First Sir Charles Roast 137f – 30 hours. Second steak in the sous vide. How’s it looking?
First Sir Charles Roast 137f – 30 hours. Second steak in the sous vide. How’s it looking?
by StonedAllosaurus
14 Comments
LIGMA_OPS
Ya done did good
No_Rec1979
More importantly, how did it taste?
kain459
That looks so good
Confident-Turnip-190
I dont eat meat, but from a chefs perspective, that has amazing color
ClevelandDawg0905
What herbs did you use?
miladjuckel
Gorgeous, I just got my kit and will be doing my first sous vide this weekend
gropingpriest
anyone know the history behind the name Sir Charles Roast? I hadn’t ever seen that label applied to sous vide chuck roasts until recently, now it’s popping up everywhere
NerdPunch
How did you get this sear?
I did a pichana the other day at 131 and finished under a broiler and it looked more well done than this.
unclebob08
How was the texture @ 30 hours?
jekksy
Quick and Hot sear…. Good job!
SyndromeHitson1994
I once experimented with a sous vide brisket for 24hr and it was the driest piece of shit I’ve ever had and I’ll never do it again, but this looks fantastic, I’m gonna have to give it a shot.
KOC816
That glass looks pretty neat! Can we see a picture of it and the beer?
pipehonker
Looks more like 130°
Dralthi-san
I think you nailed it. Last time I did chuck **steak** at 135 for 24 and it was overcooked. Repeated at 132 for 12, it was way better, but not anywhere as good as yours.
14 Comments
Ya done did good
More importantly, how did it taste?
That looks so good
I dont eat meat, but from a chefs perspective, that has amazing color
What herbs did you use?
Gorgeous, I just got my kit and will be doing my first sous vide this weekend
anyone know the history behind the name Sir Charles Roast? I hadn’t ever seen that label applied to sous vide chuck roasts until recently, now it’s popping up everywhere
How did you get this sear?
I did a pichana the other day at 131 and finished under a broiler and it looked more well done than this.
How was the texture @ 30 hours?
Quick and Hot sear…. Good job!
I once experimented with a sous vide brisket for 24hr and it was the driest piece of shit I’ve ever had and I’ll never do it again, but this looks fantastic, I’m gonna have to give it a shot.
That glass looks pretty neat! Can we see a picture of it and the beer?
Looks more like 130°
I think you nailed it. Last time I did chuck **steak** at 135 for 24 and it was overcooked. Repeated at 132 for 12, it was way better, but not anywhere as good as yours.