Is This Seared Chuck Roast Better Then a Steak | Perfect Med-Rare | Masterbuilt gravity 800
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- čas přidán 23. 04. 2021
- Is this seared chuck roast done to a perfect med-rare better than a steak? On today's show, we try and answer that question. Can a Seared Chuck Roast be better than a steak?
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I did this one Tommy. I then used the chuck in steak quesadillas. Layered the bottom tortilla with mozzarella cheese. I then added some thin sliced chuck, peppers, and onions. I topped it off with shredded pepper jack cheese and the other tortilla. Smoked it for an hr on 180 deg on my pellet grill. Finished it off on a cast iron pan to crisp up the tortillas. It was awesome
John it's 4:30AM and that sounds killer. lol
With the price of Ribeyes right now this is my go to steaks and the exact same way I make them in my pitboss. Sams club always has a double pack of 3 pounders anywhere from $25-$30. Enough to feed the whole family and steak that literally melts in your mouth. Can’t beat it!
I agree!! Hopefull meat prices start to fall.
Ribeyes are on sale at least once every five or six weeks at Safeway/Randalls/Albertson's for $6.99 a pound.
@@steveludwig4200 thankfully meat prices have went back down. I normally go to Hyvee to get my meat. They have really nice prime ribeys for about $20-$24 each. I go prime when I get ribeys. Referring to this video I have found it really matters how good of quality roast you get. Have to make it has a ton of fat marbling. I cut about 1 inch steaks from it then marinate then overnight. Honestly still really good but nothing like ribeys obviously
Just around two pounds of a milking cow ribeye costs almost a 100$ here in Iceland, or the kilo :o and you can't find the fat marbling on any piece of beef here.... Just bought 3 kg (around 6 pounds) of chuck roll steakfrom Costco (usda meat) ... don't know what that actually is, but heck... I´ll give it a try, can't be worse than the best beef here
@@Proximo011how did it turn out for you bud?
“Not a must make, this is a have to make”. That’s excactly what “must make” means.
Looks great. I’ve cooked chuck roasts “steak style” many times. My son request it over a ribeye. Thanks for sharing.
Cheers.
Fajitas, tacos, etc
I’ve used chick as a ribeye replacement for years. Shhhh don’t tell any one though because higher demand will make the price go up 😂😂😂
I watch a lot of videos on people cooking beef, but I rarely comment, but man I really like your approach and narration. Good stuff man.
Thanks and I hope to see you again. Make sure you check out my latest Turkey video. Its killer!!
Looks great 👍. Never thought I doing a chuck roast like that. Definitely gonna give it a try.
You gotta do it!
Thoroughly enjoyed the commentary and presentation. Subscribed!
Welcome aboard buddy. If you ever have any questions... gallerybbq@gmail.com
”Get yourself a friggin Chuck Roast” - Tommy 🤣
Another nice video, can't wait to see the comp video next week!
Haha right!?!. Sometimes words just happen. lol
Really awesome chuck roast. It looks so tasty. Done to perfection. Cheers, Tommy!
Thanks my man.
Grilled chuck roast is so underrated, used to thin slice them and grillem up with a tortilla growing up
rub. Eaily one of my favorites. Ive grilled them, and smoked them. So good.
Best impression of Macho Camacho yet!!!!!!
Gotta be..
Best flavour for sure... beats other normal steak cuts
Made one yesterday exactly the same way you did. It was delicious!
Awesome
Gonna try it this weekend! Looks good
Keep me posted gallerybbq@gmail.com
DAYUM bro 6am hunger pains!!! Awesome cook Tom!!👍
My man!!
Bud I keep digging through your channel. U should be at a million subs
I know right WTF.😂😂😂😂😂😂😂 Thanks brother and keep on keeping on!
Love the music makes me feel like I’m down on the ranch
Cheers
Great cook big man!!!💯👍🏿
I appreciate it
Still $8.99 a kilo at my local butcher here in Australia, most are at $16.99 a kilo, still a lot cheaper than a rib eye
Great video, Ringo!
