Dude you are a great teacher and your video is great.too. It is to the point, gives details needed and no aggravating background music. I liked and subscribed. I plan to watch all of your videos.
26 hrs at 54C with two crushed cloves of garlic and then crushed black pepper and one minute on the grill: pink, juicy, aromatic and tender. 3.99/lb. Simple perfection.
One of the BEST videos on sous vide with clear directions with temperatures, times cooking and use of seasonings! Thx u. I am applying your techniques to a boneless leg of lamb (approximately 15 lbs). I am adding 1 hour of smoking on my Traeger.
First cook finished today, cooked a 2.37lb choice chuck roast at 131 for 25.5 hours - holy cow - it was like eating a tender steak with the best flavor. I seared it in beef tallow and then added some butter to the cast iron skillet and threw in a pound of presliced cremini mushrooms and the juices from the sous vide bag and cooked it down till it was a glaze on those mushrooms... best meal... wow! I have subscribed, like your presentation.
I bought a costco bag of tritips and I did a tri tip that is select grade in an instant pot and it was tough, I cooked the next one like this video for 24hrs at 132 and it is crazy tender. easily the best roast beef all time!
Tried this as per your recommendations with a Prime grade chuck roast...followed you recommendations except cooking for 28 hours not 24. OMG this was excellent! If tied up the right way you could fool someone into thinking they were eating filet. Thanks for this recipe!
4:00, and 5:05 made subscribing very easy. Your delivery and choice of diction is a lot better then the majority of people ive seen on YT. If i were working in food id love to have you as a boss. Chuck roast is what drew me to sous vide originally. As an avid fan of "cheap cuts" be it low priced pork chops/loins/tenderloins. Im going to look forward to theorycafting cooks and having a lil journal to log the "outcome" vs "desired outcome". As always a little taste test and moving onto weather or not something like a chuck/roast or top/bottom etc loin. becomes a Wok/stirfry etc dish or fajitas. Based purely on how the PLAY or sous vide determines the eventual final product. That also genuinely strikes up some attention in when i can generally assume most ppl that have passion in cooking or cooking for others, or are purely interested in various cooking/methods for a simultaneous meal prep/cook. Having to wipe down an iron skillet in-between pork chops/steaks etc pan to pan and re-season gets to become a step/aspect of cooking you wish you could avoid. My first sous vide shall be a chuck roast in your honor. Youre not just talking to PURE beginners, youre talking to ppl that are relatively interested/experienced in cooking that are NOOBS to sous vide, no bs in this vid a lot of knowledge and important notes to each step of how to properly get a good end result on a chuck/sous vide. Trying to avoid "processed foods" XD so now i guess ill be making all of my roast beef/pastrami/corned beefs at home via sous vide. Given the potential i can also UP my weekly meat portioning while maintaining a relative budget by being able to maximize cheaper cuts like chucks, sirloins top/bottom loins etc. cheap 2$ a LB on deal pork chop/loins etc. Cant wait to make some meats for delicious sandwiches, french dips, chicago beefs etc.
New sub here. Great video, recently picked up a cheap SV. I buy beef 1/2 cow at a time. Can’t wait to try this method. There’s many different kinds of steaks I get like Denver, sirloin, ranch that are usually Meh! I usually pressure cook the chucks and they come out super good. But now anxious to try this method.
Definitely going to try a chuck roast! Yeah, all steak prices are terrible. This looks like a cheap alternative and still get that tender steak!! Awesome video!!💥💥
I've done this recently too, after being disappointed with low and slow cooking on the BBQ. I didn't have any sous vide equipment and didn't really want to splash out $150.00 as an experiment. I used my analogue Crock Pot instead and controlled the temperature using a digital temperature plug with submersible probe, which you can program the 'Off' and 'On' temperatures of between 130-134F (it would climb to 136 max, before turning back on a 129F and the cooker was only on for ~8mins per hour). I cooked it for 36hrs, just to be safe and got a perfect Medium Rare cook. I was surprised no fat rendered, but I guess it wasn't hot enough. The result was out of this world; it was another level above Prime Rib in my opinion at a third of the price!!
Great video! I bought a Sous Vide circulator and was concerned with what kind of pan to use it in! This helped me A LOT! Thanks ( oh yeah, we are getting cracked over the head with the steak prices! LOL)
If you cooked this steak like a ribeye, you would have a VERY tender steak, that steak is seriously the same muscle as the ribeye (just closer to the head, and therefore a bit tougher) , and the more the chuckeye steak looks like a ribeye, the better, it is going to be. They call that a chuck roast, but should be called a chuckeye steak, and the little piece of denver muscle that sits on top of the main muscle, is also quite tender, especially the closer you get to the ribeye. This cut looks like it is very close to the ribeye, (probably about 3 steaks away) and if you got one that looks very different that a ribeye it is probably taken from the other half of the chuck roast, and is therefore going to be more tender.
For anyone on the fence about buying a sous vide as they say at Nike just do it. The only meat that isn’t far better is chicken. Filets, chuck eye roasts or pork, each comes out fantastic. I make our Christmas prime rib in it and finish on the Weber kettle. Tender and juicy every time.
I discovered sous vide years ago, still (always) experimenting with time vs temp. I just shake my head at family exclaiming, "So you're boiling the meat?" They can't help it, seeing protein in a water bath, indoctrinated, still believing poultry breast must reach 165F to be safe because they were instructed such. Hypnotized. Yes, cooking has taught me A LOT about humans, and it's pretty scary.
