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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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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..
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Old 12-09-2015, 06:45 PM   #736
lewdog lewdog is offline
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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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Old 12-09-2015, 09:34 PM   #737
jspchief jspchief is offline
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Originally Posted by Fire Me Boy! View Post
Was something unclear?

Yes. Cook separately so they don't overcook.
I just pull the rice to the side and add the egg at the very end.
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Old 12-10-2015, 05:48 PM   #738
Fire Me Boy! Fire Me Boy! is offline
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Creole shrimp and grits.

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Old 12-10-2015, 06:21 PM   #739
scho63 scho63 is offline
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Originally Posted by lewdog View Post
Thanks to those who got me into chuckeye steaks. Never would have known about them without CP. My cheap heart feels ok eating these!
That looks FANTASTIC along with the brussel sprouts.

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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Old 12-10-2015, 06:23 PM   #740
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by scho63 View Post
That looks FANTASTIC along with the brussel sprouts.



I've heard of chuck steaks but never a chuckeye. What would you compare it to in terms of flavor, tenderness, and marbling?

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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Old 12-10-2015, 06:41 PM   #741
lewdog lewdog is offline
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Originally Posted by scho63 View Post
That looks FANTASTIC along with the brussel sprouts.

I've heard of chuck steaks but never a chuckeye. What would you compare it to in terms of flavor, tenderness, and marbling?
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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Old 12-10-2015, 09:51 PM   #742
Squalor2 Squalor2 is offline
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Originally Posted by Fire Me Boy! View Post
Was something unclear?

Yes. Cook separately so they don't overcook.
yea it was. you are better than most of us in a kitchen. sometimes i dont understand so i ask you questions.
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Old 12-10-2015, 10:00 PM   #743
Squalor2 Squalor2 is offline
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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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Old 12-11-2015, 05:56 AM   #744
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Squalor2 View Post
yea it was. you are better than most of us in a kitchen. sometimes i dont understand so i ask you questions.

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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Old 12-11-2015, 09:30 AM   #745
scho63 scho63 is offline
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Originally Posted by Fire Me Boy! View Post
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.
Quote:
Originally Posted by lewdog View Post
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.
How do you cook them and what is the tenderness level?
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Old 12-11-2015, 09:40 AM   #746
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by scho63 View Post
How do you cook them and what is the tenderness level?
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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Old 12-11-2015, 05:34 PM   #747
lewdog lewdog is offline
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Originally Posted by scho63 View Post
How do you cook them and what is the tenderness level?
I only cook steaks in cast iron. Salt and pepper in fridge all night before cooking.
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Old 12-12-2015, 12:55 PM   #748
lewdog lewdog is offline
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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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Old 12-12-2015, 01:07 PM   #749
Fire Me Boy! Fire Me Boy! is offline
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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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Old 12-12-2015, 01:07 PM   #750
Fire Me Boy! Fire Me Boy! is offline
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Just put a batch of chili con carne in the pressure cooker.
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