Looks great! I've never cooked one but I see it in my future.
Enjoy. It has a nice beefy taste.
I have the pit boss 1600 and been trying out different pellets but don’t really notice a difference. Is there any brands that stand out from the rest? I use Pitt boss,bear mountain,kingsford,lumber jack and cables brand and they all seem to work the same.
Bear Mountain is good thats for sure- Give it a go
Jeezuz that looks sooo good!
my man....
For a more tender result, soak in buttermilk for five to seven days. Then do exactly what you did.
INTERESTING. i may have to try that. It taste good?
@@thegalleryBBQ Guga foods did a really good test with choice ribeyes last year, and he and his panel were really impressed with the seven day results. I am working with chuck currently in the refrigerator for the last two days. I will let you know how it turns out. In Guga's test, they made it clear the steaks taste was not negatively altered, but the texture was greatly improved.
@@thomass5169 You can email over pics aaand thoughts. gallerybbq@gmail.com
Looks awesome!
It was! Thanks-
The Backyard Gal Shack looks amazing!!
Cherrs Terry.
@@thegalleryBBQ cheers Tommy! Your food, and just your production and editing looks very professional!!
Looks great m, Tommy. One if my favorite steaks is the chuck eye. You are correct the chuck is very beefy.
Thanks Kory.
Damn, that looks good! It's like a whole spinalis from the Ribeye. Will be doing this soon.
Enjoy!
Tommy that looks great I'm gonna have to try that and I was thinking about The Smoke Shack for the name because you do a lot of smoking on your pits
Cheers brother and thanks-
GREAT LOOKING CHUCK ROAST TOMMY I THINK THATS GONNA BE MY NEXT COOK ON THE PITBOSS
Its got to be!
How were the connective tissues? At that low of a temp I would think you'd have to avoid them in the cutting process
That would be correct. Cut around em... Cheers
the gallery. looking good tommy. nice chuck
Thanks 👍
I could see that sandwich with some horseradish spread, maybe some mixed greens for crunch. Nice.
Great idea, Tommy. You're inspirational.
(1) What was your pit setting for the low and slow portion of the cook? The typical 225°F?
(2) When I do mine, I think I'll sear it in the Masterbuilt 1050 that I use for the low and slow part. Do you think that'll work?
250f on this cook. You could try, that said. I love the flame kissed beef with that char.
Call it the sugar roast Jack
Just oil, or butter, salt, and pepper. is all is needed > then out on the grill it goes. AFTER it cooked. When you put the rest of your seasonings and rubs on it, while its RESTING! Melting down into the meat. Using less seasoning with better taste. CAUSE ON THE GRILL? YOUR JUST BURNING IT OFF! AND FLICKING IT OFF! AND YOU GET A BUILD UP OF THESE SEASONING ON YOUR GRATE 👀
Thanks for the tips!
@@thegalleryBBQ YVW
I use chuck more then anything. Cheap, marbled and soooo GOOOOOOOD. The wife and I love it, makes great cheese steak sandwiches on toasted French bread.
Sounds like an upcoming show;).... Cheers Mike.
Awesome
Great cook, your right that looked like a high price steak when it was done
Thanks 👍James. Cheers.
Looked awesome ! I would call that a thick steak … not a roast
Thanks bud for watching!
Smokeadelic Shack, dats where we AT!!
Hot Damn....
1.) Pit Grenade. 2.) Culinary Kitchen 3.) Meat Dome.
Ronald. I love those all. Thanks brother.
You try so hard to sound like the guy in the pit boys vid it’s kind of funny
Thanks-
How about searing it on a cast iron pan? Will that work
Heck yeah.
looks tasty I love a chuck roast cooked slow
Thanks and thanks for stopping by and the comment.
Just laid one in the 560!
AWESOME.
I just tried a chuck steak . My recommendation is to "REVERSE SEAR" it, fucking beautiful, it was like a 150 dollar steak in a restaurant but only paid 8 dollars for it !! (Steak was on sale at Jewel Osco in Chicago)
make sure you visit the gym the next day cause you will eat till you can't no more!!!!!
