I have a party coming up in a week. Amongst other dishes, I will sous vide 6 chuck roasts. I typically cook one at a time for my family in a 12 qt container for 36hrs. I feel comfortable cooking 2 at a time. However, I'd like to be very prepared since I'll be preparing other dishes. What do you think is my best option? Start sous vide right now and cook 2 at a time. As each of them finish cooking, sear, rebag, and freeze. Bring to temp day of the party and do a flash sear for presentation. Start sous vide right now and cook 2 at a time. Ice bath each of them and freeze. Bring to temp and sear day of party. Sous vide half and freeze right now. Sous vide 2nd half 36 hours before party day. On day of party, bring the frozen one to temp and sear all at once. I was only thinking this option in case the frozen one sucks. Another question. I've read some posts about freezing, but they are quite old. If I'm properly chilling the meat in an ice bath before freezing, does the texture change at all?…