I found a chuckie on sale a few weeks ago, but didn't have time to cook it so I salted, vac sealed and froze it.
Our youngest was home for the weekend and wanted steak so I thought this was the perfect time to try the magical chuckie SV transformation cook that I've been reading about. Since I was looking for a steak texture, I went with Potkettleblack's recommendation of 135* for 36 hours.
I went straight from the freezer to the tub and here's the chuckie partying in the HTTM...
After about 40hours, here's what it looked like in the bag:
For those interested, here's how much purge was in the bag:
Since I didn't smoke it before the sous vide, I decided to try and get some smoke on the chuckie while the coals were heating up in the chimney. I brushed the chuckie with EVOO and put it over a smoke tube in my Weber Kettle. Here's the setup before I added the chuckie:
Once the coals were hot, I poured the coals into the baskets and put the chuckie over the coals to sear. I also was searing the top with a Searzall to get a better sear in a quicker amount of time. Additionally, I used the Searzall to sear the sides/edges. I was too busy for a pic during the searing, but here's the results:
This was easily my best chuckie ever. It was super tender, very moist, had a great steak-like texture and a great smoky beef flavor. I didn't expect the 30mins with the smoke tube to make much of a difference, but you definitely could taste the smoke. It wasn't strong, but was a great accent to the meat. The whole family raved about how good this turned out and complained that I should have done two of them. Two thumbs up for the chuckie steak!
Our youngest was home for the weekend and wanted steak so I thought this was the perfect time to try the magical chuckie SV transformation cook that I've been reading about. Since I was looking for a steak texture, I went with Potkettleblack's recommendation of 135* for 36 hours.
I went straight from the freezer to the tub and here's the chuckie partying in the HTTM...
After about 40hours, here's what it looked like in the bag:
For those interested, here's how much purge was in the bag:
Since I didn't smoke it before the sous vide, I decided to try and get some smoke on the chuckie while the coals were heating up in the chimney. I brushed the chuckie with EVOO and put it over a smoke tube in my Weber Kettle. Here's the setup before I added the chuckie:
Once the coals were hot, I poured the coals into the baskets and put the chuckie over the coals to sear. I also was searing the top with a Searzall to get a better sear in a quicker amount of time. Additionally, I used the Searzall to sear the sides/edges. I was too busy for a pic during the searing, but here's the results:
This was easily my best chuckie ever. It was super tender, very moist, had a great steak-like texture and a great smoky beef flavor. I didn't expect the 30mins with the smoke tube to make much of a difference, but you definitely could taste the smoke. It wasn't strong, but was a great accent to the meat. The whole family raved about how good this turned out and complained that I should have done two of them. Two thumbs up for the chuckie steak!
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