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SRF Chuckie - how to cook ?

NDG
NDG Posts: 2,432
in EggHead Forum
Title says it all.  Thawed without a plan, any ideas / proven recipes to share ??
Columbus, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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Comments

  • kl8ton
    kl8ton Posts: 5,795
    http://www.thewolfepit.com/2015/06/smoked-beef-chuck-roast-pulled-beef.html
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • kl8ton
    kl8ton Posts: 5,795
    Maybe with it being SRF, there is something a little more "high brow" you can do with it.
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • scdaf
    scdaf Posts: 177
    Sous vide 48 hours @ 132*  pat dry and sear all over, enjoy the most tender "steak" you've ever eaten.
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  • lousubcap
    lousubcap Posts: 34,080
    I only cook chuckies for pulled beef of which there are several options...all of them great.  The recipe I follow is a protracted L&S cook.  FWIW-  
    Search pepper stout beef ( a link above) or Clay Q's pulled beef for starters.  
    However, as @kl8ton notes, you may want to check out the SRF site and see what they have to offer. 
    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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  • lkapigian
    lkapigian Posts: 11,161
    I like them either Sous vide and sear as @scfaf mentioned, but for SRF I’d SPG and rock it like a brisket all the way 
    Visalia, Ca @lkapigian
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  • Canugghead
    Canugghead Posts: 12,249
    https://eggheadforum.com/discussion/1232753/blade-roast
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 32,768
    This is a Wagyu chuck roast, right?  I think I am with @Canugghead on this one.
    "I've made a note never to piss you two off." - Stike
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  • Botch
    Botch Posts: 16,291
    The newest Cooks Illus had an interesting technique for chuck roast:
    - Dry-brine, wrapped, overnight
    - Spread oil on surface, add pepper, and sear 3-4 minutes per side in a CI pan
    - Set on wire rack/rimmed pan, then into center of a 225º oven, heat until center hits 115º (med rare) or 125º (medium)
    - Turn oven off, do NOT open the door, and let sit until 130º (med-rare) or 140º (med) 
    - Let rest 15 minutes, and slice
     
    I haven't tried this yet, but it's on my "to-do" list.  
     

    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • buzd504
    buzd504 Posts: 3,856
    Botch said:
    The newest Cooks Illus had an interesting technique for chuck roast:
    - Dry-brine, wrapped, overnight
    - Spread oil on surface, add pepper, and sear 3-4 minutes per side in a CI pan
    - Set on wire rack/rimmed pan, then into center of a 225º oven, heat until center hits 115º (med rare) or 125º (medium)
    - Turn oven off, do NOT open the door, and let sit until 130º (med-rare) or 140º (med) 
    - Let rest 15 minutes, and slice
     
    I haven't tried this yet, but it's on my "to-do" list.  
     


    Why would you add pepper before you sear it?
    NOLA
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  • Botch
    Botch Posts: 16,291
    edited February 4
    Personally, I wouldn't; that's what the recipe said to do.
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • YukonRon
    YukonRon Posts: 17,095
    Pot roast! Pot roast Sammie’s afterwards.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • kl8ton
    kl8ton Posts: 5,795
    Whatever you do.....pics are now required!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • NDG
    NDG Posts: 2,432
    Amazing - thanks y’all.  Kids schedule changed so cook is delayed (was still mostly frozen so back in freezer) but I promise to post as I will cook this soon.  I really appreciate all the advice / links - good stuff!

    @JohnInCarolina yes it is wagyu, only ~ 3 lbs.

    I tried Pepper Stout Beef in past and failed, haven’t bought a chuck since.  Mine had a center that didn’t pull right & I was shocked at the amount of fat that rose to the top, felt like I skimmed away half the dish.

    I would like to incorporate SV this time, thanks y’all I’ll post soon.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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