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Sous Vide Chuck Roast warm up

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  • ssandy_561
    Charter Member
    • Apr 2015
    • 1458
    • Central OHIO

    Sous Vide Chuck Roast warm up

    Smoke and shredded a couple of chuck roasts yesterday. I thought about warming up some of the leftovers for dinner tonight with my Sous Vide.

    What temperature should I set my Sous Vide at and about how long should I warm it up for.

    Thanks
  • fzxdoc
    Founding Member
    • Jul 2014
    • 5509
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks), named Pretty Baby
      Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
      Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
      Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


      Adrenaline BBQ Company Gear:
      SnS, DnG, andLarge Charcoal Basket, for WSCGC
      SnS for 22" Kettle
      Elevated SS Rack for WSCGC
      SS Rack for DnG
      Cast Iron Griddle
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
      Steelmade Griddle for Summit gas grill

      Fireboard Gear:
      Extreme BBQ Thermometer Package
      Additional control unit
      Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Gear:
      Thermapen MK4 (pink)
      Thermapen Classic (pink too)
      Thermoworks MK4 orange
      Temp Test 2 Smart Thermometer
      Extra Big and Loud Timer
      Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer

      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker

      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

      Shun Classic Series:
      8" Chef Knife
      6" Chef's Knife
      Gokujo Boning and Fillet Knife
      3 1/2 inch Paring Knife

    #2
    ssandy_561 , read this Chef Steps article to find the chart of how long for safe reheating for the size of the shredded roast packet.

    https://www.chefsteps.com/activities...lmost-anything


    Also, here's an interesting topic where we discussed reheating cooked frozen food with sous vide. You might pick up a few pearls of wisdom there.

    https://pitmaster.amazingribs.com/fo...ed-times-temps


    Kathryn
    Last edited by fzxdoc; January 15, 2018, 08:38 AM.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1893
      • Charlotte, NC

      #3
      I normally do 150ish. Not like 10 degrees plus or minus will screw anything up. Eat and enjoy!

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 2056
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes

        #4
        I find 135 to be mouth pleasant.

        I would only reheat the portion portion you intend on serving, as repeated reheat and chill will increase time in the zone for autolysis.

        Comment


        • EdF
          EdF commented
          Editing a comment
          What he said. Some folks prefer closer to 145 (not necessarily me), so this is a matter of taste.

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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