Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: DivotMaker on February 07, 2016, 01:35:40 PM
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I seasoned a chuck roast, Tuesday evening, with Santa Maria steak seasoning, and into the Anova bath at 131°. Timer set to 96 hours! I took it out yesterday, and used the juice in the bag for a pan of au jus. The roast got a sear on the gas grill, with help from the Searzall torch attachment. The Searzall converts the flame to convection heat, so it's like a handheld broiler - works fantastic!
The flavor and tenderness of the roast was unbelievable! Fork tender, and juicy. Next one will be 3 days; I wanted to start with Kari's 4-day recipe for a baseline. Very impressed with the roast, and the Searzall!
Sorry the finished pic is a little blurry. :-[
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Nice Tony, I was curious about the searzall attachment.... this is sure a nice way to "elevate" a chuck roast!
Do you use the Searzall with Mapp or the regular propane?
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Nice Tony, I was curious about the searzall attachment.... this is sure a nice way to "elevate" a chuck roast!
Do you use the Searzall with Mapp or the regular propane?
They specify you use the big camp-size propane bottles. They don't recommend the tall bottles of MAPP or propane, due to the tipping hazard (top-heavy). With the TS-8000 torch head, the propane gets plenty hot! I have been using it to cook the tops of eggs, melt cheese, etc. One of the best kitchen gadgets I've bought in a long time! I plan to do a gadget review of the Searzall soon.
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The 3-day chuck roast I did was still very tender. As you try reducing the time, I assume the meat will just have more chew. And there is supposed to be some sort of flavor development that starts to happen after the second day. Some people might prefer more chew, and might consider the 4 day meat too tender. Not me though!
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into the Anova bath at 131°. Timer set to 96 hours!
Just curious, not critical but I have to question, 96 hours on the upper end of the danger-zone?
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into the Anova bath at 131°. Timer set to 96 hours!
Just curious, not critical but I have to question, 96 hours on the upper end of the danger-zone?
I've been doing a lot of reading on SV lately, and I thought the same thing. Apparently not, though - so long as you stay above 130, nothing "bad" can grow, and it's the length of time that pasteurizes whatever's being cooked. I'm still alive today, and the meat tasted & smelled fantastic.
With that being said, I'm going to try 3 days, and compare the texture. Next week, I'll be post-smoke finishing your pastrami recipe in the SV cooker. Btw - your corned beef brine smells incredible!
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Just curious, not critical but I have to question, 96 hours on the upper end of the danger-zone?
The USDA temps are usually temps for dummies and provide essentially instantaneous bacteria reduction. You're able to get the same bacteria reduction at lower temps, when held for a longer period of time. It is actually a time and temperature continuum, but that is far too complicated for the general public. That's why you don't hear much about it...until you look. Bacteria start to die at 130, so if you hold beef at 130 long enough (112 minutes minimum) it will be safe.
For example, for beef, food safety temps are:
130 degrees for 112 minutes minimum,
140 degrees for 12 minutes minimum
The attached chart shows the time/temperature continuum. You can also see that poultry requires a slightly higher minimum temp than beef.
The chart comes from this website. A wealth of information. I'm really not sure what's up with the terrifying drawing of the man. I think it's supposed to be Dave Arnold of The French Culinary Institute in New York, the blogger. Could frighten small children half to death.
http://www.cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/
Also from that website, these charts and pictures are helpful (includes a larger size time/temp chart posted below).
http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf
This sous vide thing is really pretty easy and foolproof once you figure out the time and temperatures.
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Thanks, that chart makes it pretty clear. Also you gave a pretty clear explanation.
Would you consider posting that chart in the sous vide section as its own post, so it is easy to reference.
Thanks
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Thanks, that chart makes it pretty clear. Also you gave a pretty clear explanation.
Would you consider posting that chart in the sous vide section as its own post, so it is easy to reference.
Thanks
I will do that. I am also looking for some good basic time/temp guides for a variety of proteins, beyond just beef and poultry.
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Chuck roast @ $2.99/# at my Schnucks, Guess what I'm eating Tuesday night!
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Nice! I know you'll show us pics, Bob!! ;) Can't wait!
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OK Kids. Been thinking about this and I'll bite.
My Anova got here yesterday.
Whats the scoop on the Chuck Roast?
