Sous Vide recommendations for an American Wagyu Chuck Roast
Sous Vide recommendations for an American Wagyu Chuck Roast
by konoburao
4 Comments
konoburao
Planning to Sous Vide this (not-American Wagyu) Chuck Roast from HEB in Texas. I’d like to get some recommendations on time and temp. I’ve seen around 135 for 36 hours for Chuck Roast, but wondering if Wagyu should be shorter. Finishing on a gas grill and planning to keep the seasoning simple (S&P). But any suggestions are welcome. Also planning to try smoking on the gas grill the next go round. Edit: Just a regular chuck roast. I made a booboo. I’d still like to know what the recommendations are for American Wagyu for future reference.
jetah
That doesn’t look like a wagyu to me. Usually they say wagyu on the packaging somewhere.
And I doubt you’ll get wagyu for 6.5$ per pound.
RonArouseme
You should do 36 hours. I did it for 24 hours and still found it tough. Make sure to add water every 8 hours or so as it will evaporate.
LastChristian
These “any recommendations?” posts make this sub trash and are supposed to be deleted by mods but aren’t.
4 Comments
Planning to Sous Vide this (not-American Wagyu) Chuck Roast from HEB in Texas. I’d like to get some recommendations on time and temp. I’ve seen around 135 for 36 hours for Chuck Roast, but wondering if Wagyu should be shorter. Finishing on a gas grill and planning to keep the seasoning simple (S&P). But any suggestions are welcome. Also planning to try smoking on the gas grill the next go round. Edit: Just a regular chuck roast. I made a booboo. I’d still like to know what the recommendations are for American Wagyu for future reference.
That doesn’t look like a wagyu to me. Usually they say wagyu on the packaging somewhere.
And I doubt you’ll get wagyu for 6.5$ per pound.
You should do 36 hours. I did it for 24 hours and still found it tough. Make sure to add water every 8 hours or so as it will evaporate.
These “any recommendations?” posts make this sub trash and are supposed to be deleted by mods but aren’t.