SV Chucky 50 hours. (More Tender than Prime Rib!)
I know---That doesn't sound possible!!---I couldn’t believe it myself!!!
A couple weeks ago, a couple of us were discussing longer times in SV for Chuckies.
Then
sawhorseray
put most of a 30 hour Chucky back in & gave it another 20 hours, for a test, and said it was like Prime Rib!! I figured, “I gotta try that!!”
So here is my Chuck Roast History, since acquiring my Sous Vide Supreme:
I know that I originally made a Chucky with 21 hours, and it was pretty Tender.
Then I did a few at 24 hours, and they were about the same.
Then I did another one at 24 hours & it was pretty much on the tough side, so I figured some chuckles need more time than 24 hours.
So I did the next one for 30 hours, and it was pretty tender, so I figured I got it now.
I did a few more like that for 30 hours, and all was fine.
Then I got to talking with these couple guys, and
sawhorseray
did one @ 48 hours, and he said it was like Prime Rib.
So here we go again:
I immediately put Mrs Bear on a Chuck Roast Hunt, at Weis Market.
Mrs Bear came home with a "CAB" Chuck Roast just for this experiment. It was $4.99, so she only got 1.
I had told her if they were $3.49 or less, get 3 of them, but only get 1 if they’re higher than that.
I was convinced that about 48 hours was going to make a Chucky Super Tender—Maybe close to Prime Rib.
So she brought it home with the rest of her Groceries, at about 1 PM, and put the rest of the stuff away.
Then I Prepped this 4 pound Chuck Roast, by dumping a pack of “Lipton Beefy Onion Soup” in the bag & Vac-sealing it.
This Dry Soup pack avoids any sucking up of juices by my Vac Sealer, and I got the idea from
chopsaw
a year or more ago. I’ve been using it every time I SV Beef, and it works Great. So in it goes & I set it for 132° at 2 PM.
Over the next 50 hours, whenever either of us goes near my Sous Vide Supreme, we check the Temp, and over this 50 hour period, the Temp in that thing never went below 131.7°, and never went above 132°. I love that thing!!
So every time I woke up during the night, I’d look at the digital clock next to our Bed, to make sure it’s not blinking.
And every time I made a prostate run, I’d go check the SV Temp, since I’m already up.
BTW: I check the clock, because if it’s blinking, that means our electric Shut off for awhile, or at least Blinked off & on.
If it did blink, that would mean my SV shut off. And the power around here shuts off a lot more often than any of the places we have previously lived. I think if a Deer runs by & farts, our electric goes off!!
Well, we made it through the whole 50 hours, and I removed it from the Bath at 4 PM.
I cut the bag open & drained the juice out, and gave the juice to Mrs Bear, to make Gravy with.
Then I dried it off real good & dropped it in one of my real hot Copper Pans with a little bit of Butter, to sear both sides.
I also hit the edges & low spots with my torch, while the pan was searing the big flat sides.
Then I sliced the whole thing up, in about 1/4” thick slices. I snuck a couple small pieces, while slicing, and O-My!!!
I couldn’t believe how Tender those little pieces were!!! I can’t wait to sit down & eat more of this Beef!!!
So Mrs Bear whipped up some Taters Au Gratin, and I had some leftover Onion Rings I got the day before with a TOGO order from Salvatore’s, in Macungie, along side of a Weber Steak Sammy.
I plated up with a small pile of Beef, & my sides, and OMG !!! I could not believe it, but I swear to this. That beef was actually more Tender than any Prime Rib I have ever had in my life!!! That may sound like BS to you, because I can’t believe it myself, and I’m the guy who was eating it. It was Soooo Good!!!
50 hours will be my GOTO time on Chuckies from now on.
Then I packed all the leftover slices in one of our Green containers, and the next few days we had Super Tender Sammies, but I’ll save that part of the story & the rest of the Pictures for my next Thread Posting.
Don’t miss those Sammy Pics, coming Soon!!!
Stay Tuned !!!
And Thanks for dropping by.
Bear
One 3.92 LB "CAB" Chuck Roast @ $19.56:
Adding a pack of "Lipton Beefy Onion" Dry Soup Mix:
Seasoned, Sealed, and ready for the SV:
In the SV Rack & Ready for a long swim:
In my Sous Vide Supreme @ 132°:
Removed from SV after 50 hours @ 132°:
Searing sides in Hot Pan, and getting Sides & Low Spots with My Torch:
Slicing at about 1/4" Thick:
All Sliced Up:
Bear's First Helping---QView of Beef, Taters Au Gratin, and Onion Rings:
BearView----Beef Chucky More Tender Than Prime Rib!!!
