Last week I sous vide'd a chuck roast at 131F for 24 hours. It was cut into two main hunks and a smaller third piece all bagged individually and seasoned with S & P. One hunk went directly from the water bath to the blackstone griddle. Seared, sliced, served and gone. But I left the two other pieces in the bath for another 12 hours and then iced them and they have been safely in the fridge since. So now I have a couple of cooked pieces of chuck and I am looking for ideas on how to cook them within a day or so. Chili is an obvious but kinda boring choice.
So how would you finish this hunk o meat?
Pictures are from the first hunk o meat so you can get an idea of what I still have remaining.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Like Daddy o kmhfive says, slaw, pulled on a soft bun. I ate two chucked almost exclusively that way and could not get enough. I spiced one up a bit and that cool slaw was fantastic!
Like others have said, smoke them for a while and pull the meat like pulled pork. I'm not sure how long to recommend you smoke them with the SV being at 131, I usually SV Chucks that I intend to pull at 155 for 36 to 48 hours and after the chill just smoke for roughly 2 hours for flavor and to get the temps back up. In addition to pulled beef sandwiches with bbq sauce (which are awesome) I also recommend making a steak and cheese sandwich with some of the pulled beef. Just throw some onions and peppers (or whatever you like on your normal steak and cheese sandwiches) in a skillet , then add the beef and top with some cheese. The tender beef with they smokey flavor is my favorite steak and cheese anymore!
After "Seared, sliced, served and gone." I would be tempted to just do a repeat performance . I rarely find a nice tender piece of medium rare beef boring!
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