Christmas Dinner at The Bear Den
We planned ahead to make a Chucky in the SV for Christmas Dinner, and my plan was to “Again” use 132° for 21 hours.
I had to make one more Great Meal for Mrs Bear before she went into the Hospital for her new Hip. Since Christmas her Hip was replaced & she's doing Great.
So for prepping, when we got the 2 Chuck Roasts from the store, I coated them with Worcestershire Sauce Powder, CBP, Onion Powder, and Garlic Powder.
Then I vacuum packed them & double sealed the ends. Then put them in the freezer.
Then for this Dinner, all I had to do was thaw it, and I was ready to go.
So since we didn’t get home from the extended Bear Family Annual Christmas Eve Get-together until 8:45 PM, I didn’t get my Chuck Roast into my Sous Vide Supreme until 9 PM.
We invited Bear Jr & Bethany to join us for Dinner, and Dinner time was @ 5 PM on Christmas Day, so I removed the Roast just before 5, which means it only got 20 hours in the SV.
Everybody agreed, since the whole thing would be sliced thin, there was no need to Sear the outside on this one, so I sliced the whole Chucky & Plated it for the table.
The Chucky was Real Tasty, but this one was NOT Fork Tender, like my last two that were perfect.
I will be going back to 21 or 22 hours in the future, as I got it nailed down now——24 hours is too long, and 20 hours is Not long enough.
Thanks for Looking,
Bear
3.90 pound Chucky @ $2.99 per pound:
Applying Worcestershire Powder, CBP, Onion Powder, and Garlic Powder:
Fresh out of SV:
All Sliced Up:
Plated for the Table:
Dinner Is Served!!!
Chuck Roast, Mashed Taters, Green Bean Casserole, Corn, and Gravy:
Bear's Plate:
We planned ahead to make a Chucky in the SV for Christmas Dinner, and my plan was to “Again” use 132° for 21 hours.
I had to make one more Great Meal for Mrs Bear before she went into the Hospital for her new Hip. Since Christmas her Hip was replaced & she's doing Great.
So for prepping, when we got the 2 Chuck Roasts from the store, I coated them with Worcestershire Sauce Powder, CBP, Onion Powder, and Garlic Powder.
Then I vacuum packed them & double sealed the ends. Then put them in the freezer.
Then for this Dinner, all I had to do was thaw it, and I was ready to go.
So since we didn’t get home from the extended Bear Family Annual Christmas Eve Get-together until 8:45 PM, I didn’t get my Chuck Roast into my Sous Vide Supreme until 9 PM.
We invited Bear Jr & Bethany to join us for Dinner, and Dinner time was @ 5 PM on Christmas Day, so I removed the Roast just before 5, which means it only got 20 hours in the SV.
Everybody agreed, since the whole thing would be sliced thin, there was no need to Sear the outside on this one, so I sliced the whole Chucky & Plated it for the table.
The Chucky was Real Tasty, but this one was NOT Fork Tender, like my last two that were perfect.
I will be going back to 21 or 22 hours in the future, as I got it nailed down now——24 hours is too long, and 20 hours is Not long enough.
Thanks for Looking,
Bear
3.90 pound Chucky @ $2.99 per pound:
Applying Worcestershire Powder, CBP, Onion Powder, and Garlic Powder:
Fresh out of SV:
All Sliced Up:
Plated for the Table:
Dinner Is Served!!!
Chuck Roast, Mashed Taters, Green Bean Casserole, Corn, and Gravy:
Bear's Plate:
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