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Chuckeye steaks

Cooked a couple of chuckeye steaks on the mini max.  Temp 600.  Baked tater and some broccoli, carrots, and cauliflower.   Pulled the steaks at 115 and let them rest.  Thanks for looking.
Go Gamecocks!!!

Comments

  • Man that looks incredible. Go Gamecocks!
    Sumter. South Carolina
    Bring Your Broom, Cuz it's a mess
    Medium BGE, Weber Genesis, Weber Kettle
    2 Pugs (Muffins and Poundcakes)




  • SGHSGH Posts: 22,589
    @Gamecockeggman
    The ole chuck steak, or as we always called them, poor mans ribeye. It's a shame that more people don't cook them. They are quite delicious. 
    On that note, great looking grub my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGH said:
    @Gamecockeggman
    The ole chuck steak, or as we always called them, poor mans ribeye. It's a shame that more people don't cook them. They are quite delicious. 
    On that note, great looking grub my friend. 
    You beat me to it.  I got these from the butcher, they were prime and I only paid $10 for two of them.  Can't beat it.  
    Go Gamecocks!!!
  • RRog17RRog17 Posts: 265
    Looks great! Best for the $$, no doubt!
    LBGE   Greensboro, NC
  • Love chuckeyes!  Great job.
    XL
    Florence, SC
  • GregWGregW Posts: 1,185
    I've seen them in the meat case. I've always been afraid to try them.
    Do they turn out reasonably tender? and how's the flavor/texture?
    What is the optimal thickness? Publix seems to only carry them pretty thin cut.
  • GregW said:
    I've seen them in the meat case. I've always been afraid to try them.
    Do they turn out reasonably tender? and how's the flavor/texture?
    What is the optimal thickness? Publix seems to only carry them pretty thin cut.
    Treat them like you would a ribeye.
    Go Gamecocks!!!
  • GregWGregW Posts: 1,185
    GregW said:
    I've seen them in the meat case. I've always been afraid to try them.
    Do they turn out reasonably tender? and how's the flavor/texture?
    What is the optimal thickness? Publix seems to only carry them pretty thin cut.
    Treat them like you would a ribeye.
    Is that to say get one at least 1 inch thick?
  • MrCookingNurseMrCookingNurse Posts: 4,578
    Sure would be nice to have a butcher that actual butches.... he used to, not sure what changed. I've recently moved back home and have gotten butts, brisket, and ribs from him. They're all vac pac'd and frozen. 


    _______________________________________________

    XLBGE 
  • I would, these were about inch and a half
    Go Gamecocks!!!
  • SkinnyVSkinnyV Posts: 3,337
    edited January 8
    SGH said:
    @Gamecockeggman
    The ole chuck steak, or as we always called them, poor mans ribeye. It's a shame that more people don't cook them. They are quite delicious. 
    On that note, great looking grub my friend. 
    Grew up on this , chuck is what I thought steak was until 18 or so.  Never had a ribeye or NY in my house.well said brother @SGH

    oh forgot to say my favorite part was getting that bone and gnawing off whatever meat was left... my syblings leftovers was not off limits to me either.
    Seattle, WA
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