Quote:
Originally Posted by Canehdianman
Results after in.
The Prime rib was delicious as expected.
But the chuck was incredibly tender, it basically melted in your mouth. All of us thought the chuck was more tender, but a few thought it was TOO tender. It was close to raw tuna texture. I might do it for 18-20 hours next time.
Flavour was more pronounced with the chuck (as expected), but we were evenly split about which we preferred.
All in all, I'm going to save $70 and go chuck from now on.
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Excellent result! A buddy of mine did a 48 hour roast once, and I totally get what you mean by too tender. At some point you pass a threshold, fly too close to the sun, and end up with something that loses its beefiness. I notice the same with chicken breast. You can do a 140 degree chicken, but it's so far removed from what we know chicken to feel like it's almost off-putting.