Announcement
Collapse
No announcement yet.
Which chuck would you cook if you could cook a chuck?
Collapse
X
-
I'd braise th LH one as a Roast, due to less interstitial marbelin, smoke th RH one to as close to perfecktion as my limited abilities will allow....
As a side note, th twain of em, ground together, would, most likely, make fer some dang dang good burgesas...
Wha??? Trim??? Trim Wha??? Fat???
Gasp!
Phewwwwwww...............
>Breathe In,...............Breathe out, .....Think bout how wonderful puppies smell, warm Summer rain, an even how a Dolphin's kisses feels..........<Last edited by Mr. Bones; June 19, 2021, 10:50 AM.
- Likes 5
Leave a comment:
-
I usually cook in pairs but agree with above, the left....
- Likes 1
Leave a comment:
-
Which chuck would you cook if you could cook a chuck?
I cooked them both, is that cheating?
Anyway, I am wondering which of these two you would pick to cook as a roast and why? Trying to get better at picking meats.
My pre-cook thoughts were that I like the marbling on the right but it's got that very pronounced sinew which I fear will be tough. No pronounced sinew on the left, maybe some fat that I should have trimmed but minimal marbling. I thought the one on the left would be the most tender and juicy coming off the grill. This photo is post 18-bour dry brine.
I'll post my observations on the cook a little later after I read some tips and observations about the two cutsTags: None
- Likes 2
Announcement
Collapse
No announcement yet.
Leave a comment: