Tempted to sous vide one and smoke one… chuck roast
Tempted to sous vide one and smoke one… chuck roast
by Informal-Ad8066
8 Comments
Careless-Survey-8713
1. Freeze one for an hour and a half
2. Take it out and slice it into 1/4” thick pieces (not 1/4” thick ovals, the other way)
3. Marinate for 24 hours in: shoyu, white sugar, brown sugar, minced garlic, sesame oil, sesame seeds, green onions, onion powder, 1 whole Korean pear (skin and all), 2 kiwis (skin and all), 1 tablespoon salt
4. Grill dat faka hot and fast
5. Report back
captn-all-in
Do it… Don’t tease me.
[deleted]
[deleted]
ReadinWhatever
Just yesterday I did a chuck roast in a crock pot. Nothing special in my process:
I put a blob of tallow in the crock pot and set it on high, lid on. Then seared the roast in a pan with some tallow, about 2 minutes each side. Butter or bacon fat = just as good. Then into the crock pot, still on high. After an hour I turned it down to low. Left it cooking about seven hours total, and served it. It was pretty much falling apart at that point.
Mo_Steins_Ghost
For the love of all that is holy, pan cook these to render the fat completely. Or roast it, braise it, smoke it… anything that leverages interaction with air. Just don’t sous vide it.
Trust me with my 30 years experience that sous vide is not the best approach here.
8 Comments
1. Freeze one for an hour and a half
2. Take it out and slice it into 1/4” thick
pieces (not 1/4” thick ovals, the other way)
3. Marinate for 24 hours in: shoyu, white sugar, brown sugar, minced garlic, sesame oil, sesame seeds, green onions, onion powder, 1 whole Korean pear (skin and all), 2 kiwis (skin and all), 1 tablespoon salt
4. Grill dat faka hot and fast
5. Report back
Do it… Don’t tease me.
[deleted]
Just yesterday I did a chuck roast in a crock pot. Nothing special in my process:
I put a blob of tallow in the crock pot and set it on high, lid on. Then seared the roast in a pan with some tallow, about 2 minutes each side. Butter or bacon fat = just as good. Then into the crock pot, still on high. After an hour I turned it down to low. Left it cooking about seven hours total, and served it. It was pretty much falling apart at that point.
For the love of all that is holy, pan cook these to render the fat completely. Or roast it, braise it, smoke it… anything that leverages interaction with air. Just don’t sous vide it.
Trust me with my 30 years experience that sous vide is not the best approach here.
https://preview.redd.it/s8v21rnfs5mg1.jpeg?width=4032&format=pjpg&auto=webp&s=a0c6b5e8fb9dde400dddc4af79ec1b107dcd7abb
I’d cut the Denver steaks off each and smoke the eye parts. Steak and eggs for breakfast, smoked for dinner
sous vide them both for 8+ hours, up to 24 at 131 degrees then smoke them to give the flavor and a slight smoke ring.
Grill. Plenty tender.