Chuck roast 137 for 24 hours. Smells fine but the color is not one i have seen before. Thoughts?
Did not season in the bag at all. Let me know your thoughts ad if you need more info
by SmoothFred
13 Comments
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Scammortal
What kind of rub did you use. This color is very common for stuff like danos or stuff with lemon zest
Quirky_Ask_5165
Needs a good sear.
gunpackingcrocheter
Looks like ones I’ve done. Pat dry and give it a good sear.
BillyTubbs
Pat dry, season and sear.
Twobitbobb
Always the same for me, I’ve seared pre sous vide and if I remember correctly it didn’t have any green/off tinge after the bath.
CreamPyre
Pat down and sear like hell
NiSiSuinegEht
“I know it doesn’t look so good right now, but watch this.” – Guga
Just needs a pat dry then a sear.
AwesomeJohn01
Next time try it for 36 hours and compare
Pedrodenegro
Throw in the smoker for 2-3 hrs, maybe add some rub, baste with garlic butter a few times – and or sear- the pores are wide open so the added flavor will slap- friends and family will thank you. Do the same or similar for turkey and ribs
13 Comments
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What kind of rub did you use. This color is very common for stuff like danos or stuff with lemon zest
Needs a good sear.
Looks like ones I’ve done. Pat dry and give it a good sear.
Pat dry, season and sear.
Always the same for me, I’ve seared pre sous vide and if I remember correctly it didn’t have any green/off tinge after the bath.
Pat down and sear like hell
“I know it doesn’t look so good right now, but watch this.” – Guga
Just needs a pat dry then a sear.
Next time try it for 36 hours and compare
Throw in the smoker for 2-3 hrs, maybe add some rub, baste with garlic butter a few times – and or sear- the pores are wide open so the added flavor will slap- friends and family will thank you. Do the same or similar for turkey and ribs
It’ll look better after you sear it.
everything looks awful until you sear it.
Looks normal, just need a good sear.