Made Kabobs with Chuck beef - Fail

robnybbq

We were at the store yesterday and was looking for something to Egg.  Saw some grass fed chuck chunks in the meat cooler.  I thought - lets marinade these in some Peter Luger sauce then thrown them on the Egg.

Well cooked them on the fire ring level until ~150

Phew - FAIL - whatever - these were tough and bland as can be.  Sort of like london broil that I can not stand.

Live and learn - Next time I should try beef tenderloins maybe?

Foghorn

Tenderloin kabobs rock.  Prime sirloin works as well.  Chuck is probably better suited for stew.

Hans61

Take them to internal of 205-210 maybe? It's how I did chuck roast in my egg

northGAcock

Foghorn said:

Tenderloin kabobs rock.  Prime sirloin works as well.  Chuck is probably better suited for stew.

I cut me down some SRF tenderloin medallions one night last week....and skewered them with with some fresh veggies.....much joy was the result. 

fishlessman

when we marinade tips we use new england sirloin tip meat, also known as flap meat or faux hanger. comes in a strip that gets cut into kabobs, takes a marinade well. i would not use anything pricier for marinaded tips/kabobs

westernbbq

I did the same thing years ago and then learned a neat trick from someone.  By using a mechanical meat tenderizer before marinating, you get flavor throughtout the meat and you get tender meat.

Also, marinating in yogurt helps but dont go too long as the meat will turn to mush

gdenby

Most of the chuck is fairly tough. 1 or 2 portions approach steak tenderness. The neighborhood market usually sells chuck chunks as stew meat, having cut out the chuck tender. Not necessarily flavorless, but always pretty chewy.

I've had some decent results trying to imitate skewered beef I've had from street vendors. They always seemed to be heavily marinaded, and when cooked, the slices were no more that 1/4" thick. I soaked mine in dark soy sauce w. a bit of fish sauce overnight. Don't know how hot they got. Grilled enough to get a little crusty at the edges.

fishlessman

one of the pics on this link show what they look like at the store, we cut them as kabobs, sometimes leave them whole, theres directions how to cut them as well
http://eggheadforum.com/discussion/1171450/steak-tips