f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 Just now, Rigid1 said: Try reading for once Beaker, I don't care about the video, I want to see what you were eating..If you had it handy.. I didnt eat a steak tonight.....if you'd like to see a chuck eye this thing called an internet search.... Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted October 23, 2019 Platinum Contributing Member Share Posted October 23, 2019 Thar she blows!! Looks good Ben.. Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 yah , that was a spectacular piece of meat!!!1 Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 (edited) 1 hour ago, Woodtick said: Have you ever been invited to Bhen’s for a steak dinner? This is what you will get? Bhent = @f7ben have you ever had a reverse sear Salisbury steak or a meatloaf? Oh man, delicious! Edited October 23, 2019 by Anler 2 Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 5 minutes ago, Anler said: @f7ben have you ever had a reverse sear Salisbury steak or a meatloaf? Oh man, delicious! I'll reverse sear your face off with a blow torch!!!1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 23, 2019 Share Posted October 23, 2019 4 minutes ago, Anler said: @f7ben have you ever had a reverse sear Salisbury steak or a meatloaf? Oh man, delicious! Once again, Bhent gets in his own thread. Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 1 minute ago, f7ben said: I'll reverse sear your face off with a blow torch!!!1 That Salisbury steak is off the 4th rib, it's a very rare cut! 2 Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 (edited) 3 minutes ago, Anler said: That Salisbury steak is off the 4th rib, it's a very rare cut! You have the Zderpski level beef knowledge....its like youre a retarded valley girl Edited October 23, 2019 by f7ben Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 1 minute ago, f7ben said: You have the Zderpski level beef knowledge....its like youre a retarded valley girl Dude if I was better at making memes I would bust you so hard you're mom would fall down!!!!111 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted October 23, 2019 Share Posted October 23, 2019 chuck steak Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 (edited) 3 minutes ago, Angry ginger said: chuck steak Also Chuck "steak" Edited October 23, 2019 by Anler Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted October 23, 2019 Share Posted October 23, 2019 hope thats a chuck roast not the chuck eye What Is Chuck Eye Steak? Tender rib-eyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a rib-eye. Although chuck eye steaks aren't always available—there are just two per cow—they tend to be a budget-friendly cut of meat when you can find them. Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 2 hours ago, Woodtick said: https://www.tasteofhome.com/recipes/ultimate-pot-roast/ 2 hours ago, Woodtick said: Weird. 2 hours ago, Anler said: Ingredients 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) 2 teaspoons pepper 2 teaspoons salt, divided 2 tablespoons canola oil 2 medium onions, cut into 1-inch pieces 2 celery ribs, chopped 2 minutes ago, Angry ginger said: hope thats a chuck roast not the chuck eye What Is Chuck Eye Steak? Tender rib-eyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a rib-eye. Although chuck eye steaks aren't always available—there are just two per cow—they tend to be a budget-friendly cut of meat when you can find them. 1 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted October 23, 2019 Share Posted October 23, 2019 that size cut may have the chuck eye with it but it is not the same thing as a chuck eye which is only about an inch thick. Quote Link to comment Share on other sites More sharing options...
Big Crappie Posted October 23, 2019 Share Posted October 23, 2019 substitute chuck eye. lol 1 Quote Link to comment Share on other sites More sharing options...
snopro31 Posted October 23, 2019 Share Posted October 23, 2019 1 hour ago, f7ben said: Not sure what you mean Gummy.....deer will be steaks out of the loin and straps and 50lbs of summer sausage with the rest You cutting it yourself? Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 (edited) 9 minutes ago, snopro31 said: You cutting it yourself? It's already cut and yes we butcher our own deer Edited October 23, 2019 by f7ben Quote Link to comment Share on other sites More sharing options...
snopro31 Posted October 23, 2019 Share Posted October 23, 2019 Just now, f7ben said: It's already cut and yes we butcher our own deer how long do you hang down there? we're trying 1-2 weeks up here depending on temps Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 1 minute ago, snopro31 said: how long do you hang down there? we're trying 1-2 weeks up here depending on temps It's too warm here still. We quartered it that night and let it sit for the night and then rinsed it up and froze it. The steaks are in the fridge for a few more days before they get cut up. If it was cold enough to let them hang a week or two is fine Quote Link to comment Share on other sites More sharing options...
snopro31 Posted October 23, 2019 Share Posted October 23, 2019 3 minutes ago, f7ben said: It's too warm here still. We quartered it that night and let it sit for the night and then rinsed it up and froze it. The steaks are in the fridge for a few more days before they get cut up. If it was cold enough to let them hang a week or two is fine yea our season for rifle starts in november. perfect temps coming. if i decide to get a tag, could easily hang for 2 weeks at 34-36degrees in the garage. Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 2 minutes ago, snopro31 said: yea our season for rifle starts in november. perfect temps coming. if i decide to get a tag, could easily hang for 2 weeks at 34-36degrees in the garage. Yup.....it was in the 50s the night we shot it. It's cold enough now but too late. Our rifle season is november too. It's almost always cold enough Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 23, 2019 Share Posted October 23, 2019 12 hours ago, Anler said: That Salisbury steak is off the 4th rib, it's a very rare cut! Bhent and angry ginger should quit their day jobs and open up a Western Sizzler. Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 2 minutes ago, Woodtick said: Bhent and angry ginger should quit their day jobs and open up a Western Sizzler. That only serves small chewy steaks... Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 23, 2019 Share Posted October 23, 2019 2 minutes ago, Anler said: That only serves small chewy steaks... And pot roast. Quote Link to comment Share on other sites More sharing options...
ckf Posted October 23, 2019 Share Posted October 23, 2019 at all of the uninformed in this thread. BTW...it's seems the markets around here are starting to charge a premium price for the chuck eye Quote Link to comment Share on other sites More sharing options...
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