My first Sir Charles. 22hrs at 138, ripping hot cast iron with grapeseed oil. Made a little onion gravy thing with the bag juices. Served with fresh Aroostook county yellowflesh potatoes and bacon and balsamic brussels sprouts. Bangin’. I can’t believe this is a $5.99/lb cut of meat.
by fuhnetically
6 Comments
Looks great! I made almost this exact meal last night but with ribeyes
Would you do it the same way again? I feel like most posts are going like 30-36 hours
I’m very curious about this Sir Charles. I normally use tenderloin or ribeye. Does this actually turn chuck into a more flavorsome cut than those other, generally considered more premium, cuts?
Was it green looking at all after the sous vide?
Doesn’t look like the fat was done rendering which might be why it looks like you cut it with a butter knife.
Definitely a fan of the Air Charles. I need to do it again soon too.
And shout out to Maine Potatoes!!