So long story...after moving back to Ohio from Iowa I had to find a new beef supplier. Timing couldn't have been worse as everyone I could find was backed up for months (thanks again, COVID). Found out through casual conversation with a father from another kid on my son's soccer team that his brother owns a processing center in West VA. He offered to get me what I need, so now I am feeling somewhat back to normal with a half beef in my freezer. Problem is, as was I was unfamiliar with the butcher/processor I ended up with some very different cuts (not unusual at all when moving to a new guy/gal).
All that to say, I have about a half dozen chuck roasts, 3-5 pounds each, that are cut like giant steaks. A touch less than 2 inches thick, 5-7 inches wide, and 8-10 inches long. So now I'm puzzled...do I roll them? While not thick when compared to a typical roast, the thickness would make trying to roll them difficult. I'm thinking sous-vide-que is the best way to go, but if so do I leave them as is? I should be able to vacuum seal them (one may be too big for my vacuum sealer), but do I try to roll them first? Or cut them smaller? I was hoping to do one sliced (with the chimichurri recipe posted by HouseHomey in the thread recently revived) and another pulled, because yum, but I'm thinking I will need to sous-vide them first. They just seem way to thin to be able to stay on the smoker long enough for the magic to happen. Could be these are cut how everyone expects and I just had them different in Iowa, but I am used to 3-4 inches thick, 3-4 inches wide, and around 6 inches long. I wanted to check with all you experts to give myself the best shot at not ruining these as they are new to me.
Appreciate all the help I can get!
All that to say, I have about a half dozen chuck roasts, 3-5 pounds each, that are cut like giant steaks. A touch less than 2 inches thick, 5-7 inches wide, and 8-10 inches long. So now I'm puzzled...do I roll them? While not thick when compared to a typical roast, the thickness would make trying to roll them difficult. I'm thinking sous-vide-que is the best way to go, but if so do I leave them as is? I should be able to vacuum seal them (one may be too big for my vacuum sealer), but do I try to roll them first? Or cut them smaller? I was hoping to do one sliced (with the chimichurri recipe posted by HouseHomey in the thread recently revived) and another pulled, because yum, but I'm thinking I will need to sous-vide them first. They just seem way to thin to be able to stay on the smoker long enough for the magic to happen. Could be these are cut how everyone expects and I just had them different in Iowa, but I am used to 3-4 inches thick, 3-4 inches wide, and around 6 inches long. I wanted to check with all you experts to give myself the best shot at not ruining these as they are new to me.
Appreciate all the help I can get!
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