I’ve been asking so many questions that I figured I ought to pony up and go ahead and officially join the Pitmaster Club (so I did).
So, here’s yet another question: I like to make Chili with a Beef Chuck-eye Roast. Now that I am playing around with my new SVQ, I’m wondering if anyone has tried using the one (SVQ) to make the other (Chili).
I found one recipe that suggests cutting up the meat, browning it, making the sauce, and then bagging all of that up to cook in the SVQ.
I was thinking of just throwing the roast in a bag in the SVQ (for 30 hours at 131° like a bottom round roast), and then cut it up and brown it afterward. Or maybe smoke it, cut it up and brown it.
Any thoughts, recommendations or do’s and don’ts on method, time, temp, sequence or cuts of beef to use?
So, here’s yet another question: I like to make Chili with a Beef Chuck-eye Roast. Now that I am playing around with my new SVQ, I’m wondering if anyone has tried using the one (SVQ) to make the other (Chili).
I found one recipe that suggests cutting up the meat, browning it, making the sauce, and then bagging all of that up to cook in the SVQ.
I was thinking of just throwing the roast in a bag in the SVQ (for 30 hours at 131° like a bottom round roast), and then cut it up and brown it afterward. Or maybe smoke it, cut it up and brown it.
Any thoughts, recommendations or do’s and don’ts on method, time, temp, sequence or cuts of beef to use?
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