Dry brining simply involves rubbing the protein in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).
I like your video and it’s nice to know you can use a cheaper cut of me and still get the same same effect as the expensive state. Thanks again for your video and these hard times it’s well. It was nice to see that bye.😊
I'm surely gonna' use Twine on such Cuts the next time..Seeing a great pointer a few months ago..IF you wrap / inter-twine the Twine twice to even Three times instead of Once, then pull to tighten..It stays tightened better and is less apt to loosen until you add the Knot or Bow!
How much charcoal did you use and did you have to top it off during the 45 minutes? Also, did you wait for the charcoal to turn white before you put the meat down?
I didn’t go through much charcoal. The Blaze Kamado is extremely efficient. I did not need to add more charcoal during the cook. I waited until the internal temp of the Kamado was 250f
i remember when chuck eye was an inexpensive "secret" at $3 a lb, and now walmart is charging $12.98 a lb for it. their supplier must be feeding those cows rib eye. they've lost their damn minds!!
We can get it for $5lb on sale in California. Same for tri tip. NY steaks for $6lb. My grocery store (Safeway or Lucky) has sales on something every week. We stock up and save a bundle.
Try a baking soda brine on your steaks and pork chops. IT MAKE THEM SO TENDER, Juicy and Delicious There many RUclips videos on this You can just sprinkle the baking soda on them heavy or a heavy baking soda brine. I use the brine over night > The taste and texture is between a RIBEYE and A NY STRIP, But not a Porterhouse or T bone taste and texture Which is my #1 Steaks 🥩🥩🥩🥩 👉👉 But i can't pass up these chuck roast YUM 👉👉I GO NUTS WHEN THERE ON SALE 🤪🤪👌👌
@@LD-qj2te When i did the baking soda brine for the 1st time. i was shocked how it tenderized the meat. Been using it every since. Great for pork chops to . THEN END TO THE TOUGH, DRY, PORK CHOPS👉👉 To Tender, Juicy, Delicious, Pork Chops, and Steaks > Pineapple juice is nice on pork
@@LD-qj2te Another piece of cheap meat that no one likes is? A London Broil. Oh Lord there better than a chuck roast. But > you must tenderize it 1st thing. I use a fork on it and FORK IT GOOD ON BOTH SIDES > Then its ready to be grilled just like a steak YUMMY I do both on the London Broil ! fork and baking soda over night. If you don't get it tenderized? ITS ONLY GOOD FOR BOOT SOWS Its one tough piece of meat. Unless it tenderized // Texture and taste is like a Flat Iron Steak YUM
No . I’m not a vegan . I just cook all meat to well done .. I love a good ribeye .. but I don’t eat or drink the blood .. it just a religious belief . To each their own.. I just don’t want any pink or blood in my food ..
@@keith5300First of all it's not blood ! And u can eat ur steak anyway u want. But it's a proven fact that the best tasting steaks are med rare to med max. Thus why a lot of top tier restaurants won't even cook meat past medium ! But hey u want dry shoe leather have at it might as well order chicken.
I can honestly say that I have NEVER heard of anyone tying up their chuck steak. He failed miserably by not tenderizing the steak. If you tenderize the meat, it will be indistinguishable from a ribeye. I guarantee his version was tough and chewy.
@@CasksnQue I can say from personal experience that cooking chuck like I would a ribeye straight from the package has 100% been a much tougher chew. You can tenderize a chuck to get more tender like a ribeye but it isn't a 1:1 match. Can be done though with a little help like a good wet brine and/or mechanical tenderizer.
What’s the point in even cooking it around all if you aren’t going to finish cooking it ? Seriously.. what’s the difference in that and eating raw meat … one is no more bloodier than the other ..
One of my favorite ways to cook a chuck roast. Nice job!
Thanks!
😢😅😅😢😅8u..m kj88p0😢
A chuck Roast is a big huge STEAK 🥩🥩🥩🥩
Absolutely!!! 🥩
Looks amazing
Thank you!
Ŏ@@CasksnQue
This is awesome! Thank you for sharing this with us sir!
Thank you!
Looks absolutely delicious brother, awesome cook 👍💯🍺
Thanks! Chuck roast is a fantastic cut!
Wow that looks amazing 😮
Thank you! Give it a shot.
Tried this last night on the grill (don't have a komodo). came out great. Whole family loved it.
@@Jeff-dx2cm man, I love to hearing that! So glad it worked out 💪
Killer cook brother!
Thank you! Appreciate you watching!
Yummy!😍
That chuck sure looks good. I've done similar before but dry brining it 24 hours before. 👍
Thanks! I thought about doing a dry brine!
Whats dry brine
Dry brining simply involves rubbing the protein in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).
@CasksnQue what about a dry aging a chuck roast.
@davidsettle8456 I’m a fan of dry aging all cuts of beef! Give it a shot and see what you think. The salt really helps with enhancing flavor!
I like your video and it’s nice to know you can use a cheaper cut of me and still get the same same effect as the expensive state. Thanks again for your video and these hard times it’s well. It was nice to see that bye.😊
Thanks for watching!
Looks great!
Thank you!
Great content.
Will try this out on my #tagwood.
Low,slow,pull at 115’ then sear.
Thank you! Hope you enjoy your chuck roast!
Awesome can’t wait to try
Hope you enjoy! 🥩
That's a nice 🙂 Chuck 🤠 brother
Appreciate it!
Thank you I will grilled it 😅.
Enjoy!
I'm surely gonna' use Twine on such Cuts the next time..Seeing a great pointer a few months ago..IF you wrap / inter-twine the Twine twice to even Three times instead of Once, then pull to tighten..It stays tightened better and is less apt to loosen until you add the Knot or Bow!
Yup! Makes a big difference!
