In the US, large chunks of the chuck is available in many Mexican grocery stores labeled as "carne para tamales" at about 40% less than what you will pay for chuck steaks and chuck roasts.
@Noxti! Too much government involvement in agriculture drives up prices. Fortunately, I think that there will be a new government in the Netherlands very shortly, and one that is not out to destroy agriculture as we know it. By the way, I stuffed my freezer with beef chuck roasts when they were US $2.78/ lb and that is one of the more expensive meats in my freezer other than some NZ lamb cubes that I bought for US$5.99 last month.
@Noxti! You can't put ANY faith in politicians, period. In order to get affordable meats, you need to shop the grocery ads from the major chains and hit some of the Asian/Mexican markets as they can have some very low prices on beef cuts that are not popular among their ethnic clientele.
Here are the three main beef cuts most Mexican carnicerías offer for carne asada…from most expensive to least: 1. Arrachera aka Skirt or Hanger steak 2. Palomilla aka Sirloin steak 3. Diesmillio aka Chuck steak
This is an awesome smoker. I am still using a suitcase smoker, I load it with wood chips and put the meat on the grill. Close the latches and it fits on my cook stove.
Here’s my marinade for them. -1 or 2 bell peppers -3 yellow chilis -2 ripe tomatoes Cut them up and fry them with some butter and salt for about 5 to 8 mins till the juices soften the veggies. Pour them on your cooked steaks and trap the steam and let it sit for about 10 mins and there you go. Steaks are tender and the marinade give its a good kick with beans and rice.
In Canada. That smoker is $329 plus $154 for import fee and we are neighbours with the US. But in the Netherlands you get it for $169. Makes no sense. Love your channel by the way.
i feel your pain but to ease it for you look up taxes in the netherlands and find out what we pay for things like cars and gas over here. you will truly be amased..
I used to have 5-6 lbs of chuck that I would grill up and have at weekend parties, just letting it rest on the board and cutting it into slices. So good and cheap. It would almost always be the first thing that was consumed completely.
In UK I think we would know that sugar as Muscovado or maybe demerara, most likley dark muscovado, much though I like the Dutch word for it there is generally enough profanity in my kitchen already!
OK you convinced me , subscribed and i may even order the smoker :) edit actually nope ... £ 345 that's over double what you said it was ??? are you responsible for the price increase ????? well that subscription lasted 10 mins............
Nothing like a nice Delmonico cut from the chuck tail! Supper tender and beefy flavour! I prefer them over the ribeye. Sure, the ribeye is incredible for its tenderness but it can’t compare to the flavour of the chuck Delmonico.
Did anyone else actually cry when he said he cooked to an internal of 200 degrees? Also, if you don't cut the meat after the initial cut until you let it rest for at least 10 minutes, you'll be much happier with the end result, as all that flavor ended up on your cutting board. :( Great looking rub though!
This is basically the same process for smoking beef brisket. The result is the collagen renders into a jelly like substance which is delicious. I’ve never seen the process used on chuck but apparently it works fine. If you grill beef which is a quick cook using thinner cuts of beef you aim for lower internal temperatures but smoking thicker cuts with lots of fat you cook at low indirect heat for longer periods. Enjoy and don’t worry!
I simmer chuck steak for about two hours add a couple of bay leafs salt until they're tender they make the best tacos mmm add green salsa scallions cilantro ...❤
chuck can be a bit challenging to cook but yes, the flavor is excellent. I've enjoyed chuck in one way or another since a little kid. what a nice recipe to try, thanks! I like the part about buying a "technical" slab. chuck is a less expensive cut already but why not make it even less expensive? ..you now get to cut it your way too 😀 as a side note, I'm wondering how can the wireless thermometer work inside of a metal container covered with alum foil? physics say that no radio waves can penetrate such a container. curiously, the thermometer was inserted into the meat before smoking uncovered but the desired temperature during that stage was not mentioned, only color was suggested 🤔
@@robintownsend2041 I'm pretty sure about this one Robin. try a simple test. wrap your cell phone in alum foil. there must be no gaps. try calling it from another phone. it won't ring. ordinary alum foil doesn't just mostly block, not even like 99%, it's 100%. how do you think your food gets cooked in a microwave but not you standing right next to it? 🤔 yes, it's because both the foil and the microwave are Faraday cages.
