I pressure cook my chuck roast for 46 minutes, then rest/chill for an hour. Fire up the Rocket Stove, 12 inch Lodge with tallow, get it hot and then get my crust on.
Absolutely amazing! All you need is some good Groceries and a Hungry Hussey at the Blackstone. THX again for making us hungry ;-) We wish you and your whole Family wonderful Christmas Holidays and God bless each and everyone of you! Greetings from rainy Germany. GBYAYF, my Friend
Hey HH, I like the way you get excited over food that's tastes good, I do too. Another thing...I love MSG, I was raised with it. My Mom used it in a lot of the food she cooked in the 60's until her passing when she was 101 years old. The only problem with MSG is if your allergic to it, otherwise no problem. I really don't think it would be on the grocery store shelf's if was as bad as some people think.
@@AmericaWeTrust It is close to the same. You never get all the air out from ziplock. And depending what your cooking no the best bags to use. I have tried both ways, vacuum sealer and ziplock.
It does a fantastic job on basically everything. Have done fish, veggies, all types of meats. Excellent for cooking lamb shanks, beef shanks as well. Delicious!
Can you do this with a regular Ziploc bag and use a couple of them I don't have a machine to suck the air out. So I wondered if I use them instead and a regular pot and a thermometer? Thank you :-)
I was skeptical when i read the title..but your process is solid and simple. Just bought a sous vide and looking forward to a good dinner. I'm thinking i'll finish mine on a very hot charcoal BBQ for some smoke. Subed
You've inspired me to make that tonight, for tomorrow night. I've been a sous vide slacker for too long. Beef is bloody expensive here in Australia though. Even the cheap gear's expensive. I bought 900g(2lbs) of chuck for AUS$16(US$11), and that's the cheap gear, and it was on special because no one buys a stewing cut on Boxing Day at the height of summer on the first day of Australia v New Zealand Test Match.
So...after about $600 for the equipment and 2 or 3 days of prep, I can have some real tender chuck roast. Or...I can go out right now and have prime rib dinner for $25 to $40 depending on where I go.
Looks terrific HH! I'll have to try this, because I'm messing up the roasts I've been making lately. I think it's the quality meat I've been choosing, but I'm not sure. One thing I'd suggest, is rinse the meat off before prepping it with spices. Hold it under warm/hot water, work it under the water and get all the 'processing residues' off. It may not matter, but it just seems like a nice clean slate to start cooking from. Physically I don't know what the cold-shock would do, other than tighten the meat fibers.....maybe that matters? It may since you said you notice a difference.
This is from Meathead Godwin from Amazing Ribs “But beyond the convenience factor, rapidly chilling sous vide foods may have an additional benefit according to AmazingRibs.com Science Advisor Prof. Greg Blonder. While far from conclusive, Blonder notes that "First, as the meat is reheated, the pH will begin to rise thereby enhancing tenderizing enzymatic activity [enzymes are inhibited by low pH or acidity]. Second, tenderizing enzymes like calpain are always paired with inhibitory proteins like calpastatin, In the live animal these two are part of a regulatory cycle that keeps muscles healthy and sweeps out dead cells. Their levels are maintained in balance. When the animal dies, although no new enzymes are produced, they remain active. As you raise the temperature via the controlled water bath, enzymes increase in activity and more are released from damaged cells. "It is possible that the antagonist calpastatin degrades more easily than calpain, leaving more calpain available to tenderize the muscle. So when you sous vide you break apart muscle because calpain is more active, and when you cool the meat it still keeps working because the inhibitory protein has been used up." Regardless of its exact impact on the final product, the cook-chill-grill method is one that will certainly have an important place in the evolution and growth of Sous-Vide-Que.
@@thehungryhussey Ahhhhhh, okay. I completely overlooked the chemical aspect of it....the Ph...and the biological. I was thinking of just mechanically, but this makes a lot of sense, thanks!
Some will do a sear on the front and then the rear. Helps develop better color and also juices. Liquid smoke may help a little. That stuff bears my stomach up though.
Do a lot of Chuck roasts similar. No reason to bring the internal temp back up to the finished cooked temp. Only needs to be appetizing. 110 is good but can be done on the smoker
Way late to the party...but I love chuck steak for its versatility. You can separate the meat, wrap them in bacon and make steak out of them. You can cut the big fat chucks out and use it for stew meat. Or Low and Slow in the crock pot... love that cut especially for its price! Great video!
Love your videos man. Quick correction for ya, Sous Vide means under vacuum not under pressure. I have two different types of these machine and have been cooking awesome chuck roasts for years. I support what your doing here! Love the video and all of your content brother. Keep up the tine work!! Big fan!
