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| Celebrating 10 Years Online! ~ 1998-2008 |
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TVWBB Guru |
Picked up a nice pack of chuck eyes yesterday for $8. Seasoned with salt and pepper and seared at 700º a couple minutes on each side. I literally cut them with a fork.
    Larry Wolfe |
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TVWBB Member |
Man, those steaks look fantastic! I'm also a big fan of brussel sprouts with a little butter and some s&p.
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TVWBB Gold Member |
Look wonderfull. What are 'Chuck eyes'?
Peach Kissed Q |
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TVWBB Guru |
The chuck eye is the same muscle as the rib eye. It is just as tender as the rib eye, just a little smaller and cheaper! Larry Wolfe |
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New Member |
Awesome Pics.Been missing your post for most of this month, glad to see some of your cooks again.
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TVWBB Super Fan |
Jeeez that looks good.
 ------------------------------------------------- WSM, Weber Performer, Ducane NG |
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TVWBB Pro |
Larry,
Did you get them at BJ's? They call them chuck eyes? |
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TVWBB All-Star |
I remember I had a brussel sprout for the first time in 25 years, not long ago. I tried them as a kid and hated the sulphur tasting bitterness. But I found that if they are cooked properly, they are quite good, and have an amazing texture.
"Damn, I miss beer" |
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TVWBB Guru |
Nope, got them from the local grocery store. 'Boneless chuck eye steak' is what they are labeled as.. Larry Wolfe |
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TVWBB Super Fan |
Looks great Larry, I will be on the look out for that cut, I can't wait to try it.
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TVWBB Fan |
Very nice pic's Larry. I have a couple of those defrosting on a cast iron griddle right now. Picked some up last month for 1.89lb, I usually marinate them, but I'm gonna try your way tonite, hope they turn out like yours.
Thanks for sharing. Tim |
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TVWBB Pro |
Thanks for the tip Larry! I was at the store picking up some pork butts for a party this weekend and thought, what were those steaks
Larry mentioned... I looked around a bit and there they were, I think I paid 3.89 a lb for them, but that beats the heck out of 8.99 for the ribeyes. I didnt get a 700* sear on them or anything but they came out nicely. Put a dollop of butter on top, and served with a loaded baked potato and a piece of toast to soak up the juice. I'll definately be keeping an eye open for these from now on. Once again thanks! Brandon Fake it till you make it. |
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TVWBB Super Fan |
Man those look good....I seem to remember an episode of Throwdown where a guy in the military made these steaks for his troops (but Bobby made much more expensive steaks and won...not a fair fight!). I've seen these in the store, going to have to give them a try, according to some sites I looked at they are from the beginning of the chuck primal which is adjacent to the rib section so while not exactly the same, close, not quite as tender but with big beefy flavor....mmmmm I'm hungry now. No Wolfe Bold rub on them Larry??? (I did a ribeye tonight with Bold...quite good).
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TVWBB Guru |
My wife brought home 3 very nice packs of chuck eyes last night!! woo hooo!!! Larry Wolfe |
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TVWBB Pro |
i just picked up a 3 pack to do tonight for me while i cook the wife and boy some boneless breasts. i plan on rubbing them with evoo and some dizzy pig's cowlick steak rub. then i'll put a foil pouch of mesquite on the silver C and get her as hot as she'll go. couple of minutes per side should be done enough for me
 Weber Smokey Mountain 22.5" Green OTG 22.5" bar-b-kettle 2003 Genesis Silver C |
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TVWBB Guru |
Tony, you're gonna luv em'! DP Cowlick is great on steak. Depending on how hot you plan on searing you may want to try one or two doing a naked sear and then seasoning one seared side when you flip and the other when you remove them from the heat. If you do a really hot sear most of the seasoning will burn off. This way the flavors from the rub will realy come through with more punch and compliment the beef better. Larry Wolfe |
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TVWBB Pro |
i'll keep that in mind. i did some chuck eyes a few months ago and used dale's steak marinade on them because my wife likes dale's. they were pretty tender but i'm not a huge fan of dale's steak marinade
Weber Smokey Mountain 22.5" Green OTG 22.5" bar-b-kettle 2003 Genesis Silver C |
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TVWBB Guru |
Me either.  Larry Wolfe |
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TVWBB Pro |
got the silver C therm pegged and then added a foil pouch of mesquite chips. when that started smoking i threw the room temp steaks on with no seasoning or oil. closed the lid counted to 90, turned on the 45 for grill marks. closed the lid and counted to 90 flipped brushed with evoo and sprinkled on the cowlick.closed lid and counted to 90, rotated, closed lid and counted to 90, put them on the the cutting board, basted 2nd side with evoo and cowlick. they are yum!!! the 2 thicker ones are a little more rare than i usually eat but they are great!! thanks for the seasoning tip larry.
  Weber Smokey Mountain 22.5" Green OTG 22.5" bar-b-kettle 2003 Genesis Silver C |
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TVWBB Guru |
Fantastic Tony!!! PERFECT for me!!!
Larry Wolfe |
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