Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Got this today a 6+# Chuck Roast. We do P/U from local store. Advertised at 3-5#. This is a bit larger. So, the idea is/was to do 3 2# portions. Grind 2# and do Burnt Ends #2 maybe for SB and my wife gets the last 2# for whatever. My wife says, why don't you get another one next week for the B.E's. She wants to make a roast (slow cooker) to get my daughter to come over this weekend. I have no leverage on this so, I'm grindin' Thursday.
That's a good looking roast. We also use food to get the kids to come over more often. We have a standing Sunday evening dinner but sometimes do Saturday brunch, usually balina (German pancakes), to get another day out of them.
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
I would love to find a 6 pound chuck roast for that price. That would make a mountain of smoked shredded beef. I can just imagine all of the Birria Tacos I could make with it.
I can only find 3 pound ones or smaller. and I seem to pay around $20 for them.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Today, the new grinder arrived today. Thanks again Attjack. So I was going to get some chuck cuz I thought I only had one 4 oz. left. Tonight went into basement freezer. Well found 5 6 oz.'s. So chuck is out. I found a small brisket flat, 2# and short ribs 1.5# with bone. I thought with some reading that these could be a match. Brisket lean, short ribs fatty. Thoughts please.
We had burgers from chuck that I ground a couple of days ago. Seriously good. For the burgers I had a bit more fat than the usual 80/20. That left a pound of more lean chuck which I vac-sealed and it will be used probably next week for weeknight tacos.
Today, the new grinder arrived today. Thanks again Attjack. So I was going to get some chuck cuz I thought I only had one 4 oz. left. Tonight went into basement freezer. Well found 5 6 oz.'s. So chuck is out. I found a small brisket flat, 2# and short ribs 1.5# with bone. I thought with some reading that these could be a match. Brisket lean, short ribs fatty. Thoughts please.
I always try to do a 70/30 mix of chuck to brisket (or short rib). Gets nice and juicy yet gets that extra beefy flavor.
This^^^ is what I like to do, as well... approx 60/20/20...play with th ratios to yer likin, an other times, jus use whatcha gots...it'll all be jus fine, an delicious!
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