Another Chucky with my SV & Grill
I can’t believe how Awesome these Chuck Roasts come out this way!!
This thing ended up like a Huge Tender Steak!
I did one of these not long ago for 22 hours, and said next time I’m trying 21 hours, so this is it.
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, unless you’re wanting “Pulled Smoked Beef”, which is also Awesome when done in the Smoker.
So I coated one side of a 2.63 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 21 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.
BTW: This time I invited Bear Jr & his wife, and everybody loved this.
Thanks for dropping by,
Bear
Chucky ready for a warm 21 hour bath:
Gotta give it some color on my "Q":
That looks much better:
Looking good now!!
Plated for the Table:
Getting ready to dig in:
Bear's first helping:
Next Night Cheesesteaks
Steak sauce on a couple rolls:
Fill with meat & add some french fried Onions:
Add some Melted cheese:
I can’t believe how Awesome these Chuck Roasts come out this way!!
This thing ended up like a Huge Tender Steak!
I did one of these not long ago for 22 hours, and said next time I’m trying 21 hours, so this is it.
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, unless you’re wanting “Pulled Smoked Beef”, which is also Awesome when done in the Smoker.
So I coated one side of a 2.63 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 21 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.
BTW: This time I invited Bear Jr & his wife, and everybody loved this.
Thanks for dropping by,
Bear
Chucky ready for a warm 21 hour bath:
Gotta give it some color on my "Q":
That looks much better:
Looking good now!!
Plated for the Table:
Getting ready to dig in:
Bear's first helping:
Next Night Cheesesteaks
Steak sauce on a couple rolls:
Fill with meat & add some french fried Onions:
Add some Melted cheese:
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