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Started By
Message
re: Bought a 4 pound Chuck Roast
Posted on 2/12/20 at 11:53 am to Geauxlden Eagle
Posted on 2/12/20 at 11:53 am to Geauxlden Eagle
quote:
Why not just throw it in your crawfish pot?
Because Its chuck roast and not boiled crawfish
0
Posted on 2/12/20 at 1:04 pm to CP3LSU25
I’d either throw it in a crockpot (usually do it with a packet of beefy onion soup and 3/4 cup of water per 2 lb roast) or make it into Vaca Frita.
Posted on 2/12/20 at 4:17 pm to BluegrassBelle
I sear the crap out of it and throw it in the pressure cooker (after beating it with a mechanical tenderizer). Best roast ever!
Posted on 2/13/20 at 9:42 am to Nawlens Gator
Would Sous Vide at 130 degrees not be dangerous due to bacteria growth? I'm normally not one to worry here, but 131 degrees for 48 hours doesn't seem like a great idea when the "danger zone is 40 to 140 degrees"?
Posted on 2/17/20 at 10:15 am to CP3LSU25
quote:
So I did sous vide for 30 hours on 135 degrees.
I'll let you know how it comes out.
Posted on 2/17/20 at 11:03 am to Degas
quote:
but if you're interested in a medium rare chuck that eats like a prime rib...
This!
Normal cooking methods it's well done to get it tender and while that is a delicious dish on its own it's not the same as getting it to mid-rare and still having it be tender...thats the power of SV cooking.
That pics looks amazing...will have to try that!
This post was edited on 2/17/20 at 11:04 am
Posted on 2/17/20 at 1:13 pm to Jibbajabba
Following. I did a chuck roast at 135 for 24 hours and it was good, but had some chew to it. I'd like to see what 48 hours does.
Posted on 2/17/20 at 2:23 pm to NEMizzou
It was like a poor man's prime rib. I really enjoyed it. I ended up doing it for 48 hours. It was so tender. Seared it right after.
Posted on 2/17/20 at 3:00 pm to CP3LSU25
Good for you man!! I’m about to drop one in for a 48hr bath myself. I will season with salt pre bath, then with hardcore carnivore prior to sear. I’m glad you let it go the full 48. You would have been disappointed with 24.
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