I’ve been suggesting to Jon for over a year now that he would slay at sleep stories. I’m just glad that other people are appreciating his dulcet tones as well.
That last comment about the blowtorch! 😂😂👏🏽👏🏽 Gave me a good ol’ chuckle. That meat looks amazing! Looking forward to seeing more of your wonderful recipes! 😋🥘🍛🍲🔥
Chuck roast is probably the most underrated cut of beef, ever. It’s not as expensive as other cuts, yet still really rich in flavor. Could never go wrong
Looks great! I'd take that over a filet any day. Also I love how you cooked that closer to medium. I'm a medium rare person most times, but a chuck is slightly fattier and needs to break down a bit more. If you ate a chuck medium rare, it would actually be chewier with more gristle than if you ate it medium! Good call. Similar to something like a hanger steak... A hanger steak closer to medium is somehow more tender than one that is rare /medium rare.
I love seeing you cooking over the dog at the oven, my golden Labrador does the same thing and I just work around her too. Her favorite spot is the kitchen!
That’s how I got my torch! ok not really. But I’m glad that other people multitask the dab torch. 😅😂 Seriously, since getting a torch I have used it for so many things I didn’t anticipate.
Chuck roast is so flavorful and can be used for many types of dishes...roasted, cubed for spaghetti sauce or stew, rough ground or minced for chili, fresh hamburger, braised until it falls apart and seasoned for tacos...the list goes on! I agree with you on filets...nearly tasteless!
Hell yeah, that's pretty much my goto method as well. I tend to say 24-38 hours but close enough. 24 hours really is the minimum sous vide time for this cut.
Let the chuck that you’re going to freeze to dry brine in the salt on a rack in the fridge for one day before you freeze it. Freezing it while salted will introduce a lot of water which will lead to freezer burn.
So real question, how are you getting any of the connective tissues to breakdown enough when not taking it up to around 200°? Chuck rare to medium rare sounds terrible to me
Pretty sure it's a texture thing. They're soft and they're lean, and that's all some people are looking for. Rather they get the filet than meticulously remove every last bit of visible fat from a ribeye.
I have never had a filet that didn't taste like anything. I mean, it's meat from the same animal as other cuts of beef. And, there's nothing like a filet with a great wine sauce, bearnaise sauce or mushroom sauce.
@@mehere337that's the point. You said it. A filet requires a sauce or something extra to be great and elevated, while other cuts just need salt and a proper cooking method.
Another trick for tougher cuts is to short cure, heavily salt them, them let sit like that for 45mins to 1.5 hours. Wash them off and patt dry. The salt breaks down the connective tissue and can turn a chuck into something suitable for a "normal" steak preparation.
Personally I like to sous vide cuts like this for a good 24-38 hours. Nice and tender if you do that and like you said you get more flavour out of it than you do many of the more naturally tender cuts.
Im liking this. I need to figure out exactly which cut to ask for or fabricate. (Edit, I see it. Wonder if this works with other similar cuts like a 7-bone or a round) But let me ask you this. If you are trying to do portion control and only eat 3oz, 4oz, 6oz, 8oz at a sitting, how do you structure your fab and cook?
A secret for making the most perfect Chuck roast. Dry rub heavily, add a small amount of whine, whiskey, or cognac, and vacuum seal the roast and let it marinade for 1-2 days, 3 if it’s a particular tough roast. Pat it dry, reverse sear basically to this wizards instructions. It’s the secret to making all tough cuts tender.
The lesbian blowtorch is not optional.
😂😂😂
😂😂😂😂😂😂
That really complicates the recipe, especially if you don’t live in the west
real
As a lesbian, can confirm I happen to have 2 blowtorches
That making friends with a lesbian comment caught me so off guard LOL love it
LOL! This guy is good! 👊🤓
Fact's period 😂❤
okay, I am a lesbian, and I do own more than one blow torch but I did not expect that to be addressed in this video today😂😂
Do you drive a Subaru forester too?
Can i borrow a wrench?
Why do lesbians have so many blow torch?
Are you looking for friends atm?
@@Orions398an outback 😭😭😭
After 40 of cooking I can attest that the chuck roast in my opinion is one of the best cuts of meat for slow cooking. The flavor is awesome.
How to set off your smoke detectort
Your voice is so smooth and soothing, I could fall asleep listening to you 😂
😴
Bro fell asleep listening to himself
hell yeah, let’s get some Jon Kung asmr 😴
I’ve been suggesting to Jon for over a year now that he would slay at sleep stories. I’m just glad that other people are appreciating his dulcet tones as well.
its fine but it sounds like he is cooking a "rosepetal fetus"... wtf is he saying at the beginning???
