All my life, over 50 years, I've been told I've heard, at least I think so, the Chuck is no good for grilling, so I delegated it to grinding for hamburgers or braising.
Well today I decided to buy a piece that I thought looked good, I saw some nice marbling in one section, and the other section. The meat looked nice and I don't know how to say just loose like it would be tender so I tried it.
I salted it about an hour and a half before cooking. Threw it on a hot grill for about 6 minutes each side, (actually four flips at about 2 1/2 – 3 minutes each) and oh my God it was serious as good as any strip, steak, or ribeye that I've ever had.
Anyways, when I took it off I let it rest for a couple minutes and tried a little piece off the side and got so excited I forgot to take a picture of it actually cooked.
So you just get the uncooked meat just before I threw it on. Next time we'll get some shots after it's cooked and sliced
by Rightintheend
1 Comment
It’s not even the most marbling I’ve seen on chuck. I bet it was delicious.