3.49 is high for chuck roast. hannaford supermarket up here in maine (a chain actually owns food lion) it's on sale all the time for 1.69 or 1.79 a pound so that's why i believe 3.49 is high! also try that with the chuck eye end if you can getb them to give you the first cut basically a delmonico
I noticed that you have some type of ledge around your Blackstone, and I found it on their site. I was curious to what you used to cover your Blackstone say in the winter months, Etc.?
@@thehungryhussey Absolutely. You got me hooked on the Blackstone grill! I originally I was going to fix my stainless steel grill , but now I'm not going to do that , and I'll make sure when I purchase even the cooker how use your affiliate links. Happy holidays to you and yours
Very nice, I got one in the fridge waiting for Christmas Eve 😁 one piece of advice though: fold the sous vide bag at the top, so that it doesn't come in contact with the meat and seasoning :) prevents your seal from possible leaking
That's a tough one there as the sous vide keeps everything at the exact temperature for that entire duration. I know some of the electric pressure cookers have a sous vide setting, but I'm not 100% sure how they work. I'm not much of help here I know, just throwing some things out there.
Holy Cow Hussey ! Lengthy process but it’s not like you have to sit by the sous vide and baby sit it ! Great sear, the roast looked amazing! Well done brother!
👍today was steak day but looks like tomorrow or Monday will be prime rib day. Got to have a horseradish sauce to dip in 👌. No sides just a great no carb meal.
Not sure how I didn't set this right because I wondered why I wasn't seeing your videos. I started watching and seen a couple then noticed you haven't been around. Forgot to hit the bell right. Anyway, that looks like a good piece of meat. Have to get my friend that grills a lot to watch you. Have you ever fixed whole seasoned Onions on the grill? Now they are so good! Hope you all have a Merry Christmas and a Happy New Year! 🌲🎉🎊
Thanks Becky for coming back to me! I forget to click the bell properly too on channels I follow. The whole onions sounds great and I’d be interested in hearing more about them. Thank you for your kindness and support. Hope you and your has a Merry Christmas as well.
Anybody notice after a "couple of days" his shirt had the exact same water spots on it and the sous vide didn't move an inch lol Great video by the way
Haha. I’m not sure what I was thinking. Also blew past it in edit too and didn’t point the mistake out. Didn’t notice it till I watched on RUclips. One day I’ll be an okay RUclipsr. Haha.
Hey brother, I tell ya wether on the blackstone, the big green egg, and also throw some kitchen in there you killed it once again brother. Amazing video, great knowledge and as always some good groceries.
I have a Sous Vide and a lot of youtube videos say to use a cheap cut of meat like this one but Sous Vide for only 1 or 2 hours. I have tried it with ok but not great results. I am going to try the 24 hour method soon. I did do a corned beef for St Patty's day for 48 hours and it was excellent.
@@thehungryhussey I never heard of that gadget so when you said the wrong thing I didn't even catch the error. This thing reminds me of the story of the brisket, way back in the day it was a useless cut of meat because it was tough and traditional cooking wasn't a good option so some cowboy said hold my beer and watch this and now it's one of the best selling cuts out there. I'm definitely going to look into getting one. Thanks for the video
Mr. Hussey, I know that you posted this months ago, but I just got a new Blackstone and have been watching a few of your videos. This is not a criticism, but this particular cook is way too much work and daylight burner for this guy. For my different chuck roasts, I smoke them on either my BGE or Weber Kettle. Low and slow on the smokers produces a very tender roast and with the addition of some of your herbs and butter, may very well be close to what you've produced.
Hi Jim! It's actually not as much work as one may think. You just set your sous vide to a certain temp and let it run. Never have to mess with it till you check it. You do not have to sit and wait on it. With a BGE, you have to clean it, light it, get it to temp, add smoke wood, add plate setter, adjust, and then tend to it. To each their own, SV is a pretty cool and fun way to cook.
@@thehungryhussey All good points. I guess using the word "work" wasn't the best. I'm thinking more about the planning and scheduling as the work. I, for one, have a difficult time with food planning much more than the night before and that's a stretch. ha Keep up the good work. I enjoy your down to earth style.
The power consumption is equivalent to two 75 watt incandescent light bulbs. If you use an insulated cooler you could cut the cost to less than half that amount.
Yeah, 4kW is really over what it should be really. Once up to temp, it’s minimal. I don’t know how many folks have said my power bill will be through the roof. Haha
@@thehungryhussey - Actually, you're not far off. 150 watts/hour (two 75 watt light bulbs) X 24 hours = 3600 watt hours or 3.6kWh. At an average cost of 12 cents/kWh in the US, that works out to less than 50 cents to sous vide that chuck.