That's exactly how I got my blowtorch!! 😂
I agree, with the inflation of food, I'd rather be economical but still have flavorful food, even if it takes longer to cook.
That last comment about the blowtorch! 😂😂👏🏽👏🏽 Gave me a good ol’ chuckle.
That meat looks amazing! Looking forward to seeing more of your wonderful recipes! 😋🥘🍛🍲🔥
This man got a full blown restaurant cook range in his house.
I noticed and thought that too.
Chuck roast is probably the most underrated cut of beef, ever. It’s not as expensive as other cuts, yet still really rich in flavor. Could never go wrong
A lot of people don't want to deal with the cooking time you need to get the most out of it. Thankfully this keeps the price down.
Looks great! I'd take that over a filet any day. Also I love how you cooked that closer to medium. I'm a medium rare person most times, but a chuck is slightly fattier and needs to break down a bit more. If you ate a chuck medium rare, it would actually be chewier with more gristle than if you ate it medium! Good call. Similar to something like a hanger steak... A hanger steak closer to medium is somehow more tender than one that is rare /medium rare.
I love seeing you cooking over the dog at the oven, my golden Labrador does the same thing and I just work around her too. Her favorite spot is the kitchen!
It's all joy until someone gets startled and hot things fall on the dog.
I have a whole box of them… better go put on my Doc Martins and accept what my mother knew when I was 7. 😅
You cracked me lol
lol love you bro 😂 you always brighten my day as you educate us.
I cook the same way, with a dog between me and the stove. It’s one of the best pleasures I have in life.
You look soooo great man! And an amazing chef too!!!
Chuck is just the poor folks ribeye, it takes a little more care but is delicious, especially that center
They check eye. Not the roast
Chuck prices are high now
That’s how I got my torch! ok not really. But I’m glad that other people multitask the dab torch. 😅😂
Seriously, since getting a torch I have used it for so many things I didn’t anticipate.
Achievement unlocked: Pyromania 🔥
Chuck roast is so flavorful and can be used for many types of dishes...roasted, cubed for spaghetti sauce or stew, rough ground or minced for chili, fresh hamburger, braised until it falls apart and seasoned for tacos...the list goes on! I agree with you on filets...nearly tasteless!
I make this "poor man's prime rib" by cooking it in sous vide at 134F for 24-36 hours and then searing on the grill.
Ooh...
Hell yeah, that's pretty much my goto method as well. I tend to say 24-38 hours but close enough. 24 hours really is the minimum sous vide time for this cut.
Let the chuck that you’re going to freeze to dry brine in the salt on a rack in the fridge for one day before you freeze it. Freezing it while salted will introduce a lot of water which will lead to freezer burn.
I was gonna mention the 24h sous vide chuck steak, before remembering you've already done that video!
Man, I would have loved a more in-depth version of this.
You’ve lived a fascinating life and have enthralled me
Love a man who knows how to use cooking gadgets
i'm on the floor laughing...awesome
Has $25k stove/oven, uses toaster over to cook the steak.
So real question, how are you getting any of the connective tissues to breakdown enough when not taking it up to around 200°? Chuck rare to medium rare sounds terrible to me
I was just thinking about chuck roasts in the oven (I usually do in stew) and wanting to do it but not knowing how and now I dooooo. 🎉
"I hate filets they don't taste lkke anything" Thank you for making me feel less insane, I have never understood the appeal of filets.
It's mostly a holdover from ye olde classism. Prestige meat, essentially
Pretty sure it's a texture thing.
They're soft and they're lean, and that's all some people are looking for. Rather they get the filet than meticulously remove every last bit of visible fat from a ribeye.
I have never had a filet that didn't taste like anything. I mean, it's meat from the same animal as other cuts of beef. And, there's nothing like a filet with a great wine sauce, bearnaise sauce or mushroom sauce.
@@mehere337that's the point. You said it. A filet requires a sauce or something extra to be great and elevated, while other cuts just need salt and a proper cooking method.
@@alancrome3684
I love the sauce!
Bernaise
Ok, you got me 😂😂😂😂😂😂 I'm on the damn floor typing
"I want my beef to taste like beef" yes, baby!
Too funny, Thanks
& that beef looked super YUM!
