I never comment on videos but this is worth a share. One of my absolute favorite things ever is to sous vide a large chuck roast for around 30 hours (dry seasoned in the vacuums sealed bag). Let sit in fridge over night once it’s done. Then cut out 2” or so thick thin steaks and sear off in a hot cast iron on medium while the meat is still cold cold. It gets the crunchiest crust, heats through, renders the fat. It has the flavor of a ribeye and the texture of a filet. Anyone with a sous vide needs to try this.
@@Yomann2005 you can play around with it. 125-135. Just depends on how pink you like it. At that length of time it’s all safe. I like the 130 range because you’re also reheating in the pan so you don’t want to over cook it. Definitely try this out! As far as seasoning I just do a heavy dose of SPG, maybe a little MSG if I’m feeling spry!
Would love your advice on which parts of the chuck are what. I made a big old chuck roast in the sous vide and reverse seared recently, some parts were delicious and others not as good. The more tender areas seemed to taste better too. But we were perplexed by the fact that some bites were much better than others.
@@michaelg8927 I do a dry brine, yes. Then some kind of rub with pepper, garlic, paprika. By the time it's done smoking, it looks like a f--king meteorite, but then you shred it and it's totally gorgeous inside
Chuck has so much flavor!!! So long as you slice it thin and against the grain it’s so delicious. It has more flavor than some more popular cuts. Petite tenders and picanha are also amazing steaks. I also love eye round - slice it thin and it’s also amazing!
Get thinly sliced chuck steak. Marinate for a few hours with lemon juice, cilantro and sliced onions. Grill the steaks. Then make tacos out of it with corn tortillas, chopped onion, cilantro and salsa👍
with that mushroom sauce instead of soy trya bit of worsticher and tabasco. with beef thyat sauce would also lend itslf to being put over wide gg nooles to create a white stoganoff.
Cooking Guy Bingo. Start selling the cards. 😂 My wife and I watch every video. We always guess how many times Sam will burn himself per video. You're teaching me how to cook. So far so good. Keep up the great work
Chuck is one of my favorite cuts. Marinade that and grill it, sear it and roast it, whatever. It's delicious. Like sirlion, it tastes like what meat is supposed to taste like.
Chuck is amazing so budget friendly. I take chuck steak and put in my crockpot, slow cook all day with onions and bell peppers. Serve as fajitas, its fabulous.❤
Gave me a great idea. When I make beef stock I pick the meat off the oxtail and shank when it’s done and make a killer vegetable beef soup. Unfortunately that uses up a good bit of the stock I just made, but now I’m gonna use that beef in a brandy mushroom cream pasta sauce. Nice!
Hey, dudes. I cook roasts with chuck fairly often in my Instantpot. Sear in the pot, remove, add liquid(s), use wooden spoon to remove fond, add back meat plus potatoes, carrots, onions, celery, sometimes mushrooms, other random things in the refrigerator. Cook high for 60-70 minutes. Great roast with veggies every time!
Appreciate you guys, have learned so much watching over the years. If you didn’t see, you got a shout out from Matt Pittman over at meat church this week.
What am I missing about parsley. I don't really like the flavor and don't know what it adds. I've only thought of it as a garnish back in the 80s and 90s. Love your vids. Just locking for a real answer. Thanks for the video!
Made the creamy mushroom pasta with the Chuck while camping earlier this week on Medano Pass/Great Sand Dunes National Park. Delicious!! Looking forward to flying out to San Diego next week to try all your restaurants!
I've cut meat for most my life and I have actually seen chuck eyes that if trimmed them right you would think they were Ribeyes, they actually come from the same muscle segments from were the shoulder runs into the loin on the front end.
Always check your local grocery store's weekly ad flyer (I get mine in my Wednesday mail). My Safeway routinely (every few weeks) has Chuck on sale for $5/lb, $4lb, or as it was a week ago, $3/lb (I bought 15lbs!). I've made good use of the roasts I just got, they have been smoked, made into chile colorado, and made into pasta Genovese. The last one probably will be beef bourguignon.
24 hrs in the instant pot sous vide @ 131 degrees…a splash of Worcestershire, liquid smoke, soy sauce, a couple cloves of garlic and a bay leaf…finish it on the grill = delicious and tender
Please cook your way through a full wheel of parmesan cheese. Including non-Italian dishes. Some lovely, light easy dishes (bruschetta) down to great pasta ideas. Some lighter pasta dishes that don't include cream would be heaven.
Hey Sam. 👋🏽 I just recently got together with a good friend to try and make a recipe we never made before. Haitian spaghetti. It’s spaghetti with bell peppers and onions. Also, they create a marinade called epis to season it, along with scotch bonnet and Sazón. While the peppers and onions came out absolutely delicious. We had trouble with the sauce. I still think this is a very tasty dish and if anyone could make it properly it would definitely be you.