Outstanding job the HH. Where did you find that monster press at? Or did you make it out of a pickup bed. I’ve been flirting with the idea of getting a sous vide and every other sweet thing that comes in sight! Any recommendations? Don’t say a tall blonde either! I’ve got a Ninja Foodi Deluxe 8 qt air fryer/pressure cooker. How about pressure for xx time? Same results as sous vide? Merry Christmas and Happy New Year back at you and your beautiful family. Semper Fi, John
I don’t believe pressure is the same as the temp for SV is very precise. I misspoke I’m under pressure it should have been under vacuum. I love my Anova SV unit. I have an older unit but it works well. God bless!
Hi Huss! Man, I was so happy to see this video pop up! I've been wanting to do this exact thing for a while now, but I get conflicting messages on whether or not to use herbs or other spices before bagging. Now I know what to do because I've seen it from the master. Yours looked absolutely awesome. I'm going to have to try to do it without the Blackstone but maybe on the grill or a cast-iron grill pan on the stove to sear it. Can't wait to try it. Thank you so much for the great tutorial! Love ya, buddy! Take care until the next time!
I got my Anova Sous Vide at Target. I have two and use them all the time. Have done the Chuck Roast and it is awesome! I put some liquid smoke in the freezer and pop the ice into the bag with the meat before vacuum sealing. Comes out SOoooo GOOD!
"Grilled Onion"- Cut Top & Bottom off onion. Cut about a half inch to an inch deep cut out of center. Then put your favorite seasoning then fill with butter. Cook 350 for 30 to 45 minutes if done in oven. Done when fork tender in center. If on grill you want it soft but firm. Not to done where it's mushy. If that makes sense. Enjoy!
I live in Western NC. How bout an invite to dinner? Goodness that looks good. My brother is a trained professional chef and you did as well or better...don't tell him I said so. Enjoy your channel so much even if I am only watching and salivating.
This is the real deal…. I cook at 130 for 25 hrs. You can cut a chuck roast with a butter knife. I’ve tried seasoning before cooking and cooking without seasoning. Funny, turns out about the same regardless. A little bit of salt prior to cooking is a good idea. I drain the juice after cooking and retain for making a sauce and then sear the meat on 500° cast-iron skillet. The results are amazing. This is the real deal.
Glad u had the steel press. I do that with wild duck breasts - taste like filet mignon. Also why did you not just melt the butter in Microwave with herbs & pour over roast?
With sous vide, getting flavor is the hardest part. One thing I've done previously, is to salt it first, like a dry brine, and let sit. This is a way to get salt into the meat as that's the only seasoning that can penetrate meat. Then salting again when you bag. You can play around too, with hitting it on the grill for a sear first, then bag it, then grill for sear again afterwards to set the outside color. That'll give a good flavor/grill flavor, however it's quite cumbersome.
Thanks for your reply, but I’m still not convinced . Sure it works as a steak, like tofu can kind of taste like chicken. But in reality , it’s no rib eye.
HH - I have a pellet smoker, gas grill, Weber Smokey Mountain, and a Sous Vide... been wanting a Blackstone Griddle. I'm almost convinced, but I'm gonna need a bigger back yard.
I'm guessing the "shock" is what stops the process of juices escaping the meat - same reason you 'leave it alone' for a few minutes right after you grill it. BTW...what is the device in the pot? Where can you get that?
The shock is on so the meat doesn’t carry over more and you still have perfect top to bottom doneness. Then there’s this from Amazing Ribs “While far from conclusive, Blonder notes that "First, as the meat is reheated, the pH will begin to rise thereby enhancing tenderizing enzymatic activity [enzymes are inhibited by low pH or acidity]. Second, tenderizing enzymes like calpain are always paired with inhibitory proteins like calpastatin, In the live animal these two are part of a regulatory cycle that keeps muscles healthy and sweeps out dead cells. Their levels are maintained in balance. When the animal dies, although no new enzymes are produced, they remain active. As you raise the temperature via the controlled water bath, enzymes increase in activity and more are released from damaged cells. "It is possible that the antagonist calpastatin degrades more easily than calpain, leaving more calpain available to tenderize the muscle. So when you sous vide you break apart muscle because calpain is more active, and when you cool the meat it still keeps working because the inhibitory protein has been used up." Regardless of its exact impact on the final product, the cook-chill-grill method is one that will certainly have an important place in the evolution and growth of Sous-Vide-Que.”
The Hungry Hussey the quote you gave, would explain why when I let the meat sit while I bring the charcoal on the smoker/grill up to temperature to sear the meat after smoking it is more tender than when I have a second heat source ready to sear as soon as it reaches 120 internal
The true artistry of cooking is making a cheap cut of meat fit for a king. Merry Christmas
Thanks buddy !