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salt, pepper, garlic powder, little bit of olive oil, seal in the pouch, in water bath @131f for 4 days... take it out, sear using your fav method, ( i like in the oven on a rack at 500f for 5 min) slice and serve! You just made poor man prime rib.
P.S. there will be enough juice in the pouch to make a nice au jus!
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salt, pepper, garlic powder, little bit of olive oil, seal in the pouch, in water bath @131f for 4 days... take it out, sear using your fav method, ( i like in the oven on a rack at 500f for 5 min) slice and serve! You just made poor man prime rib.
P.S. there will be enough juice in the pouch to make a nice au jus!
Nailed it! You can use your rub of choice, Tex. Season it like you would a prime rib, even if that's just a little kosher salt & black pepper (Dalmatian rub). I used Jim Baldridge's Secret Seasoning, which is my favorite beef rub. Next one I do will include a few pats of butter in the pouch.
You'll love the Anova! I'm reheating some pork tenderloins I smoked last week. It's set at 145, so I'll just let them swim for a couple of hours, and they'll come out just like the day they were smoked!
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1 thing I found that made me like the Anova more is, I always buy my rib eyes at Sams, the whole slab, when I get home I trim it, slice it in individual steaks and foodsaver them with the spice (montreal steak in my case ) and a knob of butter and in the freezer they go. This way I can go straight from the freezer to the water bath, this is frikkin convenience right there 8)
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1 thing I found that made me like the Anova more is, I always buy my rib eyes at Sams, the whole slab, when I get home I trim it, slice it in individual steaks and foodsaver them with the spice (montreal steak in my case ) and a knob of butter and in the freezer they go. This way I can go straight from the freezer to the water bath, this is frikkin convenience right there 8)
Bob, how does that effect your cooking time?
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1 thing I found that made me like the Anova more is, I always buy my rib eyes at Sams, the whole slab, when I get home I trim it, slice it in individual steaks and foodsaver them with the spice (montreal steak in my case ) and a knob of butter and in the freezer they go. This way I can go straight from the freezer to the water bath, this is frikkin convenience right there 8)
Bob, how does that effect your cooking time?
I also put frozen, vac sealed stuff directly into the bath. The frozen thing will lower the bath temperature, so I just start the cook time once the Annova gets up to the set temp. Sometimes I don't even bother to preheat the water if I'm putting frozen things in.
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Kari nailed it :) for a steak, I would say about 20 mins more than usual but my steaks usually stay in the bath longer than the minimum recommend time since it cannot overcook, I usually throw my steaks in the bath right after lunch, and take it out whenever I'm ready for dinner.
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Dinner time ;D I'm just addicted to this! Poor man Prime rib! I think next one will see some smoke before the loooooong bath! Sorry, the best I can do for you is taste with your eyes!
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I started one last Sunday...since I was smoking some peperoni at about 130f, I slammed the chuck roast for 1 hre with heavy smoke... pulled out and proceed as before... tomorrow night dinner... :P
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my anova is supposed to arrive tomorrow! So a quick question: I have read that people slice a roast into individual servings and vac seal them (and cook them) that way. Is that necessary, or can you seal the roast, and cook it whole, and then carve it to serve?
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I cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!
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I cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!
+1, Eric... Cook it whole, just like in the smoker! You can vac-pac sliced leftovers, and reheat them very well in the SV bath, though!
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I cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!
+1, Eric... Cook it whole, just like in the smoker! You can vac-pac sliced leftovers, and reheat them very well in the SV bath, though!
You want to cook it whole, sear, then slice, so you get a nice medium rare. If you pre-slice, then cook and sear, you will end up with well-done chuck, which defeats the purpose of the sous vide. Leftovers can be vacuum sealed, then reheated sous vide.
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Thanks, all. My whole roast is in its bag, swimming in its bath. The unit arrived yesterday afternoon, and I got it going in the evening. Now I just have to wait, and wait, and wait, until it's done...MONDAY!
Sous vide, the ultimate diet. LOL
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Cool! Let us know how it turns out, Eric (like we don't already know)!
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Sorry for the delay in responding, but it was amazing. I had it in a bag with salt, pepper, a couple of sprigs of rosemary, and some shallot/tarragon butter that I got at the local farmers market. Made a fantastic sauce, and the meat was beautifully pink and fork tender. First time I'd ever had pink Chuck roast!
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Good job, Eric! Yeah, kind of crazy having tender, pink chuck roast!
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+1 Agree!