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25 lbs of chuck... now what

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    25 lbs of chuck... now what

    I ventured to Smart & Final hoping to pick up a couple pounds of chuck to grind for burgers. Walked out with a 25 pound choice chuck roll.

    The obvious for me is lots of burgers, sausage, and stew meat.

    What else should I be thinking about doing with it?

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    #2
    Little pulled-chuck wouldn't hurt.

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      #3
      Now we party.

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        #4
        I'd keerfully portion it out, use th portions fer various thangs...

        That's only like 6 servins, here in Th Pit lol!

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          #5
          Chunk some and make chili or burnt ends. Shred it and make ropa vieja or beef ragu. Stroganoff. Lots of options. I've done all of these.

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            #6
            shoulder clod. If we went under quarantine, I would say cook like brisket and throw a party. I have done a few, come out fantastic!

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              #7
              Time for the vac seal or diy vac seal bags. That can last awhile, good eats.

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                #8
                In Texas they call it a clod. Cook it at 225 like a pork butt. I like the cold better than brisket.

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                  #9
                  Chop it into 3 or so chunks smoke it to med rare. Cool then slice thinly and bag (small portions) for freezer. Then you toss it in a pan for a quick sear and make roast beef sammys with cheese n onion.

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                  • THE Humble Texan
                    THE Humble Texan commented
                    Editing a comment
                    I'm have to stop reading this at work and only read on the weekend. When I read at lunch the front of my shirt gets wet. (: (;

                  #10
                  Hey, it’s guaranteed, what more do ya want. Hunnert percent even!

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                    #11
                    Think about how you eat and how many people you have. Then portion it out - some to ground chuck, some to smoked, etc. I tried SVQ (Sous Vide then smoke) the other week and it's a great technique not only for immediate eating but for slicing and use in sandwiches.

                    Short version - season chuck, SV for ~24-36 hours at ~130-140 depending on the doneness you want. Remove from SV bath, shock cold and either refrigerate or smoke right away after applying your fave rub (remember you seasoned pre-SV) to the temp at which you SVed.

                    for sandwiches, you're left with med-rare to medium, sliceable meat that stays together and is still tender and tasty.

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