A for effort
A for enthusiasm
A for presentation
You nailed it. Looked delicious.
Thank you Jim!
Sous vide translates to “under vacuum “ not under pressure.
I pressure cook my chuck roast for 46 minutes, then rest/chill for an hour. Fire up the Rocket Stove, 12 inch Lodge with tallow, get it hot and then get my crust on.
Been cooking chuck for a long time in place of more expensive cuts and it is great! I am gonna do this method, thanks! Looks great!
This boy has real passion for cooking!!! Love how excited he got while that steak was on the flat top
Tried this on a cross rib roast. 24 hours at 129 then seared on my PK w the back of the grill grates. Wow! So tender.
That's where YOUR RIBEYE comes from anyway.
Love the video. I use chuck roasts as poor man's brisket on the smoker all the time. It's a very flexible cut. Thanks for sharing.
Just had this for Sunday dinner. Cooked it 30 hours last Sunday, seared it today. SO TENDER!!! Thanks Hussey!
Glad you liked it bud!
I trembled when you pressed it! Great job! I was pleasantly surprised with the results. Thanks for sharing!
Absolutely amazing! All you need is some good Groceries and a Hungry Hussey at the Blackstone. THX again for making us hungry ;-) We wish you and your whole Family wonderful Christmas Holidays and God bless each and everyone of you! Greetings from rainy Germany. GBYAYF, my Friend
Thank you buddy! I'm glad you enjoy it. I hope you have a blessed Christmas too! You'll be seeing me before Christmas!
I've seen professional chefs not be able to cook as well as that! Thumbs up bro!
Thanks buddy!
Hey HH, I like the way you get excited over food that's tastes good, I do too. Another thing...I love MSG, I was raised with it. My Mom used it in a lot of the food she cooked in the 60's until her passing when she was 101 years old. The only problem with MSG is if your allergic to it, otherwise no problem. I really don't think it would be on the grocery store shelf's if was as bad as some people think.
I’ve had some folks ask if it has it. I thought I’d give a heads up on the items.
Finally another man as excited as I am about meat while I'm cookin it
sous vide... is "under pressure" ?? I thought it was simply placing meat vacuumed sealed and placed in a water bath...that is temperature controlled.
Yeah, I miss spoke. Check my pinned comment.
It means under vacuum though not under pressure.
If I might add I watched a beginners video and the chef uses plain zip locks, so it looks like either way that will work also!
@@AmericaWeTrust It is close to the same. You never get all the air out from ziplock. And depending what your cooking no the best bags to use. I have tried both ways, vacuum sealer and ziplock.
Seems like this is a quick way to "age" meat. Thereby allowing the enzymatic breakdown of the tough connective tissue
It does a fantastic job on basically everything.
Have done fish, veggies, all types of meats. Excellent for cooking lamb shanks, beef shanks as well. Delicious!
Love your positivity. God bless you and your family this holiday season!!!
Thank you!
Been watching Guga for several years now! Learned a lot from him! Gonna have to try this Chuck roast sous vide!
Can you do this with a regular Ziploc bag and use a couple of them I don't have a machine to suck the air out. So I wondered if I use them instead and a regular pot and a thermometer? Thank you :-)
Yep. I did that all the time. Just push it down to remove the air.
I was skeptical when i read the title..but your process is solid and simple. Just bought a sous vide and looking forward to a good dinner. I'm thinking i'll finish mine on a very hot charcoal BBQ for some smoke. Subed
Thanks for this video. Just got a sous vide and will try this with some minor variations. Thanks again.
Have fun! SV cooking is a huge rabbit hole, but so much fun!
Excellent! I could smell it all way over here in Nebraska. Flavor I bet was off the chain.
Finally a normal youtuber we can all relate to
Yes sir. I'm nothing special brother!
Love your video! You've convinced me to get a sous vide, grill, and a vacuum sealer!
Merry Christmas brother. Excellent video as always, be safe over the holidays with the family my friend.
Jason
A little lengthy process but man the results were nice!
How did i not come across this sooner. I love cooking. And hussey is a truly southern word.
You've inspired me to make that tonight, for tomorrow night. I've been a sous vide slacker for too long. Beef is bloody expensive here in Australia though. Even the cheap gear's expensive. I bought 900g(2lbs) of chuck for AUS$16(US$11), and that's the cheap gear, and it was on special because no one buys a stewing cut on Boxing Day at the height of summer on the first day of Australia v New Zealand Test Match.
So...after about $600 for the equipment and 2 or 3 days of prep, I can have some real tender chuck roast. Or...I can go out right now and have prime rib dinner for $25 to $40 depending on where I go.
