 Hey all, welcome back to the fire and water cooking channel. I'm Darren and today we're gonna do another one of our test videos where we're gonna try Cooking two different ways actually we're gonna take two chuck roasts We're actually gonna cook them at the same time But we're gonna do a test where we pre season One chuck roast and we post season one after the Sevilla cook. So I got one chuck roast here and one chuck roast here I'm gonna one's gonna be seasoned one's not so find out which one's better. I'll be right back Forgive me. I'm actually got a little bit of sinus action going on this weekend. So trying to get that cleared up But yeah, so what we're gonna do today is take two chuck roasts They're about you know, one and a half two pounds each and we're gonna cook them both in the same bath the same temperature Same time, but one of them this one here is not gonna be seasoned before we sous vide it We're gonna wait to season this one after what comes out of the sous vide bath when we go to sear it And this one we're gonna go ahead and season right now and we're gonna try out some of this new seasoning that I got from heaven-made products Michael Petrie over at heaven-made products Sent me some of his spices to try seasonings and we're gonna try his most popular one this first one that he ever came Out with and it's called it's incredible It's supposed to be a really good all-purpose type seasoning From what I understand it works really good with beef and steak. So we're gonna try to use that on this We're gonna season this up Give it a good Coating on both sides of the meat and when then we're gonna throw it in our sous vide bag and toss these both in the sous vide bath at I'm gonna do one 138 someone I'm about medium. I don't want these medium rare this time. I'm gonna try them at medium and 138 for 36 hours gonna get some tenderness out of them. I don't want them too mushy So we're gonna do 36 hours at 138 I'll get this in a bag throw them in the sous vide and all I'll have to do is wait See it a few. I'll just wanted a touch base for a second I have done a pre-season versus post-season Video before but it was on some New York strip steaks that were only cooked sous vide for about three or four hours So this this particular cook is going to be chuck roast that we're going to cook for 36 hours Which a little bit different the more time in the sous vide baths going to give those seasonings a little bit more time to penetrate some of the of the meat and Spread out a little bit more than they normally would in a shorter cook So that's one of the benefits of this kind of test is to see the longer cooks the Pre-season versus post-season and how it affects the meat But also I wanted to touch base on this rub the it's incredible rub from heaven made products You know Michael Petrus is one of his first rubs that he made One of the benefits of this rub, but it's not heavily salt based It does have some salt in it, but unlike most of your commercial rubs out there Salt is not the first ingredient Usually when you they list their ingredients the first ingredient is what it's got primarily in it And if you look at the if you look at the label on the it's incredible rub the first First ingredient is freeze-dried garlic Onion parsley black pepper sugar cornstarch and then down the road salt comes down way in the line So make sure you check out the link below for heaven made products, and it's incredible and I think you'll like it Thanks guys, and I'll see you in 36 hours. Hey y'all this is a delayed finish of my Roast chuck roast cooked that I did actually got sick for a couple days and ended up having some of the issues come up So we actually took the chuck roast out of the sous vide cooled them off put them away in the refrigerator for a couple days So now what I'm going to do is actually put them back in the sous vide at the temp that I cooked them up to 136 We're going to warm them up a little bit then we're going to sear them up and have them for dinner So still have the same ones one that was pre-seasoned one that was not seasoned yet So I'm going to throw them in the sous vide to get them warm back up, and then we'll toss them on the grill To get a nice sear on them. All right guys. I'll be back Let's say this one here is the one that was not seasoned and you can tell That doesn't have as much color as the one that was seasoned. This one's got a little bit more color to it And we're going to use the That's incredible From heaven-made products, and I'm going to put just a little bit more The one that was seasoned and the one that wasn't seasoned. I'm going to go ahead and put a little bit on it as well Before we sear it and Just so I know which one is which after it comes off the grill I'm going to go ahead and just give this one a cut right here in the middle And that'll make sure I know that's what it was the post-seasoned one I'm going to give it about as much seasoning as I had on the other and I've already Dried these off pretty good That's it. All right now I'm going to go ahead and get these out on the grill And we're going to make our sauce real quick All right, we're going to sear these hot and fast today on my camp chef sear box a gas sear box That way we don't have any kind of smoke or anything Interfering with the taste difference So I've already had it on there for about a little over a minute on one side, and we're going to let it sear up A little bit more on this side Just to get that nice sear color Naird reaction it's about Six seven hundred degree temp right there on the On the grill Not really looking for any kind of grill marks or anything. I just want to get a nice brown Sear on both sides really well All right, so this is the one I cut in the middle. So that was the one that was not seasoned prior to sous vide this one here was seasoned and They look pretty much the same this one's got the There's a little flatter. I guess so it's got a little bit more sear on it on here This is and maybe this came to popped up a little bit because of the cut But they both got a pretty good sear on it. I'm gonna go ahead and just let me cut right from the middle here You can see it's still pretty medium. I did it at 136 So it's nice and Tender that's for sure. I can tell that just from the knife went right through it So I'm gonna take a bite of this one It's definitely you know You can definitely tell it wasn't seasoned beforehand There's not a lot of seasoning even though I put a lot of it on the steak Of the chuck roast Just really can't take taste it as well Mmm Have a drink So yeah, you can definitely tell that one has a little bit less seasoning I'm gonna take it from the same area this one And it's same done this Medium tenderness is about the same You can tell though this one's got a little bit more flavor to it You can tell that it was definitely seasoned More I've done this experiment before on shorter cooks and longer cooks. It's just I found you can do it yourself If you feel it doesn't do any good to season beforehand You can you're more than welcome to see it cook that way, but I I always find No matter how I do it Seasoning before sous vide always produces more flavor to the meat So I'm gonna go ahead and I'll take a piece off each end And we're gonna use our sauce Pour a little bit of our sauce on there See how that came out? Kind of show you Kind of a demi-glaze here or a little bit on each piece Go to the one that wasn't pre-season. That definitely gives it a better flavor Definitely definitely needed some of that sauce My counter's clean Sauce is pretty good That's it Like I said guys, thanks for watching Like I said, I've done this experiment before plenty of times, but I've always found that pre-seasoning in the bag before you sous vide Does make a better tasting meat. You can do it any way you want Do this experiment yourself make some demi-glaze from the Sauce in the bag or the fluid in the bag Make sure you like this video subscribe follow us on Facebook Instagram Twitter Make sure you follow our next video and thanks for watching. I appreciate it. Take care