One of my favorite ways to cook a chuck roast. Nice job!
@CasksnQue2 ай бұрын
Thanks!
@terryhobbs3131Ай бұрын
😢😅😅😢😅8u..m kj88p0😢
@Jeff-dx2cm24 күн бұрын
Tried this last night on the grill (don't have a komodo). came out great. Whole family loved it.
@CasksnQue24 күн бұрын
@@Jeff-dx2cm man, I love to hearing that! So glad it worked out 💪
@ArielleViking Жыл бұрын
That chuck sure looks good. I've done similar before but dry brining it 24 hours before. 👍
@CasksnQue Жыл бұрын
Thanks! I thought about doing a dry brine!
@Gokywildcats118 ай бұрын
Whats dry brine
@CasksnQue8 ай бұрын
Dry brining simply involves rubbing the protein in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).
@Gokywildcats118 ай бұрын
@CasksnQue what about a dry aging a chuck roast.
@CasksnQue8 ай бұрын
@davidsettle8456 I’m a fan of dry aging all cuts of beef! Give it a shot and see what you think. The salt really helps with enhancing flavor!
@426superbee47 ай бұрын
A chuck Roast is a big huge STEAK 🥩🥩🥩🥩
@CasksnQue7 ай бұрын
Absolutely!!! 🥩
@user-rl2se4bt1qАй бұрын
I like your video and it’s nice to know you can use a cheaper cut of me and still get the same same effect as the expensive state. Thanks again for your video and these hard times it’s well. It was nice to see that bye.😊
Great content. Will try this out on my #tagwood. Low,slow,pull at 115’ then sear.
@CasksnQue5 ай бұрын
Thank you! Hope you enjoy your chuck roast!
@tdavis798929 күн бұрын
Thought you were Jurgen Klopp for a quick second
@CasksnQue29 күн бұрын
@@tdavis7989 😂 I had to look him up. There’s a resemblance! Thanks for watching and commenting
@straightshooter99084 ай бұрын
Looks amazing
@CasksnQue4 ай бұрын
Thank you!
@hankfleck90072 ай бұрын
Ŏ@@CasksnQue
@openfirecastiron Жыл бұрын
Killer cook brother!
@CasksnQue Жыл бұрын
Thank you! Appreciate you watching!
@sgtJOOSEcapeS9 ай бұрын
That's a nice 🙂 Chuck 🤠 brother
@CasksnQue9 ай бұрын
Appreciate it!
@matthewhunt12942 ай бұрын
Yum
@CasksnQue2 ай бұрын
😋🥩
@matthewhunt12942 ай бұрын
@@CasksnQue damn good eating
@emmashowalter27925 ай бұрын
Yummy!😍
@user-me7ej5gy4v4 ай бұрын
Thank you I will grilled it 😅.
@CasksnQue4 ай бұрын
Enjoy!
@toddinthemiddle8 ай бұрын
i remember when chuck eye was an inexpensive "secret" at $3 a lb, and now walmart is charging $12.98 a lb for it. their supplier must be feeding those cows rib eye. they've lost their damn minds!!
@CasksnQue8 ай бұрын
Quite a shame, isn’t it?
@uki_racing2 ай бұрын
How much charcoal did you use and did you have to top it off during the 45 minutes? Also, did you wait for the charcoal to turn white before you put the meat down?
@CasksnQue2 ай бұрын
I didn’t go through much charcoal. The Blaze Kamado is extremely efficient. I did not need to add more charcoal during the cook. I waited until the internal temp of the Kamado was 250f
@shonsmith83910 ай бұрын
You should always tell everyone the meat temps
@CasksnQue10 ай бұрын
I thought I mentioned the temps. Thanks for noticing
@stevenmorris22934 ай бұрын
You did. 260 😊
@CasksnQue4 ай бұрын
I thought so. Thanks for catching that!
@joeljohnson36763 ай бұрын
Good idea! But my thoughts are, will the price of chuck roast increase with the demand?
@CasksnQue3 ай бұрын
Thanks! Man, they’re already increasing. 🥺
@craigtorgerson95314 ай бұрын
Can it be done on stovetop n oven? Different results, obviously, but just curious. Cant afford the big time grills y'all use.
@CasksnQue4 ай бұрын
Absolutely! Start it in the oven, once it reaches 115, take it out and sear on the stovetop with a skillet.
@mrcrowley120024 ай бұрын
About how long did you cook it
@CasksnQue4 ай бұрын
About 45 minutes. Then I seared it.
