine with Black OPs overnight, Sous Vide @ 130 for 5-6 hours, chuck it in the freezer to bring the temp back down, then smoke it for a couple of hours until IT = ~110. Slather in mayo (or whatever your favorite binding agent is), re-season with Black Ops, then sear it on the grill.
I just did this last week for the first time…best tri-tip I’ve ever cooked. I ended up with more smoke flavor than just smoking it and it was tender like a beef tenderloin.
I’m doing it again on Friday with some Santa Maria rub that just came in from Oakridge.
darita
is Blowin Smoke!
Greg, that sounds really good. Nice to know I can still smoke after Sous Vide. Can't wait to try out the Inkbird I just bought.
hawk71
MemberGot rid of the matchlight.
I've had good luck smoking several tri-tips to 130F and then freezing individually. Pull one out and drop in the sous vide whenever you want one for 6 hrs and sear afterwards.
Back to the OP, I'll grab a chuck eye steak from time to time when I can find them at my local store. Have both sous vided/sear and just grilled with great results. Similar in taste and texture to a ribeye. I will jaccard to even them out and help with tenderizing.
Back to the OP, I'll grab a chuck eye steak from time to time when I can find them at my local store. Have both sous vided/sear and just grilled with great results. Similar in taste and texture to a ribeye. I will jaccard to even them out and help with tenderizing.
