Chuck Roast 135 for 36 hours > Ice Bath > Cast Iron in bacon fat
Chuck Roast 135 for 36 hours > Ice Bath > Cast Iron in bacon fat
by XXXMrHOLLYWOOD
7 Comments
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XXXMrHOLLYWOOD
What’s your favorite way to sous vide chuck roasts?
7 Comments
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What’s your favorite way to sous vide chuck roasts?
https://preview.redd.it/1djb9pas14rg1.jpeg?width=4284&format=pjpg&auto=webp&s=e2ebe504f6b2ee36b718e14dec3d7fef47c2d220
I think this was the best sear yet
I just put on grilling gloves and hold the steak pushing it down and moving it around the cast iron
I’m a sous vide newbie. What does all that time do for the meat that doesn’t happen in a couple hours?
I’m not going to lie, that looks really dry. Is that just an appearance thing or was it actually dry? I would probably do this closer to 127-129.
That’s a Charles Roast.
After 36 hours at 135 nothing happened?
Check your actual bath temperature with a callibrated digital one.
Edit: shee, it looks like the only cooking was with the sear. 135 for 36 hours would at least started to render the fat…