What y’all eating

BigBow

Eight Pointer
End result of a charcoal grilled 2.20# Boneless Chuck Roast bought from F.L. for $11.42 @ $5.1909/lb. The butcher turned me onto this cut when I asked if they were out of Chuck Eye Steaks. Very tender just like a Rib Eye w/ just enough marbling. Cooked to an internal temp. of 160 degrees for about 50 min.
 

Attachments

  • Pic_2021-08-05_21:11:21.jpg
    Pic_2021-08-05_21:11:21.jpg
    199.9 KB · Views: 19
  • Pic_2021-08-05_21:14:14.jpg
    Pic_2021-08-05_21:14:14.jpg
    185.8 KB · Views: 19

ncscrubmaster

Ten Pointer
Contributor
End result of a charcoal grilled 2.20# Boneless Chuck Roast bought from F.L. for $11.42 @ $5.1909/lb. The butcher turned me onto this cut when I asked if they were out of Chuck Eye Steaks. Very tender just like a Rib Eye w/ just enough marbling. Cooked to an internal temp. of 160 degrees for about 50 min.
Learn something every day.
 

BigBow

Eight Pointer
Learn something every day.
Isnt that the truth. I thought the Boneless Chuck Roast was just slow wet-cooked in a crockpot. I probably will be buying these instead of Rib Eye steak from now on. Sort of reminded me of a thick cut Prime Rib. BTW, my neighbor & I cooked one of these last Fri. on an electric grill & it turned out perfect.
 

Dick

Ten Pointer
Recipe.....I really like this idea.
buy wasabi peas and crush them up. coat tuna with canola, season to taste and roll in wasabi peas. cook to rare.

I actually did not season mine and they came out really good. But would have been better with a little salt and pepper.
 

bigblue

Eight Pointer
Took the easy way out today since I was going to get the grass cut. Ordered Dominos, jumped on the ol John Deere and then got rained out, so...
 

richard corn

Eight Pointer
End result of a charcoal grilled 2.20# Boneless Chuck Roast bought from F.L. for $11.42 @ $5.1909/lb. The butcher turned me onto this cut when I asked if they were out of Chuck Eye Steaks. Very tender just like a Rib Eye w/ just enough marbling. Cooked to an internal temp. of 160 degrees for about 50 min.
Most Butchers at FL wouldn't know the difference between a rib eye and a stink eye. Besides FL doesn't even hardly butcher anymore. They're like Walmart and have it precut and packaged elsewhere. I can hardly get my local FL to ground up hamburger.
 

BigBow

Eight Pointer
Most Butchers at FL wouldn't know the difference between a rib eye and a stink eye. Besides FL doesn't even hardly butcher anymore. They're like Walmart and have it precut and packaged elsewhere. I can hardly get my local FL to ground up hamburger.
Right, this was pre-packaged because it had a Food Lion sticker on the cellophane tray. But this butcher knew his stuff, because he steered me right. BTW, I ate the whole 35.2 oz. steak by myself. The wife was off babysitting my Grandson...her loss! No more super expensive Rib Eye steak for us!
 

Cyperry

Eight Pointer
Contributor
Bacon wrapped Goose breast.
 

Attachments

  • 0306F761-E509-4168-9AE9-AFB72E86EE22.jpeg
    0306F761-E509-4168-9AE9-AFB72E86EE22.jpeg
    138.4 KB · Views: 2
  • 8D471F6C-A6B4-4C86-BB69-3812668CE202.jpeg
    8D471F6C-A6B4-4C86-BB69-3812668CE202.jpeg
    165 KB · Views: 2
  • 2F548096-9287-4109-B1EC-81A42E00160B.jpeg
    2F548096-9287-4109-B1EC-81A42E00160B.jpeg
    133.9 KB · Views: 2
  • 7E643021-731E-4773-9F0B-09A2279AC39C.jpeg
    7E643021-731E-4773-9F0B-09A2279AC39C.jpeg
    144.3 KB · Views: 2

beard&bow

Twelve Pointer
Contributor

woodmoose

Administrator
Staff member
Contributor
The burger shrunk. LIke to find a way around that next time. Might use sausage?


as mentioned, indirect heat,,

use low low fat hamburger as well,,, it's the fat leaving that causes shrinkage,,,

sausage good for flavor, but will shrink as well as fat melts out,,,

also, the lower grades of hamburger have water added (and sometimes salt) to up the weight some,,, that water evaporates and helps with shrinkage
 
Top