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.
Thanks -
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.
Thanks -
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