I just discovered it. Well more so learned of it several years but never made the move. I’ve gotten into cooking meat more so smoking. So much I cook the meat for most family gatherings. This has led to a blackstone. I’ve since gotten pretty good on preparing meats. Granted I follow others recipes but I produce a good end product. With that I’ve added sour vide to my methods. First two cooks were filets I cut from a whole loin. Nothing special just select. First cook was three. Today I did 8 steaks. Tender and could be. Flavor was amazing. Seared on lump charcoal and man did it please the family. Kids said now that’s as good or better then insert steak house. But it truly had the Outback flavor with the extra pepper kick. Sooo now I’m making steaks as good as chain restaurants and that will save us a bunch of money. I wish I’d gotten into cooking at a younger age. I love it. My next adventure is breads. However I got more to learn s out meat before making that move. What’s your favorites or any suggestions?
Better to not smoke your oil and keep it just below the smoke point because heating oils past their smoking point has been linked to the formation of carcinogens and can also create an off, burnt flavor. I would advise to avoid vegetable and seed oils and instead use tallow, lard, or ghee which all have a much higher smoke point and can get your that sear without smoking the oil.
The salt overnight doesn't make the meat too salty? I tried it on a ribeye steak once, and it was waay too salty ... I salted both sides, placed on a rack, overnight in the fridge.
Hi 👋🏼, did you rinse the meat before the vac seal? This bro in the video didn't do it and I was curious about the meat to salt ratio and if the end product is too salty.
Great video. I just put a chuck in the bath. The butcher trussed it bout 4 in thick. I plan to refrigerate after the bath for a few days. How would you retherm on a kettle? Thanks again.
So for best retherm would be to put it back in the bath at like 130 for maybe two hrs. If you’re looking to just get some smoke on it go as low as you can get ur kettle till you hit like 125.
@@Jbsousvide thanks again for your help. This technique is awesome. Rather than refrigerate, I gave it a 2 hr ice bath and then the smoker. It took about 2 hours on the kettle @225 deg for IT to reach 123. Perfection.
A few issues/questions: 1. I don't have great circulation in my kitchen. If I take the heat all the way up to the smoke point my whole home is going to get too smoky. Is there an option to do a reverse sear in the oven with sous vide? How would one do that without overcooking? 2. As much as it hurts, my wife and kids all like their meat just to the point of well-done. I plan on cutting off some for me to properly cooked to medium rare. Will they still get a high quality piece of meat or is all hope lost?
If they like well done steak, then it doesn't really matter. You would be better off just buying them some thin cut New York strip and cooking it in the pan. The whole point of this technique is to eat a tough cut of meat at Med-rare temp
@@nateb2715 The whole point of sous vide is not to cater strictly to people who eat tough meat at medium rare. That's just silly. It's a cooking technique. No more, no less. Nobody tried to think of a way custom made for tough cuts.
I love this video but I keep asking myself how much it that Sous machine is going to spike my Electric bill .Because u said 24 hours running! I just spend 350$ for all this 😂 by the way your dish looks excellent!!
I’ve never done a cross rib roast but from what I understand they have less fat content. You’ll prob want to do less time. I would guess 6-8hrs? But only a guess. Everything else should be fair game tho
It’s a 4lb roast and looks like plenty of fat content in it. I put it in the bath before I saw your reply so now I’m committed to at least a 20hr cook for dinner tomorrow😳 hopefully it turns out
I just purchased a Sous Vide circulator and cooked rib fillet steaks. 1 inch thick, 136F for 2 hours then a sear and rested for 10 minutes. Toughest steak I have ever eaten. Looked perfect. Any ideas anyone?
Is there a reason we can't sear before the sous vide cook? I know I won't get a crispy crust, but I would like it to be ready to eat whenever I pull it out of the bath.
This was my 1st attempt at cooking a chuck steak with this method. The cook was spot on and the tenderness was as advertised However, I think I must have done something wrong. It turned out too salty. I went back to understand what I might have done, and came to the conclusion that I naturally may have used too much salt or I let it sit too long I salted it for about 20 hrs. But for as far as the amount of salt I used it was generous like this and most of the recipes instruct too. I don’t feel that I used too much. Anyone have thoughts on what I did wrong ?
The only way it could taste too salty is just too much salt. It doesn't matter how long you let the salt sit on the meat. Did you add more salt after the cook when you seared it?
What's salty to you might not be salty to others as well. There's one of your adjustments though for your next cook. Use less salt. I'm getting ready to do this cook and was even thinking of going 24 hours on the salt.
For my first sous vide experiment I used top round beef roast, cut it into 2 pices and cooked one half in the oven and the other in a sous vide bath for 24 hours, at 130F. The 'oven' roast came out great. I have a slicing machine and set it for thin slices and it turned out as good and as tasty as I could expect. BUT - The sous vide roast seemed boiled. Yes, it was more tender than the oven roast but it had a grainy mouth feel when done. The taste seemed vextremely watered down. It was just about tasteless. I made the mistake of using some mustard and a few sprinkles of Worstershire along with some herbs during the sous vide cook and I can only guess the extra liquid might have caused the meat to taste boiled. That, or maybe there was a hole in the Ziplock bag ...because the juice in the Ziplock bag taseted diluted, as well. So my first sous vide cook was awful. I cut the meat into pices and cooked it in gravy and with veggies to make it into a stew, and that helped restore the taste and make the meat useable. Any theories, comments, or suggestions would be very helpful, Thanks
Ok I lasted 90 seconds i just wasn’t in the mood for the lengthy speech from funny looking dude who should really be showing us how to clean a heat duct.
