THE MOST UNDERRATED CUT OF STEAK THAT WON'T BREAK THE BANK | SAM THE COOKING GUY
Вставка
- Опубліковано 19 вер 2023
- Say hello to my dear friend CHUCK! He's incredibly versatile and ranked far too low considering his affordability and delicious taste. Now let's make Breakfast/Lunch/Dinner with him!
BeefItsWhatsForDinner.com @beefitswhatsfordinner #BeefFarmersandRanchers #BeefGrillingSeason
🔴 RECIPES ➔ tinyurl.com/t45fene2
☞ BE ONE OF THE FIRST TO GET THE 'THIRST TRAP'! shopstcg.com/products/towel-set
🚨 20% OFF SITEWIDE!!! (with code ‘SECRETCODE’)
🚨🚨 ALSO - SPECIAL PROMO BUNDLE (TOWELS + CAST IRON + APRON) = $118
🔴 SHOP THE REST OF OUR COOKING PRODUCTS ➕ MERCH❗️
🚨 YOUR NEW BFF IS HERE, OUR 1ST SEASONING! bit.ly/3RdxQkb
🔪 THE ESSENTIAL - 7'' NAKIRI KNIFE: bit.ly/3IFERYu
🔪 THE STATEMENT - 10.5'' EXECUTIVE CHEF KNIFE: bit.ly/3k9g712
🔪 THE SIDEKICK - 5'' SANTOKU KNIFE: bit.ly/3Kw0kUW
🍳 THE OG - 12'' CAST IRON PAN: bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): bit.ly/3xDu7Uf
👕 F#^% MAX TEE: bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️shopstcg.com
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ / discord
🔴 CONNECT:
⭕️ INSTAGRAM ➔ bit.ly/stcg-insta
⭕️ TIKTOK ➔ bit.ly/stcg-tiktok
⭕️ TWITTER ➔ bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ thecookingguy.com
⭕️ MY COOKBOOKS ➔ www.thecookingguy.com/books-f...
⭕️ MY RECIPES ➔ thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
-
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
-
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
-
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ - Розваги
Chuck is so versatile. Make birria tacos. Smoke it for like 13 hours for pulled beef. Pot roast. Deshebrada tacos. A million uses
@bobcaldwell5810 Do you brine the chuck before you smoke it?
It's one of my favorite cuts. Hopefully it stays cheap 🤞
@@michaelg8927 I do a dry brine, yes. Then some kind of rub with pepper, garlic, paprika. By the time it's done smoking, it looks like a f--king meteorite, but then you shred it and it's totally gorgeous inside
“Shredded beef” , why mix Spanish with English
@@MEF29777 Porque no todas hablan español
Chuck has so much flavor!!! So long as you slice it thin and against the grain it’s so delicious. It has more flavor than some more popular cuts. Petite tenders and picanha are also amazing steaks. I also love eye round - slice it thin and it’s also amazing!
Amazing and thank you for having the recipes listed again!!!
These chuck steak recipes sound delicious ♥️♥️I am making them tonight & tomorrow ! Thanks Sam!!😋🤗❤️
Get thinly sliced chuck steak. Marinate for a few hours with lemon juice, cilantro and sliced onions. Grill the steaks. Then make tacos out of it with corn tortillas, chopped onion, cilantro and salsa👍
That was a great demo, looks like Chuck really is that helpful friend that doesn't ask a lot in return.
Chuck "used" to be cheap, but it's just as expensive as the other cuts of meat now per pound average. Word got out during covid on how to cook chuck, so now it's just as expensive as most cuts of beef.
I still love it, grill, slow cook, seared. Doesn't matter juicy flavor and works for almost anything.
Yeah, when he said $9 per pound, I was thinking, hmm, that's cheap? That being said, the recipes all look great.
Chuck is amazing so budget friendly. I take chuck steak and put in my crockpot, slow cook all day with onions and bell peppers. Serve as fajitas, its fabulous.❤
You guys inspire me so much, thank you. Have watched your episodes for years. Inspired, I feel it's time for a career change. Thanks effers!!!
Sousvide one at 130 for 24-36 hours with salt and pepper. Fantastic tender and juicy steak texture and flavor.
I never comment on videos but this is worth a share. One of my absolute favorite things ever is to sous vide a large chuck roast for around 30 hours (dry seasoned in the vacuums sealed bag). Let sit in fridge over night once it’s done. Then cut out 2” or so thick thin steaks and sear off in a hot cast iron on medium while the meat is still cold cold. It gets the crunchiest crust, heats through, renders the fat. It has the flavor of a ribeye and the texture of a filet. Anyone with a sous vide needs to try this.
What temp for the sous vide? I may need to do this
@@Yomann2005 you can play around with it. 125-135. Just depends on how pink you like it. At that length of time it’s all safe. I like the 130 range because you’re also reheating in the pan so you don’t want to over cook it. Definitely try this out! As far as seasoning I just do a heavy dose of SPG, maybe a little MSG if I’m feeling spry!
