Make Amazing CRISPY BURNT CHUCK ROAST CUBES - An INEXPENSIVE CARNOVORE TREAT
Вставка
- Опубліковано 27 тра 2024
- Part 1 - Making the #carnivorediet inexpensive is a challenge. Chuck roast is one of the best ways to do this. I experiment with long sous vide times and 3 different ways of finishing a 4 pound chuck roast. The first of those methods, crispy burnt cubed chuck, is covered in this video. It turned out tasty and juicy.
Amazon links to everything I personally use living this lifestyle: oldguycarnivore.com/links-to-...
Help support this channel by becoming a channel member
ua-cam.com/channels/oLO.html...
Visit the Old Guy Carnivore website at oldguycarnivore.com
Old Guy T-shirts available at: www.bonfire.com/store/old-guy...
#eatmeat #cheapcarnivore
** SUBSCRIBE FOR MORE VIDEOS **
You can email me at oldguycarnivore@gmail.com
Find me on Twitter / oldguycarnivore
Disclaimer: I am not a Doctor or Nutritionist and nothing in this video constitutes medical advice in any way. I am giving only my opinions based on my own personal journey and experiences. - Навчання та стиль
I'm 62. Found Dr Barry when researching my autoimmune disease. My husband wasn't supportive. After complaining for years my weight wasn't what he liked he had the nerve to tell me he didn't agreed with how I eat now. Lost 30 lbs on this carnivore way!!!
he is jealous of your success and looking fabulous!!😎😎😎
Time to find a supportive husband. Life is too short to settle.
I’m Day 6 - still learning. We’re the same age- I’m doing this without telling family. I can hear all the negatives now! I had donated my air-fryer! Never used it! 😅 Wish me luck!
Good luck
Good luck 😊
Hang in there!, I have good days and bad days still but just tell your family your trying something new for a little while
I managed with a steel pan and a cheap crock pot for almost 2 years and have only just bought my first airfryer - you can DO this! I and all the lovely carnivore community are with you!
Good luck 😊
I am day 80 carnivore and am feeling wonderful!!!!!! My life has totally changed!!! I thought carnivore was crazy for a long time-wish I started this way of eating years ago!! Ver y few carb cravings!! What a change it makes in mood also!!!
Amazing!
Mitch i think you found your groove. Your commercial kitchen experience shines through. A perfect mix of carnivore education , recipes (cooking instruction) and an occasional rant! Love the rants though lol
Thank you, that's very high praise indeed.
Agreed!
Oooo! What if they were cubed a bit smaller, like fried potatoes, then serve with an over easy fried egg or two on top? 🤩
Sounds great!
Mitch...
I now eat ONLY chuck roast. I get it on sale for $4.99 to $5.99/lb.
MINIMUM two days of dryaging makes if PERFECT. Best value in the store aside from Boston Butts when on sale.
It certainly is an affordable way to be a carnivore
How do you dry brine it? Sounds interesting
@richardcdldriver Thaw, pat dry with paper towel, apply mixture of celtic sea salt and Redmond's salt (to taste, but use enough to brine the meat), leave on cookie rack on a baking sheet in the fridge for at least two days.
Take out and allow to come to room temp (at least two hours) and cook to perfection.
Do I need to add yet another carni channel to round out YT?
😀
I haven't been able to buy chuck roast for less than $8.98-$9.98 per pound in over a year.
@@brendahall5419 are you in the US? Every chain grocery in my area had chuck roasts and steaks on sale this week for 4.50 to 5.99/lb.
Looks great! I’ll have to try that. A favorite treat of mine is pork belly burnt ends brushed with browned butter 🤤
Yum
Mitch the carnivore walks to freezer and opens it...nothing but MEAT! Only meat. Wonderful meat. I'm hooked, so reel me in!
Lol
How do you cook pork belly, I have large pieces in freezer
@@lorettamargaret2243 Believe it or not, I have never cooked pork belly. I guess I will have to experiment with that too ....lol
Yeah, that's what made me subscribe.
Those chuck cubes look so darn good.
They are!
Making some now..... my second batch
I am eating my chuck roast now. Delicious ❤
Good morning from Copperhill Tn. I like to smoke chuck roast.
Gm Richard
Reduce the juices down to make a tasty sauce for the meat!
