Definitely IMO shouldn't have been labeled chuck roast but certainly was more along the lines of a thick steak and filled an entire dinner plate. (it became two large servings) This was cooked on my stick burning grill... aka 007
If you haven't used a jaccard they can come in handy, I used the jaccard and dry brined before cooking. Next seasoned with salt, pepper and garlic. The baked potato I wrapped in foil and put down inside the fire basket.
For not being a cut like a ribeye I gotta say it was pretty darn good! The juices were flowing, very juicy.
If you haven't used a jaccard they can come in handy, I used the jaccard and dry brined before cooking. Next seasoned with salt, pepper and garlic. The baked potato I wrapped in foil and put down inside the fire basket.
For not being a cut like a ribeye I gotta say it was pretty darn good! The juices were flowing, very juicy.
