“Chuck” It Sunday!!!

[civilsmoker]

wow - those cuts look great...what a find! You meal looks awesome too! Like!

Thanks UE! Yea the jumped up and practically slapped me...."take me"!

That looks awesome Civil! That earlier shot when you start braising, I swear I could smell it. Finished and plated looks great. With that marbling i can only imagine how nice the texture and flavor is. Another winner for sure. Enjoy, looking forward to tomorrow's installment, lol. Stay safe.

Thanks MJB, The smell we pretty dang good for sure! The marbling made for a very tasty and proper "mouth feel" for sure. I'm looking forward to dinner again as well!

noboundaries thanks for the like!

 

[MJB05615]

Thanks UE! Yea the jumped up and practically slapped me...."take me"!


Thanks MJB, The smell we pretty dang good for sure! The marbling made for a very tasty and proper "mouth feel" for sure. I'm looking forward to dinner again as well!

noboundaries thanks for the like!

Glad it worked out. Funny you mention "mouth feel" I've heard that term used on BBQ Pitmasters and other cooking shows, and whenever I use it to describe food my Wife makes, she hates that term, so naturally I use it as much as possible. LOL. Personally it's a perfect description, and have heard it used for many years.

 

[civilsmoker]

Glad it worked out. Funny you mention "mouth feel" I've heard that term used on BBQ Pitmasters and other cooking shows, and whenever I use it to describe food my Wife makes, she hates that term, so naturally I use it as much as possible. LOL. Personally it's a perfect description, and have heard it used for many years.

Thanks, Funny about your wife! Its really a relatively new term to me as "texture" has always been the more engineering term to me but my wife and kids use it all the time so they are influencing my choice of language. I also think the eyes plays a big roll in mouth feel as well....does the mouth equal what the eyes tell you it should!

GATOR240 thanks for the like!

 

[civilsmoker]

Ok today is THE DAY for leftover magic!!!!

Started off by pulling the remaining whole chuck apart and trimming the excess fat out. You can see the marbling throughout the meat.

Next my wife made a 1/3c four butter roux with garlic and shallots, then she added the strained chuck reserves, 1c Pinot Noir, baby carrots, chopped sweet onions, thyme, bay leaf, and a little beef broth, then put in a mid simmer for about 30 min......

next the chuck was added and then light simmered another 20 mins.....

Once the veg were just about there I very hot seared some baby Bella’s......

once a nice sear was achieved and still under they were dropped in the stew to finish!

And now here is the definition of leftover chuck in my book......joined with a bed of GR Yukon mashed.......

My wife’s golden balsamic berry salad.....kinda fits the the Christmas season!

Pure leftover chuck money!!!!

Just loving the partial complete kitchen for sure!!!

 

[MJB05615]

That plated shot is awesome! But that salad is beautiful, so colorful and wonderfully plated. Great work all the way around. You're getting great use of that partially finished Kitchen.

 

[Brokenhandle]

You had me at gravy! But the taters and chuck definitely make a beautiful plate! Have to admit salad looks really good too.

Ryan

 

[civilsmoker]

That plated shot is awesome! But that salad is beautiful, so colorful and wonderfully plated. Great work all the way around. You're getting great use of that partially finished Kitchen.

Thanks MJB!

You had me at gravy! But the taters and chuck definitely make a beautiful plate! Have to admit salad looks really good too.

Ryan

Ryan, oh yea that gravy is delish!!! The flavor has a hint of smoke in it which you don't get if you just braise on the stove or oven. I don't know what my wife puts in her dressing but it is magic with the fresh fruit!