I don't mind if you gaze at my meat.

[Quiganomics]

I mean, it is quite delicious.

Denver steaks from a sub-primal chuck roll I recently processed. Basted in butter, garlic, and herbs. Pan-seared blue-rare, like a good steak should be.

 

[Ronws]

That is some lovely meat. My mouth is a-waterin'.

 

[stemikel]

Honestly, I expected it to be bigger.

 

[Kadams1563]

I have a problem.

Why did I even click on this.

 

[Pharmseller]

Is sub-primal chuck roll the same as a chuck eye?




P

 

[NoDopes]

I bought a chuck roll at costco... Butchering that thing was nothing like the videos I watched. I did get some nice steaks out of it.. but plenty of ground beef too.

 

[Tokay444]

How does one even ask for a well, medium well, medium rare, rare steak?

 

[Quiganomics]

Is sub-primal chuck roll the same as a chuck eye?




P

No, the chuck roll pretty much the majority of the entire chuck/shoulder. The chuckeye is just a cut from that.

Out of a 25+ pound chuck roll, you'll get a little aver a pound or so of chuckeye. The rest is Denver steaks, a sierra steak, chuck roasts, and ground beef.

 

[Quiganomics]

You still gazin'?

 

[Darryle]

I have a center eye chuck steak, good marbling, rubbed with avocado oil, a little sea salt, Flatiron Calabria, 4 pepper blend and Hatch Valley blend pepper seasonings. Vacuum bagged and resting, will sous vide it for a couple of hours at 125º and sear over flame this afternoon on the Egg. I hope it as presentable as yours, doesn't matter, I'll still wolf it down.

 

[stemikel]

I have a center eye chuck steak, good marbling, rubbed with avocado oil, a little sea salt, Flatiron Calabria, 4 pepper blend and Hatch Valley blend pepper seasonings. Vacuum bagged and resting, will sous vide it for a couple of hours at 125º and sear over flame this afternoon on the Egg. I hope it as presentable as yours, doesn't matter, I'll still wolf it down.

Please share pics of that one

 

[db2000]

The Denver cut American Wagyu I had was meh

 

[db2000]

 

[gopherslayer]

View attachment 8673880

 

[Darryle]

The Denver cut American Wagyu I had was meh

I am seriously off the wagyu wagon, give me a evenly marbled chunk of meat and a quality sous vide and some fire, it makes average or sub-par cuts delectable. Chuck roast from my Buffalo a couple of years ago.

 

[Ronws]

We can't help gazing at the meat when you keep plopping it down in front of us with an authoritative smack on the plate.

 

[Darryle]

Please share pics of that one

Pulled and headed for a rest

 

[Pharmseller]

Show me the pink!




P

 

[Darryle]

Show me the pink!




P

Frankly, I never cut into it. I had hatch chili breakfast sausage, roasted green chilies, bell pepper, onion and eggs cooking on the stove top for breakfast mix during the work week, got rushed for time and ended up wrapping it tightly with foil and putting it in a container.

Kinda disappointed with myself, but lunch will be fantastic all week.

 

[db2000]

Pulled and headed for a rest

I rest my meat your honor.

 

[748rpilot]

I mean, it is quite delicious.

Denver steaks from a sub-primal chuck roll I recently processed. Basted in butter, garlic, and herbs. Pan-seared blue-rare, like a good steak should be.

View attachment 8672252

Eh, I've had bigger.

 

[Fig]

I know a lot of restaurants cook sous vide, but I thought it was so they can cook many steaks fast without waiting for the meat come up to room temperature before cooking. What do you think warming the meat in a water bath does? Are you marinating it at the same time and think the heat accelerates this process, or do you think pre warming it actually adds something? Honestly, I want to know, because I've always thought that this was a '70s fad that had little or no utility except for the restaurant business.

While I do believe in seasoning and then leaving the meat out, so it's not cold, when you thrown it on the grill, I've never understood why people do it at home.

 

[Tokay444]

I know a lot of restaurants cook sous vide, but I thought it was so they can cook many steaks fast without waiting for the meat come up to room temperature before cooking. What do you think warming the meat in a water bath does? Are you marinating it at the same time and think the heat accelerates this process, or do you think pre warming it actually adds something? Honestly, I want to know, because I've always thought that this was a '70s fad that had little or no utility except for the restaurant business.

