Continued from part 1 found here!
OK, Back to the meat.
I went a little heavy on the sear for the LB's but my family prefers the meat done a bit more so I wasn't worried about the cooking depth of the fry.
This torch was a waste of time.
Chuck
Spinach salad with Strawberry Balsamic Vinaigrette.
Happy family
I decided to take all the trimmings and make my lunch for work.
Trimmings were simmered on low for several hours then placed in the refrigerator, the next day the grease is removed and the final ingredients are added.
Chuck Trimmings
cubed chuck
Carrots (used dehydrated carrots)
Extra dry vermouth
String Beans
Spinach
smoked jalapenos
Parmesan/Garlic roasted potatoes (skip if freezing)
beef gravy powder for thickening
Barley (did not salt water used soy sauce and pepper instead)
This was my dinner last night and lunches at work for the next several days.
How was the Chuck?
First off let me say that taste is very subjective and I am not a huge Chuck fan, Chuck, to me always has a slight greasy taste throughout the meat, however with that said I would say that overall, this was an awesome cook.
Flavor profile of the Chuck
The chucks had a fairly decent flavor profile, not as good as the LB's but OK.
The smoked Chuck flavor was a bit more odd, not bad but did not taste like it had a smoky flavor, it was definitely a different flavor than the non smoked chuck, which I preferred, but you could not tell that it was smoked, but rather different. The Teriyaki flavor never came through, I found this odd.
Texture
the Chuck was tender to the point of bordering mushy when served immediately, I am not a big fan of chuck but this chuck is far superior than any chuck I have done by other methods.
The chuck was incredible cold sliced the next day, the meat firmed up and my oldest daughter loved it cold.
I have heard folks refer to Sous Vide Chuck as very similar to Prime Rib , I don't care what you do to this piece of meat, Its never going to be a prime rib equivalent in taste or texture.
However the meat was fork tender and the flavor profile was great for a chuck. This may have even pulled fairly easy, you can notice the grain in the meat in several pictures screaming to be pulled. I will definitely be doing a pulled chuck in the near future, now whether or not I smoke it, still remains to be seen.
How was the London Broil?
Flavor Profile
The flavor was awesome and the smoke flavor came through nicely on the smoked LB and the smoked is the one I preferred.
The Teriyaki flavor never came through on the Smoke LB either, I understand that when using a bath, some ingredients can have a negative impact on the flavor profile, but still thought it odd that there was no flavor from the Teriyaki.
Texture
The LB was just plain awesome, far superior than any LB's I have done in the past. I would jaccard the meat for a so called tender meat but sometimes I would over do it, and although it was "CHEW-Friendly", it lost its body and was borderline burger meat.
Cooking in the bath, the meat retains its body somewhat but is an easier chew, I don't want to say more tender because it's still dense, but its different, and has a much more pleasant texture, Its hard to describe.
Overall I preferred this cut over the Chuck.
How was the stew?
As I eat my stew I type this, The chuck in the stew was simply fantastic, I would definitely do an entire sous vide chuck dedicated to a stew.
OK, Back to the meat.
I went a little heavy on the sear for the LB's but my family prefers the meat done a bit more so I wasn't worried about the cooking depth of the fry.
This torch was a waste of time.
Chuck
Spinach salad with Strawberry Balsamic Vinaigrette.
Happy family
I decided to take all the trimmings and make my lunch for work.
Trimmings were simmered on low for several hours then placed in the refrigerator, the next day the grease is removed and the final ingredients are added.
Chuck Trimmings
cubed chuck
Carrots (used dehydrated carrots)
Extra dry vermouth
String Beans
Spinach
smoked jalapenos
Parmesan/Garlic roasted potatoes (skip if freezing)
beef gravy powder for thickening
Barley (did not salt water used soy sauce and pepper instead)
This was my dinner last night and lunches at work for the next several days.
How was the Chuck?
First off let me say that taste is very subjective and I am not a huge Chuck fan, Chuck, to me always has a slight greasy taste throughout the meat, however with that said I would say that overall, this was an awesome cook.
Flavor profile of the Chuck
The chucks had a fairly decent flavor profile, not as good as the LB's but OK.
The smoked Chuck flavor was a bit more odd, not bad but did not taste like it had a smoky flavor, it was definitely a different flavor than the non smoked chuck, which I preferred, but you could not tell that it was smoked, but rather different. The Teriyaki flavor never came through, I found this odd.
Texture
the Chuck was tender to the point of bordering mushy when served immediately, I am not a big fan of chuck but this chuck is far superior than any chuck I have done by other methods.
The chuck was incredible cold sliced the next day, the meat firmed up and my oldest daughter loved it cold.
I have heard folks refer to Sous Vide Chuck as very similar to Prime Rib , I don't care what you do to this piece of meat, Its never going to be a prime rib equivalent in taste or texture.
However the meat was fork tender and the flavor profile was great for a chuck. This may have even pulled fairly easy, you can notice the grain in the meat in several pictures screaming to be pulled. I will definitely be doing a pulled chuck in the near future, now whether or not I smoke it, still remains to be seen.
How was the London Broil?
Flavor Profile
The flavor was awesome and the smoke flavor came through nicely on the smoked LB and the smoked is the one I preferred.
The Teriyaki flavor never came through on the Smoke LB either, I understand that when using a bath, some ingredients can have a negative impact on the flavor profile, but still thought it odd that there was no flavor from the Teriyaki.
Texture
The LB was just plain awesome, far superior than any LB's I have done in the past. I would jaccard the meat for a so called tender meat but sometimes I would over do it, and although it was "CHEW-Friendly", it lost its body and was borderline burger meat.
Cooking in the bath, the meat retains its body somewhat but is an easier chew, I don't want to say more tender because it's still dense, but its different, and has a much more pleasant texture, Its hard to describe.
Overall I preferred this cut over the Chuck.
How was the stew?
As I eat my stew I type this, The chuck in the stew was simply fantastic, I would definitely do an entire sous vide chuck dedicated to a stew.
Comment