Author Topic: Chuck Roast  (Read 4591 times)

Kutch98

  • Full Member
  • ***
  • Posts: 90
Chuck Roast
« on: December 17, 2016, 12:20:06 AM »
So my 2nd attempt with the Anova Precision Cooker is going on.  I bought a 2.7lb Chuck from Walmart for my first try at this.  Didn't wanna go for the good stuff and not have it work out.  haha. Marinade is:
1/4 ish cup of Worcester Sauce
 2 ish Tbsp of Apple Cider Vinegar
salt and pepper until it looked like enough
twig of Rosemary. 

Meat soaked for about 20 hours before going into the cooker around 6:15pm tonight for 72 hours, Monday night.  When done Ill toss into a hot skillet to brown the outside. 
Jake, Alamogordo, NM/Effingham, IL
SI #2
Anova Precision Cooker.
Blackstone 28” griddle
Pit Boss Lexington 500
USAF 04-present
Married

Kutch98

  • Full Member
  • ***
  • Posts: 90
Re: Chuck Roast
« Reply #1 on: December 17, 2016, 10:31:25 AM »
Aaaaand now the experiment is possibly ruined.  We have 40 mph winds with 50-60mph gusts and the power went out.  Only been for about 15 minutes as of now, hopefully it's not much longer. 
Jake, Alamogordo, NM/Effingham, IL
SI #2
Anova Precision Cooker.
Blackstone 28” griddle
Pit Boss Lexington 500
USAF 04-present
Married

Kutch98

  • Full Member
  • ***
  • Posts: 90
Re: Chuck Roast
« Reply #2 on: December 17, 2016, 02:25:51 PM »
Power came back in about 45 minutes ago according to Facebook. When I left and the power was still out it had been about an hour and water temp had cooled to 115.  No clue where it was when it came back on. Had been prob 2.5-3hrs without.  I'm sure the meats no good. 
Jake, Alamogordo, NM/Effingham, IL
SI #2
Anova Precision Cooker.
Blackstone 28” griddle
Pit Boss Lexington 500
USAF 04-present
Married

SconnieQ

  • Hero Member
  • *****
  • Posts: 1929
  • Model #1 since Jan 2015
Re: Chuck Roast
« Reply #3 on: December 17, 2016, 07:30:51 PM »
Yeah, sadly it is a close call. Sounds like it was up to 130 for more than 112 minutes, so all of the bacteria were dead when your power went out. It was under 120 for less than 4 hours. Bacteria spores start to germinate upon cooling at 120. If you are in doubt, you should probably should not eat it. Do what you think is right.
« Last Edit: December 20, 2016, 10:56:36 AM by SconnieQ »
Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

Kutch98

  • Full Member
  • ***
  • Posts: 90
Re: Chuck Roast
« Reply #4 on: December 17, 2016, 08:30:34 PM »
Prob just going to toss it.  Grabbing a new one on the way home. 
Jake, Alamogordo, NM/Effingham, IL
SI #2
Anova Precision Cooker.
Blackstone 28” griddle
Pit Boss Lexington 500
USAF 04-present
Married

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Chuck Roast
« Reply #5 on: December 19, 2016, 08:43:18 PM »
Damn, Jake....you should send your electric co. the bill for your beautiful roasts' untimely demise! >:(
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Kutch98

  • Full Member
  • ***
  • Posts: 90
Re: Chuck Roast
« Reply #6 on: December 19, 2016, 11:58:26 PM »
Haha. Get my $2 back from them.  I went and bought a usda chuck roast from Walmart that night.  I'm pulling it tomorrow around 6pm. That will be 70 ish hours since it restarted.  Should be good enough. 
Jake, Alamogordo, NM/Effingham, IL
SI #2
Anova Precision Cooker.
Blackstone 28” griddle
Pit Boss Lexington 500
USAF 04-present
Married

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Chuck Roast
« Reply #7 on: December 20, 2016, 10:55:13 AM »
You'll love the results Jake.  :)
Bob - Colorado Springs
NRA & USN

Kutch98

  • Full Member
  • ***
  • Posts: 90
Re: Chuck Roast
« Reply #8 on: December 20, 2016, 09:16:38 PM »
Sooooo, this came out tasting pretty damned good.  I wouldn't say prime rib, but a very good chuck roast.  Nice and tender. Pulled right apart and tasted amazing. 
Jake, Alamogordo, NM/Effingham, IL
SI #2
Anova Precision Cooker.
Blackstone 28” griddle
Pit Boss Lexington 500
USAF 04-present
Married

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2307
Re: Chuck Roast
« Reply #9 on: December 21, 2016, 08:17:04 AM »
Well done, Jake!  Looks like the second time was the charm.  Cheers
Steve from Delaware
Smokin-It #2

SconnieQ

  • Hero Member
  • *****
  • Posts: 1929
  • Model #1 since Jan 2015
Re: Chuck Roast
« Reply #10 on: December 21, 2016, 07:46:10 PM »
Looks nice and pink inside. I usually slice in 1/2 to 3/4 inch slices, and serve with au jus, like prime rib. I've never "pulled" it like a roast, because it should be kind of medium-rare inside, more like a steak, but super tender. If you are looking for more of a "roast beef" with shreds, you might consider cooking it at a higher temperature.
« Last Edit: December 21, 2016, 07:48:20 PM by SconnieQ »
Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

Kutch98

  • Full Member
  • ***
  • Posts: 90
Re: Chuck Roast
« Reply #11 on: December 21, 2016, 10:40:47 PM »
I got a little excited when cutting. Haha.  Didn't mean to shred it. A lot of it was falling apart as I pulled it out of the bag and it was in a hot skillet.  I will say next time I won't put rosemary in the mix.  I couldn't really taste it other than where it had been sitting in the bag. 
Jake, Alamogordo, NM/Effingham, IL
SI #2
Anova Precision Cooker.
Blackstone 28” griddle
Pit Boss Lexington 500
USAF 04-present
Married