This doesn’t even make sense.
This is the only reason I bought my Blackstone is to have a quick way to sear my Sous Vide cooked meats. A great combination!
It does great too for that!
Looks terrific HH! I'll have to try this, because I'm messing up the roasts I've been making lately. I think it's the quality meat I've been choosing, but I'm not sure. One thing I'd suggest, is rinse the meat off before prepping it with spices. Hold it under warm/hot water, work it under the water and get all the 'processing residues' off. It may not matter, but it just seems like a nice clean slate to start cooking from.
Physically I don't know what the cold-shock would do, other than tighten the meat fibers.....maybe that matters? It may since you said you notice a difference.
This is from Meathead Godwin from Amazing Ribs “But beyond the convenience factor, rapidly chilling sous vide foods may have an additional benefit according to AmazingRibs.com Science Advisor Prof. Greg Blonder.
While far from conclusive, Blonder notes that "First, as the meat is reheated, the pH will begin to rise thereby enhancing tenderizing enzymatic activity [enzymes are inhibited by low pH or acidity]. Second, tenderizing enzymes like calpain are always paired with inhibitory proteins like calpastatin, In the live animal these two are part of a regulatory cycle that keeps muscles healthy and sweeps out dead cells. Their levels are maintained in balance. When the animal dies, although no new enzymes are produced, they remain active. As you raise the temperature via the controlled water bath, enzymes increase in activity and more are released from damaged cells.
"It is possible that the antagonist calpastatin degrades more easily than calpain, leaving more calpain available to tenderize the muscle. So when you sous vide you break apart muscle because calpain is more active, and when you cool the meat it still keeps working because the inhibitory protein has been used up."
Regardless of its exact impact on the final product, the cook-chill-grill method is one that will certainly have an important place in the evolution and growth of Sous-Vide-Que.
@@thehungryhussey Ahhhhhh, okay. I completely overlooked the chemical aspect of it....the Ph...and the biological. I was thinking of just mechanically, but this makes a lot of sense, thanks!
Definitely trying this. I’m thinking a tiny bit of liquid smoke or smoked salt in the vac package before sous vide might be awesome.
Some will do a sear on the front and then the rear. Helps develop better color and also juices.
Liquid smoke may help a little. That stuff bears my stomach up though.
@@thehungryhussey if you dont have a sous vide can you use a slow cooker? or crock pot?
@@Cream_CurdlR Not the same thing at all. A slow cooker on low will still cook a chuck roast till it is fall apart well done
Thanks for giving props to Guga!! I love watching sous vide!
He’s a favorite of mine.
@@thehungryhussey by the way I became a subscriber of yours because of that 🙂
Do a lot of Chuck roasts similar. No reason to bring the internal temp back up to the finished cooked temp. Only needs to be appetizing. 110 is good but can be done on the smoker
Way late to the party...but I love chuck steak for its versatility. You can separate the meat, wrap them in bacon and make steak out of them. You can cut the big fat chucks out and use it for stew meat. Or Low and Slow in the crock pot... love that cut especially for its price! Great video!
Love your videos man. Quick correction for ya, Sous Vide means under vacuum not under pressure. I have two different types of these machine and have been cooking awesome chuck roasts for years. I support what your doing here! Love the video and all of your content brother. Keep up the tine work!! Big fan!
Yeah, You’re right, I missed my text correction. Too late to add now. Haha. Never fails I mess something up.
Thanks for the love and support.
@@thehungryhussey you the man son!!
Honey Hush!! Great video brother, dang that looks good!
Merry Christmas to you and your family
In the words of Yoda… The groceries are strong with this one. Nice job Matt!!!
Thank you Ryan!
3.49 is high for chuck roast. hannaford supermarket up here in maine (a chain actually owns food lion) it's on sale all the time for 1.69 or 1.79 a pound so that's why i believe 3.49 is high! also try that with the chuck eye end if you can getb them to give you the first cut basically a delmonico
That’s a good price for my area. Chucks are generally $3.99 on sale here.
I noticed that you have some type of ledge around your Blackstone, and I found it on their site.
I was curious to what you used to cover your Blackstone say in the winter months, Etc.?
I have a hard cover. They have them too on the site.
Not sure if you know you can use code HungryHussey at checkout for 10% off and free shipping.
@@thehungryhussey Absolutely. You got me hooked on the Blackstone grill! I originally I was going to fix my stainless steel grill , but now I'm not going to do that , and I'll make sure when I purchase even the cooker how use your affiliate links.
Happy holidays to you and yours
I don’t have vacuum sealer. Is there an alternate method. Zip lock?
Yeah, just place in a zipper bag and place under water. The water displaces the air and then get it near the zipper and that'll work.
