51st Wedding Anniversary Dinner (Poor Man’s Prime Rib)
A Change of Pace!
We usually have Prime Rib for our Anniversary, but I thought I’d give my Sous Vide Supreme a shot at this one, and I was tired of the Chucky in My Freezer staring at me since back in March.
So I wanted to give it at least 30 hours in my SV, and I had already started thawing it out, so instead of having to wait for it to thaw, and then 30 hours more, I decided to put it in while it was still frozen.
So I put it in @ 136° for 32 hours.
Then I pulled it out, patted it Dry, Dropped it in a Greased Pan to Sear, and I hit the edges & low spots with my Propane Torch to make it Pretty!!
Then I sliced enough up for our Dinner, and Mrs Bear got some Mashed Taters, Gravy, and some Carrots ready, and I grabbed a few slices of Pickled Beets Too, for my plate.
Then the next Morning I had some leftover pieces of Beef with my Eggs, And for the next few days I had leftover Beef for my Dinners, but I’ll show that in my next Thread, in a few days.
BTW: Our Anniversary is actually Dec. 27th, but due to so many "Get Togethers" between Dec 24th and Jan 3rd, we always move it earlier or later.
Thanks for Dropping By!!
Bear
One Frozen Chuck Roast from 3-22-19:
In the Rack, ready for SV @ 136°:
Fresh out of SV, after 32 hours @ 136°:
Searing in Pan, with torch getting Low Spots:
Same thing---Other Side:
Enough Sliced for Dinner for 2:
Bear's Dinner---Sliced Chucky & Mashed Taters with Gravy, Glazed Carrots, and Pickled Beet Slices:
Sliced the rest of the Chucky for future Sammies:
A Few Days Worth of Sammy Filler:
Next Morning's Breakfast:
A Change of Pace!
We usually have Prime Rib for our Anniversary, but I thought I’d give my Sous Vide Supreme a shot at this one, and I was tired of the Chucky in My Freezer staring at me since back in March.
So I wanted to give it at least 30 hours in my SV, and I had already started thawing it out, so instead of having to wait for it to thaw, and then 30 hours more, I decided to put it in while it was still frozen.
So I put it in @ 136° for 32 hours.
Then I pulled it out, patted it Dry, Dropped it in a Greased Pan to Sear, and I hit the edges & low spots with my Propane Torch to make it Pretty!!
Then I sliced enough up for our Dinner, and Mrs Bear got some Mashed Taters, Gravy, and some Carrots ready, and I grabbed a few slices of Pickled Beets Too, for my plate.
Then the next Morning I had some leftover pieces of Beef with my Eggs, And for the next few days I had leftover Beef for my Dinners, but I’ll show that in my next Thread, in a few days.
BTW: Our Anniversary is actually Dec. 27th, but due to so many "Get Togethers" between Dec 24th and Jan 3rd, we always move it earlier or later.
Thanks for Dropping By!!
Bear
One Frozen Chuck Roast from 3-22-19:
In the Rack, ready for SV @ 136°:
Fresh out of SV, after 32 hours @ 136°:
Searing in Pan, with torch getting Low Spots:
Same thing---Other Side:
Enough Sliced for Dinner for 2:
Bear's Dinner---Sliced Chucky & Mashed Taters with Gravy, Glazed Carrots, and Pickled Beet Slices:
Sliced the rest of the Chucky for future Sammies:
A Few Days Worth of Sammy Filler:
Next Morning's Breakfast:
