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Chuck Roll
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Tak
Posts: 145
Hi guys....going to Restaurant Depot to pick up Chuck Roll that is on sale....has anyone cooked with it or cut it up?....trying to get some ideas on how to use it....thanks!!!!
Comments
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I do them all the time...20- 30 pounders makes great pulled beef....Inject with beef broth butter and seasonings...i typically rub with SPG or Montreol Steak ...225 dome , wrap 160 to 170 remove around 200..i do put it in a pan after I wrap, there is a ton of juice in there ...only trimming I do is silverskin here is 300 pounds I did a while back
Visalia, Ca @lkapigian -
wow....looks great!!!....is it not worth breaking it down for some steaks and roasts?.....
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Tak said:wow....looks great!!!....is it not worth breaking it down for some steaks and roasts?.....Visalia, Ca @lkapigian
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Great!!....thanks for the info....gonna give it a try and see how it works out....thanks for the info!!!
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One of my favorite cuts. I generally cutout the Chuck Eye portion (There are a lot of videos on Youtube to help you) for use as steaks or a roast and then cut the rest roughly in half. I generally freeze one of the halves and cook the other like a brisket. Around here, you can get them at Costco (have to ask the meat people for them) or BJs. I've also bought them at Restaurant Depot.
Large BGE
Barry, Lancaster, PA
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