I laughed at my husband when he wanted to start cooking this way. He got the last laugh though as the steaks are hands down the most tender and juicy meat ever!!!!! Better than restaurants.
NICE ! they are a lot of fun to go through will be curious if you start a new comment since I see them easier please ;) and let me know what you thought of it
Sous vide is really the only way to make chuck steaks edible in my opinion . I cooked my first one on the pan, it was so fucking chewy and tough it was like rubber. So i fed it all the the dogs and even they took forever chewing it. I got a whole jaw workout lol
Looks amazing, thanks brother! I'm still a bit nervous to do the sous vide I know people say its safe but I'm still leary of the plastic bags. My Chuck steaks come out pretty damn good in my cast iron pan.
they do make silicone bags you can use I hear ya on the Ziplocs but I understand not wanting to also, the vac bags can be used for me the way meat is wet-aged in plastic its kinda already in it the whole way including the super cheap trays and wrap they use in most all stores I would not want to use the Ziplocs if it was higher heat :) yeah cast iron is great to also cook chuck in my instant pot but grilling then cut it up into pieces :)
I've been doing sous vide for a while ... and I would never buy the silicon bags again. Three problems: (1) silicon is an insulator, it wants to keep the heat out; (2) the silicon doesn't collapse against the food like the ziplock bags do; the water displacement method won't get the air out; (3) cleaning them isn't as easy as you'd hope.
that is interesting to hear :) and THANKS for this I rarely use the silicone had some odd thin ones and were a pain I was going to get long deep ones but with this might just pass :) or might just try so others can get another view and with your comment can help others decide :) as I often want this ziplock prep for saving the next day or the meat like ribeye is already in a vacpac from the freezer! and so so so true about the clean up does take a lot of dawn and a few passes and for some reason would love to hear if you found this some smell remains in them unless you leave them out a LONG time
@@MinimalistCarnivore I gave up on the silicon bags reasonably quickly after the first couple of time using them. The vacuum seal approach works the best. Of course, if I'm going to vacuum seal and toss them in the freezer, I don't want to season the steaks since the salt will make the fat go rancid faster (at least I've been told). If I'm vacuum sealing to toss into the sous vide, I want to season the steaks.
thanks and I am laughing to myself as we think the same about the vac pac season first some do ? in testing not liking it I also love my dry brine method (or your seasoning) it HAS to come out of that bag my one thing I was doing and kinda works is when freezing just try to put 2 extra inches on the bag length I can then reseal that bag since that extra length allows me to I need to get more freezer paper (coated inside) as I ran out but I love freezer butcher paper for freezing have had super good luck with it as I often do not have meat so long term ! one day I do want a real displacement vac machine I think they are called where the bags are super cheap but the machines are $$ as I do hate buying so many costly vac pack bags I use now !
thanks :) going to include that also next vid on cooking they are so expensive is a nice savings one of those DOOOHHHHHH when it hit me and all alone in the kitchen I had this grin like WOW OK this will work
Thank you Chad. Yes, I would definitely like to see more in-depth carnivore focused cooking videos that also highlight the level of prep and cleanup required. For instance - Do you re-season the carbon steel pan after every cook? Do you get much oil splatter out on the pool deck? How do you buy the lard you use? Why lard over butter? And whatever else you think would be helpful for a novice. 🙏
Will do! I am going to do a video on the pans as I do love them so :) I will film what I do but also explain pretty easy I do not season them once they are seasoned I use this scrubby thing from "Lodge Red Chainmail Scrubbing pad" and with the lard or whatever you use in the pan already just scrub it around some if there are any bits kinda stuck they come right up and the pan is super smooth kinda feedback through the scrubber and then I just wipe out with some paper towels first wipe is from the ones I dried the meat with then one new clean one and then buff the outside of it also since some oil remains on the paper towel enough at least I have found and if I need any more just use a touch more lard and put away worst case like cast iron I can put in some water and bring to a boil and anything that might be stuck comes right off when rubbed no splatter I notice? That is also just off the pool deck material on concrete :) I do power wash about once a year and put some dawn down and scrub a bit in that area as I am sure some is on the surface also under that stove, I have indoor/outdoor carpet I make my own from fat trimmings I keep as I often buy whole loins or when I do a brisket I do want to get that Chicago packing Wagyu some day amzn.to/3KOFShv I see a lot of the BBQ guys on YT using it? and they all seem to like it but I never run out of my stuff from trimmings and its pretty easy to make your own smoke point :) I do use ghee sometimes but also I stopped butter for a bit again kinda a HUGE testing fanatic to see what small changes do for me :) not much to add I think its just fun to try things see how ya like it as far as cooking goes I do kinda do one thing a lot and then change it up once in a while the thick chucks in Sous Vide are way more steak like than doing in a slow cooker my wife does not like it that way but she liked them in the slow cooker :) my boy likes steaks from the sous vide more than normal ones and loves it when I do the flap meat he likes in it as it does make it a touch more tender thanks again and feel free to ask away :)
Fantastic video, Chad! Thank you for taking the time to create this; I was looking forward to your take on sous vide and your experience with the process. Well done!
