Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Chuck ?Steak?

mollysharkmollyshark Posts: 1,519
edited 8:08PM in EggHead Forum
Have this 2.8 lb piece of something defrosting that calls itself a chuck steak. Heck, it was buy one, get one free. Don't know WHY I fall for it...did that with a husband once and neither of them worked out! Anyway, the last one of these I tried was a leathery piece of goods. Is this one destined to be pot roast or is there some other way of getting flavor into it?[p]mShark


  • mollyshark,
    I recently bought some "chuck eye" steaks.
    They were a little fattier than ribeyes, but they were good. Cheap, too. If that is the same cut, maybe you could cut it into steaks?[p]-Wingnut

  • mollyshark,[p]We've always used chuck for stew. But my father-in-law liked chuck steaks as he always thought they had a good beefy taste. But he would tenderize the heck out of it the day before

  • mollysharkmollyshark Posts: 1,519
    Wingnut,[p]It's really not thick enough to be a roast and definitely would qualify as a steak, but any chuck steak I've had is too chewy to eat as "steak." Thought there might be some good ideas as to what to DO with the thing![p]
  • tach18ktach18k Posts: 1,607
    grind it up for some tasty burgers or meatloaf

Sign In or Register to comment.
Click here for Forum Use Guidelines.