@@mobilemcsmarty1466 sorry to necro-thread, But I was curious about this because I was planning to do a cook with ribs using one of these thermometers later today. I just tried wrapping one of the thermometers in two layers of aluminum foil, without a gap, and it maintained a connection to my phone. The "Meater" uses bluetooth between thermometers and the base and then again between the base and the cell phone. From what I've read about Faraday cages, the fact that the base is close to the thermometer allows for the signal to be picked up and then broadcast to your phone. So, it's more like dampening a sound with insulation as opposed to turning the signal off. Hope this helps!
Ya, I thought the same thing, I can use it on or off the cart. Except if you take it off the cart you have no way to pick it up when it’s hot! (No handles) and you can’t buy just the handles. It’s also a big pain in a** to take off and put back on.
This is great information, but you didnt tell us where we can find such cuts of meat. Butcher shops? Grocery stores? Only directly from the cattle ranchers/farmers themselves?
I started buying full 30+lb chuck rolls at the local restaurant supply during the pandemic, learned to butcher it on youtub3 and vacuum freezed it all up. The chuck roll is a fantasic cut with very little unusable trim and some true gems in there
Just found your channel-very good-have subscribed. Why is the vid titled-stop buying chuck?? If price was no object, what brand of smoker and bbq would you recommend buying? Thanks
Most grocery stores with a butcher shop shouldnbe able to take care of your needs. And if there's a local butcher they should have no problem getting you situated.
@@roberttaylor-branco3217 my local butcher here in Central Florida loves to sale whole roast portions. I buy USDA prime picanha that way and save tons of $$.
I'm pretty sure you can execute the recipe with a garden variety Weber, or generic charcoal grill, just fine. put some lit coals on one side. sprinkle the coals with wet wood chips. then put meat on the other side, with lid on for a while so as to smoke to the desired internal temperature. sauce the meat. stoke up the coals, then crisp over the hot coals, yum 😋
Wet Aging is meat vacuum packed that lets the meat's natural enzymes start to break down the tissue to tenderize. Dry Aging is in a humidity controlled, refrigerated cabinet that draws out some moisture, and allows beneficial fungus to grow on the exterior surfaces and elements in those fungi can aid in tenderizing and intensifying flavors. Dry Aging will/can reduce the overall amount of yield (available meat to cook and consume), so use it with care.
Often we can't get chuck in Australia. I don't know what happens to it! But it is often not available for the average buyer. I love chuck. I buy it in preference to any other steak. And I get upset when it is not available. I don't worry about the tiny bits of tough parts here and there in it. They are few. Not enough to worry about. Good chuck like from Angus or from Wagu is superb steak. Cooks even quicker than rump for example. I don't like rump. It is for sissies! Chuck is far better. For a 1inch steak, 2mins on each side and your steak is done! But you drained away the best part. The fat is the bit you should be eating! But that syrup that you had there was not molasses or at least not what we in Australia would call molasses. That that you had was syrup, a sweet softly flavoured sauce that is the final liquid before boiling turns the brew to crystals. They go like this from sugar to backstrap molasses. First is genuine raw sugar form which white sugar and icing sugar are made. Then comes cheap raw sugar which is white sugar with molasses spun back through it. Then comes syrup, then treacle, then molasses, then finally backstrap molasses. Sometimes you can also get backstrap treacle. It is halfway between treacle and molasses. Treacle is the next up in intensity. Molasses does not have any shininess to it. It is dense and not shiny and definitely no trace of transparency. Treacle is dense but has a shininess. Syrup is very shiny and a little bit transparent. Molasses has no transparency and no shininess. So I know things are different In other countries but in Australia at least we still have the original versions of the various forms of sugar. Not to worry, I'm sure people will buy something. Just so they know if they can't get molasses, pretty much any liquid sugar will do the trick. And in anycase if you used that much genuine molasses in a recipe here, then tried to boil it down, you would end up with something completely inedible because the molasses would have made it far too strong. So in Australia syrup is the way to go.