Great video! I haven’t yet experimented with Sous Vide, although it’s been on my radar for years. I just began my carnivore lifestyle this week and after only 4 full days, I am feeling a bit better and have dropped about 6lbs water weight. I have a goal of losing 85 more lbs and with carnivore I know I can meat 🥩 that goal!
agree :) and it is the back of my mind they do make silicone bags :) I do use vac pack bags also from some science types, the lower temp of the one-time use Ziplocs and they are bpa free I have heard nonissues but I do not trust everything every one? the silicone even sometimes smells? I also use an instant pot a lot as that has its pros also like stainless container in side for cooking surface :) for me all store-bought meat is aged in the Cryovac (aka vac pac) for about 30 days and then packaged in super cheap styrofoam and then the wrap that covers those so the short time at low temp of the ziplock while not perfect is better than those conditions the meat had to be in to get to me I feel from reading other research
I would say at the end of the day we all know the plastic isn't good so we can limit our exposure. All that makes sous vide is the constant temp. Toss the product into an ss pot and drop the constant heat source in. That's sous vide. We use to call it braising back in the day.
I've using the sous vide method for chuck roast for some time now and it is my preferred meat. Comes out perfect everytime. It has a good amount of fat in it for my carnivore diet it's super easy to do. And you can't beat it for the price right now I pay about 5.50 lb. Can't go wrong.
thanks and agree I am going to do some in the Instant pot today which is also good but in a different way the thing I love about the sous vide especially with whole chuck is it stays that wonderful pink and maintains that nice steak like texture and flavor ! which also does say why chuck is so good as you can truly vary the flavor profile and texture quite a bit if one does like that variety :)
I love the sous vide video. I use mine a lot for larger cuts of meat. I cut brisket into 3 pieces. 135 degrees 48 hours. Ice bath, then on the smoker for two hours. I use mine for chuck steaks and top sirloin also
Sounds great! I might have to try that sometime :) I do brisket once in a while in the oven :) nothing like on a proper BBQ of course but one day will get another BBQ :) been debating about just getting a nice basic electric smoker to hold me over curious what smoker or type you have if ya do not mind sharing :) curious have you ever tried to smoke first then sous vide and then maybe finish off on a grill or anything as I know the bark and outside out of sousvide is not so hot :) hahahaha was always curious if the smoke flavor would cook through more I have done pre grill chuck half way and then sous vide and then when done finish off again on a grill a touch more work but not to bad when batching :) and I do really want to get into smoking chuck steaks :) as I do love that cut of meat bang for buck its my #1 ribeye still is the king for me then maybe ribs ? thanks :)
@@MinimalistCarnivore I’ve never tried smoking brisket first. Lots of recipes though. I use a pellet smoker, green mountain or a Weber grill and place the brisket piece in a pan offset. It only takes a short time to reheat and get the crust and smoke flavor. Perfect tenderness and best moister.
