I've been reading about chuckies on here, and I'd like to give it a shot. The roasts I have in the freezer I have now learned are Chuck Steaks, or AKA "7-bone roast". Can I use this cut of meat and follow the slow and low chuck instructions (225, wrap at IT 170, ~1 hour at IT ~210, then hold in warm oven for ~1 to ~2 hours).
I don't want to waste my time if this isn't the proper cut of meat for that process.
How thick are your pieces? They should work just fine (same piece of meat) if they are a couple inches thick. Otherwise I might stack them on top of each other for the cook... 🤔
They are 2 inches thick. I was going to just do one, but I think I might as well do two since I'm going through all the trouble. Hopefully I don't destroy them both.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Two inches is good. Do them both but don't stack. That a lot of Rub you have room for maybe one a lil spicy, one with BBBR. that's a lot of surface area. Should b delicious
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