While I do believe in seasoning and then leaving the meat out, so it's not cold, when you thrown it on the grill, I've never understood why people do it at home.

There’s a few advantages, if you have the time. I won’t do a steak less than 4 hours. I won’t do a roast less than 8. Cooking at serving temp or just below, means a perfect cook every time. Adding your preferred aeronautics and seasoning to the bag intensifies its penetration through the meat. Tenderness is unparalleled because all the tissue has time to render. Because of how long you’re at temp, you can actually serve at lower internal temps without worrying about bacteria that may not have time to die during a quicker cook to the same temp.

 

[Darryle]

I will preface this with, I have only been at the Sous Vide game a little over a year and I am still learning the best times, like the Chuck above should have been in the water longer, I will know more this evening when I slice it into steaks for work. I use a warming plate to reheat them to avoid "over-cooking" them.

Sous Vide is great for thick cuts, roasts, butts and wild ducks and geese.

I usually wet out the cut with avocado oil, season, lightly salt, vacuum bag and allow it to acclimate to room temp. In theory, the long low temp cook should "breakdown" the tougher cuts and it has yielded terrific results with bison and chuck for me. Premium cuts, not a noticeable difference.

Another option is to Sous Vide and then finish/sear in either cast iron or use a kitchen torch to get the texture and color you want without over cooking the meat. I like rare/medium rare over hardwood and that is hard to do with 2" - 3" steaks or prime rib roasts.

Sous Vide allows you to control the internal temp and overall time more accurately than a pit, set and forget, 20 minutes before completion, fire up the grill and get it to 750º or a good flame and sear. Good high temp oven mitts and sleeves are a must for that.

 

[Tokay444]

Always finish sear.

 

[Darryle]

@Tokay444 nailed it

I have a Dash stand alone tank style and it's been fantastic.

 

[Quiganomics]

More of my meat. Beef short ribs were on sale, brought some home and made 'em burnt end style using one of my new rubs and a locally made tangy/spicy bbq sauce.

They was good.

 

[Pharmseller]

There’s a few advantages, if you have the time. I won’t do a steak less than 4 hours. I won’t do a roast less than 8. Cooking at serving temp or just below, means a perfect cook every time. Adding your preferred aeronautics and seasoning to the bag intensifies its penetration through the meat. Tenderness is unparalleled because all the tissue has time to render.

I got a sous vide machine for Christmas a couple of years ago and I’m unimpressed. I think I’m cooking too briefly. I’m using the Joule app on my phone and cooking for the minimum time, which seems to be my misteak. I sear on my gas grill as hot as I can stand. I’ll try the 4 hour minimum next time.




P

 

[Tokay444]

The last chuck roast I did was over 12 hours in the sous vide and a 1min sear on sear station for my smoker each side. Kids destroyed it.

 

[ironman56]

You misspelled glaze, your welcome.

 

[Fig]

View attachment IMG_5756.jpeg
That’s what my rub looks like. Most store boughts have way too much sugar in them and way too little taste to accentuate the meat. May as well use sauce.

The only one I’ve found of any use to me is Strawberry’s, a very simple rub, and that’s only as a base. I stopped looking a long time ago, but I never saw one (or at least it was “and other spices”) or tasted one that had a couple of spices I consider BBQ hacks.

Using pimenton instead of paprika is a major one. Turmeric or a turmeric based season salt (like Badia) is another. The things I think make a great rub seem to be absent from any shake on rubs you can buy. There are some that have just one thing, like powder ground coffee, but none that have it all.

 

[Darryle]

If you like little salt or sugar, Flat Iron Pepper company has plenty of pepper blends, some with roasted garlic and toasted onion. I have this new rub with thyme and paprika, jury's out because of the Chipotle, tastes too smoky for me. It'd be perfect to me without the added smokiness. I supplement this with one of their other pepper blends, namely the 4 Pepper and Hatch Valley. I tried the "I Can't Feel My Face" blend and nothing tasted right for a week after, 750k Scoville is a little much for me.