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Jan 18, 2021
7:13
:10
pm
irmocoug
3rd String
I did a 48 hour Chuck Roast around Christmas
Kept the Chuck Roast in for 48 hours at 135 degrees if I remember right. Seared when I took it out. Very good. The texture was not quite steak like but pretty close. Flavor and tenderness were outstanding.
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irmocoug
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irmocoug
Joined
Nov 1, 2003
Last login
May 22, 2024
Total posts
352 (0 FO)
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Messages
Author
Time
Has anyone sous vide tri tip,London broil, or a chuck roast/rump roast?,
CarolinaCoug
1/18/21 6:40pm
Sous vide Tri tip is amazing.
kotacoug
1/18/21 6:43pm
We do London Broil quite often. It turns out great.
Busting Coveys
1/18/21 6:44pm
<< Deleted >>
Lakerone
1/18/21 6:48pm
I did a 48 hour Chuck Roast around Christmas
irmocoug
1/18/21 7:13pm
People have said it gets close to prime rib texture?
CarolinaCoug
1/18/21 8:33pm
Mine didn't but it was still pretty good.
cougaman
1/18/21 8:34pm
It was a little different texture than prime rib but very good
irmocoug
1/19/21 10:12am
Wouldn’t touch it. Who wants a boiled steak?
Bullrider
1/18/21 9:17pm
RE: Wouldn’t touch it. Who wants a boiled steak?
cougaman
1/18/21 9:21pm
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