Make a Chuck Roast into Prime Rib????
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- Опубліковано 13 гру 2019
- Let's face it, prime rib is expensive! Have no fear, Hussey is here to help you get that flavor without the price.
Chuck roasts are on sale all the time. This one in the video was $3.49lb. Not bad really.
We cooked this in the sous vide for around 28 hrs! It was very tender and juicy still.
Don't have a sous vide, check out my Amazon store where you can find the one I used.
Ingredients:
3.25lb chuck roast
Salt (before bag) and some for the sear
Gun powder seasoning
Beef powder
Half Stick Butter
3 Cloves Garlic
Could Sprigs of Thyme
1 Sprig Rosemary
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Love your positivity. God bless you and your family this holiday season!!!
Thank you!
Been cooking chuck for a long time in place of more expensive cuts and it is great! I am gonna do this method, thanks! Looks great!
Looks awesome thanks and happy holidays.
This boy has real passion for cooking!!! Love how excited he got while that steak was on the flat top
A for effort
A for enthusiasm
A for presentation
You nailed it. Looked delicious.
Thank you Jim!
I am delighted you enjoy your cooking. It's a pleasure watching you perform your culinary tasks.
Love your video! You've convinced me to get a sous vide, grill, and a vacuum sealer!
Merry Christmas brother. Excellent video as always, be safe over the holidays with the family my friend.
Jason
Just had this for Sunday dinner. Cooked it 30 hours last Sunday, seared it today. SO TENDER!!! Thanks Hussey!
Glad you liked it bud!
I trembled when you pressed it! Great job! I was pleasantly surprised with the results. Thanks for sharing!
The true artistry of cooking is making a cheap cut of meat fit for a king. Merry Christmas
Thanks buddy !
Honey Hush!! Great video brother, dang that looks good!
Merry Christmas to you and your family
Merry Christmas! Blessings to you and your family.
Thanks buddy!
Absolutely amazing! All you need is some good Groceries and a Hungry Hussey at the Blackstone. THX again for making us hungry ;-) We wish you and your whole Family wonderful Christmas Holidays and God bless each and everyone of you! Greetings from rainy Germany. GBYAYF, my Friend
Thank you buddy! I'm glad you enjoy it. I hope you have a blessed Christmas too! You'll be seeing me before Christmas!
That looks awesome good !!
Have a MERRY MERRY MERRY CHRISTMAS Hungry Hussey !!
Thank you Timothy! Hope you and your have a Merry Christmas!
Thank you for the great video brother. Looks absolutely delicious! Merry Christmas to you and your family!
Thank you! Merry Christmas to you and yours!
I pressure cook my chuck roast for 46 minutes, then rest/chill for an hour. Fire up the Rocket Stove, 12 inch Lodge with tallow, get it hot and then get my crust on.
Looks killer happy holidays
Great job! Looks amazing 😋👍
Merry Christmas Hussey! wooot woooot here comes the Good Groceries train..next stop Flavor Town!
Hi Huss! Man, I was so happy to see this video pop up! I've been wanting to do this exact thing for a while now, but I get conflicting messages on whether or not to use herbs or other spices before bagging. Now I know what to do because I've seen it from the master. Yours looked absolutely awesome. I'm going to have to try to do it without the Blackstone but maybe on the grill or a cast-iron grill pan on the stove to sear it. Can't wait to try it. Thank you so much for the great tutorial!
Love ya, buddy! Take care until the next time!
Thanks buddy. Try both ways to experiment. For me just salt has worked the best.
Holy Moly!!! That looks awesome!! Great job!!
Thanks for this video. Just got a sous vide and will try this with some minor variations. Thanks again.
Have fun! SV cooking is a huge rabbit hole, but so much fun!
His enthusiasm is catching. Thanks!
Been watching Guga for several years now! Learned a lot from him! Gonna have to try this Chuck roast sous vide!
Thanks for the tips 👍
Great job looking forward to trying it!
