My handheld knife sharpener isn't very good. That's what I get for spending $10. I don't really want to spend $100 for an electric one though.

Great video, lots of info, thanks!

Slam it! Roll it! Penetrate it!

Please! Could you PLEASE just get over the word PENETRATE! I'M so tired of losing good and descriptive words to those who are hell bent on double (dirty) meanings!!!

For penetration's sake.

Made this over the weekend. Huge hit. 130 degrees for around 27 hours due to schedules changing, but texture was awesome and the flavor was amazing. Will be doing again for sure.

Please, it's just a word. There's nothing wrong with the word penetrate. Elevate your kind back up to above your belt😊

What’s with the gay overtones? Was it on purpose? PENETRATE

About to whip my egg whites. Can't wait!

You are a man and you think saying penetrate the meat is a gross word?😢 What is society doing to men? Penetration is literally what men do so how is what's natural, gross? That was just weird for me.. 😢 and it's the perfect word in this context. No need to overcomplicate yourself.

Okay, this is the second vid I've watched using cheat cuts. The issue is the roast after the cooking is either tough, or the knife is really cheap or dull. Has anyone tried this and tested the tenderness themselves? I used the sous vide function on my instant pot with two cuts of ribeye, one select and one choice (both on sale). After 2 hours they were tender and delicious, though the choice was the better of the two. Using my every day chef knife (Kyoku) it truly did cut like butter. I'm just wondering if cooking these really does render them like butter?

trying this tonight…about to remove from the sous vide..130 degrees for 30 hrs

What temperature do you use for this please? Thanks

I would have enjoyed your teaching video so much more if you would have deleted the annoying music. It really took my attention away from your dialog to the point I had to stop watching.

That looks amazing! I know that you said 3 hours at 350%, but due to size differences on the picnic roast, what internal temperature should it be internally?

Penetrate is only a gross word if U have a gross/dirty mind. 😅

How long was the white meat cooked for?

You are so good at explaining the details.all while continuing to be thoroughly engaging. Great video. Hope you keep up your great work!

This is genius. I thought I would have to have two seperate baths going with two circulators. Thank you so much (I was just gifted a turkey for Christmas dinner when I was planning on steaks). This makes it all so much easier. Much appreciation.

is there no worry of it being between 40 and 140 for over 4 hours?

There is not a written recipe to know how much of each ingredients to use

I have made this every year since you posted it. It’s a winner and I come back to watch the video each year before I make it. Thank you

Thanks for the video. Did a trial run tonight and will do it for thanksgiving in a couple days. Delicious.

This seriously my favorite beard. The link is now gone. Does anyone have the recipe?

Looks amazing! Trying to find a working link to the recipe, where do I find it?! Can’t wait to try this out

I do big chuck roast at 129 for 30 hrs. Insanely delicious and sooo tender. I do use vacuumed sealed bags. I love the extra fat on the chuck. Good for Keto. I’m actually eating some right now. Yum! I’ll have to try the Round. I want to make roast beef for slicing on my meat slicer

Oh yeah I like that looks easy to make and I’m going to try it

Horrible music

Exactly the recipe I was looking for, thanks.

Have you noticed in all these sous vide recipes there is never any juice as you carve and the texture of the meat is like blotting paper although it’s pink all the way through.

Try "permeate" instead of penetrate.

Intro is way too long

Only used about 6 times so far but food turning out great. kzfaq.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.

How long will the shelf life be ?

Look at that raw pink meat, full of diseases. You wouldn’t eat raw chicken. If you have to eat beef cook it thoroughly, we’ll done, no pink.

How’s your journey today

Hi. I tried this recipe 2X now but at 3 hours, it does not seem to be cooked inside. I have to put the meat back in the oven for another hour. Is the cooking time based on the weight as well? The skin is still not crispy overall.. any tips?

seep in. SEEP IN. not penetrate lol

I use a 6-7 pound Eye Round Roast Wagyu BMS 7+ and place it on my Weber kettle grill on the cold side using “only” 3-4 chunks of your favorite wood (for this I like apple, peach, pecan, hickory, or cherry). Do not use any charcoal. We don’t want heat. Just the smoke. After an hour, I pull it off, season all sides with about 5-6 tablespoons kosher salt, 3 tablespoons of freshly ground black pepper, I rub in 2-3 tablespoons of garlic paste with 2 tablespoons of smoked paprika and a light dusting of MSG on all sides. I cut the beef in half to go into two separate vacuum seal bags each with a couple fresh rosemary sprigs in each bag. I sous vide at 130 degrees for 18 hours. I Pull them out, save the juices as an au jus starter, pat dry, and blow torch a sear onto them and eat one half as steaks, saving the other half for your meat slicer. Super thin sliced, an aged Swiss or provolone on a fresh, toasted, French roll (caramelized onions if that’s your thing) and au jus. You’ll experience the best French Dip of your life.

Great Video ! I gotta try this Method !

I can't tell for sure, but my guess is that you are using fresh rosemary for the herb crust. Correct?

Why must you turn the word penetrate into some kind a dirty, perverted sexual thing? Because you are a pervert! That’s why!

Excellent presentation! Thank you!

Your voice makes me think of Chris Orapello!

It looks very good. Should I use eye of round or chuck tender (not chuck eye roll) for this ?

I made this last night, and I was absolutely blown away. I usually buy Eye of Round to make nice, chewy Beef Jerky - but this - OMG. I cooked it at 131 for 20 hours, and it was literally as tender and juicy as a Prime Rib. I still can't believe how great this tasted, and how melt-in-your-mouth tender it was.

EGG WHITES! Oh my lawd this is fantastic!!!

Where are the cooking times and the temperatures ??

Too many eggs there are very good tasting keto bread resapie with out that many eggs