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Sous Vide Chuckie Success

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    Sous Vide Chuckie Success

    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...

    Click image for larger version  Name:	Chuckie - 6.jpg Views:	1 Size:	4.15 MB ID:	325585

    After about 40hours, here's what it looked like in the bag:

    Click image for larger version  Name:	Chuckie - 2.jpg Views:	1 Size:	2.78 MB ID:	325586

    For those interested, here's how much purge was in the bag:

    Click image for larger version  Name:	Chuckie - 3.jpg Views:	1 Size:	3.13 MB ID:	325587

    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:

    Click image for larger version  Name:	Chuckie - 1.jpg Views:	1 Size:	3.62 MB ID:	325584

    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:

    Click image for larger version  Name:	Chuckie - 4.jpg Views:	1 Size:	2.09 MB ID:	325588
    Click image for larger version  Name:	Chuckie - 5.jpg Views:	1 Size:	2.95 MB ID:	325589

    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!
    Last edited by T-bone; May 29, 2017, 02:21 PM. Reason: Forgot a word =)

    #2
    That looks delicious, I'll have to try that myself sometime!

    Comment


      #3
      You just opened up a whole new world of chuckies for me. That looks as good as a perfectly cooked ribeye. Delicious yummy yummy delicious steak. Nicely done
      T-Bone.

      Comment


      • T-bone
        T-bone commented
        Editing a comment
        Thanks! This was super tasty. We can't wait to finish it off tonight at dinner. =)

      #4
      Looks great. Thanks for the educational writeup. Will be trying this one out!

      Remind me - Searzall - butane thingie or something else?

      Comment


      #5
      When I find me another Angus number at wolly world loaded with lipids I'm separating it and rocking this recipe. I need to "steak it out" since I'm the only medium-rare'er in the house.

      Comment


        #6
        T-bone that Chuck Roast looks FANTASTIC!!!! I hope you don't mind--I just printed this post for my SV Notes. Great cook!

        Comment


        • T-bone
          T-bone commented
          Editing a comment
          Thank you and I'm honored that the post found a home in your SV notebook.

        #7
        Happy to have helped. Let's keep paying it forward.

        Comment


          #8
          Dang, there are so many good ideas and me with not enough time to try them all. This is a good one though, because the HTTM really doesn't need supervision.

          Comment


            #9
            That looks delicious, congrats a fantastic cook.

            I may have to get myself a Searzall. I have a butane torch, but haven't really had much success with it. My best post-SV sears so far have been on the GrillGrates on my Weber gasser flipped over onto the "griddle" side.

            Did you do anything with the purge or just toss it?

            Comment


              #10
              doctorak I haven't had my Searzall that long, but I'm starting to get the hang of it. This was the first time I used it as a supplemental sear tool and it worked very nicely. The primary searing was with the white-hot charcoal, but I seared the opposite side and the edges with Searzall. It seemed to decrease the overall sear time and provided a more complete sear. The nice thing with a Searzall is that I haven't had any residual propane taste when using it. Also, who doesn't like a tool that involves FIRE?

              I did use the purge. I separated the fat out and strained it through cheesecloth. Then I reduced it on the stove and added some dried herbs (herbs de provance and oregano), salt and pepper. It was a thin au jus that worked nicely with the meat.

              Comment


                #11
                Great-looking chuckie, T-bone . I like the way you've corralled that roast in the water bath.

                Kathryn

                Comment


                #12
                Wow that looks good! I still don't have a SV unit but will have to add to the arsenal shortly.

                Comment


                  #13
                  Somewhere on amazing ribs Meatheat made a comment on chuck steaks vs. chuck roasts and now I can't find it.

                  Comment


                    #14
                    They were on sale this week for $2.99 a pound.
                    Got one in the fridge that just spent 24 hours at 133. Sear it up whenever. Got another dry brining in the fridge for pulled beef this weekend.

                    Comment


                    • T-bone
                      T-bone commented
                      Editing a comment
                      Great price. The pair I bought on sale last week were $3.99 a pound. They've been salted, vac sealed and hanging out in the freezer waiting for their turn in the hot tub. Let us know how the 24h@133* turns out.

                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      Looked acceptable out of the bath... gonna have to do something with the purge, because there is a lot.

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