Grrrrrrrreat idea, Mitch!!! Thank you for ALL the ideas for carnivore meals. And, thanks for sharing about your restaurant - not an easy adventure but God is using that difficult, but blessed, experience to help all of us as we age toward healthy eating!!! 👍😍🙏👏
Thanks for the kind words
I’ve failed carnivore many times but I’ll be trying it again soon. I’ve gone through a rollercoaster of weight loss and weight gain for about 15 years now on keto. My heaviest was 220lbs and my lightest was 171lbs. I don’t know what my weight is now but I’m fatter than I should be. Even eating very little food on strict low carb diet the weight comes off so slowly. I noticed if I have a cheat meal I literally have to go 24 hours of not eating any food at all to not gain weight.
You are not unique when it comes to Keto. No guarantee, but zero carb may help. Just make sure you don't UNDER EAT!
Mitch those look really good. I just finished this morning cutting up a 21 lb chuck roll. I will have to try this. Thank you for sharing this. Enjoy your eat and have a great rest of your weekend. Take care.
Thanks, Randy you too
Too many drones is never enough 😂. Aussie Bob.
I have the same sous vide and Ninja air fryer. I'll be trying the chuck roast this weekend. Thanks for the idea. 🙂
I know you're going to enjoy it
Holy mackerel you appear to really be into drones also👍🇺🇸
Yes I am, and my old guy channel was a drone Channel for 5 years
I thought I had invented these (not really) and I call them Chrispy Critters :)
You know what they say, everything old is new again.. LOL
Now I have to find another sale on steaks…I also have a pair of chuck roasts purchased from Sam’s Club, so I think that will be my next adventure and I love burnt ends, so will use the small roast for that….thanks for all you do! I would never have purchased the sous vide machine if not for you.
That's great to hear. I hope you will find many uses for it.
After watching your adventures with the sous vide machine, I decided to try mine out today, for the first time! I purchased a relatively inexpensive one on Amazon and used a stockpot with sous vide magnets to hold the bag of frozen steaks in place. I had a couple of top sirloin steaks, which were not of the best grade of meat, and they were a little tough, so I thought what could it hurt! As I said they were frozen, so no salt or spices or anything….just the steaks which were stacked and frozen……set the sous vide for 6 hours (because that’s all the time I had, plus I thought maybe a shorter time for top sirloin) 7:35 at 131 degrees….they turned out perfect! A little more than med. rare, but tender and delicious…..threw them on my barbecue at 425. degrees.
Perfect
I like to sous vide and cube like you did there, but I chill the cubes then torch sear... I lay it out on a big cast iron skillet and torch one side then turn each piece and torch the other side.. The reason I chill it is so that the inside if the cubes does not cook any more than is is when it came out of the sous vide... after all.. that is why I sous vided it so it would be cooked exactly like I like it. If I am really looking for perfection I will torch one side.. chill it again and sear the other side.. that way the inside does not cook at all, only heats up a little.. perfect for eating. Chill Torch Chill Torch.. perfect. Ever had a cubed piece of meat that was rare in the middle and seared crisp on the outside?.. That is how it's done.
Sounds like you just like to play with a blowtorch.. LOL
Wow thanks for trying this out and letting us see the results Mitch. It does look very delicious.
My pleasure!
Mitch my guy! i just bought the sous vide stuff using your links to show ya some love. looking forward to making perfect steaks with it. love your ideas.
That's great to hear, thank you. I know you're going to enjoy it
Where do I start? Those chuck cubes look delicious! I'm watching your video while eating my very own chuck roast leftovers ( which I smoked low and slow yesterday) but will definitely be trying out your recipe next time. Next, awesome T-shirt you're wearing Mitch. 3rd, couldn't leave without subscribing. Excellent video sir! Signed 65 year old Carnivore. 👍🏻
Thank you so much
Looks just perfect for me. Next time at the butcher will get Chuck steak and try this. Love crispy edges. A little charcoal is good for us. 😋 😋😋
I agree
He’s such a gentleman.
Ha ha! "You could kill somebody with this!" Reminds me of an old Alfred Hitchcock episode.The wife killed her husband with a frozen leg of lamb, cooked it, and then fed it to the cops when they came to investigate!!! 😅😅😅😅
I like that!
Hello from Canada. I enjoyed your video. Excellent.
Glad you enjoyed it!
You can get pre-cut stew meat at Costco that tastes terrific making it in the slow cooker or instant pot. Easy!
Glad to hear that the pre-cut stew meat is good. I was looking at it but worried it was too lean.
I agree that the stew beef at Costco is too lean. Chuck roast is better since it has more fat.