I've never heard a primal (or sub primal) cut called a "technical". Is that a term used by European butchers? The chuck primal in the US can easily run to 80 pounds or more. If the entire chuck is too large, I'd look for a blade or cross rib sub primal. I think that fat steak you cut would be called a "Blade Steak" here in the US. The Chuck Eye steak (aka Delmonico) from the chuck cross rib is also a terrific cut of meat.
Makes more sense to leave it as a pure steak with charcoal grill and butter finish. Why make beef to taste like pork ? Yeah, pork is fine there is not much flavour to start with so sugared goo is ok, but beef with charcoal and hint of wood is where it's at. Just serve it with side kick of sauce. My favorite is anything with anchovy and tamarind in it
Ok so I have a question that I have I wanted to ask for sooooooooo long ...... Roel ..... Why do you never add Appelstroop??? I use it in EVERYTHING! It makes the best ham glaze ever!!! 🤤 Roel come on do 1 sauce with the stroop pleeeeeease 🙏
Just a note: "Bastard Sugar" looks like Brown Sugar - not Caster Sugar. Caster Sugar is really fine and white. Not sure if your Google device knew what you were saying lol
@@Visit_Tangier Thanks, mate, looks like the Germans get the raw end again, probably a new tax on "fossil fuel", the greens think it is coal-fired after all.
Chuck was always used to just chop meat, it was worthless in the 60s, my mother would make Chuck fillet steaks but you had to know how to cook it to be tender now it’s out of control the price
You made a infomercial for that grill and made a smoked roast, nothing about that is a steak. There are some great steaks in a chuck roll, but that isn't how you get one. 🙄
Why is it your chuck steaks have so much marble in them. Here in Canada they are called Blade steaks and they don't have any marbling. It's almost not even worth buying here and they are expensive.
@Raitaitai Alleen als de slager zo'n technisch deel koopt dan gaat de belastingdienst ervan uit dat hij daar handelingen mee verricht die de waarde vermeerderen. Dat is een beetje hetzelfde idee als wanneer je een fles drank koopt in een café, de uitbater krijgt het nooit aan het verstand van de inspecteur gepeuterd dat hij de fles ongeopend aan jou heeft verkocht en zal dus aan jou de BTW moeten doorrekenen alsof hij het per glas heeft verkocht en dan betaal je zelfs als hij het tegen kostprijs doorverkoopt al zomaar anderhalf tot twee keer zoveel als bij de slijter. Voor dit soort stukken moet je echt bij de (semi-)groothandel zijn, Makro, Sligro, Hanos bijvoorbeeld. Dan betaal je rond de negen euro de kilo maar een beetje vriezerruimte is wel aan te bevelen want de kleinste stukken beginnen tegen de vijf kilo.
Chuck roast cut for steaks is the absolute best cut I have ever had. I have had the t-bones, the ribeyes, the flank, iron, tomahawk, denver, the etc... Chuck is the easiest to prepare and grill for a consistent 8/10 steak.
I feel you. I’ve had all those cuts too, but it’s hard to rank them because I love beef so much that I choose cuts of beef depending on my mood. The way normal people choose if they’re just having beef, chicken, pork, etc lol
some if this stuff is just ridiculous and pointless. Most persons can barely afford meat these days as it is, and of that it's low grade, grain fed mass farmed, GMO junk. Your average person isn't worried about the cut of meat any longer and it's only going to get worse.
Adding a battery or electric plug to something that previously ran on it's own for thousands of years really turns me off to everything you are saying.
In the US, large chunks of the chuck is available in many Mexican grocery stores labeled as "carne para tamales" at about 40% less than what you will pay for chuck steaks and chuck roasts.
@Noxti! Too much government involvement in agriculture drives up prices. Fortunately, I think that there will be a new government in the Netherlands very shortly, and one that is not out to destroy agriculture as we know it. By the way, I stuffed my freezer with beef chuck roasts when they were US $2.78/ lb and that is one of the more expensive meats in my freezer other than some NZ lamb cubes that I bought for US$5.99 last month.
@Noxti! You can't put ANY faith in politicians, period. In order to get affordable meats, you need to shop the grocery ads from the major chains and hit some of the Asian/Mexican markets as they can have some very low prices on beef cuts that are not popular among their ethnic clientele.