I absolutely love my sous vide ! Gonna have to try this. Thanks Hungry Hussey !
It’s a great thing to do buddy.
Thank You!!! Cheers from CANADA
That looks amazing HH! Long process but definitely worth the time. Just takes a little planning as you said. Great job!!!
Yeah, it's long, but it's solid. Don't have to tend to it at all, and you know it'll be perfect, every time. Makes the meal easy.
Love the video. I use chuck roasts as poor man's brisket on the smoker all the time. It's a very flexible cut. Thanks for sharing.
great recipe, thanx for sharing..
Excellent! I could smell it all way over here in Nebraska. Flavor I bet was off the chain.
Hey HH, I like the way you get excited over food that's tastes good, I do too. Another thing...I love MSG, I was raised with it. My Mom used it in a lot of the food she cooked in the 60's until her passing when she was 101 years old. The only problem with MSG is if your allergic to it, otherwise no problem. I really don't think it would be on the grocery store shelf's if was as bad as some people think.
I’ve had some folks ask if it has it. I thought I’d give a heads up on the items.
Nicely done bro
Looks delicious
I was skeptical when i read the title..but your process is solid and simple. Just bought a sous vide and looking forward to a good dinner. I'm thinking i'll finish mine on a very hot charcoal BBQ for some smoke. Subed
Dang HUSS be Slangin some groceries, looks killer cant wait to try. Happy Holidays to you and your family BRUHHHHHHHHH
Thanks my friend!
Good morning chef Hussey. They look really good , thanks for show as another amazing recipe. God bless you 🙏 in this blessing Saturday 🙏.
Thank you Maria! I hope you're well? Thanks for watching!
Looks delicious 😋
Great job looking so good truly
Making me hungry! I will try your way. Thank you for the idea.
Thanks buddy! Give it a try!
Tried this on a cross rib roast. 24 hours at 129 then seared on my PK w the back of the grill grates. Wow! So tender.
That's where YOUR RIBEYE comes from anyway.
Looks great!!! Where did you find the big press??
It’s exclusively at Walmart.
How did i not come across this sooner. I love cooking. And hussey is a truly southern word.
Awesome crust on that chuck Hussey! Cool bubble wrap tip, I’ll have to try that, also never shocked the meat before, another must try. I know that was dang good. Have a great weekend brother!
Thanks Charlie! That nice mahogany color was something.
Solid science! Nice! 😎
You've inspired me to make that tonight, for tomorrow night. I've been a sous vide slacker for too long. Beef is bloody expensive here in Australia though. Even the cheap gear's expensive. I bought 900g(2lbs) of chuck for AUS$16(US$11), and that's the cheap gear, and it was on special because no one buys a stewing cut on Boxing Day at the height of summer on the first day of Australia v New Zealand Test Match.
Thank you Sir. Fine cooking
Thanks Simon!
I'm trying this for my family get together tomorrow. thanks!
man. that looks good. cut just like butter!
I've seen professional chefs not be able to cook as well as that! Thumbs up bro!
Thanks buddy!
Looks like it’s well worth the extra effort before hand.....Looks amazing. Another classic HH.
👍today was steak day but looks like tomorrow or Monday will be prime rib day. Got to have a horseradish sauce to dip in 👌. No sides just a great no carb meal.
This is the only reason I bought my Blackstone is to have a quick way to sear my Sous Vide cooked meats. A great combination!
It does great too for that!
A lot of thought and expertise went into this and the end results look amazing I’m sure it is extremely tasty probably even more so than prime rib
Thanks buddy. Good to hear this. Many negative comments on this one.
@@thehungryhussey ya from vegans. Keep up the great work
Wow that looks awesome, I would have put some of the butter in a bowl to dip in. Yum Yum.
When slicing and plating, I'll run a piece through that board sauce and put on a plate.
Seems like this is a quick way to "age" meat. Thereby allowing the enzymatic breakdown of the tough connective tissue
It does a fantastic job on basically everything.