The Hungry Hussey great I was hoping you would say that. Much appreciated. Keep up the great videos. Loved the bologna video. My bar stool favorite
Very nice, I got one in the fridge waiting for Christmas Eve 😁 one piece of advice though: fold the sous vide bag at the top, so that it doesn't come in contact with the meat and seasoning :) prevents your seal from possible leaking
Merry Christmas Hussey! wooot woooot here comes the Good Groceries train..next stop Flavor Town!
Wow that looks awesome, I would have put some of the butter in a bowl to dip in. Yum Yum.
When slicing and plating, I'll run a piece through that board sauce and put on a plate.
Any ideas for those that don't have a sous vide pot?
That's a tough one there as the sous vide keeps everything at the exact temperature for that entire duration. I know some of the electric pressure cookers have a sous vide setting, but I'm not 100% sure how they work. I'm not much of help here I know, just throwing some things out there.
any ideas out there for doing wonders with chuck roast and a slow smoker that doesn't involve gadgets three shifts?
Need precise items bro.
Holy Cow Hussey ! Lengthy process but it’s not like you have to sit by the sous vide and baby sit it ! Great sear, the roast looked amazing! Well done brother!
HA! love this guy. the hootin' and hollerin' ha ha ha ha. awesome.
I am delighted you enjoy your cooking. It's a pleasure watching you perform your culinary tasks.
👍today was steak day but looks like tomorrow or Monday will be prime rib day. Got to have a horseradish sauce to dip in 👌. No sides just a great no carb meal.
Looks awesome thanks and happy holidays.
Not sure how I didn't set this right because I wondered why I wasn't seeing your videos. I started watching and seen a couple then noticed you haven't been around. Forgot to hit the bell right. Anyway, that looks like a good piece of meat. Have to get my friend that grills a lot to watch you. Have you ever fixed whole seasoned Onions on the grill? Now they are so good! Hope you all have a Merry Christmas and a Happy New Year! 🌲🎉🎊
Thanks Becky for coming back to me! I forget to click the bell properly too on channels I follow.
The whole onions sounds great and I’d be interested in hearing more about them.
Thank you for your kindness and support. Hope you and your has a Merry Christmas as well.
@@thehungryhussey I'll find out what he puts on them and get back to you.
Anybody notice after a "couple of days" his shirt had the exact same water spots on it and the sous vide didn't move an inch lol Great video by the way
Hahah... You got me. I didn't have time to shoot days apart, so this was actually done prior, and shocked and placed in the fridge, then shot.
Im a meat cutter you can gride it and cook it any way you want i know what cut it is.
I like to grind it with some rib eye fat and some short rib. It’s awesome.
His enthusiasm is catching. Thanks!
Just a little correction. Sous vide means under vacuum, not under pressure, like I noted. Not sure why I said "under pressure".
You were probably thinking about the song under pressure by David Bowie/Queen.
Haha. I’m not sure what I was thinking. Also blew past it in edit too and didn’t point the mistake out. Didn’t notice it till I watched on RUclips. One day I’ll be an okay RUclipsr. Haha.
What brand sou vide is that and is it available on Amazon ?
It is. I use the Anova machine.
Here's an updated one and on sale- amzn.to/3ITHsLN
Looks killer happy holidays
Hey brother, I tell ya wether on the blackstone, the big green egg, and also throw some kitchen in there you killed it once again brother. Amazing video, great knowledge and as always some good groceries.
Hi Hussey, Do you need to shock it, or can you go ahead and sear it on Blackstone when you take it out of sous vide?
I shock generally
After 17 days, you finally get to eat!!!
I have a Sous Vide and a lot of youtube videos say to use a cheap cut of meat like this one but Sous Vide for only 1 or 2 hours. I have tried it with ok but not great results. I am going to try the 24 hour method soon. I did do a corned beef for St Patty's day for 48 hours and it was excellent.
Thank you for the great video brother. Looks absolutely delicious! Merry Christmas to you and your family!
Thank you! Merry Christmas to you and yours!
Making me hungry! I will try your way. Thank you for the idea.
Thanks buddy! Give it a try!
Any alternstive method if you don't have a sous vide?
It would be tough on this one.
Guess I better get one...
Gonna try this this weekend but I'm going to use soy sauce instead of the salt and make a side of fried rice on the Blackstone to go with it.
Sounds great buddy!
Does it necessarily need to be vacuumed sealed or can it be in a Ziploc bag with as much air removed as possible?
Zip lock is fine too. You push the food in the water and that removes the air.
