**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
JTM828
It’s a chuck roast?
asian_string
Well, how did it turn out RE taste and texture?
Admirable-Kitchen737
Looks like dry chuck
Cautious_Jicama_5610
Time to upvote the AutoModerator for helping out those that need helping. 👍🏼
Roux_My_Burgundy
You could get way better results braising it in an oven for 3-4 hours.
XmackattackX
This was an experiment to try I saw someone else do something similar and wanted to try it myself. Plus making a cheap cut of meat taste good and be so tender it falls apart.
BostonFartMachine
ZachMartin
This looks like delicious jerky
WaySavvyD
It looks incinerated
okaybros
Do you watch Guga foods? He does experiments with sous vide
Potential_Idea2097
Thinking of trying this exact approach. I’m making a beef stew with chuck roast. Wasn’t sure if I should Sous Vide first, then smoke. OR smoke first and then Sous Vide.
What temperature for Sous Vide? I’m thinking 130-150 range
12 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
It’s a chuck roast?
Well, how did it turn out RE taste and texture?
Looks like dry chuck
Time to upvote the AutoModerator for helping out those that need helping. 👍🏼
You could get way better results braising it in an oven for 3-4 hours.
This was an experiment to try I saw someone else do something similar and wanted to try it myself. Plus making a cheap cut of meat taste good and be so tender it falls apart.
This looks like delicious jerky
It looks incinerated
Do you watch Guga foods? He does experiments with sous vide
Thinking of trying this exact approach.
I’m making a beef stew with chuck roast.
Wasn’t sure if I should Sous Vide first, then smoke. OR smoke first and then Sous Vide.
What temperature for Sous Vide? I’m thinking 130-150 range