Monday, April 16, 2018

Poor Mans Prime Rib (Chuck Roast)

What's interesting about this post is my timing. Normally I start writing these posts before I even start cooking. That way my opinions are being formed slowly. This one starts out at the end. I already know how this tasted and what I did step by step. Not my favorite way to start out on a post. My preference is to always hit the store, snap some photos, do some prep work and start writing. Anyhow here you go. This came out great!!! End of post….. Just kidding. I've made Chuck Roast and Shoulder Roasts a few time and have been trying to dial in the Time and Temps.  
You must be wondering what that little cup contains? Well that's Red Boat Fish Salt at 1%. I've decided to Faux Age the Roast. If you want to read about Faux Aging click the link. Had I not Faux Aged the Roast I would have dry-brined the meat with .60% salt for at least 24 hours. What do I mean by 1%? If the roast weights 1000 grams you need 10 grams of Fish Salt. Here's a link to why you need to salt. Ahh how about herbs and spices in the bag? Yea you can and under certain circumstances and I'm not opposed. Just know that anything other than salt will not penetrate the protein. And for those of you that have strong opinions either way I wrote about it HERE…Clash of the Aphorist.

Anyhow I rubbed the Fish Salt all over the roast, vac sealed and tossed in refrigerator for 72 hours. Pretty dang easy to do. Can you dry-brine (adding salt or fish salt) without the vac? Yea you can but why would you. Makes no difference at all. 
 So I finally dialed in the right Temp and Time. Drum roll please!! I SV at 133 ℉ for 40 hrs. Boom done!!! To mitigate over cooking during the sear you need to shock a bit. If you want to eat right away you need to shock in an ice-bath (still in vac bag please). How long and how cold? Well it depends on the size of the roast. If it was a steak it would be very short. Anyhow you could stick this roast in the refrigerator after the shock too. Ultimately you want to bring down temp 30-40 degrees and than sear. If I was going from the refrigerator to a sear I would retherm a bit due to the size of the roast. If it was a steak I wouldn't need to. I'll touch on the subject of the purge later on in the post. 

Ok now on to the sear. You need to dry the surface!!! If you want a great sear the surface needs to be perfectly dry. This is always my go to technique. I first dry with paper towels than place on cookie rack on a tray with a fan blowing across the surface. Rotate it a few times and boom it's dry. Do you know why it had to be perfectly dry? If it's not adequately dry the sear will take longer to evaporate the surface moisture hence over cooking the protein. 

On to the sear. I've done this many different ways. This is a pretty cool way to create a great crust. Coat with mayo and add the rub of your choice that contains no salt. We already dry-brined the roast so we don't need to add additional salt. Depending on what flavors you're going for you could add BBQ sauce to the mayo too. The sugar in the BBQ sauce will create a great bark. Heck you can add sugar to the rub too. The mayo creates a great canvas for the rub to stick to.
Chose you searing method. You could use your broiler, BBQ grates, skillet or even a torch. It really depend on what you want. I wanted a lot of surface browning so I went with my BBQ and a searing griddle using the flat side. If it was a steak I would have used maybe my BBQ grill to create fancy searing marks (which does not add to a better tasting meat). Oh and if it's an option you are better off doing this outside to avoid all the smoke. 

Review- Out of this world. So in the past when I SV at 48 and 56 hours I was not happy with the texture but at 40 hours it was perfect. At 40 hours is was not mushy and gave you a clean clean bite and felt better between my teeth. It's not just now about the color but how the muscle fibrils feel in your mouth. So to review it was SV at 133 ℉ for 40 hours and Faux Aged with Fish Salt for 72 hours. 

Now on to the purge. I wanted to make a sauce so I saved all the juices in the bag and microwaved them first to coagulate all the proteins. After they were coagulated at the surface I strained them through  cheese cloth and made a sauce. You can read more about the purge HERE and HERE.  The creamy white sauce can be found HERE

Update - 5/13/2018- Warm-Aged at 113 f for 3 hours and finished at 133 f for 36 hours. Just as good as the one above.