Here are the three main beef cuts most Mexican carnicerías offer for carne asada…from most expensive to least:
1. Arrachera aka Skirt or Hanger steak
2. Palomilla aka Sirloin steak
3. Diesmillio aka Chuck steak
This is an awesome smoker. I am still using a suitcase smoker, I load it with wood chips and put the meat on the grill.
Close the latches and it fits on my cook stove.
Here’s my marinade for them.
-1 or 2 bell peppers
-3 yellow chilis
-2 ripe tomatoes
Cut them up and fry them with some butter and salt for about 5 to 8 mins till the juices soften the veggies.
Pour them on your cooked steaks and trap the steam and let it sit for about 10 mins and there you go. Steaks are tender and the marinade give its a good kick with beans and rice.
That looks absolutely delicious. Well done.
Yeah, man, Chuck can buy his own damn steaks
lmao
I always thought chuck was for pot roast. But I'm somewhat new to this
Nice video thanks. love your stuff. that smoker, following your link in the UK, is now £350 and £425. You timed it perfectly.
That looks great! should call that rub "Gold Dust" color looks awesome.
Glad to see another excellent use of turmeric. Well done! (Except the steak. Don't do the steak well done. Done well yes. Well done no.)
In Canada. That smoker is $329 plus $154 for import fee and we are neighbours with the US. But in the Netherlands you get it for $169. Makes no sense. Love your channel by the way.
i feel your pain but to ease it for you look up taxes in the netherlands and find out what we pay for things like cars and gas over here. you will truly be amased..
You’re telling me bro. When I order shit online from Canada, it costs almost an arm and a leg. Both of us are getting fucked lol
I used to have 5-6 lbs of chuck that I would grill up and have at weekend parties, just letting it rest on the board and cutting it into slices. So good and cheap. It would almost always be the first thing that was consumed completely.
Absolutely love the video content you make. Second to none my brother. Big shout out from Utah!
In UK I think we would know that sugar as Muscovado or maybe demerara, most likley dark muscovado, much though I like the Dutch word for it there is generally enough profanity in my kitchen already!
Muy Bien mate, thanks for sharing..
OK you convinced me , subscribed and i may even order the smoker :) edit actually nope ... £ 345 that's over double what you said it was ??? are you responsible for the price increase ????? well that subscription lasted 10 mins............
Nothing like a nice Delmonico cut from the chuck tail! Supper tender and beefy flavour! I prefer them over the ribeye. Sure, the ribeye is incredible for its tenderness but it can’t compare to the flavour of the chuck Delmonico.
Did anyone else actually cry when he said he cooked to an internal of 200 degrees? Also, if you don't cut the meat after the initial cut until you let it rest for at least 10 minutes, you'll be much happier with the end result, as all that flavor ended up on your cutting board. :( Great looking rub though!
This is basically the same process for smoking beef brisket. The result is the collagen renders into a jelly like substance which is delicious. I’ve never seen the process used on chuck but apparently it works fine. If you grill beef which is a quick cook using thinner cuts of beef you aim for lower internal temperatures but smoking thicker cuts with lots of fat you cook at low indirect heat for longer periods. Enjoy and don’t worry!
I simmer chuck steak for about two hours add a couple of bay leafs salt until they're tender they make the best tacos mmm add green salsa scallions cilantro ...❤
chuck can be a bit challenging to cook but yes, the flavor is excellent. I've enjoyed chuck in one way or another since a little kid. what a nice recipe to try, thanks! I like the part about buying a "technical" slab. chuck is a less expensive cut already but why not make it even less expensive? ..you now get to cut it your way too 😀
as a side note, I'm wondering how can the wireless thermometer work inside of a metal container covered with alum foil? physics say that no radio waves can penetrate such a container. curiously, the thermometer was inserted into the meat before smoking uncovered but the desired temperature during that stage was not mentioned, only color was suggested 🤔
the fabled faraday cage - physics theory only - doesnt work in practice. unless you are in an aeroplane in a lightning storm.
@@robintownsend2041 I'm pretty sure about this one Robin. try a simple test. wrap your cell phone in alum foil. there must be no gaps. try calling it from another phone. it won't ring. ordinary alum foil doesn't just mostly block, not even like 99%, it's 100%.
how do you think your food gets cooked in a microwave but not you standing right next to it? 🤔
yes, it's because both the foil and the microwave are Faraday cages.
@@mobilemcsmarty1466 sorry to necro-thread, But I was curious about this because I was planning to do a cook with ribs using one of these thermometers later today. I just tried wrapping one of the thermometers in two layers of aluminum foil, without a gap, and it maintained a connection to my phone. The "Meater" uses bluetooth between thermometers and the base and then again between the base and the cell phone. From what I've read about Faraday cages, the fact that the base is close to the thermometer allows for the signal to be picked up and then broadcast to your phone. So, it's more like dampening a sound with insulation as opposed to turning the signal off. Hope this helps!
Ya, I thought the same thing, I can use it on or off the cart. Except if you take it off the cart you have no way to pick it up when it’s hot! (No handles) and you can’t buy just the handles. It’s also a big pain in a** to take off and put back on.
You can also add stroop to the sauce. There is one with a Frisian flag on it. It is the best.
Eindelijk een bbq die op mijn klein terrasje past 😍😍
I basically only buy chuck when it's on sale. Then I sous vide it for 24 to 36 hours at 131ºF.
Great clip..what a neat little pit
Wow looks really yummy. Thank you for sharing ❤️
Chuck isn’t only 2023. My Mom cooked it for our family since I was a child. I’m 70. There is nothing new here.
Congrats!
Even for mexican style bbq I prefer chuck over any other choice of meat!
Not everyone is 70 gramps. It's new to the young. Don't be so crotchety lol.
Sure Grandpa let’s get you to bed
@@jankounchained4211 I'm 25 and this isn't new...
This is great information, but you didnt tell us where we can find such cuts of meat. Butcher shops? Grocery stores? Only directly from the cattle ranchers/farmers themselves?
Low and slow gives tender and evenly done meat.
I started buying full 30+lb chuck rolls at the local restaurant supply during the pandemic, learned to butcher it on youtub3 and vacuum freezed it all up.
The chuck roll is a fantasic cut with very little unusable trim and some true gems in there
not sure about beef **THAT** sweet. I'll take Pitmaster X's word for it. . . I'll try anything once.
You actually activated my phone with your google question 😆
Why do I need to stop buying chuck steaks? Looked good to me.
Its only a steak once its cut into a steak - he wants you to buy the whole chuck, not the already processed steaks
Just found your channel-very good-have subscribed. Why is the vid titled-stop buying chuck??
If price was no object, what brand of smoker and bbq would you recommend buying? Thanks
Where can you buy such a large piece of beef? Local butcher?
Most grocery stores with a butcher shop shouldnbe able to take care of your needs. And if there's a local butcher they should have no problem getting you situated.
@@roberttaylor-branco3217 my local butcher here in Central Florida loves to sale whole roast portions. I buy USDA prime picanha that way and save tons of $$.
🔥🔥🔥
Where did you get those wonderful Shaker jars for your seasoning
Haha he’s re-using a small nutella container! 👌🏽👌🏽
Yummy yummy 😋
Fantastic to say buy the whole piece of meat, but maybe some info and where and how?? It’s basically impossible to do now!!
The smoker is increased in price insanely. Now its over 300,-
I'm pretty sure you can execute the recipe with a garden variety Weber, or generic charcoal grill, just fine. put some lit coals on one side. sprinkle the coals with wet wood chips. then put meat on the other side, with lid on for a while so as to smoke to the desired internal temperature. sauce the meat. stoke up the coals, then crisp over the hot coals, yum 😋
Nice BBQ ad cya
Kinda off topic, but what's the difference between wet aging and dry aging? Other than the obvious. Can you do a video on that?
Wet Aging is meat vacuum packed that lets the meat's natural enzymes start to break down the tissue to tenderize. Dry Aging is in a humidity controlled, refrigerated cabinet that draws out some moisture, and allows beneficial fungus to grow on the exterior surfaces and elements in those fungi can aid in tenderizing and intensifying flavors. Dry Aging will/can reduce the overall amount of yield (available meat to cook and consume), so use it with care.
