My boss gave me 1kg of chuck, what should I do with it?
He keeps a few cows, completely free range pasture fed. Open to non-weber suggestions too if this piece is un-grillable. Cheers!
by benjohnno5186
7 Comments
StevenG2757
Rub with salt, pepper and garlic powder and smoke it at 275 until it is probe tender around 200.
Or cut it up in small pieces and make chili.
hoagly80
Burnt ends!!! Smother some mustard on it and then generous coating of your favorite seasoning. Place on grill until reaches 150/160. Add some wood chips to coals as well, whichever you prefer. After reaches 160(70 Celsius, just realized you said kg) wrap in foil or unwaxed butcher paper and place back on until 82c/180f. Dice into 1in/2.5cm cubes add to pan with some knobs of butter, more seasoning, and a little sauce of your liking. Cover with foil and place back on kettle for 45-60 minutes and bangarang!!!
heavyss
I had to check which sub this is. Your asking for non grilling options so Im going to go with make barbacoa with it in a slow cooker.
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Smoke indirect until it’s 165 degrees Fahrenheit. Then put it in a Dutch oven with a sliced onion, minced garlic, bell peppers, some jalapeño peppers, one dark beer, some worchestershire. Cover. Put it back on the grill, indirect heat. Open up your vents. Cook until the chuck ‘s between 205 and 210 degrees and fork tender.
Shred the meat, mix with your jus, and serve over a nice roll with your favorite cheese.
justsometaxguy
Sous vide at 135F (57C) for 30 hours. Slice and serve with chimichurri, mashed potatoes, and broasted broccoli.
unsalty5
Mississippi pot roast!
GrillinGorilla
Poor mans brisket. Poor mans ribeye. Pepper Stout Beef.
7 Comments
Rub with salt, pepper and garlic powder and smoke it at 275 until it is probe tender around 200.
Or cut it up in small pieces and make chili.
Burnt ends!!! Smother some mustard on it and then generous coating of your favorite seasoning. Place on grill until reaches 150/160. Add some wood chips to coals as well, whichever you prefer. After reaches 160(70 Celsius, just realized you said kg) wrap in foil or unwaxed butcher paper and place back on until 82c/180f.
Dice into 1in/2.5cm cubes add to pan with some knobs of butter, more seasoning, and a little sauce of your liking. Cover with foil and place back on kettle for 45-60 minutes and bangarang!!!
I had to check which sub this is. Your asking for non grilling options so Im going to go with make barbacoa with it in a slow cooker.
Smoke indirect until it’s 165 degrees Fahrenheit. Then put it in a Dutch oven with a sliced onion, minced garlic, bell peppers, some jalapeño peppers, one dark beer, some worchestershire. Cover. Put it back on the grill, indirect heat. Open up your vents. Cook until the chuck ‘s between 205 and 210 degrees and fork tender.
Shred the meat, mix with your jus, and serve over a nice roll with your favorite cheese.
Sous vide at 135F (57C) for 30 hours. Slice and serve with chimichurri, mashed potatoes, and broasted broccoli.
Mississippi pot roast!
Poor mans brisket.
Poor mans ribeye.
Pepper Stout Beef.