SV Chucky 50 hours. (More Tender than Prime Rib!)

[Bearcarver]

Looks pretty tasty !

Thank You Rider!!
And Thanks for the Like.

Bear

 

[jaxgatorz]

Looks great, Bear.. I will be back later. I've got to get on amazon and get me a darn SV and an air fryer. This place has cost me a bunch of money over the last decade. But I wouldn't want to change a thing !!

 

[Bearcarver]

looks excellent bear, looks like the making of some good meals at the den the next few days.

Thank You Jim!!
Yup, We got some awesome Sammies for a few days on this Tender Beef!!
Even Mrs Bear was eating leftovers with this one!!!
And Thanks for the Like.
Sammies being posted Soon!!

Bear

 

[sawhorseray]

I put another Chucky in the sous vide pot yesterday at round noon Bear, should be good for tomorrows dinner. I already had it seasoned with MSS before I put the bag in freezer, and I couldn't find that onion soup mix anyway. I'm not gonna post it, no sense beating a dead horse. I'll tell you one thing tho Bear, the next time I see Chuckey's come on sale I'll be stocking up! RAY

 

[Bearcarver]

I put another Chucky in the sous vide pot yesterday at round noon Bear, should be good for tomorrows dinner. I already had it seasoned with MSS before I put the bag in freezer, and I couldn't find that onion soup mix anyway. I'm not gonna post it, no sense beating a dead horse. I'll tell you one thing tho Bear, the next time I see Chuckey's come on sale I'll be stocking up! RAY

You should post it !!
Horses don't mind this kind of a Beating!!!
And Bears Love to see it !!

Bear

 

[Bearcarver]

Looks terrific Bear. I'll have to give that a try. Like.

Thank You Denny!!
You won't be Sorry!!
And Thanks for the Like.

Bear

 

[sawhorseray]

You should post it !! Horses don't mind this kind of a Beating!!! And Bears Love to see it !! Bear

Okie dokie Bear, I hear you! If you don't post it, it never really happened. RAY

 

[Bearcarver]

Okie dokie Bear, I hear you! If you don't post it, it never really happened. RAY

Nope---If you don't post it, it happened, but Da Bear didn't get to enjoy seeing it.

Bear

 

[Bearcarver]

Looks great, Bear.. I will be back later. I've got to get on amazon and get me a darn SV and an air fryer. This place has cost me a bunch of money over the last decade. But I wouldn't want to change a thing !!

Thank You Mike!!
You won't be sorry!
And Thanks for the Like.

Bear

 

[Jabiru]

Wow Bear that looks amazing. Such an easy method you have posted, love the idea of the powdered soup. Bookmarked.

Looks like I am going to have to get an SV setup now.

 

[Inscrutable]

Even just finished dinner, you make me hungry Bear!

I did one last week, used a seasoning mix of salt, pepper, garlic, onion, rosemary, thyme, and oregano ... 50 hrs at 131 ... came out a perfect medium rare, and fantastic flavor ...but texture more like a good steak, not nearly as tender as yours. Guessing it may be the chucky itself ... just run of the mill at the chain supermarket. Will have to look for a better quality cut next time. Have a couple more of these, may try increasing the time, and maybe a few degrees. Let you know later this week.

 

[disco]

Great info, Bear! Big like. I have to talk She Who Must Be Obeyed into letting me get one.

 

[Inkbirdbbq]

Looks great

 

[Bearcarver]

Wow Bear that looks amazing. Such an easy method you have posted, love the idea of the powdered soup. Bookmarked.

Looks like I am going to have to get an SV setup now.

Thank You Jabiru!!
You won't be Sorry!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Even just finished dinner, you make me hungry Bear!

I did one last week, used a seasoning mix of salt, pepper, garlic, onion, rosemary, thyme, and oregano ... 50 hrs at 131 ... came out a perfect medium rare, and fantastic flavor ...but texture more like a good steak, not nearly as tender as yours. Guessing it may be the chucky itself ... just run of the mill at the chain supermarket. Will have to look for a better quality cut next time. Have a couple more of these, may try increasing the time, and maybe a few degrees. Let you know later this week.

Thank You "I" !!!
I think 50 hours is about the best we can do. I believe I lucked out on the Chucky itself, because it was so Tender, and if you look at my first picture you can see how well marbled it is for a Chain Supermarket CAB Chunk. I also think anywhere between 131° and 134° is about perfect on these Chucks.

Bear

 

[Inscrutable]

Thank You "I" !!!
I think 50 hours is about the best we can do. I believe I lucked out on the Chucky itself, because it was so Tender, and if you look at my first picture you can see how well marbled it is for a Chain Supermarket CAB Chunk. I also think anywhere between 131° and 134° is about perfect on these Chucks.

Bear

Well, probably going to toss another in tomorrow, so we shall see. I know it does take a lot longer for breakdown at these lower temps. And not sure you can ever ‘overcook’ since holding that temp. I may experiment at 60 hr - if I can restrain myself that long!

 

[Bearcarver]

Well, probably going to toss another in tomorrow, so we shall see. I know it does take a lot longer for breakdown at these lower temps. And not sure you can ever ‘overcook’ since holding that temp. I may experiment at 60 hr - if I can restrain myself that long!

They say Too Long will produce Mushy Meat.
However to me that is Hearsay, because it hasn't happened to me yet.

Bear

 

[superruss]

I sous vide a Boston butt for 60 hours to make pulled pork, rubbed and smoked for 2 hrs first. Then scraped with a fork to shred it

 

[Bearcarver]

I sous vide a Boston butt for 60 hours to make pulled pork, rubbed and smoked for 2 hrs first. Then scraped with a fork to shred it

Are you saying it was Mushy at 60 hours?

Bear

 

[Bearcarver]

Great info, Bear! Big like. I have to talk She Who Must Be Obeyed into letting me get one.

Thank You Disco!!
And Thanks for the Like.

Bear