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Off to a good start, I think....

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    Off to a good start, I think....

    So I'm meeting the parents this weekend at a AirBnB lake cabin we've rented for a long weekend on the water before our daughter starts school... we hope...

    We don't want to spend a lot of time cooking, so I decided to do a Chuck Roast QVQ to take up there. There's a charcoal grill there that I'll finish it on, but that's gonna be an adventure as I have pretty much no experience with charcoal. I'll wing that when I get there. Figure set it up for indirect cooking with a couple chunks of wood for smoke and call it good. (Advice appreciated!)

    When I was at Sams, they had chuck roasts (a 2 pack) on sale. So... I'm now doing two of them. They dry-brined yesterday afternoon, smoked on the Traeger to 135°F, then went into the Sous Vide at 135°F where they will sit until about 9:00 Wednesday night. (72 hrs or so in the bath)

    So far, I think it's good. Never done QVQ before, but I'm excited to see how this turns out.
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    #2
    Sounds delicious. Planning a quick sear, then slicing, or smoking to get pulled beef?

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    • Duckman_OK
      Duckman_OK commented
      Editing a comment
      I did one SVQ a week or so ago. I brought it back up to temp and then seared it off on my gasser. Think I'll do the same on this one.

    #3
    You are going to really like that. I did one just like that a few weeks ago. I let it go a little long on the second Q and it was a little past medium, but it was still really good. And I only left it in the tub for 30 hours.

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      #4
      Looks solid, brother. Gonna be a good chuckie
      ​​

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