Chuck "used" to be cheap, but it's just as expensive as the other cuts of meat now per pound average. Word got out during covid on how to cook chuck, so now it's just as expensive as most cuts of beef.
You are so right. When I graduated from college in the 1970's fruit and vegetables were not popular and therefore very cheap. Then they got notice and became as expensive as meat. You have to stay one step ahead of the crowd.
How do you make the chucks tender when cooking on the grill like that? They're usually tough meat and it usually takes Chinese magic stir fry style methodology to get those chucks tender with baking soda and cornstarch and soy sauce marinade.
It would be impossible for him to do that as meat prices vary considerably depending on where you live. He mentioned he paid $10/lb for his chuck and it is usually $6/lb here in PA. Plus, he uses VERY HIGH END condiments and spices.
I never comment on videos but this is worth a share. One of my absolute favorite things ever is to sous vide a large chuck roast for around 30 hours (dry seasoned in the vacuums sealed bag). Let sit in fridge over night once it’s done. Then cut out 2” or so thick thin steaks and sear off in a hot cast iron on medium while the meat is still cold cold. It gets the crunchiest crust, heats through, renders the fat. It has the flavor of a ribeye and the texture of a filet. Anyone with a sous vide needs to try this.
What temp for the sous vide? I may need to do this
@@Yomann2005 you can play around with it. 125-135. Just depends on how pink you like it. At that length of time it’s all safe. I like the 130 range because you’re also reheating in the pan so you don’t want to over cook it. Definitely try this out! As far as seasoning I just do a heavy dose of SPG, maybe a little MSG if I’m feeling spry!
Would love your advice on which parts of the chuck are what. I made a big old chuck roast in the sous vide and reverse seared recently, some parts were delicious and others not as good. The more tender areas seemed to taste better too. But we were perplexed by the fact that some bites were much better than others.
Chuck is so versatile. Make birria tacos. Smoke it for like 13 hours for pulled beef. Pot roast. Deshebrada tacos. A million uses
@bobcaldwell5810 Do you brine the chuck before you smoke it?
It's one of my favorite cuts. Hopefully it stays cheap 🤞
@@michaelg8927 I do a dry brine, yes. Then some kind of rub with pepper, garlic, paprika. By the time it's done smoking, it looks like a f--king meteorite, but then you shred it and it's totally gorgeous inside
“Shredded beef” , why mix Spanish with English
@@MEF29777 Porque no todas hablan español
Chuck has so much flavor!!! So long as you slice it thin and against the grain it’s so delicious. It has more flavor than some more popular cuts. Petite tenders and picanha are also amazing steaks. I also love eye round - slice it thin and it’s also amazing!
Sousvide one at 130 for 24-36 hours with salt and pepper. Fantastic tender and juicy steak texture and flavor.
Chuck has become a good friend since January 2021.
Get thinly sliced chuck steak. Marinate for a few hours with lemon juice, cilantro and sliced onions. Grill the steaks. Then make tacos out of it with corn tortillas, chopped onion, cilantro and salsa👍
My mom makes beef and dumplings with a chuck roast. I may have to give this a shot.
with that mushroom sauce instead of soy trya bit of worsticher and tabasco. with beef thyat sauce would also lend itslf to being put over wide gg nooles to create a white stoganoff.
Cooking Guy Bingo. Start selling the cards. 😂 My wife and I watch every video. We always guess how many times Sam will burn himself per video. You're teaching me how to cook. So far so good. Keep up the great work
Chuck is one of my favorite cuts. Marinade that and grill it, sear it and roast it, whatever. It's delicious. Like sirlion, it tastes like what meat is supposed to taste like.
I love Chuck! I buy it all the time, especially when it's on sale for 5.49lb here in Ohio. Very versatile.
Amazing and thank you for having the recipes listed again!!!
Man that was pure magic to turn chuck into butter !
I do a reverse sear on a chuck roast, and it turns out great. My wife and kids can’t get enough of it.
Chuck is amazing so budget friendly. I take chuck steak and put in my crockpot, slow cook all day with onions and bell peppers. Serve as fajitas, its fabulous.❤
You guys inspire me so much, thank you. Have watched your episodes for years. Inspired, I feel it's time for a career change. Thanks effers!!!
Chuck was such a fun show.
I just grilled a chuck roast the other day! Pulled at 138*... sliced thin and it was perfect!
can you do a video on some of your prep stuff? like prepping beef talo, etc.
I'd have a strong suspicion that he does not prep it. He probably already buys it made in a tub / can
chuck is also great done with a reverse sear and served sliced up topped with chimichurri
Gave me a great idea. When I make beef stock I pick the meat off the oxtail and shank when it’s done and make a killer vegetable beef soup. Unfortunately that uses up a good bit of the stock I just made, but now I’m gonna use that beef in a brandy mushroom cream pasta sauce. Nice!
