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Chuckeye steaks

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Gamecockeggman
Gamecockeggman Posts: 1,329
in EggHead Forum
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!!!
1 XL, 1 MM
Smoking in Aiken South Carolina
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  • Marty_Huggins
    Marty_Huggins Posts: 41
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    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)




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  • SGH
    SGH Posts: 28,791
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    @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.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    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!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • RRog17
    RRog17 Posts: 562
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    Looks great! Best for the $$, no doubt!
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • Jazzman999
    Jazzman999 Posts: 6
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    Love chuckeyes!  Great job.
    XL
    Florence, SC
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  • GregW
    GregW Posts: 2,677
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    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.
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    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!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • GregW
    GregW Posts: 2,677
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    Gamecockeggman said:
    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?
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    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. 


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    XLBGE 
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    I would, these were about inch and a half
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited January 2017
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    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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