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Great video! I've cooked several chuck roasts this way and I have to say that your description of the method is one of the better ones on You Tube and consistent with what I do to get good results. I don't think I've seen any chuck roasts with that kind of marbling in my grocery store, so I'll keep looking and snap one up if I see one.

Incredible.

Were did you go? Please start posting again.

@Jbsousvide. I just found you and love your videos. Please tell me you're coming back!!!!

The chicken parm is big enough to feed a whole family, lol. Looks so good, though. I'm definitely going to try sous vide for my next chix parm.

Good video

No shout out for ChefSteps? This is their recipe

New sub here. Great video, recently picked up a cheap SV. I buy beef 1/2 cow at a time. Can’t wait to try this method. There’s many different kinds of steaks I get like Denver, sirloin, ranch that are usually Meh! I usually pressure cook the chucks and they come out super good. But now anxious to try this method.

how long and temp in the sous vide? and on what planet were you able to set a weber style grill to only 225 degrees?

Does the chuck roast have the same flavor as a ribeye? or does it taste more like a roast beef?

well done Sir!

What is that money piece called? I think Costco sells their chuck with that money piece missing.

What would the cook time (Sous Vide & Oven time) be for the small piece you cut off at the beginning?

Could you cook sous vide at a higher temp (like 165) for the same time with the same results?

My husband will be going to your school ✅

I stopped watching the moment you squeezed the juice out of it.

Man You NAILED IT!

Amazing!!

Great video. I like your no nonsense style!

The salt overnight doesn't make the meat too salty? I tried it on a ribeye steak once, and it was waay too salty ... I salted both sides, placed on a rack, overnight in the fridge.

Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks

Bro how does this not have more views 😮

I prefer to sous vide first then smoke . Only because I’m lazy and don’t want to put them back on the grill or oven if I do it the other way. But both ways come out great no matter what you do . Sous vide is definitely a game changer to an already amazing process .

Oh dear, diet series out the window....off to watch honey habanero now

Great video and watching the Beginner Sous Vide Series. A question....could you leave the skin on these thighs? It really hurts me to take off the skin if you can somehow get it crispy/tasty!😂

I really enjoyed this video ! Will try it and report back ! Thank you ❤

Weird no details about the sous vide temperature and time. And everybody is asking. Other than that, they look phenomenal.

Boom!!

This looks fantastic thank You

Great video! What is the best way to save part of the roast to serve another day?

I may be a beginner- but why would we pre-melt the butter when it is going into a bag to be heated at 146 degrees for an hour? Seems like a pointless step.

26 hrs at 54C with two crushed cloves of garlic and then crushed black pepper and one minute on the grill: pink, juicy, aromatic and tender. 3.99/lb. Simple perfection.

Would help if you would put the ingredients for the marinade and the temperature and time. Just a thought

"...squeeze of a half of a lime." Yellowest lime I've ever seen 😅

Love the Blue Collar shirt.... Different Dimension

Dude you are a great teacher and your video is great.too. It is to the point, gives details needed and no aggravating background music. I liked and subscribed. I plan to watch all of your videos.

I love this video but I keep asking myself how much it that Sous machine is going to spike my Electric bill .Because u said 24 hours running! I just spend 350$ for all this 😂 by the way your dish looks excellent!!

Love the shallow depth of field.

Awesome Video 👍🏻

Thanks for the food safety warning, I was wondering if even 131f was safe for a 24 hour soak.

When are you releasing new recipes??!😮

Its blasphemy to serve a perfectly cooked salmon with a crispy skin with skinside on the plate! Even of you plaste ther skinside up and than pour the sauce over it its a blasphemy too. You take all the crispynees away from that skin mannnnnn

Ew😩🤢

I tried something like this with brisket and more like a 8 hour on slow cooker, not anywhere near soft enough and dry fiber texture. Will try this with the sous vide. The extra fat will help I hope.

I ended up making this this the first day I received my sous vide and it came out phenomenal! Thank you.

Absolutely not mashed pots. This is barely a purée

The janitor uniform with all the patches TAKES AWAY A LOT from an otherwise good presentation. I DONT KNOW IF YOU CLEANED TOILETS BEFORE PRESENTATION.

Why did you tie it if you were going to put it into a vacuum sealed bag 😅

You said salt before the bath, put on rub after. If your rub contains salt, wont that make it too salty? Sorry, absolute sous vide beginner here!

Man that roast looks awesome