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First Try With Meat Glue

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  • Dr ROK
    Charter Member
    • Dec 2014
    • 1346
    • Morrill, Nebraska
    • Retired high school teacher and principal
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      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    First Try With Meat Glue

    After trying my first sous vide chuck, I was very impressed with the flavor and texture, but disappointed in all the fat and gristle that a chuck contains, so I decided to follow the steps on chef steps to remove it and "reconstruct" the roast.

    https://www.chefsteps.com/activities...tanding-activa

    Sous vide for 24 hours at 134 F. The resulting roast is exactly what I was hoping it was. I failed to truss the roast before vacuum sealing it, so I decided to just see what happened. As a result, part of the roast didn't reattach, but the rest of it came together very well. Will definitely be doing this again!

    Photos could have been better, but at least you can see the final results.

    Pretty solid bond across most of the roast.
    Click image for larger version

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    Plated up with some huge asparagus.
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  • Steve B
    Club Member
    • Jun 2016
    • 2733
    • Rockland county New York
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    #2
    Beautiful color. Looks yummy

    Comment


    • Dr ROK
      Dr ROK commented
      Editing a comment
      Was VERY tasty!
  • tbob4
    Charter Member
    • Nov 2014
    • 2253
    • Chico, CA
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    #3
    Nice photos and really nice link - thank you!

    Comment


    • Dr ROK
      Dr ROK commented
      Editing a comment
      Thanks!
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1130
    • Madison, WI
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    #4
    did you notice the glue at all?

    Comment


    • Dr ROK
      Dr ROK commented
      Editing a comment
      No, i was worried I would, but even knowing I used it I couldn't taste anything. I served it to my wife and daughter without telling them I used it and they both said how good it was.
  • Jerod Broussard
    Moderator
    • Jun 2014
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    • East Texas
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    #5
    Did you smell it to make sure it smelled like a wet dog?

    Comment


    • Dr ROK
      Dr ROK commented
      Editing a comment
      Ha, ha, yes it has a slight smell, but it also has an expiration date on it so I really wasn't too concerned.
  • Baker Dan
    Charter Member
    • Nov 2014
    • 336
    • North Eastern IL. McHenry County

    #6
    I have seen this done with rib roast also. Looks great.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11437
      • Near Richmond VA
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      #7
      Looks really good. Make sure you let the glue dry before putting in your mouth. Wait - maybe I could sneak some in my wife's dinner...

      Comment


      • Dr ROK
        Dr ROK commented
        Editing a comment
        That's exactly what I did since she already said meat glue sounded disgusting

      • Steve B
        Steve B commented
        Editing a comment
        Crazy glue for all wives mouths. Haha. I'm probably gonna get some slack about that. But WTH.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9760
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #8
      Beautiful

      Comment


      • Dr ROK
        Dr ROK commented
        Editing a comment
        Thanks!
    • Craigar
      Founding Member
      • Jul 2014
      • 1035
      • Papillion, NE
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      #9
      Wow, that looks great! I still have a hard registering you can eat a chuck roast that was only cooked to 134 F probably because of all of the aforementioned fat and gristle. I am going to have to rethink this sous vide thing.

      Comment


      • EdF
        EdF commented
        Editing a comment
        It's time + temp. He cooked it medium rare at 134, but did it for 24 hours which did some major tenderizing on such a tough cut.

      • Lost in China
        Lost in China commented
        Editing a comment
        Being able to maintain ONE temperature for hours or days is a game-changer. I put my Maverick probe in the oven and it goes up and down all over the place, 75 degrees variation.

        Once you can maintain that one temp, you can use time as a weapon to break down gristle.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 4508
      • My toys:
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      #10
      I'm mos' def going to try this. Thanks, Dr ROK , for blazing the trail for me. I've had meat glue in my fridge since December.

      Kathryn

      Comment

      • hogdog6
        Charter Member
        • Dec 2014
        • 536
        • Liberty, Utah

        #11
        That Roast looks fantastic. Meat glue on order. Cannot wait to try this.
        "I'm good with the smell of wet dog." Haha

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 5799
          • Colorado
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            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #12
          Can't be any worse than the paste we all ate in kindergarten ... ...

          Comment

          • Kevin Fuess
            Club Member
            • Jun 2016
            • 83
            • Trophy Club, TX

            #13
            And you picked a nice wine to go with it!

            Comment

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