Bro forget about what anyone says I’m trying THAT!! I almost bit my lip!💛✌🏾🙏🏾
Get it!
@@CasksnQue ABSOLUTELY!
Yum
😋🥩
@@CasksnQue damn good eating
How much charcoal did you use and did you have to top it off during the 45 minutes? Also, did you wait for the charcoal to turn white before you put the meat down?
I didn’t go through much charcoal. The Blaze Kamado is extremely efficient. I did not need to add more charcoal during the cook. I waited until the internal temp of the Kamado was 250f
Good idea! But my thoughts are, will the price of chuck roast increase with the demand?
Thanks! Man, they’re already increasing. 🥺
Can it be done on stovetop n oven? Different results, obviously, but just curious. Cant afford the big time grills y'all use.
Absolutely! Start it in the oven, once it reaches 115, take it out and sear on the stovetop with a skillet.
About how long did you cook it
About 45 minutes. Then I seared it.
Why not dry brine it?
That’s a great method too!
I always run out of time or forget . But I have brined some for a day to a few days - always helps
@@LD-qj2te I just do it overnight,
works great with most meats.
i remember when chuck eye was an inexpensive "secret" at $3 a lb, and now walmart is charging $12.98 a lb for it.
their supplier must be feeding those cows rib eye. they've lost their damn minds!!
Quite a shame, isn’t it?
We can get it for $5lb on sale in California. Same for tri tip. NY steaks for $6lb. My grocery store (Safeway or Lucky) has sales on something every week. We stock up and save a bundle.
@Cooper1 got find those good deal! Thanks for watching!
I did this when I was younger. But it was always tough. Didn’t care
You should always tell everyone the meat temps
I thought I mentioned the temps. Thanks for noticing
You did. 260 😊
I thought so. Thanks for catching that!
Thought you were Jurgen Klopp for a quick second
@@tdavis7989 😂 I had to look him up. There’s a resemblance! Thanks for watching and commenting
What seasoning did you use?
Chicago Steak Seasoning. It’s at 1:15 of the video
Try a baking soda brine on your steaks and pork chops. IT MAKE THEM SO TENDER, Juicy and Delicious There many RUclips videos on this You can just sprinkle the baking soda on them heavy or a heavy baking soda brine. I use the brine over night > The taste and texture is between a RIBEYE and A NY STRIP, But not a Porterhouse or T bone taste and texture Which is my #1 Steaks 🥩🥩🥩🥩 👉👉 But i can't pass up these chuck roast YUM 👉👉I GO NUTS WHEN THERE ON SALE 🤪🤪👌👌
I haven’t tried that yet . But I will !! Generally I have done a brine but ad apple cider vinegar vinegar or wine
@@LD-qj2te When i did the baking soda brine for the 1st time. i was shocked how it tenderized the meat. Been using it every since. Great for pork chops to . THEN END TO THE TOUGH, DRY, PORK CHOPS👉👉 To Tender, Juicy, Delicious, Pork Chops, and Steaks > Pineapple juice is nice on pork
@@LD-qj2te Another piece of cheap meat that no one likes is? A London Broil. Oh Lord there better than a chuck roast. But > you must tenderize it 1st thing. I use a fork on it and FORK IT GOOD ON BOTH SIDES > Then its ready to be grilled just like a steak YUMMY I do both on the London Broil ! fork and baking soda over night. If you don't get it tenderized? ITS ONLY GOOD FOR BOOT SOWS Its one tough piece of meat. Unless it tenderized // Texture and taste is like a Flat Iron Steak YUM
@426superbee4 I love London Broil!
@@CasksnQue Do you make STEAKS OUT OF THEM? YUMMY he hee i love them to
Have you tried this recipe yet?
Not yet
i'm buying a chuck tomorrow, so next week i'll be doing one.
We're trying it tonight
How’d it turn out?
Enjoy!
There’s something wrong with your camera, video keeps blinking
The editing software caused that flickering, unfortunately. I no longer use that software. Thanks for watching
still just tastes like a chuck roast
A better version but thank you for the helpful insight 👍
That’s raw ! Blood going everywhere..
You mean myoglobin.
The bloodier the better.
U Must be a Vegan ! lmao
No . I’m not a vegan . I just cook all meat to well done .. I love a good ribeye .. but I don’t eat or drink the blood .. it just a religious belief . To each their own.. I just don’t want any pink or blood in my food ..
@@keith5300First of all it's not blood ! And u can eat ur steak anyway u want. But it's a proven fact that the best tasting steaks are med rare to med max. Thus why a lot of top tier restaurants won't even cook meat past medium ! But hey u want dry shoe leather have at it might as well order chicken.
BEEF
I can honestly say that I have NEVER heard of anyone tying up their chuck steak. He failed miserably by not tenderizing the steak. If you tenderize the meat, it will be indistinguishable from a ribeye. I guarantee his version was tough and chewy.
You don’t have a clue. It was tender and juicy. Go troll elsewhere, loser
@@CasksnQue I can say from personal experience that cooking chuck like I would a ribeye straight from the package has 100% been a much tougher chew. You can tenderize a chuck to get more tender like a ribeye but it isn't a 1:1 match. Can be done though with a little help like a good wet brine and/or mechanical tenderizer.
@sahlomonic this one was very tender.
Holding a piece of meat with a greasy plastic glove is a real turn-off..
@vanzell1912 I’m sorry you don’t like juicy steak.
What’s the point in even cooking it around all if you aren’t going to finish cooking it ? Seriously.. what’s the difference in that and eating raw meat … one is no more bloodier than the other ..
There’s no blood. It’s myoglobin.
It cooks on its own if you leave it for 5 to 10 minutes afterwards anyway. And medium is the best way to cook it.