Very similar to mine. Just cook in the oven a looooonnnnggg time. ❤❤❤
Loved the recipes! Only thing I’d tweak is adding a little sherry to the mushroom pasta, but all winners!
Good one! loved the Chuck Stroganoff
Wife and I ate dinner at NNT today. Your Korean beef taco was out of this world. Also ate the Baja fish taco was very good.
Great recipes! You guys have really stepped up your game! Superb filming and editing!!
Hey, dudes. I cook roasts with chuck fairly often in my Instantpot. Sear in the pot, remove, add liquid(s), use wooden spoon to remove fond, add back meat plus potatoes, carrots, onions, celery, sometimes mushrooms, other random things in the refrigerator. Cook high for 60-70 minutes. Great roast with veggies every time!
I like it. Can we get some other cheaper cuts prepared in the future. Thanks
These chuck steak recipes sound delicious ♥️♥️I am making them tonight & tomorrow ! Thanks Sam!!😋🤗❤️
Cooked the fam your garlic butter rice tonight. Now I’m fired up about chuck! Cheers from Alabama!
That looks so good! We often cook chuck roast in the smoker. We call it poor man's brisket. Would be great to see what you could do with it
Dude, the stroganoff dish. One of your best ever. Cheating with cream of mushroom soup is gold. Let's keep chuck steak/roast an inexpensive secret.
Beautiful, delicious lunch!
Sam, you’re the absolute BEST. You were born to do this. Such a Wonderful channel that you and your boys have created. Thank you!
Wow, this is great. I didn't know chuck can be used this way. I am drooling 😋
What a delicious and cheaper way to make a delicious steak dinner!
The "Chuck eye" is my favorite go to budget steak. Amazing flavor.
Can of condensed mushroom soup is an awesome hack, thanks!!
Omg, Chuck and pasta, speechless 🎉
Chuck steak is one of my favourites. Is cheap and you can do everything with it, from stews to burgers to bbq
That was a great demo, looks like Chuck really is that helpful friend that doesn't ask a lot in return.
Appreciate you guys, have learned so much watching over the years. If you didn’t see, you got a shout out from Matt Pittman over at meat church this week.
Remember, "perfectly" has a t in it! Chuck is one of my favorite parts of the cow, no doubt. Hard to beat steak and eggs too. Yummy as always guys!
you guys are the best, would love to have a beer with you all
Question on double frying. Can you freeze the fries after the first fry?
Great vid as usual!
I've only roasted chuck, this is making me want to try the steaks
What am I missing about parsley. I don't really like the flavor and don't know what it adds. I've only thought of it as a garnish back in the 80s and 90s. Love your vids. Just locking for a real answer. Thanks for the video!
I never thought of grilling a chuck roast before. Made one yesterday and I may never buy ribeye again! Incredible flavor and very tender.
Gotta try this!
Another awesome video Sam well done cheers 🙂 Yvonne from Australia
Love the camera work from Max and Chance.
We love chuck steak. My mom always called it "the stringy meat" when she made a pot roast.
Best carne asada you’ll have is thinly cut Chuck aka diesmillo, try it
I don't know if it is Max or Chance or both but, the camera views are amazing. Keep up the amazing work guys.
Chuck steak has been my go to grilled steak since I retired six years ago and am on a limited income. Can’t go wrong!😊
11:35... get rid of the egg. Also needs onion, lime, and salsa verde and/or roja.
Onion for breakfast!? 😲. 🤔
Time for you to head for A.A. 😅😉
Made the creamy mushroom pasta with the Chuck while camping earlier this week on Medano Pass/Great Sand Dunes National Park. Delicious!! Looking forward to flying out to San Diego next week to try all your restaurants!
Sam. You should make galbi-jjim here at some point. Love them and I think you’d love them too!
Looks great! Mix with a fork, trust me, it's way better than a spoon.
If you pop cut mushrooms in the microwave for a minute, you can quickly release most of the moisture before pan frying.
8:12 it’s actually 90° rotation, not 45° 😉
About how long do you let it sit after seasoning it?
@max pro tip black electrical tape does a better job at blurring out brands and saves you time in post and saves you from missing it in post 4:53
This vid was inspirational! I'm gonna cook all that! ❤😮😊
I've cut meat for most my life and I have actually seen chuck eyes that if trimmed them right you would think they were Ribeyes, they actually come from the same muscle segments from were the shoulder runs into the loin on the front end.
Always check your local grocery store's weekly ad flyer (I get mine in my Wednesday mail). My Safeway routinely (every few weeks) has Chuck on sale for $5/lb, $4lb, or as it was a week ago, $3/lb (I bought 15lbs!). I've made good use of the roasts I just got, they have been smoked, made into chile colorado, and made into pasta Genovese. The last one probably will be beef bourguignon.