Mitch, you are my carnivore recipe sensei! I don’t feel as creative on my own, but you have opened up my eyes to a lot of different options. I just bought my sous vide set up, but have yet to try something. I may have to make a chuck roast my first SV adventure. I have done air fryer cubes of beef, trimmings, and fat from the butcher, but the chuck cubes look delicious
Have fun!
Try crisping them up in a skillet with butter Mitch 👌
Thanks for this Mitch. That's a dandy looking plate of mEAT! I might have to click your link for a sous vide. Meat here in Panama is tough, but this might just be the ticket, something different. Thanks!
You're very welcome
I would have eaten some of it sliced cold from the fridge after it was done with the 36 hour SV. I love cold meat.
Looks great Mitch! I would suggest trying and doing the next one in a 130° sous vide. With chuck it's more about time than the temperature, so cooking it like a steak, but for much longer should make for a better result, at least for the pieces you didn't turn into cubes. You keep even more of the fat, and I feel like it results in a more steak-like texture.
I do mine for about 48 hours at 131F. I also dry brine for 24 hours with some Celtic sea salt before cooking. I need to try the burnt end step one day. On the BBQ might be an option now that the snow is done up here in the north.
@@marko63362 - Cool. I will try your way next time.
It probably would work, but I think the slightly higher temperature tenderizes the meat even more.
@marko63362 Try dry brining for at least two days. Makes a huge difference. I have done it up to 10 days. Every day was different and delicious.
@@Milpower agreed! That is my standard… 2 days, in the fridge with lots of air circulation, and on a wire rack… flip top to bottom every 12 hours or so. I find that this method noticeably increases the ‘beefy’ flavour ! Cooked 40-48 hours at 131F in a sous vide bath. Pull, and rest in a towel for 30-45 mins… pull from the bag, dry and then in the air fryer for 8-10 minutes to crisp up
Next time try cutting both end pieces into the cubes and make burnt ends, YUM
I'm cooking your ribs again Mitch 🤩 I got the Maldons smoked sea salt flakes this time! 2 hours to go!
Enjoy them
I do the same thing with stew meat from Sam's club. It's a dollar cheaper per pound already cut up. I sous vide mine at 136 for 36 hours.
What's a good idea
These are called "jumări" in romanian. I can thrive only on "jumari". It's basically fresh pork meat with fat cut in cubes and cooked in large pots in it's own lard. After is cooked you put salt and that's it. "Jumari" can stay for days at room temperature without being altered.
I'm going to have to try that
I thought you had dumped UA-cam.
I haven’t been looking for you.
Glad you’re still here.
Lol.. you've got a lot of catching up to do
Thanks for the idea/video Mitch. I usually slow cook my chuck, but I'll try this method next time. I have one more serving of slow cooked chuck t'd up for lunch today.
Looks really good Mitch.
Thanks 👍
Looks amazing, I will give it a try and make a grass feed brown butter to dip them in.
Sounds great!
Have already consumed 3 of my least favorite meats, chuck roasts. Sous vide, let cool, toss into refrigerator. When ready to eat "cube off my portion. Air fry cubes to desired doneness and crispness. Yum. I don't bother with the "steaks". Cubes all the way.
Sounds great!
Thanks Mitch! Love the burnt end addition! Can’t wait to dig out the charcoal grill and try to simulate the end result up here in the North! My only weakness is still hot sauce, so I will be bending the rules and adding a few dabs to the end product!
Great Video! Love the shirt
Good morning Mitch, looks delicious I'm going to have to try it 👍
Hope you enjoy
ty for sharing the cubed ideas
You're welcome
Yum. Awesome. I got to try this
You should!
I Sous Vide chuck roast for 35 hrs @ 127° then cubed and air fried which keep meat from over cooking and have a medium doneness. I also cut up and ate like ribeye and seared in iron skillet.
I've done it that way too, but this experiment was to see if I could get the meat more tender, and in my opinion it did. There is of course, nothing wrong with the way you did it either.
@@OldGuyCarnivore Looked good I will try that. I enjoy your videos. Also Dr Berry mentioned you and your channel on last nights live.
Sous vide at 155° is too hot and would end up not rare enough for me. I've usually cooked around 135°.
Love it! Good humor .
Glad you enjoyed it!
Great job Mitch. Made me hungry. Yum. Aussie Bob😊😊😊
I love, love love this crispy cubed chuck!! Thank you so much for the recipe. The soup is great also. I will be making these recipes regularly. Always disappointed with the texture of chuck in the slow cooker - too dry. These are fab.
Thanks so much
Hey Mitch looks fn delicious I’ll be doing that 😊👍
It came out surprisingly good, Michael
Great recipe and amazing drone room!