@426superbee45 ай бұрын
Try a baking soda brine on your steaks and pork chops. IT MAKE THEM SO TENDER, Juicy and Delicious There many KZbin videos on this You can just sprinkle the baking soda on them heavy or a heavy baking soda brine. I use the brine over night > The taste and texture is between a RIBEYE and A NY STRIP, But not a Porterhouse or T bone taste and texture Which is my #1 Steaks 🥩🥩🥩🥩 👉👉 But i can't pass up these chuck roast YUM 👉👉I GO NUTS WHEN THERE ON SALE 🤪🤪👌👌
@LD-qj2teАй бұрын
I haven’t tried that yet . But I will !! Generally I have done a brine but ad apple cider vinegar vinegar or wine
@426superbee4Ай бұрын
@@LD-qj2te When i did the baking soda brine for the 1st time. i was shocked how it tenderized the meat. Been using it every since. Great for pork chops to . THEN END TO THE TOUGH, DRY, PORK CHOPS👉👉 To Tender, Juicy, Delicious, Pork Chops, and Steaks > Pineapple juice is nice on pork
@426superbee4Ай бұрын
@@LD-qj2te Another piece of cheap meat that no one likes is? A London Broil. Oh Lord there better than a chuck roast. But > you must tenderize it 1st thing. I use a fork on it and FORK IT GOOD ON BOTH SIDES > Then its ready to be grilled just like a steak YUMMY I do both on the London Broil ! fork and baking soda over night. If you don't get it tenderized? ITS ONLY GOOD FOR BOOT SOWS Its one tough piece of meat. Unless it tenderized // Texture and taste is like a Flat Iron Steak YUM
@CasksnQueАй бұрын
@426superbee4 I love London Broil!
@426superbee4Ай бұрын
@@CasksnQue Do you make STEAKS OUT OF THEM? YUMMY he hee i love them to
@MichaelOrtello-ek7wi4 ай бұрын
What seasoning did you use?
@CasksnQue4 ай бұрын
Chicago Steak Seasoning. It’s at 1:15 of the video
@robertpierce85676 ай бұрын
Why not dry brine it?
@CasksnQue6 ай бұрын
That’s a great method too!
@LD-qj2teАй бұрын
I always run out of time or forget . But I have brined some for a day to a few days - always helps
@robertpierce8567Ай бұрын
@@LD-qj2te I just do it overnight, works great with most meats.
@nr53844 ай бұрын
There’s something wrong with your camera, video keeps blinking
@CasksnQue4 ай бұрын
The editing software caused that flickering, unfortunately. I no longer use that software. Thanks for watching
@CasksnQue Жыл бұрын
Have you tried this recipe yet?
@Woodwerker9 ай бұрын
Not yet
@toddinthemiddle8 ай бұрын
i'm buying a chuck tomorrow, so next week i'll be doing one.
@amberloyd88046 ай бұрын
We're trying it tonight
@CasksnQue6 ай бұрын
How’d it turn out?
@CasksnQue6 ай бұрын
Enjoy!
@HappyBuddhaBoyd26 күн бұрын
I can honestly say that I have NEVER heard of anyone tying up their chuck steak. He failed miserably by not tenderizing the steak. If you tenderize the meat, it will be indistinguishable from a ribeye. I guarantee his version was tough and chewy.
@CasksnQue26 күн бұрын
You don’t have a clue. It was tender and juicy. Go troll elsewhere, loser
@sahlomonic25 күн бұрын
@@CasksnQue I can say from personal experience that cooking chuck like I would a ribeye straight from the package has 100% been a much tougher chew. You can tenderize a chuck to get more tender like a ribeye but it isn't a 1:1 match. Can be done though with a little help like a good wet brine and/or mechanical tenderizer.
@CasksnQue25 күн бұрын
@sahlomonic this one was very tender.
@vanzell19122 күн бұрын
Holding a piece of meat with a greasy plastic glove is a real turn-off..
@CasksnQue2 күн бұрын
@vanzell1912 I’m sorry you don’t like juicy steak.
@keith53005 ай бұрын
That’s raw ! Blood going everywhere..
@CasksnQue5 ай бұрын
You mean myoglobin.
@Siberianpanther5 ай бұрын
The bloodier the better.
@edg52183 ай бұрын
U Must be a Vegan ! lmao
@keith53002 ай бұрын
No . I’m not a vegan . I just cook all meat to well done .. I love a good ribeye .. but I don’t eat or drink the blood .. it just a religious belief . To each their own.. I just don’t want any pink or blood in my food ..
@edg52182 ай бұрын
@@keith5300First of all it's not blood ! And u can eat ur steak anyway u want. But it's a proven fact that the best tasting steaks are med rare to med max. Thus why a lot of top tier restaurants won't even cook meat past medium ! But hey u want dry shoe leather have at it might as well order chicken.
@ggomez45733 ай бұрын
BEEF
@keith53002 ай бұрын
What’s the point in even cooking it around all if you aren’t going to finish cooking it ? Seriously.. what’s the difference in that and eating raw meat … one is no more bloodier than the other ..
@CasksnQue2 ай бұрын
There’s no blood. It’s myoglobin.
@andrewtanczyk400918 күн бұрын
It cooks on its own if you leave it for 5 to 10 minutes afterwards anyway. And medium is the best way to cook it.