Sous Vide Chuck Roast

Posted by in Food

I have waffled on the whole sous vide cooking process for a few years, but decided to give it a try when the Sansaire was on Kickstarter. Sous vide is basically cooking food in a water bath that is kept at a set temperature: because the food is submersed in the water its temperature can never exceed that of the water. While happy with my purchase it languished in the cupboard for months. I love grilling and barbequing and it never felt like the right time to sous vide, until…read more

Hot Smoked Chuck Roast

Posted by in Food

After many successful pork shoulder (butt) cookouts on the barbeque I wondered if a low and slow approach would work for beef. I was at the store recently and came across a beautifully marbled chuck roast; blade roast for us Canadians, and I have no idea why we have a different name for this cut of beef. I gave it a generous seasoning of salt and pepper then left it for a day uncovered in the refrigerator. I set up my Big Green Egg for indirect cooking by inserting the…read more

Pin It on Pinterest