Chuck Roast Sous Vide

[Pitmaster T]

Go

Temp time and what really is missing from this forum - seasoning tips... I hear there is very little salt used - I assume you can use it at the sear.

Let's make it quick though... I am going to bed soon.

No... I don't want links.. I want the masters to talk.

Brewmaster?

[ame="https://www.youtube.com/watch?v=6Gt7gWRG36s"]Jake and Brewmasters Ribs - YouTube[/ame]

 

[Pitmaster T]

tick
\

 

[Pitmaster T]

Trimmed the nastier of fat

 

[Pitmaster T]

Started the Sous Vide. I have a Gourmia and the first concern I have is that it has a thumb toggle for temp. I can see someone try and move the pot and accidentally reset the temp to lower or too high.

 

[Pitmaster T]

Thinking of a bit of soy sauce? What the **** do I use. You all have my ******* twitchin every mother ****ing time I reach for the salt.

 

[Pitmaster T]

Dusting with onion and garlic powder

 

[Pitmaster T]

Reaching back in the cabinet.... way back for spices without salt...

Oh, here is some of Jmoney's piece of **** rub called "Dr. Smoke Rub" he sent me for free and then got all pissy cuz I told him it would be a while before I tried it because my wife had taken the kids. (They are back and things are cool now.)

I think I will throw that **** away cuz I already use Season Salt.

Okay.. refocus... no salt .... Hmmmm?

 

[Pitmaster T]

okay adding sliced onions... how bad could that **** it up, right? some smashed garlic

 

[Pitmaster T]

great... no one is gonna help out? fine, lets see what else I can add... hmmm cherry flavored astroglide? some suggestions here?

 

[Pitmaster T]

found some fresh rosemary from outside

 

[Pitmaster T]

soy sauce? Butter???

 

[Pitmaster T]

vac sealed... in water...

 

[Pitmaster T]

annnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnd e 06 error

 

[Pitmaster T]

needed bigger container.... got an igloo and back on track. thanks for nuthin farkers.

 

[swamprb]

Dayum! This is unlike you!

 

[swamprb]

No links? OK

I'm going to say tub it at 131* for 36-60 hours for a "meltingly tender meat that tastes similar to Prime Rib or a rib roast" Quote Jason Logsdon's Modernist Cuisine Made Easy.

cut 1-3 lb. roast into 2" slabs season with garlic powder cumin oregano S&P ad 1 bay leaf.

see ya in 60 hours?

 

[Kyle Hasty]

I would have added a little kosher salt and chilled out. You may want to try it... If it's too salty don't put that much salt in it next time. Seems pretty easy for a chuckie. Enjoy your cook!

 

[CakeM1x]

132 for 24-48h. Pull dry season sear serve

 

[Pitmaster T]

i bumped it down to 132. This model makes a little noise.... I would like to know how quiet the Anova was. Hmmm

 

[swamprb]

i bumped it down to 132. This model makes a little noise.... I would like to know how quiet the Anova was. Hmmm

Mine are quiet, but the lights flicker when they are in use. Drives my wife nutz!