f7ben Posted August 1, 2019 Share Posted August 1, 2019 Sweet 8lb baby jesus.....I cant tell you how good this is. You ever just get that perfect cut and nail the temp? This is better than any I've ever had 1.5" thick chuck eye cooked in a cast iron pan. Salt and pepper only...perfect fat, perfect marbling....cut it with a fork tender....OMFG 6 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted August 1, 2019 Platinum Contributing Member Share Posted August 1, 2019 So those Chuck Eyes are the real deal......looks great! Quote Link to comment Share on other sites More sharing options...
Rod Posted August 1, 2019 Share Posted August 1, 2019 BBQ sauce on steaks is for nerds 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted August 1, 2019 Share Posted August 1, 2019 We call that a pot roast here. And yes its fucking delicious! Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 1, 2019 Author Share Posted August 1, 2019 Just now, Rapid Anus said: BBQ sauce on steaks is for nerds I never put any sauce on a steak. If it needs sauce its food for snowden 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 1, 2019 Author Share Posted August 1, 2019 2 minutes ago, Jimmy Snacks said: So those Chuck Eyes are the real deal......looks great! My favorite cut Just now, Anler said: We call that a pot roast here. And yes its fucking delicious! Why would you call it a pot roast? Quote Link to comment Share on other sites More sharing options...
Gold Member Kivalo Posted August 1, 2019 Gold Member Share Posted August 1, 2019 1 minute ago, Rapid Anus said: BBQ sauce on steaks is for nerds Who the fuck ruins a steak with bbq??? Bone in Ribeye FTW!!!! 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted August 1, 2019 Share Posted August 1, 2019 (edited) 2 minutes ago, f7ben said: My favorite cut Why would you call it a pot roast? Thats what a thick piece of chuck is called here. You throw it in a roasting pan with some potatoes and carrots for a couple hours and it comes out a loosey goosey delicious! Edited August 1, 2019 by Anler 2 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 1, 2019 Author Share Posted August 1, 2019 Just now, Anler said: Thats what its called here. You throw it in a roasting pan with some potatoes and carrots for a couple hours and it comes out a loosey goosey delicious! That's a chuck roast.....not a chuck eye Noob Quote Link to comment Share on other sites More sharing options...
Anler Posted August 1, 2019 Share Posted August 1, 2019 Just now, f7ben said: That's a chuck roast.....not a chuck eye Noob Same shit Quote Link to comment Share on other sites More sharing options...
Anler Posted August 1, 2019 Share Posted August 1, 2019 I make chili with that stuff. Mmm Mmm good Quote Link to comment Share on other sites More sharing options...
Gold Member Kivalo Posted August 1, 2019 Gold Member Share Posted August 1, 2019 1 minute ago, Anler said: Thats what a thick piece of chuck is called here. You throw it in a roasting pan with some potatoes and carrots for a couple hours and it comes out a loosey goosey delicious! Same here, can make some gravy for it too. Quote Link to comment Share on other sites More sharing options...
ckf Posted August 1, 2019 Share Posted August 1, 2019 Chuck Eye reverse seared in a cast iron pan FTW!!!! 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted August 1, 2019 Share Posted August 1, 2019 6 minutes ago, Anler said: Same shit WTF is @Badger** to educate you guys on the difference between a chuck roast & chuck eye? The chuck eye is one rib back from the rib eye. It has a little more fat and a little more flavor. 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted August 1, 2019 Platinum Contributing Member Share Posted August 1, 2019 23 minutes ago, f7ben said: Sweet 8lb baby jesus.....I cant tell you how good this is. You ever just get that perfect cut and nail the temp? This is better than any I've ever had 1.5" thick chuck eye cooked in a cast iron pan. Salt and pepper only...perfect fat, perfect marbling....cut it with a fork tender....OMFG Looks delicious Ben.. I was going to have a salad tonight, but now I think im off to the meat market...haha 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 1, 2019 Author Share Posted August 1, 2019 15 minutes ago, Anler said: Same shit No.... not even close Quote Link to comment Share on other sites More sharing options...
Gold Member BOHICA Posted August 1, 2019 Gold Member Share Posted August 1, 2019 31 minutes ago, Anler said: Thats what a thick piece of chuck is called here. You throw it in a roasting pan with some potatoes and carrots for a couple hours and it comes out a loosey goosey delicious! Ya put that shit in a crockpot in the morning with some other stuff and some liquid and cook it all day Quote Link to comment Share on other sites More sharing options...
Momorider Posted August 1, 2019 Share Posted August 1, 2019 32 minutes ago, Anler said: I make chili with that stuff. Mmm Mmm good Push away from the table you Fat Nazi Fuck 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted August 1, 2019 Share Posted August 1, 2019 Just now, Momorider said: Push away from the table you Fat Nazi Fuck We're gonna cut you kosher style!!!!111 Quote Link to comment Share on other sites More sharing options...
Momorider Posted August 1, 2019 Share Posted August 1, 2019 Just now, Anler said: We're gonna cut you kosher style!!!!111 1 Quote Link to comment Share on other sites More sharing options...
jtssrx Posted August 1, 2019 Share Posted August 1, 2019 Two of the best I’ve had are a porterhouse at Keens in New York and a 32 once Australian wague tomahawk ribeye from ocean prime. Both aged 35 days. 2 Quote Link to comment Share on other sites More sharing options...
Mainecat Posted August 1, 2019 Share Posted August 1, 2019 54 minutes ago, f7ben said: Sweet 8lb baby jesus.....I cant tell you how good this is. You ever just get that perfect cut and nail the temp? This is better than any I've ever had 1.5" thick chuck eye cooked in a cast iron pan. Salt and pepper only...perfect fat, perfect marbling....cut it with a fork tender....OMFG Your gonna go with a boner they won’t be able to shut the casket on. 1 Quote Link to comment Share on other sites More sharing options...
CheezusXR8 Posted August 1, 2019 Share Posted August 1, 2019 13 minutes ago, jtssrx said: Two of the best I’ve had are a porterhouse at Keens in New York and a 32 once Australian wague tomahawk ribeye from ocean prime. Both aged 35 days. Steaks look great. However, that stache looks like it’s missing it’s load of cum. (It’s gay as aids) 1 Quote Link to comment Share on other sites More sharing options...
jtssrx Posted August 1, 2019 Share Posted August 1, 2019 5 minutes ago, CheezusXR8 said: Steaks look great. However, that stache looks like it’s missing it’s load of cum. (It’s gay as aids) Well I have a Goatee but I'm so grey on my chin you can't see it anymore. LOL 1 Quote Link to comment Share on other sites More sharing options...
AKIQPilot Posted August 1, 2019 Share Posted August 1, 2019 1 hour ago, f7ben said: Sweet 8lb baby jesus.....I cant tell you how good this is. You ever just get that perfect cut and nail the temp? This is better than any I've ever had 1.5" thick chuck eye cooked in a cast iron pan. Salt and pepper only...perfect fat, perfect marbling....cut it with a fork tender....OMFG Yum. That looks incredible. Quote Link to comment Share on other sites More sharing options...
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