Often we can't get chuck in Australia. I don't know what happens to it! But it is often not available for the average buyer. I love chuck. I buy it in preference to any other steak. And I get upset when it is not available. I don't worry about the tiny bits of tough parts here and there in it. They are few. Not enough to worry about. Good chuck like from Angus or from Wagu is superb steak. Cooks even quicker than rump for example. I don't like rump. It is for sissies! Chuck is far better. For a 1inch steak, 2mins on each side and your steak is done! But you drained away the best part. The fat is the bit you should be eating!
But that syrup that you had there was not molasses or at least not what we in Australia would call molasses. That that you had was syrup, a sweet softly flavoured sauce that is the final liquid before boiling turns the brew to crystals.
They go like this from sugar to backstrap molasses. First is genuine raw sugar form which white sugar and icing sugar are made. Then comes cheap raw sugar which is white sugar with molasses spun back through it. Then comes syrup, then treacle, then molasses, then finally backstrap molasses. Sometimes you can also get backstrap treacle. It is halfway between treacle and molasses.
Treacle is the next up in intensity. Molasses does not have any shininess to it. It is dense and not shiny and definitely no trace of transparency. Treacle is dense but has a shininess. Syrup is very shiny and a little bit transparent. Molasses has no transparency and no shininess.
So I know things are different In other countries but in Australia at least we still have the original versions of the various forms of sugar. Not to worry, I'm sure people will buy something. Just so they know if they can't get molasses, pretty much any liquid sugar will do the trick. And in anycase if you used that much genuine molasses in a recipe here, then tried to boil it down, you would end up with something completely inedible because the molasses would have made it far too strong. So in Australia syrup is the way to go.
How can you send a pic of the place where you cook I have the same set up I want barn door like that
I've never heard a primal (or sub primal) cut called a "technical". Is that a term used by European butchers? The chuck primal in the US can easily run to 80 pounds or more. If the entire chuck is too large, I'd look for a blade or cross rib sub primal. I think that fat steak you cut would be called a "Blade Steak" here in the US. The Chuck Eye steak (aka Delmonico) from the chuck cross rib is also a terrific cut of meat.
What is the name of the yellow spice. Couldn't understand.
Turmeric
Lol when u said it wasn’t the most tender piece of meat that’s where the Chuck’s eye is
“It is definitely the most flavourful cut.”
Proceeds to coat it in spices and drench it it syrup. No thanks
Makes more sense to leave it as a pure steak with charcoal grill and butter finish. Why make beef to taste like pork ? Yeah, pork is fine there is not much flavour to start with so sugared goo is ok, but beef with charcoal and hint of wood is where it's at. Just serve it with side kick of sauce. My favorite is anything with anchovy and tamarind in it
Ok so I have a question that I have I wanted to ask for sooooooooo long ...... Roel ..... Why do you never add Appelstroop??? I use it in EVERYTHING! It makes the best ham glaze ever!!! 🤤 Roel come on do 1 sauce with the stroop pleeeeeease 🙏
What kind of knife are you using?
Where did you find it for that price? In Uk it’s best price is £269 GBP 😢😮
begin is al weer goed
Kurkuma = coriander. I have never heard it called that.
Thanks
According to what I have found, it is turmeric.
They have taken a very simple, easy, time tested grill and added electronics so its no longer reliable
I dont know what kinda deal you got but the link takes me to a grill that cost $220 without the stand.
Just a note: "Bastard Sugar" looks like Brown Sugar - not Caster Sugar. Caster Sugar is really fine and white.
Not sure if your Google device knew what you were saying lol
@pitmasterx, the grill is nowhere to buy in NL for that kind of money. Please share the link……..
Please everyone I'm begging you buy this for your boat. Not enough boat fires on RUclips.
If you buy this in the EU it is about 449€ and US amazon is out of stock...
I just saw it available on Amazon
Amazon France : 219€
@@Visit_Tangier
Thanks, mate, looks like the Germans get the raw end again, probably a new tax on "fossil fuel", the greens think it is coal-fired after all.
Looks delicious! 🙂😋😋
Chuck was always used to just chop meat, it was worthless in the 60s, my mother would make Chuck fillet steaks but you had to know how to cook it to be tender now it’s out of control the price
i guess the price went up because this thing will now cost way more to get to the netherlands
So basically opposite of the sarcastic title of the video?
