Chuck Underblade

Richard Periut said:

Hi all,

I have no experience with this cut of meat. It's a 4+ Lb piece of beef
the wife picked up from BJ's. I did a google search, but pretty much got
a couple of BBQ for 9 hour recipes.

I was thinking of searing it on a dutch oven, then braise it in some
sort of beef broth with seasonings.

A tied chunk of underblade is poifect for pot roast.

Sheldon

"Sheldon" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Richard Periut said:

Hi all,

I have no experience with this cut of meat. It's a 4+ Lb piece of beef
the wife picked up from BJ's. I did a google search, but pretty much got
a couple of BBQ for 9 hour recipes.

I was thinking of searing it on a dutch oven, then braise it in some
sort of beef broth with seasonings.

A tied chunk of underblade is poifect for pot roast.

Sheldon

Mmmm Hmmmm... You got that right. But then I might just grind it up and
make burgers out of it. I love the taste of chuck burgers 😉

Michael

--
Send email to dog30 at charter dot net

Sheldon said:

Richard Periut said:

Hi all,

I have no experience with this cut of meat. It's a 4+ Lb piece of beef
the wife picked up from BJ's. I did a google search, but pretty much got
a couple of BBQ for 9 hour recipes.

I was thinking of searing it on a dutch oven, then braise it in some
sort of beef broth with seasonings.

A tied chunk of underblade is poifect for pot roast.

Sheldon

--

I actually adapted it for a short rib recipe that was published recently
in Cuisine At Home. I hope it comes out the same because the short
ribs were quintessential.

Thanks.

Rich

"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)

Dog3 said:

"Sheldon" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Richard Periut said:

Hi all,

I have no experience with this cut of meat. It's a 4+ Lb piece of beef
the wife picked up from BJ's. I did a google search, but pretty much got
a couple of BBQ for 9 hour recipes.

I was thinking of searing it on a dutch oven, then braise it in some
sort of beef broth with seasonings.

A tied chunk of underblade is poifect for pot roast.

Sheldon

Mmmm Hmmmm... You got that right. But then I might just grind it up and
make burgers out of it. I love the taste of chuck burgers 😉

Michael

--

Isn't it better to use a combo of 1/2 chuck and 1/2 sirloin? That's what
I use (after experimenting with various cuts,) and they come out great
on the grill--medium rare that is. I find round too lean.

Rich

"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)

On Sun 09 Oct 2005 03:29:14p, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Sheldon" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Richard Periut said:

Hi all,

I have no experience with this cut of meat. It's a 4+ Lb piece of beef
the wife picked up from BJ's. I did a google search, but pretty much
got a couple of BBQ for 9 hour recipes.

I was thinking of searing it on a dutch oven, then braise it in some
sort of beef broth with seasonings.

A tied chunk of underblade is poifect for pot roast.

Sheldon

Mmmm Hmmmm... You got that right. But then I might just grind it up and
make burgers out of it. I love the taste of chuck burgers 😉

Michael

How does Chuck feel about that? :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

On Sun 09 Oct 2005 03:31:03p, Richard Periut wrote in rec.food.cooking:

Quoted message said:

I actually adapted it for a short rib recipe that was published recently
in Cuisine At Home. I hope it comes out the same because the short
ribs were quintessential.

Thanks.

Rich

And the recipe for those short ribs would be...?

Please post. Thanks!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sun 09 Oct 2005 03:29:14p, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Sheldon" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Richard Periut wrote:
> Hi all,
>
> I have no experience with this cut of meat. It's a 4+ Lb piece of beef
> the wife picked up from BJ's. I did a google search, but pretty much
> got a couple of BBQ for 9 hour recipes.
>
> I was thinking of searing it on a dutch oven, then braise it in some
> sort of beef broth with seasonings.

A tied chunk of underblade is poifect for pot roast.

Sheldon

Mmmm Hmmmm... You got that right. But then I might just grind it up and
make burgers out of it. I love the taste of chuck burgers 😉

Michael

How does Chuck feel about that? :-)

Chuck likes to be tasted =8^)

--
Send email to dog30 at charter dot net

Richard Periut <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Isn't it better to use a combo of 1/2 chuck and 1/2 sirloin? That's what
I use (after experimenting with various cuts,) and they come out great
on the grill--medium rare that is. I find round too lean.

Rich

Could be Rich. I either use 1 or the other and haven't mixed them up.
Next time I get up the energy I'll grind up some of each and give it a try.
When you buy ground beef at the supermarket, what grind do you buy?
Sometimes I grind my own and sometimes I'll buy it ground at the store.

Michael

--
Send email to dog30 at charter dot net

On Sun 09 Oct 2005 04:10:17p, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sun 09 Oct 2005 03:29:14p, Dog3 wrote in rec.food.cooking:

Quoted message said:

"Sheldon" <[email hidden]> wrote in
news:[email hidden]:

>
> Richard Periut wrote:
>> Hi all,
>>
>> I have no experience with this cut of meat. It's a 4+ Lb piece of

beef

Quoted message said:

Quoted message said:

Quoted message said:

>> the wife picked up from BJ's. I did a google search, but pretty much
>> got a couple of BBQ for 9 hour recipes.
>>
>> I was thinking of searing it on a dutch oven, then braise it in some
>> sort of beef broth with seasonings.
>
> A tied chunk of underblade is poifect for pot roast.
>
> Sheldon
>
>

Mmmm Hmmmm... You got that right. But then I might just grind it up

and

Quoted message said:

Quoted message said:

Quoted message said:

make burgers out of it. I love the taste of chuck burgers 😉

Michael

How does Chuck feel about that? :-)

Chuck likes to be tasted =8^)

You dog, you! ;-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Hi Richard: You`ve got your self a very tasty piece of meat for flavor
and the best gravy maker, it,s the only cut of meat I`ll use for my beef
stew, and my chili. Good luck.

Babs said:

Hi Richard: You`ve got your self a very tasty piece of meat for flavor
and the best gravy maker, it,s the only cut of meat I`ll use for my beef
stew, and my chili. Good luck.

Hi all, and thanks for the feedback.

It turned out to be a very tasty piece of meet indeed. Although the
recipe calls for short ribs, I guess the bones make the original version
taste even better. It was a bit chewy because my girls had school today,
and I didn't want them going to bed at 11 PM. Hence, less of a braise.

I will post the recipe here, but it wont be today because it's a lot of
typing. Unfortunately, they don't have it at www.cuisineathome.com

Once again, Tx.

Rich

"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)