QView of Leftovers, after first 2 Meals:
BearView of same:
Leftover for future Sammies----Coming Soon----Stay Tuned:
I know---That doesn't sound possible!!---I couldn’t believe it myself!!!
A couple weeks ago, a couple of us were discussing longer times in SV for Chuckies.
Then
sawhorseray
put most of a 30 hour Chucky back in & gave it another 20 hours, for a test, and said it was like Prime Rib!! I figured, “I gotta try that!!”So here is my Chuck Roast History, since acquiring my Sous Vide Supreme:
I know that I originally made a Chucky with 21 hours, and it was pretty Tender.
Then I did a few at 24 hours, and they were about the same.
Then I did another one at 24 hours & it was pretty much on the tough side, so I figured some chuckles need more time than 24 hours.
So I did the next one for 30 hours, and it was pretty tender, so I figured I got it now.
I did a few more like that for 30 hours, and all was fine.
Then I got to talking with these couple guys, and
sawhorseray
did one @ 48 hours, and he said it was like Prime Rib.So here we go again:
I immediately put Mrs Bear on a Chuck Roast Hunt, at Weis Market.
Mrs Bear came home with a "CAB" Chuck Roast just for this experiment. It was $4.99, so she only got 1.
I had told her if they were $3.49 or less, get 3 of them, but only get 1 if they’re higher than that.
I was convinced that about 48 hours was going to make a Chucky Super Tender—Maybe close to Prime Rib.
So she brought it home with the rest of her Groceries, at about 1 PM, and put the rest of the stuff away.
Then I Prepped this 4 pound Chuck Roast, by dumping a pack of “Lipton Beefy Onion Soup” in the bag & Vac-sealing it.
This Dry Soup pack avoids any sucking up of juices by my Vac Sealer, and I got the idea from
chopsaw
a year or more ago. I’ve been using it every time I SV Beef, and it works Great. So in it goes & I set it for 132° at 2 PM.Over the next 50 hours, whenever either of us goes near my Sous Vide Supreme, we check the Temp, and over this 50 hour period, the Temp in that thing never went below 131.7°, and never went above 132°. I love that thing!!
So every time I woke up during the night, I’d look at the digital clock next to our Bed, to make sure it’s not blinking.
And every time I made a prostate run, I’d go check the SV Temp, since I’m already up.
BTW: I check the clock, because if it’s blinking, that means our electric Shut off for awhile, or at least Blinked off & on.
If it did blink, that would mean my SV shut off. And the power around here shuts off a lot more often than any of the places we have previously lived. I think if a Deer runs by & farts, our electric goes off!!
Well, we made it through the whole 50 hours, and I removed it from the Bath at 4 PM.
I cut the bag open & drained the juice out, and gave the juice to Mrs Bear, to make Gravy with.
Then I dried it off real good & dropped it in one of my real hot Copper Pans with a little bit of Butter, to sear both sides.
I also hit the edges & low spots with my torch, while the pan was searing the big flat sides.
Then I sliced the whole thing up, in about 1/4” thick slices. I snuck a couple small pieces, while slicing, and O-My!!!
I couldn’t believe how Tender those little pieces were!!! I can’t wait to sit down & eat more of this Beef!!!
So Mrs Bear whipped up some Taters Au Gratin, and I had some leftover Onion Rings I got the day before with a TOGO order from Salvatore’s, in Macungie, along side of a Weber Steak Sammy.
I plated up with a small pile of Beef, & my sides, and OMG !!! I could not believe it, but I swear to this. That beef was actually more Tender than any Prime Rib I have ever had in my life!!! That may sound like BS to you, because I can’t believe it myself, and I’m the guy who was eating it. It was Soooo Good!!!
50 hours will be my GOTO time on Chuckies from now on.
Then I packed all the leftover slices in one of our Green containers, and the next few days we had Super Tender Sammies, but I’ll save that part of the story & the rest of the Pictures for my next Thread Posting.
Don’t miss those Sammy Pics, coming Soon!!!
Stay Tuned !!!
And Thanks for dropping by.
Bear
One 3.92 LB "CAB" Chuck Roast @ $19.56:
Adding a pack of "Lipton Beefy Onion" Dry Soup Mix:
Seasoned, Sealed, and ready for the SV:
In the SV Rack & Ready for a long swim:
In my Sous Vide Supreme @ 132°:
Removed from SV after 50 hours @ 132°:
Searing sides in Hot Pan, and getting Sides & Low Spots with My Torch:
Slicing at about 1/4" Thick:
All Sliced Up:
Bear's First Helping---QView of Beef, Taters Au Gratin, and Onion Rings:
BearView----Beef Chucky More Tender Than Prime Rib!!!
QView of Leftovers, after first 2 Meals:
BearView of same:
Leftover for future Sammies----Coming Soon----Stay Tuned:
