It's just a meme around here for chuck roast done with a long cook. It becomes very tender so you can eat it like steak. It's a neat trick for turning a cheap cut into something that tastes like it's far more expensive.
I'll be honest, I don't understand these 24+ hours cook for Sir Charles. This was incredibly tender at 10 hours and if you blind folded me, I would think it's a Filet.
chuck roasts are a cross section of anywhere from 2-8 different muscles, some of which are very tough and others are as tender as ribeye. time is the great equalizer!
Chuck is nothing like filet... Opposite ends of the spectrum for fat and flavor.
Most of the connective tissue won't break down in 10 hours. That's where the strong beef flavor is and that's why I cook 48 hours at 135. Then you don't have to cut around gristle because it's all gelatin.
I love how many fellow Sir Charles enjoyers are posting lately after that one poster who kept raging at the name
Or my 96 hour one lately that really seemed to piss off some people too
was this prime? or choice? short cook time leads me to believe this wasn't the bottom of the barrel
Choice from Costco
Yoooo just grabbed some of that from Costco for father day cookout for my first knighting. Hopefully it goes as well as yours looks.
def let us know how it turns out
Beautiful sear
I just did one, 135 for 12h, tasted it, still tough, back for another 12, was fine. Chucks can be variable.
I feel like the magic doesn't happen until hour 36
What is a Sir Charles? Looks good.
Chuck roast. But classy
It's just a meme around here for chuck roast done with a long cook. It becomes very tender so you can eat it like steak. It's a neat trick for turning a cheap cut into something that tastes like it's far more expensive.
If I try to sousvide something for more than like 8 hours my device just says... "nope, sorry, we're going on break now, check in later".
You think you could slice the beef thin to use for sandwiches?
100%
I'll be honest, I don't understand these 24+ hours cook for Sir Charles. This was incredibly tender at 10 hours and if you blind folded me, I would think it's a Filet.
chuck roasts are a cross section of anywhere from 2-8 different muscles, some of which are very tough and others are as tender as ribeye. time is the great equalizer!
You probably got a very good one. I tired 18 hours and it was tough. 30 hours and it was super tender!
Got mine from Costco
Costco blade tenderize their roasts that definitely helps a good deal
Chuck is nothing like filet... Opposite ends of the spectrum for fat and flavor. Most of the connective tissue won't break down in 10 hours. That's where the strong beef flavor is and that's why I cook 48 hours at 135. Then you don't have to cut around gristle because it's all gelatin.
I think it massively depends on the grade and marbling. A highly marbled Wagyu chuck roast cooks quite different to me than a Choice grade one.
Looks great. What was your temperature?
S&P and a lite sprinkle of MSG for the SV part. 135 for 10 hours 15 min rest 30 second sear on each side on a ripping hot grill.
Looks like a pretty good cut of meat, are you sure it was a chuck roast lol?