Hey everyone!
I just had to share my latest kitchen experiment with you all. I picked up a chuck roll from Slagel Family Farms, known for their dry-aged beef, and decided to give it a go. After seasoning it with Gibson’s seasoning salt and letting it dry brine in the fridge for 24 hours, I sous vide it at 137°F for a full 36 hours. The anticipation was real! When it was finally done, I gave it a quick sear on high heat, and wow—the result was incredibly tender and flavorful, almost like a mini brisket. Next time, I’m planning to smoke it and sous vide it to see how it turns out.
by RoyalSpiker