Inspired by this channel, I started my first QVQ cook. The chuck roast was dry brined for 24 hours, rubbed with Not Just for Beef Rub (salt-free, from SNS Grills), then cooked low and slow using the Slow N Sear in my SNS Kamado. I put a couple of chunks of post oak under the coals, and filled the water reservoir. It reached 135 in about two hours. Now the roast is in the sous vide with about 53 more hours to go. From there, I'll shock it in an ice bath and then put it back on the grill at around 350 to finish. I'm super excited to try this technique: many thanks to all of you for your posts on this topic. More pictures to follow as I progress.
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Started my first QVQ chuck roast
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7691
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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Club Member
- Nov 2017
- 7790
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Thermoworks Smoke w/ Wifi Gateway
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- Whatever I brewed and have on tap! See it here: https://taplist.io/taplist-57685
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
You’ll love it. I do these every other week, smoke it on Sunday and start it in the sous vide take it out when I get home from work on Wednesday evening then into an ice bath and refrigerator. Then it’s ready whenever my wife wants to cook a quick dinner the next couple of days.
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Club Member
- Apr 2017
- 46
- Rochester, MN
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Weber Performer Deluxe 22"
SnS & DnG (arriving soon!)
ThermaPen classic
Famili OT008 Wireless Thermometer
Grill Wizard Grill Brush
Kitchen Collection Smoker Box
Finished the cook yesterday at 350 in my SNS Kamado, removing the chuck roast at 135 internal temp. Depending on where it was cut, the doneness was between medium well and medium rare. Crunchy bark and could easily have been pulled instead of sliced.
Lessons learned:- Use less assertive rub next time as the pepperiness of the rub made the meat more pastrami-like in flavor profile.
- Use less kosher salt than 1/2 tsp per lb, as the long sous vide seems to have accentuated the saltiness (the rub is salt free).
- Putting the wood chunks below the charcoal imparted a very nice subtle smoke flavor that did not overpower.
- I have no idea if it would be equivalent with fewer hours in sous vide. I pinched at 24, 48, 60, and 72 and could not detect any major texture differences.
- If I do this again, I will do it with brisket instead of chuck roast.
- If I do chuck roast again, I'll smoke for a couple of hours and then braise it in a pot roast.
- Chilled post-sous vide roast ready to put on the grill
- It's cold up here. It went down to the single digits last night.
- On the the Slow N Sear kamado with the Slow N Sear charcoal insert. No problem reaching and holding 350.
- Medium rare!
- Slices from the thinner end piece. Thickest smoke ring I've ever had.
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