I've been known to overdue things ... LOL
When vacuum sealers first became popular a few years ago, I jumped on the band wagon. Everything I’d vacuumed using the brand name bags, got freezer burn. Now I’m burned again freezing with this method.
That's why I really wanted a chamber sealer. Also his new one I got double seals in the bag. I think that will solve the problem
Thanks Mitch!.
Good morning from San Diego County, CA 🏖
Morning!
I need to get a soux vide!
Me, too! Unfortunately, no money in the coffers right now, but some day!
A while back I bought an insta pot that has a sous vide function. It's been very convenient, though I'm considering investing in a tank style setup that will cook larger pieces of meat.
Thanks Mitch!
You bet!
Looks delicious!
It was!
Looks really good and delicious like this new kitchen device have to buy that .Thanks for today and dry You
Tomorrow ❤ i😊
Thanks, Anna
You also need meat slicer, meat grinder and stainless steel deli meat with thermonitor..
As fast as you’re chewing the cube, it must be more tender than we usually expect.
It really was very tender
Cast iron pans and coal bbq that’s what I’m use every day thanks for sharing
Looks absolutely yummy 🎉👏👏👏❤️❤️❤️
Thank you 😋
Normally I I wouldn't think to ask this question, but I recently saw a video with Dr Ken Berry talking about heat and plastics. Is it safe to put the plastic bag in hot water and not worry about bpa's
The bags are BPA free, no there is no need to worry in my opinion
This is cooked at 150 F so much lower than boiling.
But how many drones does an old guy need????
@@shirleypeters LOL
@@shirleypeters at least one more.. 🤣
Thank you, Mitch.
My pleasure!
@@OldGuyCarnivore Mitch, you are a great benefit to the carnivore community. Please keep it up. Thank you.
Thanks for sharing this video. May I ask why you chose 155F for your sous vide temperature? I usually sous vide beef at around 130F.
I thought the higher temperature would tenderize the meat a little better. It takes almost 3 days at 130° to get the same results
Looks good Mitch🇺🇸🇺🇸🇺🇸☦️
Salt it before you put it in the freezer
Nice job man, dying to try one of these sous vide, seem a little expensive, I'm thinking there something delicious that could be done with those juices...
Hi Mitch... Thanks for your video today.... Oh, I am glad to see you are using a food saver now... They are great! I buy the high quality vac-seal bags so I can wash and re-use them several times. I bought a Sous Vide set-up a couple of years ago and only tired it out one time... Maybe I will get that out of the closet and try it again... I just had a hard time with the noise it makes... OCD... it's a nightmare. Yes, maybe I can set mine up in the basement and use it at night.... (because I work in the basement during the day).... I have managed to get myself on the Lion Diet lately, and finally... I think I am starting to lose some pounds... :)
I'm glad to hear you're doing well
I love my Ninja grill foodie. I have sous vide. I’ll try this recipe.
Go for it!
Chuck Roast is my 2nd favorite meat choice. Ribeye #1😊
Wow well this is a whole new method of cooking I've never heard of before they sure look tasty I was hoping that you would take some of that beefy gelatin leftover from the sous vide method and make a delicious beef gravy to pour over the top of them well maybe next time keep cooking❤😂
In the video that followed that one, I took all that gelatin and made a fabulous beef soup which I ate with pork rinds as croutons.
WOW THAT LOOKS GREAT ! DID U MAKE THE SOU VI CONTAINER? your videos are always so relaxing
If you're talking about the clear container with the lid, I got that from Amazon. The link is on my website at oldguycarnivore.com
Hey Mitch, Thanks for your experimentation videos. The chuck cubes look good....that's how I cook my stew beef cubes. Tender & delicious. Enjoy this beautiful day & eat meat. I thot of you when I was beating my eggs earlier. 😊😊😊😊😊😊 Deb
Thanks, Deb
That's some collection of drones!👍
I did have a drone channel for 5 years, and this is what happened LOL
Oh yum
Mitch, what a great way to eat a chuck roast ! A question on air fryers. I use the Zstar which you have used but now seem to lean toward the Ninja. I am wondering does the Ninja lid-hood get as gunked up as the lid/hood on the Zstar ? If so is it easier to clean? The Zstar lid I notice discolors rapidly with spatter and is impossible to clean.
I've heard that that Mr Clean Magic Eraser thing works good. I'm going to get some and try it. I think the screen on the Ninja helps solve that problem.