@@alanlierz3745 I know pellets are not as good as stick burners BUT the reality of where I live in my yard the pellet seems to be the best way to go and is flexible easily managed :) and love that about them :) and love the idea of ease of use !!!! my small Japanese charcoal is to tiny but do love it stainless hibachi style is what it is from snowpeak
I can clearly see that the big cut is a chuck roast. My question is, the two thinner steaks in this video were they also chucks cut thin or a different cut altogether? I have done sous vide chucks for 24 hours and at 130 degrees and I’m not liking the texture. Seems chewy to me. I’d like to get this sorted, chucks are much better in my budget for a new carnivore guy.
Hello :) yeah our store calls them Chuck Steaks so just chuck roast cut thin I sometimes cut my own just freeze the chuck roast for 45 minutes or so to get more stiff easier to cut The costco and Sams Club that have them charge about 50 cents more a lb which is not to bad as they are cut way more even than I can cut them :) hahahaha I do prefer the thin ones for some reason as the grain is shorter
Hello NO it reaches it quite quick its more to cook it so its tender since those chuck cuts of meat take longer to get tender that is the only reason I do them so long So ribeye I only do a couple hours tops My boys flap meat I do about 4 hours and its great So the time varies on the cuts of meat I just started by lookin gup times in the book that come with it also the sous vide everything channel (gouga foods) has good times and tests times of what he cooks so has good info for sous vide folks :) while I wont do all the sauces they do the times are great to look up on that channel Then I just test for myself and for the chuck 24 hours or the 36 it kinda depends on if i want something more tender or not AND if it has a eye cut in it then I do just the 24 so that as example is why those I vary some Hope that helps :)
hello :) yes and no :) looked it up on Amazon where I bought it and now shows this Breville Joule Sous Vide, White Polycarbonate, CS20001 yes it is breville now :) BUT I had bought the unit when it was chefs steps joules sous vide Breville took over in 2019 and they were supposed to handle warranty after that date we use the breville ovens and have great luck ! and LOVE THEM and their products so I am not against breville just against how they dodged me every single time on this sous vide setup was bummed and made me question was it the confusion in take over or if I ever had to warranty the ovens ? was it a different serial number than theirs that tripped them up ? no idea but was not happy :) our breville oven was replaced with another one I think the old one was about ten years old and might be the most used appliance in our house did not bother with warranty for how much we use it with 2 kids the element went out and we kinda wanted a bigger unit as the new ones had better features and was larger ! so my sous vide it started having issues sounding funny (oscillating noise) and I emailed and emailed and called and called and not to soon after it died again called and emailed and got a few we will get back to you auto response during that time of it but they never did and I just gave up bought the Anova unit I use them so much did not want to have down time so chalked it up to never buying that unit again :) I know others have good luck I originally saw it on sous vide everything (guga) but i do notice guga uses the anova units these days or seems to be at least :) but the reason I got the anova a buddy of mine had one from costco was happy with it we both got units around the same time I know his is still going as is mine figure give ya more of the story :) thanks :)
HI Gas grill mine was from BBQ Galore some time ago when I got here form the islands model was turbo STS or something scratch dent sale but its done well and held up well :) I do have a small Japanese charcoal I use some but want to get a pellet and a larger charcoal to do some smoking again Used to use a green egg or Kamado style grill all the time and loved those :)
Chuck steak grill it then cut into bite size pieces and put in for 5-10 minutes for full thick chuck I cut it in half and grill then again bite size pieces faster cook time and the pressure side less histamine response which I do notice :)
Hello Chad - Nice video... Thanks You mentioned using the instant pot in a post. Can you tell me the details about that? I have done sous vide, but mostly use the crock pot (the wife likes it the most) and it is really easy - just drop it in and eat it 10-12 hours later... Also makes some good juice.
