Chuck Roast (Best Ever—SV)
Note: Please Bear with the Bear---I screwed the Pictures up when I posted this the first time, so I had to Re-post this, because this one came out so Perfect I want to put it on my Step by Step Index when that is all straightened out. Thanks, Bear
I just had to try this, and it couldn’t have possibly been better!
This thing ended up like a Huge Tender Steak!
The only ways I ever did Chuckies before were Smoking or Crock Potting to over 200° IT for pulling, and under 195° for slicing.
This really beats any other way I know of to make a Chucky.
So I coated one side of a 2.83 pound Chucky with CBP, Onion Powder & Garlic Powder.
Then I Double sealed it in a Vac Bag, and put it in my SV Supreme @ 133° for 22 hours.
Then I removed it from the Bath, patted it dry, and threw it on my hot "Weber Q" to brown & Sear both sides before eating.
This has to be one of my best successes yet with this SV method of turning lower priced cuts ($2.99) into something Fantastic!!!
If you haven’t tried SVing a Chuck Roast, you really should give it a try—You won’t be Disappointed. I Promise.
Thanks for dropping by,
Bear
2 Chuck Roasts @ $2.99 per pound:
Chucky bagged & in SV rack, ready for a bath:
Chucky fresh out of Sous Vide Supreme:
On the Grill to Brown & Pretty it up, and add some more flavor:
Just Off the Grill:
Slicing this Beauty up---Perfect Pink Inside:
The Bear's Chucky Supper--MMMMmmmm.....
Leftovers for many future Sammies:
Note: Please Bear with the Bear---I screwed the Pictures up when I posted this the first time, so I had to Re-post this, because this one came out so Perfect I want to put it on my Step by Step Index when that is all straightened out. Thanks, Bear
I just had to try this, and it couldn’t have possibly been better!
This thing ended up like a Huge Tender Steak!
The only ways I ever did Chuckies before were Smoking or Crock Potting to over 200° IT for pulling, and under 195° for slicing.
This really beats any other way I know of to make a Chucky.
So I coated one side of a 2.83 pound Chucky with CBP, Onion Powder & Garlic Powder.
Then I Double sealed it in a Vac Bag, and put it in my SV Supreme @ 133° for 22 hours.
Then I removed it from the Bath, patted it dry, and threw it on my hot "Weber Q" to brown & Sear both sides before eating.
This has to be one of my best successes yet with this SV method of turning lower priced cuts ($2.99) into something Fantastic!!!
If you haven’t tried SVing a Chuck Roast, you really should give it a try—You won’t be Disappointed. I Promise.
Thanks for dropping by,
Bear
2 Chuck Roasts @ $2.99 per pound:
Chucky bagged & in SV rack, ready for a bath:
Chucky fresh out of Sous Vide Supreme:
On the Grill to Brown & Pretty it up, and add some more flavor:
Just Off the Grill:
Slicing this Beauty up---Perfect Pink Inside:
The Bear's Chucky Supper--MMMMmmmm.....
Leftovers for many future Sammies:
- AND For the next nights---
"Hot Roast Beef with Gravy Sammies"
Start with a slice of Bread, some heated Beef Slices & some Gravy:
Top with another slice of Bread, more Gravy, and Fries with Gravy on the Fries:
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