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Old 11-28-2006, 07:18 AM   #1
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Chuck Eye's

I'd never had this cut of steak, but Scotty talks about them all the time and turned me onto them. I always assumed any cut of meat that was from the chuck was tough, until now. I rubbed two of them with Wolfe Rub Bold and the other two with kosher salt and black pepper. Grilled 4 minutes per side and they cut like butter and melted in your mouth! Very similar to a rib eye, but much cheaper!!!

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Old 11-28-2006, 07:29 AM   #2
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Man the looks great!! Going to have to ask for Chuck Eyes next time at the butcher!

I did 2 ribeyes 2 nights ago with that Wolf Rub Bold...man Larry, that has a great flavor!! For those that haven't tried it...you might want to hit the order button!!
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Old 11-28-2006, 08:05 AM   #3
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That's looking killer. I love them tastey little buggers.
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Old 11-28-2006, 08:21 AM   #4
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I no see pic
I see those advertised all the time but thought the same thing.(To tough)
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Old 11-28-2006, 08:47 AM   #5
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Quote:
Originally Posted by Puff
I no see pic
I see those advertised all the time but thought the same thing.(To tough)
You can't see the pic's?
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Old 11-28-2006, 08:48 AM   #6
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I can
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Old 11-28-2006, 08:52 AM   #7
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Sweet Larry. Love the color. Just the way I like them.
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Old 11-28-2006, 09:46 AM   #8
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Great looking steaks Larry. I set the glowing coals as the Desktop Background on my computer...looks sharp.
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Old 11-28-2006, 11:12 AM   #9
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Those dudes look great, nice and rare.
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Old 11-28-2006, 11:26 AM   #10
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Who knew?

Good lookin', Larry. Thanks for the tip, Scotty.

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Old 11-28-2006, 03:42 PM   #11
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Looks good larry and thanks scotty!! When I go to the super market do I just look for chuck eye or can it be called anything else?

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Old 11-28-2006, 04:58 PM   #12
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Puff
I no see pic
I see those advertised all the time but thought the same thing.(To tough)
You can't see the pic's?
Now I can!!
Man those look great Wolfe man.
Something new to try
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Old 11-28-2006, 04:59 PM   #13
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Them some good eats Larry. Sometimes they have a ton of fat in them and you have to work on them, but plenty of flavor and always tender.
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Old 11-28-2006, 06:29 PM   #14
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Tried some of them things a few months back and they was outstanding. Now they was at least Choice and maybe CAB so sure that had something to do with tenderness factor. Have got a hold of some tough Ribeyes in the select grade. Might also apply to chuck eyes.

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Old 11-28-2006, 06:36 PM   #15
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I always wondered about them steaks. Now I know what cut I am cooking next time. Thanks Larry.
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Old 11-28-2006, 09:25 PM   #16
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I don't know if they don't have 'em here or I just never noticed. But I'm going to start looking as I love the taste of chuck.

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Old 11-28-2006, 10:16 PM   #17
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They just started marketing "flat iron" chuck steaks out here. Thought they were named after the Flat Irons (rock formation on the west side of the Peoples Republic). They weren't cheap at $6.95./lb when chucks at hovering around five. Might have to try a couple.
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Old 11-29-2006, 12:33 AM   #18
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That is the way it works, seems like.

You find a cheap cut of meat and cook it and its good. Then you tell people about it and the next thing you know it cost as much as the good stuff.
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Old 11-29-2006, 03:48 AM   #19
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Even the fat tastes yummy on em.
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Old 11-29-2006, 05:34 AM   #20
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I used to buy those years ago. I remember them being the poor man's steak at the time... not bad for the money, but not great. Cows and pigs have gotten better over the years though.
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