Cross rib roast...🤔

[Breadhead]

I actually bought this by mistake. It was in the display case with chuck roasts. I thought a 4.4 pound Chuckie would be great. When I got home I looked at the label and it said Cross rib roast. I looked that up on google because I'd never heard of the cut before.

"The cross rib which sits just below the blade on the chuck and above the brisket is a leaner cut than the blade but still very flavorful and many prefer the cross rib over the blade when cooking a chuck roast recipe. The chuck muscles are heavily exercised and contain a lot of connective tissue and must be slow cooked at a low heat. A shoulder roast will be tough, stringy and very dry if not cooked with liquid."

I decided I'd cook it just like a Chuckie.

I put it in the Sous Vide bath tub @141° for 36 hours after I had dry brined it overnight. This morning I took it out of the SV bag and blotted it dry and put Memphis Dust on it. I put it in the BGE with some hickory wood chunks. I elevated it up high in the dome where it gets better circulation and airflow and set the DigiQ to cook at 225°. I'm thinking I'll get it to 200° and then test it with the probe to see how soft it is.

I'm going to serve this to my son and his family tonight at 6:30ish. I'll make a mushroom and asapagus risotto to serve with.

[Breadhead]

The cook is done and dinner has been served... No more cross rib roasts for me.😎 It was tasty because of the Memphis Dust but it is to lean to cook to a high temperature. I'll stick to chuckie's.😆 The risotto was great.👍

[Huskee]

It looks good, you could've lied to us and said it was Uh-MAZE-ZING!

Have you ever had Hailstone Cabernet?

[Breadhead]

Huskee ...

Had I lied... My fellow Pit members MIGHT have felt motivated/curious about that cut of meat and bought some out of curiosity.😏 That would be a dirty deed.😡 My credibility in the Pit is more important than hiding a failure.

However the bread, ciabatta bread, the risotto and the wine were excellent.😉

No... I've never tried Hailstone Cab. Is it a California wine? What region?

[Huskee]

Hailstone is a Napa winery. Impact is the name of their cabernet. I acquired a bottle and have read good things so I'm saving it for an occasion.

[Breadhead]

Wine... Is like a box of Chocolate's, you never know what you're going to get.🤔

That's not a wine I'm familiar with which means it could be excellent.😆

[oldsteve]

Same thing happened to me a long time ago. I wasn't paying attention while shopping. I'm not sure if cross rib would be edible ground into hamburger meat. I don't plan on finding out.

[Dr ROK]

Should be fine for burger meat if you add enough fat to the grind.

[Gator Lau]

I used to be a meat cutter for a large food chain. We often cut meat for appearance and profitability and with no regard
to how it was for the consumer. Also, I believe some cuts are placed in the case next to or mixed in with more desirable cuts. Even with the cutting training I received, which has been extremely valuable when picking out meat to cook, I never learned how to cook the "tougher" cuts until I started reading Amazing Ribs!

[Breadhead]

Gator Lau ...

The grocery business is a very, very low profit margin business. I can understand them playing the angles whenever possible to get extra profits. Us consumers be damned.😡

This was a good lesson for me. Read the labels even though you think you know what you're doing. I should have known that a 4.4 pound Chuck roast was a red light.😎

[HorseDoctor]

I used to be a meat cutter for a large food chain. We often cut meat for appearance and profitability and with no regard
to how it was for the consumer. Also, I believe some cuts are placed in the case next to or mixed in with more desirable cuts. Even with the cutting training I received, which has been extremely valuable when picking out meat to cook, I never learned how to cook the "tougher" cuts until I started reading Amazing Ribs!

Interesting comment. Many years ago I had a friend who had been to meat cutting school for a large grocery chain. I asked him to help me cut up a deer. His answer was "All I learned in meat cutting school was how to hide the most bone in the least meat & still make it look good. That's not what you want for your own meat. Just bone it out yourself." Have done so ever since.