Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Shoestringshop on November 19, 2017, 09:50:28 AM
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Bought 2 chuck roasts today. I want to know what the difference is between the two prices. One was normally $7.99 per lb, miss marked at $5.49 the other $3.49 per lb. made beef stock with garlic, onion, oregano, and parsley. Sliced onions thick to put on the bottom on the tray so the roast won’t burn. I’ll pour the beef stock on the bottom of the tray to add som flavor.
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Left side $5.49 right side $3.49
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Started grill with 2 starter cubes, 3/4” chimney Weber charcoal and Royal Oak.
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I’ll keep all posted
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Ashed over all ready...
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I can't tell you about the price difference, other than it looks like they came from different markets. What I can tell you is, it looks like you're going to having one very tasty meal ! ! !
BD
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Looking good... started the new red to cook up some burgers and sausage. Tossed some pecan chips on the dual grill to add a little color to it.
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My understanding was that "choice" is ... choice. So maybe I don't understand.
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Maybe the black angus is the difference? BTW, I've been told that beef labeled as black angus in the store might actually be from the black angus breed, or might not, or might be partly black angus. If cattle are 51 percent black-colored, they can be labeled as "black angus." There is no DNA testing, or anything like that.
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Wrapped and waiting ...
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Opps forgot to post picture of the temperature
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I know I should not do this but the smell so good... been resting 45 min or so.
Right side $5.49 left $3.49
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Have some great juice left! I’ll let it set a little more with the juice, but as of now... the $3.49 more flavor.
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Maybe the black angus is the difference? BTW, I've been told that beef labeled as black angus in the store might actually be from the black angus breed, or might not, or might be partly black angus. If cattle are 51 percent black-colored, they can be labeled as "black angus." There is no DNA testing, or anything like that.
Yes this is the key, because "Angus" is not a certification related to quality, at least not directly. Angus has a historical reputation for quality as it relates to the type of cow, but that's really as far as it goes. And then you can get into which area of the world the particular Angus is from, and other minutia.
According to the USDA, Choice is directly below Prime, considered "best" in the American beef marketplace.
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Alright my $.02 when cooked the way I did it the $3.49 per lb is better. I really wanted the “Wow Factor” with the higher priced, but no [emoji22]. Would I make this again? Hell yes!
Now what to do with leftovers? I think I’ll do some pizza tomorrow. I’ll slice it thin, add some flower to the juice to make a gravy, grill some green peppers and reuse the onions to make a version of Philly cheesesteak pizza.
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Shoot man, they both look incredible! I’m usually very picky when choosing a chuckle. Seems they vary a lot from one to the other. Congrats on that new red!!
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Shoot man, they both look incredible! I’m usually very picky when choosing a chuckle. Seems they vary a lot from one to the other. Congrats on that new red!!
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Thanks brother! I am picky to but had to do the challenge to see the difference.
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So now I need to try a few more cuts of meat. When I do I’ll post just as I did today.
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That is interesting, I don't go straight to the pan and liquid. I smoke on the grate to 150, then remove to braise in a pan with onion, peppers, and potatoes.
I should have taken some pics, I did one (choice) this morning. Uncooked, it looked very similar to your choice cut. 4.12 lbs.
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Both look real good, but especially like the smoke ring on the $3.49 ! ! !
BD
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I’ve been buying 7 bone chuck at one of the supermarkets in town. They’re routinely under 3.50lb and come out great. I don’t think a lot of people know what to do with them because they’re too big for the slow cooker so the price is great.
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That is interesting, I don't go straight to the pan and liquid. I smoke on the grate to 150, then remove to braise in a pan with onion, peppers, and potatoes.
I should have taken some pics, I did one (choice) this morning. Uncooked, it looked very similar to your choice cut. 4.12 lbs.
How did yours turn out? I like the taste of both but the cheaper cut had more flavor in mine, my wife's, and sons opinion. I think all the fat that was on the cheaper cut broke down during the cook and that's what did it.
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Both look real good, but especially like the smoke ring on the $3.49 ! ! !
BD
I was very happy with both. The smoke ring was a bonus.
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I’ve been buying 7 bone chuck at one of the supermarkets in town. They’re routinely under 3.50lb and come out great. I don’t think a lot of people know what to do with them because they’re too big for the slow cooker so the price is great.
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I agree with the reasoning about the price being great. I just need to find out what the difference was between the two. I will do this again.
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Leftovers... did a pizza. Well wife made it in the oven. But still a nice way to use leftovers.
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Make a French dip sandwich with the au jus, some crusty rolls and some provolone!
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Make a French dip sandwich with the au jus, some crusty rolls and some provolone!
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I took the au jus and added flower and made a gravy for the pizza. But still have more I’ll try it.
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Great cook!! I use chuckies for Tacos.