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First post in forum - tender chuck steaks tomorrow
captjamie
Posts: 23
Hey all. New to this forum but not to the "thin blue smoke".
Transferred from stick burner to BGE last fall. No turning back and kickin it with just about everything I've tried.
Tomorrow, 1" thick chuck steaks. I'll inject with brisket marinade and soak tonight. Tomorrow during the Daytona 500, I'll fireup and settle the egg at 230. Meat on at 3pm after applying rub of choice.
To keep these tasty thinner chuckies from over cooking or drying I'll place them in a pan over a bed of sliced onions. Poor in remaining marinade. In this case I have some short rib reduction sauce from previous cook that I'd froze. Cover about 1/3 of the meat in pan. 2/3 exposed to smoke. Flip every 30 or so to get smoke all the way around. The meat pulls moisture from pan after about 140deg internal and keeps things nice and tender.
About 5 I'll add some baking potatoes pre cooked in micro and coated with EVO and sea salt to give skin some good flavor.
Pull all about 6 and enjoy. I'll try and post a pic or 2 if I can figure that out....
Successes, BGE fried chicken, big chuckies, smoked whole tuna loin, BButts, BBack ribs, beef short ribs, slew of appetizers, smoked turkey breasts, whole chickens and smoked pears stuffed with pecans and brown sugar served with vanilla ice cream....! Man that was sinfully good. I've tried plenty more but not a big brisket yet. Just me and the wife still at home so...... Life's good!
Transferred from stick burner to BGE last fall. No turning back and kickin it with just about everything I've tried.
Tomorrow, 1" thick chuck steaks. I'll inject with brisket marinade and soak tonight. Tomorrow during the Daytona 500, I'll fireup and settle the egg at 230. Meat on at 3pm after applying rub of choice.
To keep these tasty thinner chuckies from over cooking or drying I'll place them in a pan over a bed of sliced onions. Poor in remaining marinade. In this case I have some short rib reduction sauce from previous cook that I'd froze. Cover about 1/3 of the meat in pan. 2/3 exposed to smoke. Flip every 30 or so to get smoke all the way around. The meat pulls moisture from pan after about 140deg internal and keeps things nice and tender.
About 5 I'll add some baking potatoes pre cooked in micro and coated with EVO and sea salt to give skin some good flavor.
Pull all about 6 and enjoy. I'll try and post a pic or 2 if I can figure that out....
Successes, BGE fried chicken, big chuckies, smoked whole tuna loin, BButts, BBack ribs, beef short ribs, slew of appetizers, smoked turkey breasts, whole chickens and smoked pears stuffed with pecans and brown sugar served with vanilla ice cream....! Man that was sinfully good. I've tried plenty more but not a big brisket yet. Just me and the wife still at home so...... Life's good!
Life's short on this big rock.... Enjoy while you can!
Comments
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Sounds great! Welcome and definitely post some pics so we can learn something from you!
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theyolksonyou said:Sounds great! Welcome and definitely post some pics so we can learn something from you!
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Welcome! Anxious to see the chuck steak!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
The wife wanted a yard bird on to shred tomorrow for Enchiladas. The little chuckie steaks drew up a little more than I hoped but we're excellent. I pulled the gravy off halfway through before the meat started to draw it back out of the pan.
Here's couple pics.
Life's short on this big rock.... Enjoy while you can! -
So what is a chuck steak? Chuck roast cut into steaks?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I'd say ask a butcher, but it looks like they slice a big roast up so it can be marinated and grilled.Life's short on this big rock.... Enjoy while you can!
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Welcome aboard and continue to enjoy the journey. Most eggcellent cook right there.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looking good!! Welcome to the forum!
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Welcome, looking forward to seeing some more of your posts.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Welcome to the forum.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Welcome! The food all looks great.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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