Great video....I use my ninja foodie almost everyday it's great for bacon 10 minutes on air crisp it's also a nice and easy way to cook ribeyes 10 minutes on grill high perfect medium rare every time
Yes, it is a very handy gadget
I actually cut up some rib roasts & had a couple pieces that didn't make good steaks so cubed them up and last night I threw one of those bags in the ninja and oh my lanta it was yummy...
And they say we have no variety
Burnt meant is hard on the digestion and damages your pancreas. Besides losing the beneficial nutrients! So browning them just enough to enjoy. Appreciate your experiment! A lot to be learned! Thank you Mitch
I don't know where they come up with all this stuff. Our ancestors have been burning me over open flames for eons. Too much alarmism in this world if you ask me
Harms the pancreas you say?
Where did you get that idea?
A lot of carnivores like their beef very rare, but the browned edges are super flavorful. So consider it an occasional thing.
Your chuck "blackened bites" look amazing and delicious, I will try them when I purchase a Sous Vide set-up to cook with.
Thank you for sharing this information with your viewers !!
.
Absolutely my pleasure
Yum Mitch! 💜🙏🏻💜
😋
Would love to try this, but need a sous vide. Was wondering, though, why not just Slightly freeze the roast then salt it and vacuum seal it and freeze it already salted? That way, you can just take it out of the freezer and throw it in the sous vide and not waste a vacuum seal bag. Although I do reuse my bags when I can.
You can certainly do that, but when I'm doing a large quantity of vacuum sealing a bulk purchase, it is easier not to have to worry about salting everything.
I think you need more drones.😂
No, I think I'm good for right now LOL
Another great video, Mitch! Question - I've noticed that you always skip the preheat function on your air fryer and was just wondering why? Thanks!
I only use the pre-heat when I am grilling and want to heat up the grill plate to get sear marks. When air frying, it is like convection cooking. The hot air does all the cooking and it comes out hot at the very beginning of the cook.
Good morning
Damn Mitch, you weren't kidding around back in the Old Guy Drone days! Do you still fly??
Yes, I fly occasionally but not obsessively like I used to
@@OldGuyCarnivore same here. Only once or twice in the last year.
Mitch what sous vide bags and the machine to seal them should I buy?
I would recommend the Wevac CV10 as my favorite all around sealer. I just did a review on it and I think it is great and very versatile. Here is the link: ua-cam.com/video/f8wX1DI8fYI/v-deo.html I have also been having luck with the Wevac bags which are BPA free and much less expensive than the other brands. Their website is wevactech.com and you can get 15% off everything they sell (including the bags) with the coupon code "OLDGUY".
Where do you have a listing of products that you use for cooking etc?
On my website at oldguycarnivore.com on the "stuff I use" page.
Tell me how it turns out Mitch! I Sous Vide my chuck roast 3.5 pounds at 132 degrees for 24 hours and ended up with beef baby food. It was too soft textured for me.
Guess I replied too soon LoL. Only thing I see different from my roast was thinner, maybe reason for such different results.
That's very unusual, as it usually takes a much higher temperature to break down the meat. Try it for a little less time the next time you do it
Curious have you tried basting the frozen meat with a bit of Wagu tallow before adding the salt?
I’ve done that and I think it enhances the flavor of the finished meat. Plus the salt sticks to the meat better. At least I think it does.
I'm sure that would work.
I just got an idea... I don't like the sound of the Sous Vide ... but... what if I filled my large Slow-cooker with water instead and put the bag of meat into that overnight on "low" setting? That should work the same as the sous vide bath... I am going to try that. I would not be without a slow-cooker, they can also make magic meals. I am thinking about buying a BBQ as I have never had one and I am looking at the Weber Traveler Compact as it would be small enough to have on my deck and just fold it up and take it inside over the Canadian snowy Winters.
I think you'll find that even on a low setting it will be way too hot
Hello sir
someone said to me that carnivore diet people are much more agressive.
Im carnivore for two months and don't feel to be agressive.
Who knows , have a nice day.
Greetings
Just about all the carnivores that I know become much more relaxed and chill. Are you sure you weren't listening to some vegan troll?
@@OldGuyCarnivore
it was my neighbour ,she knows evrything I mean EVRYTHING better then other people on the world.
It's funny and I wont take her for real.
Thx, Mitch. Does that air fryer have non stick?
The ninja has a ceramic coating on the basket and Grill
Any concerns with cooking in plastic? I've moved to drinking our of glass (from plastic), and I'm cooking either in ceramic or cast iron.
I'm not worried about it