Have done fish, veggies, all types of meats. Excellent for cooking lamb shanks, beef shanks as well. Delicious!
Can you do this with a regular Ziploc bag and use a couple of them I don't have a machine to suck the air out. So I wondered if I use them instead and a regular pot and a thermometer? Thank you :-)
Yep. I did that all the time. Just push it down to remove the air.
Holy Cow Hussey ! Lengthy process but it’s not like you have to sit by the sous vide and baby sit it ! Great sear, the roast looked amazing! Well done brother!
Never heard of Sous cooking, but the end results looks amazing.
It's a great way of cooking. Takes a bit of planning, but it does may it easy too!
Mad love from Houston. Bro you always make me HUNGRY. I LOVE YOUR CHANNEL
Thanks my friend. Appreciate you!
Very nice, I got one in the fridge waiting for Christmas Eve 😁 one piece of advice though: fold the sous vide bag at the top, so that it doesn't come in contact with the meat and seasoning :) prevents your seal from possible leaking
Huss your a miracle worker of the grill.God Bless
Thanks buddy! I appreciate you!
That’s a nice meat slicer. What make and model is it. I’m looking for one like it.
You mean the knife I assume? It is great for all meats. Great brisket knife.
www.amazon.com/Dexter-Russell-Sani-Safe-Scalloped-Slicer-12-Inch/dp/B0823VXCY2
Can you use a slow cooker?
Definitely trying this. I’m thinking a tiny bit of liquid smoke or smoked salt in the vac package before sous vide might be awesome.
Some will do a sear on the front and then the rear. Helps develop better color and also juices.
Liquid smoke may help a little. That stuff bears my stomach up though.
@@thehungryhussey if you dont have a sous vide can you use a slow cooker? or crock pot?
@@Cream_CurdlR Not the same thing at all. A slow cooker on low will still cook a chuck roast till it is fall apart well done
any ideas out there for doing wonders with chuck roast and a slow smoker that doesn't involve gadgets three shifts?
Need precise items bro.
Nice execution and cook brodie
Thanks Slim!
WoW bro that looks amazing
chuck roast is awesome! similar to a ribeye but a fraction of the cost. put it in my pellet smoker and was insanely good!!!
Great video Hungry Hus!!!
Subscribed!! Great job!
Hey brother, I tell ya wether on the blackstone, the big green egg, and also throw some kitchen in there you killed it once again brother. Amazing video, great knowledge and as always some good groceries.
Killed it, my dude.
Aye I'm from laurinburg NC live in Kansas man like the vids reminding me of home
Thanks Roger! Appreciate the love and support!
I just found your channel, been watching a bunch of episodes. great stuff man. the foe prime rib looks fantastic. Carl, in PA
Thanks for the "salt only" advice. I've been wondering myself.
Dont have a sous vide but could someone use a ninji insta pot thing under pressure at a low temp for the same type of results?
I don’t believe you can.
I've been wanting a sous vide unit for some time now. You're pushing me on. lol
Any ideas for those that don't have a sous vide pot?
That's a tough one there as the sous vide keeps everything at the exact temperature for that entire duration. I know some of the electric pressure cookers have a sous vide setting, but I'm not 100% sure how they work. I'm not much of help here I know, just throwing some things out there.
What brand sou vide is that and is it available on Amazon ?
It is. I use the Anova machine.
Here's an updated one and on sale- amzn.to/3ITHsLN
Hi Hussey, can you tell me where you got that large grill press?
Probably Walmart it's a Blackstone product they're reasonably price at only $19.97 FYI they carry all of the blackstone product...hope this helps
Thanks for giving props to Guga!! I love watching sous vide!
He’s a favorite of mine.
@@thehungryhussey by the way I became a subscriber of yours because of that 🙂
Yum yum give me some! Tar Heel cooking at its best, from NC.
