Grabbed these from BJ’s today. I know some restaurants use chuck as “short rib”, but I’ve never personally done it. I also don’t think I’ve ever grilled them like ribeye, but the marbling looks pretty good. Anyone usually do one or the other?
by TommyB0837
4 Comments
I usually braise chuck, but sometimes a bit of a tougher chew can be good, too. I vote pre-salt at 1.3% by mass (few hours minimum) then grill them.
If you have a sous vide machine you can do that! Sous vide it and then slap in a cast iron skillet over high heat for a nice crust. It’ll be amazing, and depending on the temp you choose to sous vide it at, you can decide whether the texture it finishes at is more like a steak or more like a traditional roast.
If not, then I would absolutely braise it.
i braise em. can do like a traditional chuck roast/pot roast thing, which is great and fine, or do like a soy/sugar/ginger/garlic/chilies thing which i love even more. also perfect for beef birria.
I love smoke -> braise -> I tacos