Under vacuum is what I meant to say instead of under pressure. Haha
@@thehungryhussey I never heard of that gadget so when you said the wrong thing I didn't even catch the error. This thing reminds me of the story of the brisket, way back in the day it was a useless cut of meat because it was tough and traditional cooking wasn't a good option so some cowboy said hold my beer and watch this and now it's one of the best selling cuts out there. I'm definitely going to look into getting one. Thanks for the video
Mr. Hussey, I know that you posted this months ago, but I just got a new Blackstone and have been watching a few of your videos. This is not a criticism, but this particular cook is way too much work and daylight burner for this guy. For my different chuck roasts, I smoke them on either my BGE or Weber Kettle. Low and slow on the smokers produces a very tender roast and with the addition of some of your herbs and butter, may very well be close to what you've produced.
Hi Jim!
It's actually not as much work as one may think. You just set your sous vide to a certain temp and let it run. Never have to mess with it till you check it. You do not have to sit and wait on it.
With a BGE, you have to clean it, light it, get it to temp, add smoke wood, add plate setter, adjust, and then tend to it.
To each their own, SV is a pretty cool and fun way to cook.
@@thehungryhussey All good points. I guess using the word "work" wasn't the best. I'm thinking more about the planning and scheduling as the work. I, for one, have a difficult time with food planning much more than the night before and that's a stretch. ha Keep up the good work. I enjoy your down to earth style.
Holy Moly!!! That looks awesome!! Great job!!
Thank you Sir. Fine cooking
Thanks Simon!
Nicely done bro
Looks delicious
Thank You!!! Cheers from CANADA
Can you use a slow cooker?
Did you loose power? your microwave is blinking? how long was power out? is that part of the cook time?
this video raises more questions than answer.
No, didn’t loose power. It will blink like that after you stop the progress.
Huss your a miracle worker of the grill.God Bless
Thanks buddy! I appreciate you!
How much was the cost of electricity running that sous vide for around 28 hrs?
I estimate under 4kWh, which depending on where you are in the country, is cheap.
The power consumption is equivalent to two 75 watt incandescent light bulbs. If you use an insulated cooler you could cut the cost to less than half that amount.
Yeah, 4kW is really over what it should be really. Once up to temp, it’s minimal. I don’t know how many folks have said my power bill will be through the roof. Haha
@@thehungryhussey - Actually, you're not far off. 150 watts/hour (two 75 watt light bulbs) X 24 hours = 3600 watt hours or 3.6kWh. At an average cost of 12 cents/kWh in the US, that works out to less than 50 cents to sous vide that chuck.
Outstanding job the HH. Where did you find that monster press at? Or did you make it out of a pickup bed.
I’ve been flirting with the idea of getting a sous vide and every other sweet thing that comes in sight!
Any recommendations? Don’t say a tall blonde either!
I’ve got a Ninja Foodi Deluxe 8 qt air fryer/pressure cooker. How about pressure for xx time? Same results as sous vide?
Merry Christmas and Happy New Year back at you and your beautiful family.
Semper Fi,
John
I don’t believe pressure is the same as the temp for SV is very precise. I misspoke I’m under pressure it should have been under vacuum.
I love my Anova SV unit. I have an older unit but it works well.
God bless!
Oh the press you can get at Walmart.
Dont have a sous vide but could someone use a ninji insta pot thing under pressure at a low temp for the same type of results?
I don’t believe you can.
Everybody should spend some thyme with rosemary
Hi Huss! Man, I was so happy to see this video pop up! I've been wanting to do this exact thing for a while now, but I get conflicting messages on whether or not to use herbs or other spices before bagging. Now I know what to do because I've seen it from the master. Yours looked absolutely awesome. I'm going to have to try to do it without the Blackstone but maybe on the grill or a cast-iron grill pan on the stove to sear it. Can't wait to try it. Thank you so much for the great tutorial!
Love ya, buddy! Take care until the next time!
Thanks buddy. Try both ways to experiment. For me just salt has worked the best.
Merry Christmas! Blessings to you and your family.
Thanks buddy!
What and where do you get the thing that was hooked over the edge of the pan when you were bringing the meat up to temp for 24 hrs?
That’s a sous vide. Check out my Amazon store.
I got my Anova Sous Vide at Target. I have two and use them all the time. Have done the Chuck Roast and it is awesome! I put some liquid smoke in the freezer and pop the ice into the bag with the meat before vacuum sealing. Comes out SOoooo GOOD!
What kind of grill do you have outside? Is it gas?
Yes sir. It’s propane. Called a Blackstone griddle.
So I take it you can do a New York steak using the sous vide process? I feel its a tough piece of meat especially when you grill it.
Oh yes. It’ll work just fine.
Dang HUSS be Slangin some groceries, looks killer cant wait to try. Happy Holidays to you and your family BRUHHHHHHHHH
Thanks my friend!
