SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
Poor Mans Prime Rib. (AKA SV’d Chucky for 48 Hours)
It’s been awhile since I’ve done one of these, so let’s get it going!!!
First, I give it a pack of Lipton Beefy Onion powder in the bag before I seal it up.
I did that with a few of these, and froze them so they can wait their turns.
This one was 3.76 Pounds when I froze them, and since I already seasoned it, I won’t have to thaw it.
I put it in partially thawed this time, because I almost forgot about it until it was time to start.
So I gave it 48 Hours @ 132°, because that has been the best time & Temp for every Chuck I did that way.
Some will come out fine in 24 or 30 hours, but if you use those hours on one of the tougher ones,
It won’t be so good. And since you don’t know ahead of time which ones are the tough ones, it’s best to do them all for 48 hours.
Then I removed it from the Bag, and toweled it dry, and seared both sides in a Hot Frying Pan, and got the Low Spots & Edges with my Propane Torch.
Then I sliced enough for Supper, and we added some Green Beans & Spanish Rice on the plates.
After Supper, I sliced the rest & I’ll add what happened after that to the Captions above each Picture.
Thanks for dropping by,
One 3.76 pound Chuck Roast purchased a couple months ago:
Sealed with Lipton Beefy Onion Mix & Frozen:
In the Rack, ready for My Sous Vide Supreme:
Fresh out of Sous Vide:
Searing All Sides in Pan & with Torch:
Seared & Ready for Slicing:
Sliced just enough for Supper for 2:----FORK TENDER !!
Bear's First Supper, with Green Beans & Spanish Rice:
The rest sliced & in lidded container for Fridge:
Cut a couple slices up & start a Sammy:
Second Night Hot Roast Beef Sammy with Gravy:
Heating up some leftover slices:
All Hot & Bubbly!
3rd Night's Supper, with Spanish Rice: