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34 pound chuck roll....

post #1 of 11
Thread Starter 
Picked this behemoth up at Cash & Carry a few days ago. Whacked off several big chunks for pulling. Chunk of it got cubed up by the Boss for steak and eggs in the morning. Rest got cut into thick steaks. I like throwing them in the Egg at 225* until they are 152* IT. Just juicy enough for me without be "bloody", as the Boss calls them.
This chuck roll had damn near 0 fat cap. Only pulled maybe a pound of fat out of it.
Back to my question.... Boss wants me to come up with something different for the steaks. I swear I saw a thread on here about braising them....looked thru all my subscribed threads but couldn't find it. Any suggestions?
Finally figured out how to make pretty decent pulled chuckie....4 hours in the Egg at 225* then into a dutch over with 3 oz of beef broth and 3 oz of Fireball. I don't even probe it until I put it in the Dutch oven. Start probing at 195*. Last couple were probe tender at 204*.
Damn, sure am babbling today...thanks in advance to anyone who read through this and offered some suggestions.
post #2 of 11

Braised chuck steaks?  Hmmmm.  Kind of like a thin cut pot roast. 

 

If the steaks are cut 1" thick, this should work. 

 

Salt and pepper both sides of the steaks then sear 3-5 minutes in a hot pan to caramelize the exterior. 

 

Then decide whether you are going to braise them in the smoker, oven, or on the stovetop.  Whichever you choose, put down a layer of onion rounds sliced 1/4" thick in your pan.  Add some carrots sliced in half lengthwise then into 2" pieces.  You can add potatoes too, cut so they are about 1/2" thick.  I usually throw a couple Tbs of flour on the veggies and a seasoning salt or rub.  Put the meat on top then add Guinness, Coke-a-Cola, Lipton's onion soup mix/couple cups of water, or beef broth.   If doing it on the smoker leave it uncovered for a couple hours then cover it and crank the heat up until the meat is fork tender, usually another couple hours.  If doing it on the stovetop or in the oven, just cover it from the beginning (should take about an hour less).     

post #3 of 11

I saw that those chuck rolls were on sale at C&C, but I don't have enough freezer space right now for one. Thirty four pounds is huge!

post #4 of 11
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Braised chuck steaks?  Hmmmm.  Kind of like a thin cut pot roast. 

If the steaks are cut 1" thick, this should work. 

Salt and pepper both sides of the steaks then sear 3-5 minutes in a hot pan to caramelize the exterior. 

Then decide whether you are going to braise them in the smoker, oven, or on the stovetop.  Whichever you choose, put down a layer of onion rounds sliced 1/4" thick in your pan.  Add some carrots sliced in half lengthwise then into 2" pieces.  You can add potatoes too, cut so they are about 1/2" thick.  I usually throw a couple Tbs of flour on the veggies and a seasoning salt or rub.  Put the meat on top then add Guinness, Coke-a-Cola, Lipton's onion soup mix/couple cups of water, or beef broth.   If doing it on the smoker leave it uncovered for a couple hours then cover it and crank the heat up until the meat is fork tender, usually another couple hours.  If doing it on the stovetop or in the oven, just cover it from the beginning (should take about an hour less).     
We ate the thinner of them today, it was over an inch. The rest are a bit thicker. Thanks for the recipe.
We would be using one of the BGE'S, have a suggestion on temperature?
post #5 of 11
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post

I saw that those chuck rolls were on sale at C&C, but I don't have enough freezer space right now for one. Thirty four pounds is huge!
Wife was afraid to put it on a shelf in the second fridge lol. Hope they put brisket on sale soon, going to need some more ground beef soon....
post #6 of 11

If the is a "next time" for buying a chuck roll you can follow the natural seam and remove the chuck eye roll.  That's the forward end of the muscle that's the ribeye and it's what Delmonico steaks are cut from.  It's my personal choice as the best grilling or pan broiling cut of beef....

 

Lance

post #7 of 11
Quote:
Originally Posted by inkjunkie View Post


We ate the thinner of them today, it was over an inch. The rest are a bit thicker. Thanks for the recipe.
We would be using one of the BGE'S, have a suggestion on temperature?


You want the liquid bubbling.  I'd do 250F uncovered then once you cover it, crank the temp up to 350F to hurry it along. 

post #8 of 11
Thread Starter 
Quote:
Originally Posted by LanceR View Post

If the is a "next time" for buying a chuck roll you can follow the natural seam and remove the chuck eye roll.  That's the forward end of the muscle that's the ribeye and it's what Delmonico steaks are cut from.  It's my personal choice as the best grilling or pan broiling cut of beef....

Lance
Thanks Lance. Will be doing this next time. We both like the chuck steaks, so there will be another one. Seen a few people mention running the IT up some and slicing, may try this next time.

Quote:
Originally Posted by Noboundaries View Post


You want the liquid bubbling.  I'd do 250F uncovered then once you cover it, crank the temp up to 350F to hurry it along. 
Thanks
post #9 of 11

My local C&C had smaller ones.  I picked up one that was 23lbs, and had a bit more fat on it.  I'd say 5 - 7 % fat.  I ground the whole thing up into hamburg, I made a bunch of 5oz patties, and froze them, and froze the rest in 1lb containers.

post #10 of 11
Thread Starter 
Quote:
Originally Posted by Talan64 View Post

My local C&C had smaller ones.  I picked up one that was 23lbs, and had a bit more fat on it.  I'd say 5 - 7 % fat.  I ground the whole thing up into hamburg, I made a bunch of 5oz patties, and froze them, and froze the rest in 1lb containers.
The one I go into must have had 50 of them. Tim, the meat/produce guy had this one buried. Most of them had quite a bit of visible fat.
When you ground it did you just grind all the fat with it? Last chuck roll we used for grinding the wife took out almost every bit of fat (that will teach me for not keeping an eye on her) so needless to say whenever we made burgers etc with it we went thru boxes of bread crumbs....
post #11 of 11
Quote:
Originally Posted by inkjunkie View Post


The one I go into must have had 50 of them. Tim, the meat/produce guy had this one buried. Most of them had quite a bit of visible fat.
When you ground it did you just grind all the fat with it? Last chuck roll we used for grinding the wife took out almost every bit of fat (that will teach me for not keeping an eye on her) so needless to say whenever we made burgers etc with it we went thru boxes of bread crumbs....

 

 

I used "most" of it.  There were some area of the fat that seemed "dried" out, so I trimmed a thin layer of the top to get to some nice looking fat.  Other than that minor trimming, I stripped it all up for the grinder.  The burgers are lean, but at least the first 3 I cooked, held together just fine.  I haven't tried any of the ones I froze yet, but they are thick enough, I will need to thaw them before cooking.

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