Quote:
Originally Posted by RedGirl
Actually, I'd love to hear how to grill this -- I have no idea how hot or how long to cook it! Or, what other ingredients to use! Thanks!
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The chuck is the shoulder blade part of the animal so it normally has a bone running through it... and it's tougher. So...
We know that aging meats makes them more tender. So let this cut thaw in the fridge for a few days. Then marinade over night but make sure that you don't include salts, citrus or vinegar in the overnight marinade. These ingredients will cause it to be tough.
Tough meats almost always require "Low and Slow" barbque rather than grilling for a more satisfying tender steak. (which is why it's normally a roast rather than a steak)
One thing I like to do with cuts like this is to par boil them in fresh Pineapple juice. I cook them through... then stick them on the charcoal grill and cook them some more over indirect heat. Then I move tho coals to direct heat and slather with bbq sauce and let it cook until carmelized.
Pineapple juice contains enzymes that breaks down muscle tissue so it makes a great tenderizer and it lends a nice sweet flavor to the meat. (if you notice most tenderizers contain Bromides or bromelain and pineapple is a
bromeliad.) I use it a lot for pork ribs and beef ribs too.