I've been eating chuck steaks for over 40 years.
Its a quick 90 degree turn!
Killed it this time guys!
24 hrs in the instant pot sous vide @ 131 degrees…a splash of Worcestershire, liquid smoke, soy sauce, a couple cloves of garlic and a bay leaf…finish it on the grill = delicious and tender
How long did you let it cook on the indirect side of the grill? Looked like mid rare still, so so good
Please cook your way through a full wheel of parmesan cheese. Including non-Italian dishes. Some lovely, light easy dishes (bruschetta) down to great pasta ideas.
Some lighter pasta dishes that don't include cream would be heaven.
I use these to make a smoked french dip. mushrooms, onions, banana peppers, fries and arbys horsey sauce. damn good sammich
Hey Sam. 👋🏽 I just recently got together with a good friend to try and make a recipe we never made before. Haitian spaghetti. It’s spaghetti with bell peppers and onions. Also, they create a marinade called epis to season it, along with scotch bonnet and Sazón. While the peppers and onions came out absolutely delicious. We had trouble with the sauce. I still think this is a very tasty dish and if anyone could make it properly it would definitely be you.
I didn't know they HAD food in Haiti jk
@@thirstfast1025too soon bro.
At least we found the teachers pet(OP)😊
Haitian food? Sounds disgusting.
Just smoked a chuck roast on Sunday and finished the burnt ends for dinner tonight.
That mushroom sauce looks great! Love the taco with the egg and beef the way it was put together was spectacular. 😎😀😎
Chuck "used" to be cheap, but it's just as expensive as the other cuts of meat now per pound average. Word got out during covid on how to cook chuck, so now it's just as expensive as most cuts of beef.
I still love it, grill, slow cook, seared. Doesn't matter juicy flavor and works for almost anything.
Yeah, when he said $9 per pound, I was thinking, hmm, that's cheap? That being said, the recipes all look great.
You are so right. When I graduated from college in the 1970's fruit and vegetables were not popular and therefore very cheap. Then they got notice and became as expensive as meat. You have to stay one step ahead of the crowd.
Not in Ohio
@@bikenyremember $9 in CA, could be good
I call chuck roast "Poor Man's Brisket" and use it to make burnt ends - killer eats!
this is a beautiful piece of meat when prepared and marinated.
Absolutely love your content keep it coming bro
You should try chuck roast cooked sous vide, you could put it up next to a ribeye and barely tell a difference.
Beautiful food.
London Broil is another one. Killer for Chile
Looks yummy one
“Chuck you” max @ 9:59 jajaja finally dad beat your butt Maxy. Priceless !!!
Thank you.... soooo much..... for helping to extend my grocery dollar.
All three look delicious! Please share with the guys…😂😂
Sous Vide changes the game, literally a cheat code, makes this seem mayyyybe better than a ribeye.
I'm gonna have to remember that steak and mushroom pasta for my next date night. That looks so god damn great.
Chance and Max are eating well!🤪
They used that cut in Mexico for carne asada
How do you make the chucks tender when cooking on the grill like that? They're usually tough meat and it usually takes Chinese magic stir fry style methodology to get those chucks tender with baking soda and cornstarch and soy sauce marinade.
Of course he is never going to answer. They never do. I'm sick of this crap.
Chuck roast is an amazing underdog
That pasta with steak made me hungry
the "butchers cut" aka the hangar steak is also an AMAZING cut that is inexpensive and also fantastic. that is... IF you can find it
I just went down a s crazy rabbit hole looking for good steak frites places in downtown Montreal because I'm heading there in a little over a month.
Sam always out here with the world's shortest tongs...another banger tho. Cheers!
Fries in tallow 🔥
Another great one Sam! Maybe put a $$ on how much it was for 3 meals out of this to help people budget during this recession.
It would be impossible for him to do that as meat prices vary considerably depending on where you live. He mentioned he paid $10/lb for his chuck and it is usually $6/lb here in PA. Plus, he uses VERY HIGH END condiments and spices.
Everyone who watchs knows he's in CA and prices are high. But he could say something like between 30 -40 - you can get 3 meals....etc.
I live in the Midwest so our prices may be a bit lower than in CA but I have trouble justifying $5/lb for 80/20 ground beef let alone $9/lb for chuck.
Also from the Midwest and man beef prices are getting absolutely ridiculous where I’m at. 8/lb for ground beef right now? Sirloin for $14/lb? Yikes
Was hoping for Chuck Eye steaks from the title. Nonetheless, Excellent content as always, and the recipes looked delicious!!!!
Chuck eye steak are impossible to find around here. I assume the same is true for most places