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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
Love these things....Larry's post led me to check, and sure
enough, the grocery store had some!

Some Aussie Steak rub from Carolines, and
a little jaccarding...










a little sauce, and good cheap eatin...
 
I always tenderize the big fat pieces and "silver skin" stuff.
While doing that, I hit the whole piece, gets the rub in, and
you can never have meat that's too tender.

One time when I lived in the mountains of NC, a guy took
a cow to be butchered...my dad was a minister, and the
guy brought us what I guess was the tenderloin...I'll
never forget cutting that steak with a fork.

I likes my tender.
 
Good job Jim, gonna have to look for them up here, don't ever remember seeing chuck eyes before.
 
Speaking of Jaccarding...yall misssing the boat if you dont jump on that deal at Tom Thumb for big fat boneless round steak for 1.49 no limit. Snagged three today. Figger it be CFS for supper tomorrow night. Now I own one of them Jaccardi thangs and I have tried to use it for its intended purpose..but I just dont think they worth a flip. I gonna tenderize it up like my Mama taught me. Beat the heck out it with the sharp edge of an Old Hickory butcher knife and flip it over and repeat the process. I aint gonna Jack with the Jaccard gizmo.

bigwheel


Captain Morgan said:
Love these things....Larry's post led me to check, and sure
enough, the grocery store had some!

Some Aussie Steak rub from Carolines, and
a little jaccarding...










a little sauce, and good cheap eatin...
 
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