yes I do have a short with a bit but plan on a longer video the quick longer cooked meats get more histamine response from folks and foods cooked in the instant pot from some research I read have a lower histamine response I do like crock pot chuck also :) my wife does not like the sous video chuck but loves the crock pot :) hahaha I prefer the sous vide as its more steak-like in texture and flavor but both are very good :) agree with what you said about the just drop in and eat later often handy for me to put it in just before I go to bed so its ready the next day and just put on warm and when I am hungry its there and ready I did test this in a very nonscientific way with full-size chucks that do take 40 min or so in the instant pot vs my cutting up thinly sliced chuck or chuck steaks as they are called and cook those for 10 min and do think they are a touch less of that response on me thin-cut chucks like in this video if I do them on the grill then cut them up to bite-size pieces then put them in an instant pot only need about 10 minutes +/- and are very good the downside of instant pot over the sous vide is the meat can dry out more I find the upside of instant pot is a dif kinda texture that is more like the slow-cooked method of Chuck roast and has that more fall-apart texture if cooked long enough instant pot upside stainless cook vessel so for sure no maybe plastic touching it
I’m a newish carnivore and am doing my first sous vide today in a silicone bag in my crock pot! I definitely need to improve my equipment! I prefer silicone to plastic and would love a link to the silicone bags you use.
I am getting new ones for silicone as all my other stuff is not availalble/around anymore I mostly get stuff from costco or amazon or chefs supply type stores the costco ones were more like ziplocks than what these look like so could never do large cuts in those types :) but will do some cooking with the silicone ones for sure and show did get a comment from someone that said they did not like the silicone as it did not allow the water to get in contact as well and they would not get them again might try one of these amzn.to/45dtDDt and not sure if they are worth the extra $ as I tend to wonder if they are the same ones just repackaged for another vendor ? amzn.to/3sePDzb
I'm curious how much you eat: do the two chuck steaks you are salting at the end of the video make one meal for yourself or are you sharing them with others?
yeah, and the dry brine hint hint :) ahhahahaI keep telling ya about :) when the kitchen is done! and do think of your grill and go YUP! that thing would be a beast
Today I tried something a little bit different with my new ANOVA Precision Cooker. I put around four pounds of boneless chicken thighs in a gallon Ziploc bag and cooked them at 155° for 3 hours. Then I sprinkled them with kosher salt and coarse black pepper and broiled them in the oven (right under the top heating element) for 3 minutes on each side. They turned out great!
@@MinimalistCarnivore What I like about using this method is that I don't have to worry about reaching a proper internal temperature of the meat, since it's already there and essentially cooked all the way through eliminating any pathogens, and so all that I have to worry about when broiling or pan frying is getting a nice surface sear. Did you see my other comment, made three days ago, about my experiences cooking sous vide steaks?
searched found it commented :) I truly try to get to everyone but glad you mentioned great info in it I would like to get a Otto Wilde Grill grill one day the torch works but sometimes not a fan of the flavor and bouncing it off the bottom of my grill helps but doing charcoal is great also but hassle my fav is the pan seared in the carbon steel pans as i can use lard or bacon grease (used to use ghee but quit butter still have some left so will use it up in the near future) have you tried the dry brining yet ? for full thick chuck roasts say 2" I like 2 days dry bring the thinner find 1 day is good but worth playing with to see what you think
I know mine can hook up to wifi but I never use that feature looked it up on Costco does look like the one I got minus the container but the container can be anything and are easy to get :) thanks for posting :)
@@MinimalistCarnivore I tried posting the link earlier but RU-vid automatically deleted all of my attempts. Even just using certain words got my post deleted. A few hours later, I tried it again and this time it worked. Perhaps using quotation marks helped? I also didn't mention the price.
@@DexterGraphic that is aggravating with the links! not posting as that happens for me on other channels this is the one I saw and looks just like mine Item 3463739 Model AN500-US00 Your Price $124.99
@@MinimalistCarnivore UPS delivered my ANOVA Precision Cooker this afternoon. After reading the instructions and setting everything up, I started cooking a chuck steak for tomorrow. I set the temperature at 130° and the timer at 20 hours.
start a new thread how you liked it if you do not mind :) these get hard for me to find again :) just had mine form the Sous Vide today :) and have another one already done for tomorrow :) some say 131 is the better temp :) but try it then the 131 and see if it mattered :) thanks and am curious how you find it :)
thanks for your concern :) and thanks for watching ! better than poisoning the whole water supply for everyone that agriculture does with glyphosate and they spray that stuff on peoples foods :) that is crazy for sure and what is not washed off yuck along with so many other chemicals that are absorbed and can't be washed off and then the oxalates and lectins inside the plants own defense yeah no thanks