Oh yeah... Ive got that on the list for future shows,. Stay tuned.
That sure looks good Tommy I’ve been thinking of doing one of those myself !! I think I would keep the probes in it even when you’re doing the sear then you can get it spot on temp my mouth is watering !!!
Go get em Mark! And remember, pics are always welcomed gallerybbq@gmail.com
Wow! Looks awesome Tommy! Love that Chuckie!
Came out awesome. Thanks for the comment.
Thanks again Tommy. Love your work. Regards from Australia 🤓🇦🇺🇺🇸
Cheers my man.
I've always wondered if this was possible. I look at chuck roasts at the market and say to myself "it's looks enough like a steak, why not?"
Its awesome
Like the 2 machines working together to achieve the final product. I do miss that part from my pit boss is the direct sear. Not that my GS 800 can't but it's not quite the same especially if you have a just cleaned pit. Love the idea of this, I'll have to try it!
Kevin. Thanks bud.
Hey Tommy! First off, your grills all look amazing! As does "The Gallery Shack"! ----- What about doing a video on charcoal grill/smoker maintenance?? Tell us laymen how to have an amazing finish/sheen on our grills AFTER they've been used for months. And, of course, the inside cleaning and rock solid maintenance of the grill. ........ Asking for a friend. Lol Thanks for all you do, brother.
Joe thanks, brother. I did that on a few vids. I get so far behind on recipes it gets tough doing those types of vids. That said, I agree. It needs to be done. I'll put it on the list. Stay tuned!
@@thegalleryBBQ Great! Thanks, Tommy. I think it will generate views. #trafficiskey :-)
YUM, now did you do a mayo / horseradish blend on it too? OH even caramelized onions with it drooling now geeze. Stay safe & take care of you all. Thanks for sharing eh :))
Hope to see you tonight on the chat!!! Cheers.
Will look for you YT has many issues. @@thegalleryBBQ
The only thing me and you do differently is I sear the sides
Thanks-. I love chucks.
Man that makes me wanna cook one tomorrow ❤️
Looking good in that gallery shirt! Thanks, man for all you do for the show.
great cook, Tommy. Looks great and on the shopping list!
Uncle Rico not sure Ive seen you here before. Cheers brother and welcome aboard!!
@@thegalleryBBQ yep, been subscribed and loyal follower for about last 9 months. Bought the 560 because of you and your channel!
The unfortunate thing is that what used to be "cheaper cuts" like chuck and short ribs are now almost as expensive as premium cuts like strip loin & prime rib. Sometimes even more expensive!
T Dogg. You right. That makes watching those supermarket sales all that more important!
We’ll done sir. Your voice reminds me of Macho Man Randy Savage. OH YEAH!!
Ive heard that! lol
Thx for the initial temp on the smoker. Lost now
Email me any questions gallerybbq@gmail.com
I love the chuck roast, so many ways to cook it, I'll try this one for sure.
Will, you'll love it!!!!
killer steak. i just did one but on a cast iron skillet. im dead now.
Lol
Name your cookout The Beef "Crack" Shack!
It sure looked awesome Tommy, Great that you point this out I have been very impressed myself with how good these let’s call them less expensive cuts of meat turn out if cooked properly. My favorite grocery store has an awesome meat counter and they quite often have sales on English roast sirloin tip , rump and Chuck roast I will usually marinate the roast in a Caribbean jerk overnight and slow smoke it to just 130 comes out awesome Have a great one 🇺🇸🇺🇸👍
John. That does sound killer.
The Man Shack. Or the Take the dog with you shack.
lol
That chuck roast looked absolutely phenomenal bro but when you put it in bring the temp up to 110 what was your heat set at on your grill
George 250f.... Thanks bud. Cheers.
Get to the cooking already! Christ on a popsicle stick! JUST GET COOKING!
Check out my latest crack burger video. Better??
How long did it take to cook
5-7 min per side but remember we are cooking to temp!
Hopefully ya named the shack "the gout house"
Derek, Do you ever wake up and wonder why do I bother!
