I got a deal

[Tangerine LaBamba]

on some beef chuck steaks today. Incredible price at Harris Teeter.

They are lovely cuts - marbled, nicely trimmed, and about 3/4 of an inch thick, about a pound each.

Got three of them for under ten bucks. I couldn't resist.

Now, I have absolutely no experience with this cut. I've used the google, and it looks like I should treat them like top sirloin (another cheap cut that I really love): marinate them, then grill them.

Does that sound right? Anybody know anything about this cut?

Many thanks.

<curtsey>

<falling over>

<swearing>

[hippywife]

1. Here, let me help.

[Tangerine LaBamba]

2. Sorry,

I don't get the joke.

But, thanks anyway.

[hippywife]

3. I was giving you smilies

for the little emotions you posted in brackets at the end of your OP.

Here's a better swearing one:

[cbayer]

4. I would stew chuck steaks, not grill them.

Too tough, IMO. I cook them for a couple of hours in beef broth with some soy and anise or chinese five spice. Throw some carrots and potatoes in for the last 30 minutes.

:hi:

[Tangerine LaBamba]

5. Thank you ......

I read some like that, too, but what do you think of rubbing it with a dry spice rub and letting it sit in the refrigerator overnight, then slathering it with barbecue sauce, wrapping it tightly in foil, and slow roasting it in the oven - around 225 degrees - for a couple of hours?

Would that work, do you think?

[cbayer]

6. That sounds good too. Any slow cooking for a long time should work.

Once cooked, the meat should just fall apart and be delicious!
:hi:

[Tangerine LaBamba]

8. That's what I'm looking for -

We got some terrific bread - rolls, really - and I'm thinking pulled beef sandwiches - until I get to the pork roast I picked up and plan to do the same way.

Gotta fix some cole slaw tomorrow, too.

Thank you so much for all your help. I wish I could fix you a sandwich, but, since I can't, here's a happy pussycat for ya:

[Tesha]

7. Grilling works too...

chuck was the most expensive cut my mom could afford for our family growing up. She would tenderize it with a mallet, marinate it, sauce it and grill it to rare. We all loved it.

gosh, I can almost smell it

[Tangerine LaBamba]

9. The cheapest cuts have the most flavor -

that's what I learned at an early age, too. My Mom did the cheap cuts in her pressure cooker with an onion gravy and onions and potatoes. Like you, yeah, I can almost smell it. It's a lovely memory.

I just realized that I found the place in the Harris Teeter meal department where they put the "used meat," as my friend calls it - the meat that expires that same day. And they discount it very nicely. I'll hit that area every time from now on.

Fixed a marinade of soy sauce, rice wine, lots of ginger, garlic, green onions, orange marmalade, five-spice powder, smoked paprika, hot chili oil, sesame oil, and a dab of hot mustard. It tasted great, and then I stuck all the steaks - 3 lbs. - into a Ziploc bag with the marinade. Gonna leave them there for a few days, then just grill them.

I think they're going to be very, very good.

Thanks for your help.

:toast:

[eleny]

12. According to Julia Child, chuck is so flavorful because....

....when the carcass is hung upside down, some more blood makes it's way into the neck or chuck area. Thus giving chuck it's good flavor.

[Tesha]

16. All our steaks come from the "used meat" area in our store.

Hey! At a restaurant, you pay extra for meat cuts that are "aged in
our cooler"; this is just the same thing.

Tesha

[Duer 157099]

10. Chuck does have tons of flavor

It's the texture that can be a problem, thus the slow cooking solution. It's the collagen that needs to melt in order to be tender, and that won't happen at high heat (I'm sure we discussed this in another thread(s) that has the details).

No question it will be flavorful though! Especially with that marinade you go goin...

[Stinky The Clown]

11. How about a cold beef salad?

Not sure what cut you have ... there are several steaks that can be cut from chuck. Some are remarkably tender; some like shoe soles. The chuck eye is my favorite steak in the world, price be damned.

If beef salad sounds appealing, lemme know. Its an old Italian peasant recipe/concept that my mom made from the meat left on a soup bone.

[eleny]

13. Here's the permalink to your posting for your recipe

This was a keeper, sweetie!
http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=45000&mesg_id=45002

[Tangerine LaBamba]

14. They're chuck eye steaks -

and I got them for about $2 a pound. They really are beautiful.

So, thanks to eleny, I just bookmarked what looks like a sensational recipe. Given what I've done already - a rather Asian marinade - I don't think this batch will work.

But if they turn out to be as good as I think they're going to be, I'll be putting together your wonderful Mom's wonderful recipe when I pick up my next grab of used meat.

Vidalias should be showing up in April, the produce guy at the market said today. I cannot wait!

(It's simply amazing what one can find out here from the exceptionally fine folks of C&B. I mean, just look at the responses I got to my query! It's just wonderful...........)

[NashVegas]

17. Let Us Know If They Have Any Flavor

I've given up attempting to find tender, flavorful steaks in the supermarket.

And it's weird about Vidalia's this year: normally they've been available in Nashville almost year round. The past 6 months, I've only been able to find imports for generic sweet onions. Demand must've gone through the roof this year. I have seen Vidalia green onions already, though.

[Vinca]

15. Sometimes if I find chuck steak or chuck roast on sale I buy

it to turn into cubes for beef stew. Chuck makes the best stew.