I love watching you cook talk you are so good Damn, good looking
That was one spicy meat bite at the end
Somewhere there is a person out there going "So THAT'S what happened to my blowtorch" 🤭
The end is hilarious 😂
bro living like the chef from the menu
Speed racks and an industrial hood should be a staple in every home kitchen
I had to watch it again and listen in. Pro Tip acknowledged😂
Looks so amazing
It's the casual use of a speed rack in your home kitchen for me.
“How to get a blow torch”😂
Dog was knocked out with a blanket in front of the stove 😂
She gonna find you bro 💯 😂
I love chuck!
I’m addicted to this case now
Appearently eveyone is just gonna ignore the Dog playing Dead on the floor 😂😂😂😂
Another trick for tougher cuts is to short cure, heavily salt them, them let sit like that for 45mins to 1.5 hours. Wash them off and patt dry. The salt breaks down the connective tissue and can turn a chuck into something suitable for a "normal" steak preparation.
this roast and kitchen just called me ultra-broke
Kitchen looks like for a restaurant !
Your local dab enthusiast will have a blow torch .
Crock pots are great for Chuck roasts!
You don't see someone reverse searing a chuck roast often. Now I gotta try cooking it like a normal steak
"The holidays are over"
Lunar new year is here my guy
The taste dance😂😅 💃
Bro… your comment at the end was so damn hilarious 😂😂😂🎉
Is that the Breville Airfryer Toaster Oven Joule? How is it? Worth it?
Your kitchen looks neat , quirky but classy too
The little wiggle at the end 😊
Such great commentary
lol the dog sleeping all up in the way
Personally I like to sous vide cuts like this for a good 24-38 hours. Nice and tender if you do that and like you said you get more flavour out of it than you do many of the more naturally tender cuts.
Is this your home kitchen? If so, so jealous!
Chuck Eye steaks are my go to for BBQ steaks
I am going to do this and I’m pretty sure it’s gonna change my life
Thank you for saying "filets don't taste like anything" AMEN!
That’s an expensive range!😳
Family of 9. Chuck roast and the 7 bone chuck steak was a staple. I still love the flavor of chuck
I love it when people say filet tastes like nothing. This is how 3 dollar wines end up winning national awards.
Im liking this. I need to figure out exactly which cut to ask for or fabricate. (Edit, I see it. Wonder if this works with other similar cuts like a 7-bone or a round)
But let me ask you this. If you are trying to do portion control and only eat 3oz, 4oz, 6oz, 8oz at a sitting, how do you structure your fab and cook?
Thank you for calling out fillet's. They've been the gold standard for too long
That's how I got all of mine.
Ohh I would love my 🥩steak medium rare the same way you make
Damn bro you got a dream kitchen sheesh
Are you the one that didn't return my blowtorch?! I've lost e of them recently...
A secret for making the most perfect Chuck roast. Dry rub heavily, add a small amount of whine, whiskey, or cognac, and vacuum seal the roast and let it marinade for 1-2 days, 3 if it’s a particular tough roast. Pat it dry, reverse sear basically to this wizards instructions. It’s the secret to making all tough cuts tender.
Looks delish. Salt before cooking enhances the beef flavour.
I wanna see a video about ur kitchen setup. Especially the ventilation part. 🙂🙃
Thanks for the idea!
What oven is that?
I like these sorts of cooks, very homely 😅
I love a good London broil!! People think i am crazy but it tastes so good and you cook it right, its great!!!
While I was a big fan of London Broils growing up, I’ve switched to Flat Iron steak! IMO, they grill faster, are more flavorful and are more tender!
MORE IMPORTANTLY... The dog in the snuggie... more plz.
You are hilarious. 😂😂😂
How do you keep your oven so clean
She found me guys. I didnt move far enough! She FOUND ME! What do I do?!
I upgraded to a flame thrower. But you're welcome.
That’s delicious
😂😂😂😂😂...if the cooking thing doesn't work out, You can definitely take the comedy route.
Wow I need a speed rack in my house immediately
That joke was so funny and random I subscribed…lol
Hi may I ask what oven you are using? Thanks!
"I hate fillets, they don't taste l Iike anything"
THANK YOU
100% agree that a tougher cut off meat tastes better than a filet.
What kind of stove top oven is that? Looks v cool
imma need that cooked a bit more, I don't care it has to be medium well.
A wiser man than me once said,..
"Food & Life; Such a Beautiful thing!"..
I say, Agreed .
Quang Tran style steak right here.
What is the pepper grinder he’s using I want one
Jokes aside, what torch setup are you using?
awesome comment. yes they do have a variety of tools and of course, unwanted advise