Dooo Do Doo Do It's THE FINAL COUNTDOWN!!

[RG 2.0]

 

[RG 2.0]

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........

 

[DivotMaker]

Well???  Was it worth the wait??

 

[DivotMaker]

Oops!  I obviously can't add time. :-[  I'll wait until it's actually done.... ???

 

[RG 2.0]

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

 

[DivotMaker]

Crazy good!  I never had fall-apart, medium chuck roast before, but this is amazing.  Great pics! ;D  How'd you season it?

 

[RG 2.0]

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!

 

[DivotMaker]

Cool.  Great job!

 

[RG 2.0]

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

 

[Durangosmoker]

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!

 

[DivotMaker]

I use 131, too, Eric.  Let us know your opinion on the 72-hr "abbreviated" version!

 

[Durangosmoker]

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.

 

[icebob]

We ate one last night, between this and the 30hrs eye of round roast, I can get my beef fix on the cheap

 

[ArsenalFan]

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.

 

[SconnieQ]

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.