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Originally Posted by Fire Me Boy!
Braise it. Don’t think you’re gonna like it in strips unless you sous vide it awhile. It’s usually a roast.
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Quote:
Originally Posted by cooper barrett
7 bone chuck roast?
We used to marinate a 2"-2.5" piece and slow direct grill it til pink in the center (Fred Flintstone steak) or seared off and put in oven w/ wine as a standing rib roast with veggies.
I smoke it just like a brisket and have fooled many in blind tests.. (see chuck roll brisket).
It's a very versatile yet well worked muscle. I freeze and thin slice for Italian beef or Philly steak sammies or rollups. I have Sous Vide'd a piece of one 3X7" after a 3 hour smoke, quite tasty. but without breaking it down at 200+ degrees your going to have gristle and tough pieces. I am just trying Smoke/ SV/ Smoke or bake and have had some luck.
Hope that gives you a starting point.
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This thing is cut like a large steak. I hope I'm describing it correctly.
FMB, If I was going the beef route for fettuccine Alfredo, what cut of beef would you recommend?