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Old 12-01-2006, 02:17 PM   #1
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Mo chuckeyes

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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Old 12-01-2006, 02:19 PM   #2
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Must have steak.....looks good cappy.
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Old 12-01-2006, 02:28 PM   #3
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YUM!!! Cappy, we're gonna have to cook those for SOTB in April!
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Old 12-01-2006, 02:53 PM   #4
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That looks gooooooood.
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Old 12-01-2006, 03:04 PM   #5
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Looks great!

WTF did you tenderize em? They're plenty tender! Or was it just to get the rub inside?
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Old 12-01-2006, 03:21 PM   #6
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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.
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Old 12-01-2006, 04:59 PM   #7
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They looked good on the grill but even better on the plate, almost like rib eyes. Good job Captain.
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Old 12-01-2006, 05:43 PM   #8
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Eww Cappy, that is some fine looking beef you gots there.
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Old 12-01-2006, 05:55 PM   #9
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Quote:
Originally Posted by Bill The Grill Guy
Eww Cappy, that is some fine looking beef you gots there.
Eww?
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Old 12-01-2006, 06:33 PM   #10
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Good job Jim, gonna have to look for them up here, don't ever remember seeing chuck eyes before.
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Old 12-01-2006, 06:38 PM   #11
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Quote:
Originally Posted by Bruce B
Good job Jim, gonna have to look for them up here, don't ever remember seeing chuck eyes before.
Just talk to the Butcher and ask for the steaks that Cappy invented.
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Old 12-01-2006, 07:32 PM   #12
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Quote:
Originally Posted by ScottyDaQ
Just talk to the Butcher and ask for the steaks that Cappy invented.
yeah they'll be the one's that say "Miller Lite"!
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Old 12-02-2006, 09:15 AM   #13
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Bruce, they aren't always easy to find. Make sure it's
chuck eye, not chuck steaks.
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Old 12-02-2006, 09:26 AM   #14
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Quote:
Originally Posted by Captain Morgan
Bruce, they aren't always easy to find. Make sure it's
chuck eye, not chuck steaks.
Yeah, the steaks are very tough !!
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Old 12-04-2006, 05:28 PM   #15
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I looked for them here, no luck.
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Old 12-04-2006, 05:47 PM   #16
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Quote:
Originally Posted by oct_97
I looked for them here, no luck.
Tell the meat person to save em for ya!
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Old 12-04-2006, 07:21 PM   #17
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Re: Mo chuckeyes

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.

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Quote:
Originally Posted by Captain Morgan
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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