Chuckies (More SV Experiments)
OK, I still have some testing to be done on some Chuckies, and the Sales were pretty Decent, so I got 3 Chuck Roasts @ $2.95 a pound.
So my plan is to make the first one like my last “Steak-like” Chuck Roast.
Then the second one I want to make into Pulled Beef.
And I’ll decide what to do with the third one, after I do the first two.
The main difference with these from the ones in the past will be the seasonings.
This time I’m adding some Lipton Beefy Onion Dry Soup Mix to the first 2, and I’ll decide about the third one after that.
So for this first one, I decided to go with 138° for 30 hours, after I sealed it in a bag along with a half of a pack of Dry Lipton Beefy Onion Soup.
Then after 30 hours, I removed it from my Sous Vide Supreme, patted it dry with Paper towels, and Seared it on both sides in a Frying Pan.
While it was in the pan, I got all the way around the edges with my “Fat Boy” propane torch.
Then I sliced enough for our two Supper Plates, and saved the Juices from the SV bag for Gravy (Mrs Bear’s Job).
The first night’s Supper was Med-Rare Chucky slices, with Roasted Red Taters, and Cranberry Sauce (Leftover from Thanksgiving).
That was Excellent & Fork Tender!!!
After Eating, I sliced the rest of the Roast up for future Sammies (Coming Soon).
NOTE: The flavor was Excellent, and my Thanks goes to “Chopsaw” for the “Dry Soup Mix” Tip. It really is another step up in flavor!!
Thanks a lot for stopping by, and enjoy the Pics,
Bear
Three Nice Chuck Roasts, about 3 pounds each:
Good price @ $2.95 lb:
All rinsed & Dried:
Each one shown with their Seasoning packets:
1/2 pack of Beefy Onion sealed with Chucky, and ready for SV:
Racked & Ready for Sous Vide Supreme:
Fresh out of SV:
Patted Dry before searing:
Searing both sides in Grill Pan & All sides with my Fat-Boy Torch:
All seared up & pretty looking:
Enough slices for our 2 Suppers:
Bear's first helping, with Roasted Reds & Cranberry Sauce:
OK, I still have some testing to be done on some Chuckies, and the Sales were pretty Decent, so I got 3 Chuck Roasts @ $2.95 a pound.
So my plan is to make the first one like my last “Steak-like” Chuck Roast.
Then the second one I want to make into Pulled Beef.
And I’ll decide what to do with the third one, after I do the first two.
The main difference with these from the ones in the past will be the seasonings.
This time I’m adding some Lipton Beefy Onion Dry Soup Mix to the first 2, and I’ll decide about the third one after that.
So for this first one, I decided to go with 138° for 30 hours, after I sealed it in a bag along with a half of a pack of Dry Lipton Beefy Onion Soup.
Then after 30 hours, I removed it from my Sous Vide Supreme, patted it dry with Paper towels, and Seared it on both sides in a Frying Pan.
While it was in the pan, I got all the way around the edges with my “Fat Boy” propane torch.
Then I sliced enough for our two Supper Plates, and saved the Juices from the SV bag for Gravy (Mrs Bear’s Job).
The first night’s Supper was Med-Rare Chucky slices, with Roasted Red Taters, and Cranberry Sauce (Leftover from Thanksgiving).
That was Excellent & Fork Tender!!!
After Eating, I sliced the rest of the Roast up for future Sammies (Coming Soon).
NOTE: The flavor was Excellent, and my Thanks goes to “Chopsaw” for the “Dry Soup Mix” Tip. It really is another step up in flavor!!
Thanks a lot for stopping by, and enjoy the Pics,
Bear
Three Nice Chuck Roasts, about 3 pounds each:
Good price @ $2.95 lb:
All rinsed & Dried:
Each one shown with their Seasoning packets:
1/2 pack of Beefy Onion sealed with Chucky, and ready for SV:
Racked & Ready for Sous Vide Supreme:
Fresh out of SV:
Patted Dry before searing:
Searing both sides in Grill Pan & All sides with my Fat-Boy Torch:
All seared up & pretty looking:
Enough slices for our 2 Suppers:
Bear's first helping, with Roasted Reds & Cranberry Sauce:
After eating, I sliced the rest of the Roast up for future Sammies.
Will try to post soon.
Will try to post soon.
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