Yeah and now I need to remember this inaccurate title if I want to come back and find this recipe
You made a infomercial for that grill and made a smoked roast, nothing about that is a steak. There are some great steaks in a chuck roll, but that isn't how you get one. 🙄
Amazon Canada $335 cdn or $545 cdn w/stand . No thanks . I ll stick with my Masterbuilt Electric
Tell me why my Google home started giving me its own answer for bastard sugar haha.
Why is it your chuck steaks have so much marble in them. Here in Canada they are called Blade steaks and they don't have any marbling. It's almost not even worth buying here and they are expensive.
I didn't know caster sugar was fatherless
it is the only food you need.
Rub name: The yellow Dutchman
That is definitely not caster sugar.
What is the name of such a piece in Dutch?
It's important to remember that cutting your own meat only saves you money if you have time to spare. Time is money.
Yeah... it only takes like 20 minutes, if that and saves about $50.
Worth it.
Plus u can cut it the way u like it . I been buying boneless pork loins it’s like between 168-199 a lb . Just have a sharp knife
@@lizardman1303 no kidding... there is some kind of magical armor in that pork loin fat cap. Dulls a knife up like no one's business quick.
Its "Brown Sugar" not Caster.
What about chad steak
In 2 weeks that grill went up in price by $50
In NL it’s more than 300 euro…😢
205 degrees? I like a rare piece of meat. How is this recipe if you cook it to rare.?
Waar koop je dit stuk en hoe heet het in het Nederlands?
@Raitaitai Alleen als de slager zo'n technisch deel koopt dan gaat de belastingdienst ervan uit dat hij daar handelingen mee verricht die de waarde vermeerderen. Dat is een beetje hetzelfde idee als wanneer je een fles drank koopt in een café, de uitbater krijgt het nooit aan het verstand van de inspecteur gepeuterd dat hij de fles ongeopend aan jou heeft verkocht en zal dus aan jou de BTW moeten doorrekenen alsof hij het per glas heeft verkocht en dan betaal je zelfs als hij het tegen kostprijs doorverkoopt al zomaar anderhalf tot twee keer zoveel als bij de slijter. Voor dit soort stukken moet je echt bij de (semi-)groothandel zijn, Makro, Sligro, Hanos bijvoorbeeld. Dan betaal je rond de negen euro de kilo maar een beetje vriezerruimte is wel aan te bevelen want de kleinste stukken beginnen tegen de vijf kilo.
@@WhoStoleMyAlias Ik ga eens vragen bij de hanos. Dank je!
@@GillesH29 Ik zie dat de reactie van @Raitaitai ineens weg is. Voor de laatkomers, het technische deel heet dus hals/onderrib.
in uk its 425£ :(
Bbq now $329 😔
Lost me at bvq sauce... if you bbq correctly then there's no need for "bbq" sauce.
Chuck roast cut for steaks is the absolute best cut I have ever had. I have had the t-bones, the ribeyes, the flank, iron, tomahawk, denver, the etc... Chuck is the easiest to prepare and grill for a consistent 8/10 steak.
I feel you. I’ve had all those cuts too, but it’s hard to rank them because I love beef so much that I choose cuts of beef depending on my mood. The way normal people choose if they’re just having beef, chicken, pork, etc lol
some if this stuff is just ridiculous and pointless. Most persons can barely afford meat these days as it is, and of that it's low grade, grain fed mass farmed, GMO junk. Your average person isn't worried about the cut of meat any longer and it's only going to get worse.
£350 to the uk😢
Mehh still no Ketjap manis... so sad
I live in NYC and I can't smoke meat or grill outside without 100 homeless people asking for food
😅lol......not that many homeless people.
@@1230mkelly They smell it from a mile away
@@furstenfeldbruck 😅lol😅
Feed them
@@furstenfeldbruck Who smellin' who?
I was all in until you said sugar
Sugar-Mania...
Yellow bumm
😋😋
Title is confusing.
I'm a rancher, still getting paid same for weight as precovid, sad y'all gotta take what I grind for hamburger meat. 😞. Bidennomics
Another misleading headline... adios.
Adding a battery or electric plug to something that previously ran on it's own for thousands of years really turns me off to everything you are saying.
Cheaply made
Insane price increase on the grill! 219€ shipped to NL now
Chuck is the worst cut of meat you can BBQ, please don’t do it!
Why the clickbait title?