Looks really good brother
Way late to the party...but I love chuck steak for its versatility. You can separate the meat, wrap them in bacon and make steak out of them. You can cut the big fat chucks out and use it for stew meat. Or Low and Slow in the crock pot... love that cut especially for its price! Great video!
I noticed that you have some type of ledge around your Blackstone, and I found it on their site.
I was curious to what you used to cover your Blackstone say in the winter months, Etc.?
I have a hard cover. They have them too on the site.
Not sure if you know you can use code HungryHussey at checkout for 10% off and free shipping.
@@thehungryhussey Absolutely. You got me hooked on the Blackstone grill! I originally I was going to fix my stainless steel grill , but now I'm not going to do that , and I'll make sure when I purchase even the cooker how use your affiliate links.
Happy holidays to you and yours
In the words of Yoda… The groceries are strong with this one. Nice job Matt!!!
Thank you Ryan!
Finally another man as excited as I am about meat while I'm cookin it
looks great
Does it necessarily need to be vacuumed sealed or can it be in a Ziploc bag with as much air removed as possible?
Zip lock is fine too. You push the food in the water and that removes the air.
Under vacuum is what I meant to say instead of under pressure. Haha
@@thehungryhussey I never heard of that gadget so when you said the wrong thing I didn't even catch the error. This thing reminds me of the story of the brisket, way back in the day it was a useless cut of meat because it was tough and traditional cooking wasn't a good option so some cowboy said hold my beer and watch this and now it's one of the best selling cuts out there. I'm definitely going to look into getting one. Thanks for the video
I'm coming to NC...seems they have better cooking than at my house... LOL!!!
Looks terrific HH! I'll have to try this, because I'm messing up the roasts I've been making lately. I think it's the quality meat I've been choosing, but I'm not sure. One thing I'd suggest, is rinse the meat off before prepping it with spices. Hold it under warm/hot water, work it under the water and get all the 'processing residues' off. It may not matter, but it just seems like a nice clean slate to start cooking from.
Physically I don't know what the cold-shock would do, other than tighten the meat fibers.....maybe that matters? It may since you said you notice a difference.
This is from Meathead Godwin from Amazing Ribs “But beyond the convenience factor, rapidly chilling sous vide foods may have an additional benefit according to AmazingRibs.com Science Advisor Prof. Greg Blonder.
While far from conclusive, Blonder notes that "First, as the meat is reheated, the pH will begin to rise thereby enhancing tenderizing enzymatic activity [enzymes are inhibited by low pH or acidity]. Second, tenderizing enzymes like calpain are always paired with inhibitory proteins like calpastatin, In the live animal these two are part of a regulatory cycle that keeps muscles healthy and sweeps out dead cells. Their levels are maintained in balance. When the animal dies, although no new enzymes are produced, they remain active. As you raise the temperature via the controlled water bath, enzymes increase in activity and more are released from damaged cells.
"It is possible that the antagonist calpastatin degrades more easily than calpain, leaving more calpain available to tenderize the muscle. So when you sous vide you break apart muscle because calpain is more active, and when you cool the meat it still keeps working because the inhibitory protein has been used up."
Regardless of its exact impact on the final product, the cook-chill-grill method is one that will certainly have an important place in the evolution and growth of Sous-Vide-Que.
@@thehungryhussey Ahhhhhh, okay. I completely overlooked the chemical aspect of it....the Ph...and the biological. I was thinking of just mechanically, but this makes a lot of sense, thanks!
Water in the pressure pot?
Put the butter in the end, would be some great shots. Looks great.
What kind of grill do you have outside? Is it gas?
Yes sir. It’s propane. Called a Blackstone griddle.
A little lengthy process but man the results were nice!
Everybody should spend some thyme with rosemary
Hey HH giving this a try tonight
Let you know how it turns out.
Thank You for all your receipes.
Signing off CR
made this for today and it was every bit as good as it looks here, sliced thin and piled high