bro, where you at? Sous Vide has grown and you helping me. Lets go

Try using rendered tallow. I save my beef fat trimmed (and rendered) from my briskets, some smoked, some not. It stores nearly forever in mason jars in the fridge. Try placing smoked beef tallow in your sous vide bag, it adds a fantastic smoky flavor, and aroma to the end product, adding some of what you can't get from pan searing alone.

unless you bought like a bunch of ribeye roasts in the bag during the holidays and stuffed your chest freezer full. it wont be exactly the same price per pound as a chuck, but it is like within 2 dollars a pound more. not bad. outside of those times, probably like 3 times more per pound easily

I was surprised. Most have said the other way has been better. Good vid!

JB, please tell us what temperature you roast the croutons at. Thankyou

Great vid😊

This is the only intro to sous vide needed on YT lol 🔥

Followed this for our Christmas dinner, my first ever attempt at prime rib and it was like he said, perfection! Thank you!

Thanks for the great video. You got me into sous vide. What is the temp of the cast iron when you sear the roast?

love sous vide. Edge to edge perfection

I cook Tri Tip at 128 for 24 hours. Tri Tip's come from Costco, Choice grade. I use Meat Church Holy Cow seasoning. Grill on a hot BBQ for 2 min a side. They come out Great!! Enjoyed your video!

Been sous vide’ing for 10 years and even though I have a food saver v4400 I use it for freezing. If I’m going to sous vide anything that is fresh or hasn’t been vacuum sealed already then I use gallon bags without concern. It’s just fine. In fact I use sous vide to reheat previously cooked food more than from raw. Reheating bbq, steaks or sauces, especially cream base sauces prone to breaking during reheating 120-130 for perfectly reheated food is the pro tip.

Picked up a Black Friday Sous Vide Special. I love the measuring cylinders when you made the ceaser dressing where do you get those??? Thanks for this beginner series!

have you sous vide vacume sealed frozen wing?

That isnt mashed potato, that's pomme puree. Its not wildly different but a thanksgiving potato recipe shouldnt yield an end result thinner than the gravy 🤣

I would love to see comparison of different sous vide times for this recipe. like 6, 12, 16, 24 hours. Is there drastic difference?

135 chuck roast sous vide

That looks fantastic, wow. Can hardly wait to start. I ordered the Wancle sous vide, it will be here later today ...Brand new beginner here, might upgrade later but this looks like a good basic tool My question is the size of the water container for larger cuts and the opening size on the lid for this somewhat wider heating tool. If you have any info you could provide, that would be awesome. They dont say how wide the wancle sous vide tool is but looks wider than the others, .

question? What quart size container should we buy if we want to sous vide a large roast at 24-26 hrs?

Awesome! What temp did you roast the croutons at? Thanks :)

Great video! You described everything really well, made it sound delicious, had great tips, i’m guided us through the entire process… Horseradish in the mashed potatoes… What a great idea! I’m gonna try this whole thing… Thanks for the ideas😁😎💎🫶.

Great video! I've cooked several chuck roasts this way and I have to say that your description of the method is one of the better ones on You Tube and consistent with what I do to get good results. I don't think I've seen any chuck roasts with that kind of marbling in my grocery store, so I'll keep looking and snap one up if I see one.

Incredible.

Were did you go? Please start posting again.

@Jbsousvide. I just found you and love your videos. Please tell me you're coming back!!!!

The chicken parm is big enough to feed a whole family, lol. Looks so good, though. I'm definitely going to try sous vide for my next chix parm.

Good video

No shout out for ChefSteps? This is their recipe

New sub here. Great video, recently picked up a cheap SV. I buy beef 1/2 cow at a time. Can’t wait to try this method. There’s many different kinds of steaks I get like Denver, sirloin, ranch that are usually Meh! I usually pressure cook the chucks and they come out super good. But now anxious to try this method.

how long and temp in the sous vide? and on what planet were you able to set a weber style grill to only 225 degrees?

Does the chuck roast have the same flavor as a ribeye? or does it taste more like a roast beef?

well done Sir!

What is that money piece called? I think Costco sells their chuck with that money piece missing.

What would the cook time (Sous Vide & Oven time) be for the small piece you cut off at the beginning?

Could you cook sous vide at a higher temp (like 165) for the same time with the same results?

My husband will be going to your school ✅

I stopped watching the moment you squeezed the juice out of it.

Man You NAILED IT!

Amazing!!

Great video. I like your no nonsense style!

The salt overnight doesn't make the meat too salty? I tried it on a ribeye steak once, and it was waay too salty ... I salted both sides, placed on a rack, overnight in the fridge.

Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks

Bro how does this not have more views 😮

I prefer to sous vide first then smoke . Only because I’m lazy and don’t want to put them back on the grill or oven if I do it the other way. But both ways come out great no matter what you do . Sous vide is definitely a game changer to an already amazing process .

Oh dear, diet series out the window....off to watch honey habanero now

Great video and watching the Beginner Sous Vide Series. A question....could you leave the skin on these thighs? It really hurts me to take off the skin if you can somehow get it crispy/tasty!😂

I really enjoyed this video ! Will try it and report back ! Thank you ❤

Weird no details about the sous vide temperature and time. And everybody is asking. Other than that, they look phenomenal.

Boom!!

This looks fantastic thank You