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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,526
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#736 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Thanks to those who got me into chuckeye steaks. Never would have known about them without CP. My cheap heart feels ok eating these!
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Posts: 46,015
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#737 |
BAMF
Join Date: Apr 2004
Location: Your Face
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Posts: 27,207
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#738 |
Cast Iron Jedi
Join Date: Nov 2004
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Creole shrimp and grits.
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Posts: 35,253
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#739 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
![]() I've heard of chuck steaks but never a chuckeye. What would you compare it to in terms of flavor, tenderness, and marbling? ![]() |
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Posts: 51,564
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#740 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
It's the chuck side of the ribeye. Very similar in taste, texture, etc. some here will say it's indistinguishable from ribeye, and those people don't know steak. But for generally half the cost, it is a DAMN FINE substitute. |
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Posts: 35,253
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#741 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Poor man's ribeye. Hard to find and sometimes I have to ask the butcher. They would tell me when they were getting it in and could save me some. I asked enough at Safeway they they have started carrying it regularly with the other steaks! Usually can get it for $5-6/lb. Nothing like a ribeye but close enough for me to save a few extra bucks and not have it be too terribly different. Would highly recommend.
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Posts: 46,015
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#742 |
Banned
Join Date: Aug 2015
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Posts: 2,502
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#743 |
Banned
Join Date: Aug 2015
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beef prices have come down about 20% in the last 2 months this neck of the woods. premium cuts are still high.
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Posts: 2,502
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#744 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Happy to answer if I can, but it wasn't clear what you were asking. If I add egg or any kind of meat to a stir fry, I cook it first, set it aside, and add it back at the end. I don't usually do either, though. I'm not a vegetarian, but my stir fries usually are. |
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#745 | ||
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
Quote:
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Posts: 51,564
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#746 |
Cast Iron Jedi
Join Date: Nov 2004
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Same way you'd do a ribeye. Grill or cast iron. I think the texture is very similar to the cap on the ribeye. It's got a little more gristle, but it's a good cut. Sometimes can find it for $7/pound. I wouldn't pay much more than that. I've seen it for $10. If I'm spending that much on a steak at the grocery store, I'm buying ribeye.
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Posts: 35,253
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#747 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 46,015
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#748 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Best part about living in smaller Mexico during holiday....homemade Tamales from every street corner. Lady my wife works with makes the best spicy pork tamales ever.
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Posts: 46,015
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#749 |
Cast Iron Jedi
Join Date: Nov 2004
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Dude, I've been craving tamales for a week. And I really don't want to make them myself.
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Posts: 35,253
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#750 |
Cast Iron Jedi
Join Date: Nov 2004
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Just put a batch of chili con carne in the pressure cooker.
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Posts: 35,253
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