Looks great!!! Where did you find the big press??
It’s exclusively at Walmart.
"Grilled Onion"- Cut Top & Bottom off onion. Cut about a half inch to an inch deep cut out of center. Then put your favorite seasoning then fill with butter. Cook 350 for 30 to 45 minutes if done in oven. Done when fork tender in center. If on grill you want it soft but firm. Not to done where it's mushy. If that makes sense. Enjoy!
Thanks Becky!
@@thehungryhussey your welcome
I live in Western NC. How bout an invite to dinner? Goodness that looks good. My brother is a trained professional chef and you did as well or better...don't tell him I said so. Enjoy your channel so much even if I am only watching and salivating.
chuck roast is awesome! similar to a ribeye but a fraction of the cost. put it in my pellet smoker and was insanely good!!!
Great job looking so good truly
I absolutely love my sous vide ! Gonna have to try this. Thanks Hungry Hussey !
It’s a great thing to do buddy.
This is the real deal…. I cook at 130 for 25 hrs. You can cut a chuck roast with a butter knife. I’ve tried seasoning before cooking and cooking without seasoning. Funny, turns out about the same regardless. A little bit of salt prior to cooking is a good idea. I drain the juice after cooking and retain for making a sauce and then sear the meat on 500° cast-iron skillet. The results are amazing. This is the real deal.
Glad u had the steel press. I do that with wild duck breasts - taste like filet mignon. Also why did you not just melt the butter in Microwave with herbs & pour over roast?
The objective is to brown the butter up and bath the butter with herbs over the meat as it’s finishing.
Water in the pressure pot?
Looks like it’s well worth the extra effort before hand.....Looks amazing. Another classic HH.
Mad love from Houston. Bro you always make me HUNGRY. I LOVE YOUR CHANNEL
Thanks my friend. Appreciate you!
A lot of thought and expertise went into this and the end results look amazing I’m sure it is extremely tasty probably even more so than prime rib
Thanks buddy. Good to hear this. Many negative comments on this one.
@@thehungryhussey ya from vegans. Keep up the great work
I did this, I did a reverse sear method. It looked great but the flavour just tasted cheap. Great for sandwiches but I wouldn’t cook it for dinner.
With sous vide, getting flavor is the hardest part.
One thing I've done previously, is to salt it first, like a dry brine, and let sit. This is a way to get salt into the meat as that's the only seasoning that can penetrate meat.
Then salting again when you bag.
You can play around too, with hitting it on the grill for a sear first, then bag it, then grill for sear again afterwards to set the outside color. That'll give a good flavor/grill flavor, however it's quite cumbersome.
Thanks for your reply, but I’m still not convinced . Sure it works as a steak, like tofu can kind of taste like chicken. But in reality , it’s no rib eye.
HH - I have a pellet smoker, gas grill, Weber Smokey Mountain, and a Sous Vide... been wanting a Blackstone Griddle. I'm almost convinced, but I'm gonna need a bigger back yard.
I'm guessing the "shock" is what stops the process of juices escaping the meat - same reason you 'leave it alone' for a few minutes right after you grill it.
BTW...what is the device in the pot? Where can you get that?
The shock is on so the meat doesn’t carry over more and you still have perfect top to bottom doneness.
Then there’s this from Amazing Ribs “While far from conclusive, Blonder notes that "First, as the meat is reheated, the pH will begin to rise thereby enhancing tenderizing enzymatic activity [enzymes are inhibited by low pH or acidity]. Second, tenderizing enzymes like calpain are always paired with inhibitory proteins like calpastatin, In the live animal these two are part of a regulatory cycle that keeps muscles healthy and sweeps out dead cells. Their levels are maintained in balance. When the animal dies, although no new enzymes are produced, they remain active. As you raise the temperature via the controlled water bath, enzymes increase in activity and more are released from damaged cells.
"It is possible that the antagonist calpastatin degrades more easily than calpain, leaving more calpain available to tenderize the muscle. So when you sous vide you break apart muscle because calpain is more active, and when you cool the meat it still keeps working because the inhibitory protein has been used up."
Regardless of its exact impact on the final product, the cook-chill-grill method is one that will certainly have an important place in the evolution and growth of Sous-Vide-Que.”
The item in the pot is the sous vide unit.
www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC
@@thehungryhussey Thank you, Double H ;)
The Hungry Hussey the quote you gave, would explain why when I let the meat sit while I bring the charcoal on the smoker/grill up to temperature to sear the meat after smoking it is more tender than when I have a second heat source ready to sear as soon as it reaches 120 internal
My stomach is growling like a grizzly bear grrrrrrrr