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Anyone had a go at a chunk of Chuck in the sous vide? I know Wazza has had a bit of a play with a few.
Picked a 1 kg piece up today about a 50mm thick slice. Thinking to pop it in the bath then finish up on the grill.
Has anyone kept one in the bag between sous viding and searing for a few days? This recipe says a weekish........
https://www.seriouseats.com/sous-vide-smok…ef-chuck-recipe
Cheers, Wayne