Yesterday I bought 2 chuckies... 1 was 3.5lbs and the other was 3.0 pounds. I dry brined both of them yesterday and left them in the fridge overnight.
Im going to cook both of them in the hot tub for 24 hours. The one that I put in the hot tub tonight at 6:00pm I'm cooking at 131Β°. I put some garlic cloves and Rosemary sprigs in the bag too. Tomorrow I'm going to sear it on my son's gasser with the flat side of his grillgrates to get a nice crust on it. I will slice it and serve it as a steak, with appropriate sides.
Tomorrow I'm going to spice the chuckie to be used as taco meat. I will cook it in the hot tub for 24 hours at 160Β° for 24 hours so I can shred it. I will sear it too, just to add a little crust flavor to the meat.
The vacuum packed chuckie i just put in the hot tub tonight...π€
Im going to cook both of them in the hot tub for 24 hours. The one that I put in the hot tub tonight at 6:00pm I'm cooking at 131Β°. I put some garlic cloves and Rosemary sprigs in the bag too. Tomorrow I'm going to sear it on my son's gasser with the flat side of his grillgrates to get a nice crust on it. I will slice it and serve it as a steak, with appropriate sides.
Tomorrow I'm going to spice the chuckie to be used as taco meat. I will cook it in the hot tub for 24 hours at 160Β° for 24 hours so I can shred it. I will sear it too, just to add a little crust flavor to the meat.
The vacuum packed chuckie i just put in the hot tub tonight...π€
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