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25 lbs of chuck... now what

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  • THE Humble Texan
    commented on 's reply
    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. (: (;

  • rickgregory
    replied
    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.

    Leave a comment:


  • FireMan
    replied
    Hey, it’s guaranteed, what more do ya want. Hunnert percent even!

    Leave a comment:


  • Ahumadora
    replied
    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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  • LA Pork Butt
    replied
    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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  • tenphases
    replied
    Time for the vac seal or diy vac seal bags. That can last awhile, good eats.

    Leave a comment:


  • texastweeter
    replied
    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!

    Leave a comment:


  • JCGrill
    replied
    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.

    Leave a comment:


  • Mr. Bones
    replied
    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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  • Attjack
    replied
    Now we party.

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  • Jerod Broussard
    replied
    Little pulled-chuck wouldn't hurt.

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  • radshop
    started a topic 25 lbs of chuck... now what

    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?

    Click image for larger version

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