I would name the shack The shack 🙂🙂
David. Thats how it turned out! Cheers
I've tried this method for chuck steak and it was like chewing rubber.
J S amke sure you grab a well marble chuck! Done with the right chuck. Its amazing
🤤
Looks great Tommy my favorite kind of beef I always love a little fat in the meat it gives it a good flavor 😋
Good beefy flavor for sure- Cheers.
Damn! I love that shack
Thanks;)... Just wait till you see Saturday's AM cook. The ultimate Cheese Steak!
needs meat tenderizer seasoning
Once there was a Chuck Wagon, now you have a Chuck Shack.
Good one my man.
Rid the Glasses Tommy..
old video
Nice job Tommy!
Dave. I appreciate you brother!
That turned out incredibly juicy! I'd eat a plate full of that, thinly sliced with some horseradish sauce. Yum❣️
Oh sugar. Horseradish would have been killer. Thanks Bobbi.
I've watched 10 vids tonight of guys cooking chuck roast, 9 of them just ruined them in my opinion, this is the only one that looked juicy. Very similar to how I do it.
Tug. Thanks buddy! I hope you subscribed and hope to see you commenting more-. If you wanna see anything cooked. LMK
fuggedaboutit He says while standing in his "Meat Mansion" slicing an awesome looking seared chuck roast cooked to perfection. 👍 All Day Long 😎
Good ears brother.... Thanks for the comment.
Looks good Tommy I’m excited for Wednesdays pork belly
Got em coming 3 ways. Stay tuned brother.
I’ll take a sammich
Heck to the yeah!
I dont know about better than a steak Tommy, but it sure looks good
Cheers man. This was some pretty good eating! Thanks as always for the support.
I'm in
My man....
lol FORGET IT!!!
Nice Job Tommy. Some of the beefiest meat there is. I take that over filet Of tasteless beef all Day every day🥩
Jimbo beefy flavored meat for sure-. Bobbi above you suggested some Horseradish sauce. That would have been so good.
@@thegalleryBBQ I agree Horseradish goes great with beef. Also a Good Blue Cheese goes great too👍
@@jimburns1927 I agree. Especially a nice generous layer of a 'Blue Cheese Crumb Crust'.
Why you could flip a steak with your hands?!! LOL
Gotta be
I eat it rare. I guess im weird
Weird or normal backwards!
cut it like Kardashian
That's not a roast. A roast is at least 10 inches long , 5 to 8 pounds.
Its labeled Chuck Roast so here is Shoprites phone number. Give them a call and complain!!! 1-800-ShopRite (1-800-746-7748)
Damn near almost subscribing to!!!!! Lollolol!!!!!!! People do anything for 5 minutes of fame!!!!! Are you freaking serious bra?????? Blaaaahaaaa!!!!!
Trust me.... People that say Bra and Blaaaaahaaaa id rather not have! Now go smoke a J.......
That is definitely not a perfect med rare… more like a perfect med well…
Thanks-
It’s well done man not rare, or even medium
School is in session!!!!! As soon as meat is cut, oxygen reacts with the myoglobin and creates the bright red colour associated with oxymyoglobin. This will continue to develop until the iron in the myoglobin oxidizes to the point of the metmyoglobin stage. Oxidation can also occur when iron in the meat binds with oxygen in the muscle.
Now re-watch and notice the meat starts to turn red!! Cheers!
@@thegalleryBBQ OR according to Occams Razor you over cooked your meat plain and simple. Its well done
@@thegalleryBBQ well done meat can not uncook itself back to rare!
@@thepatternforms859 sorry guy... it med rare just like I said. Cheers.
Dude is way too into the production aspect rather than the cooking process. Thunbs down
Can you make that way down😂😂😂😂
Can you believe you have to wait over 3 minutes of useless talking before you even see a steak in this video.
We understand the attention span of people has gone to cr@p so will try and do better!
You talk too much
To an under educated person that would be correct.
Genuine central coast Red oak wood 🪵 cooks my steaks 🥩.
Sounds perfect! Thanks-