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Author Topic: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!  (Read 5757 times)

RG

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Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« on: April 20, 2016, 01:46:41 PM »


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Jason from Conyers GA

RG

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #1 on: April 20, 2016, 01:49:53 PM »
For those wondering, yes.....my Wife does use the kitchen island to put her makeup on before work, lol. I just wanted to clarify that no makeup products found their way into the ingredient list :)

96 hour Chuckie is in the bath, first one done this way. I did it at 135 as you can see, I don't want it still mooing when I take it out. Can't wait to give it a whirl!! More pics later........
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Jason from Conyers GA

DivotMaker

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #2 on: April 20, 2016, 07:20:58 PM »
Well???  Was it worth the wait?? :D
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Tony from NW Arkansas
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DivotMaker

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #3 on: April 20, 2016, 07:22:00 PM »
Oops!  I obviously can't add time. :-[   I'll wait until it's actually done.... ???
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Tony from NW Arkansas
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RG

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #4 on: April 20, 2016, 07:48:58 PM »






Yep, this was good stuff! My wife says that this is the only way she wants Chuckies done from now on! She LOVED it!
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Jason from Conyers GA

DivotMaker

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #5 on: April 20, 2016, 07:54:31 PM »
Crazy good!  I never had fall-apart, medium chuck roast before, but this is amazing.  Great pics! ;D   How'd you season it?
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Tony from NW Arkansas
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RG

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #6 on: April 20, 2016, 08:03:43 PM »
Simple seasoned it with kosher salt, coarse ground black pepper and granulated garlic and added a little olive oil to the bag. Once pulled from the bag, a little more salt sprinkled on one side before going under the broiler. LOVED IT!
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Jason from Conyers GA

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #7 on: April 20, 2016, 08:05:19 PM »
Cool.  Great job!
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Tony from NW Arkansas
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RG

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #8 on: April 20, 2016, 08:18:03 PM »
Quote from: DivotMaker on April 20, 2016, 08:05:19 PM
Cool.  Great job!

My Wife is still talking about it, she actually just brought a little nugget to me at my desk and said "open wide" so I did, and it's good cold even! lol
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Jason from Conyers GA

Durangosmoker

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #9 on: April 20, 2016, 08:22:30 PM »
I loved chuck roast done this way.  Did mine at 131, but then I like a bit of moo in my roasts.  Next time I am going to pull it after (only!) 72 hours, and see what the difference in texture is. I'm loving sous vide for fish, too. Salmon and Halibut so far. Yum!
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Eric in New York's Hudson Valley, unless I can get out to Durango.
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DivotMaker

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #10 on: April 20, 2016, 08:57:21 PM »
I use 131, too, Eric.  Let us know your opinion on the 72-hr "abbreviated" version!
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Tony from NW Arkansas
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Durangosmoker

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #11 on: April 21, 2016, 08:36:51 PM »
Quote from: DivotMaker on April 20, 2016, 08:57:21 PM
I use 131, too, Eric.  Let us know your opinion on the 72-hr "abbreviated" version!

Can't believe I'll be cooking fast food.  Need to thaw the meat, though, so may be a while. I'll report when I get it done.
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Eric in New York's Hudson Valley, unless I can get out to Durango.
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icebob

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #12 on: April 21, 2016, 08:57:28 PM »
We ate one last night, between this and the 30hrs eye of round roast, I can get my beef fix on the cheap
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Bob from Cahokia, IL

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #13 on: May 13, 2016, 05:30:54 PM »
I've got my first 4-day chuck roast in the water bath right now...but it was anything but cheap - $6.99/lb around here (checked two different chain groceries).  I need to find a place to get my beef cheaper than this somehow.
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Ben
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SconnieQ

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Re: Dooo Do Doo Do It's THE FINAL COUNTDOWN!!
« Reply #14 on: May 13, 2016, 06:27:11 PM »
131 for me for chuck too. Comes out medium rare and food-safe. 131 gives a little more flexibility for the type of sear you want to use. Broiling could overcook if done higher. As soon as I can find a nice slicer on ebay for a bargain, I'm going to do the rare/medium rare rump roast.
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Kari from Madison WI "77 Square Miles Surrounded by Reality"
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