Would love your advice on which parts of the chuck are what. I made a big old chuck roast in the sous vide and reverse seared recently, some parts were delicious and others not as good. The more tender areas seemed to taste better too. But we were perplexed by the fact that some bites were much better than others.
Great recipes! You guys have really stepped up your game! Superb filming and editing!!
I call chuck roast "Poor Man's Brisket" and use it to make burnt ends - killer eats!
I do a reverse sear on a chuck roast, and it turns out great. My wife and kids can’t get enough of it.
I love Chuck! I buy it all the time, especially when it's on sale for 5.49lb here in Ohio. Very versatile.
Wow, this is great. I didn't know chuck can be used this way. I am drooling 😋
Hey, dudes. I cook roasts with chuck fairly often in my Instantpot. Sear in the pot, remove, add liquid(s), use wooden spoon to remove fond, add back meat plus potatoes, carrots, onions, celery, sometimes mushrooms, other random things in the refrigerator. Cook high for 60-70 minutes. Great roast with veggies every time!
That looks so good! We often cook chuck roast in the smoker. We call it poor man's brisket. Would be great to see what you could do with it
Gave me a great idea. When I make beef stock I pick the meat off the oxtail and shank when it’s done and make a killer vegetable beef soup. Unfortunately that uses up a good bit of the stock I just made, but now I’m gonna use that beef in a brandy mushroom cream pasta sauce. Nice!
Cooking Guy Bingo. Start selling the cards. 😂 My wife and I watch every video. We always guess how many times Sam will burn himself per video. You're teaching me how to cook. So far so good. Keep up the great work
Absolutely love your content keep it coming bro
can you do a video on some of your prep stuff? like prepping beef talo, etc.
I'd have a strong suspicion that he does not prep it. He probably already buys it made in a tub / can
My mom makes beef and dumplings with a chuck roast. I may have to give this a shot.
I just grilled a chuck roast the other day! Pulled at 138*... sliced thin and it was perfect!
Beautiful, delicious lunch!
They used that cut in Mexico for carne asada
Chuck steak has been my go to grilled steak since I retired six years ago and am on a limited income. Can’t go wrong!😊
This vid was inspirational! I'm gonna cook all that! ❤😮😊
Loved the recipes! Only thing I’d tweak is adding a little sherry to the mushroom pasta, but all winners!
Question on double frying. Can you freeze the fries after the first fry?
Great vid as usual!
chuck is also great done with a reverse sear and served sliced up topped with chimichurri
Wife and I ate dinner at NNT today. Your Korean beef taco was out of this world. Also ate the Baja fish taco was very good.
Chuck steak is one of my favourites. Is cheap and you can do everything with it, from stews to burgers to bbq
with that mushroom sauce instead of soy trya bit of worsticher and tabasco. with beef thyat sauce would also lend itslf to being put over wide gg nooles to create a white stoganoff.
That mushroom sauce looks great! Love the taco with the egg and beef the way it was put together was spectacular. 😎😀😎
24 hrs in the instant pot sous vide @ 131 degrees…a splash of Worcestershire, liquid smoke, soy sauce, a couple cloves of garlic and a bay leaf…finish it on the grill = delicious and tender
Good one! loved the Chuck Stroganoff
I like it. Can we get some other cheaper cuts prepared in the future. Thanks
Very similar to mine. Just cook in the oven a looooonnnnggg time. ❤❤❤
I never thought of grilling a chuck roast before. Made one yesterday and I may never buy ribeye again! Incredible flavor and very tender.
I think Chuck is best for burgers or stew.
Made the creamy mushroom pasta with the Chuck while camping earlier this week on Medano Pass/Great Sand Dunes National Park. Delicious!! Looking forward to flying out to San Diego next week to try all your restaurants!
Love your work bud keep it going
If you pop cut mushrooms in the microwave for a minute, you can quickly release most of the moisture before pan frying.
you guys are the best, would love to have a beer with you all
Chuck has become a good friend since January 2021.
Chuck is one of my favorite cuts. Marinade that and grill it, sear it and roast it, whatever. It's delicious. Like sirlion, it tastes like what meat is supposed to taste like.
The "Chuck eye" is my favorite go to budget steak. Amazing flavor.
Hey Sam. 👋🏽 I just recently got together with a good friend to try and make a recipe we never made before. Haitian spaghetti. It’s spaghetti with bell peppers and onions. Also, they create a marinade called epis to season it, along with scotch bonnet and Sazón. While the peppers and onions came out absolutely delicious. We had trouble with the sauce. I still think this is a very tasty dish and if anyone could make it properly it would definitely be you.
I didn't know they HAD food in Haiti jk
@@thirstfast1025too soon bro.
At least we found the teachers pet(OP)😊
Haitian food? Sounds disgusting.
I so wish the restaurants and burger places would grow a spine and go back to doing their french fries in beef tallow as they did before the 1990s. They just taste so much better.
Can of condensed mushroom soup is an awesome hack, thanks!!
Thanks, Sam. This video will contribute to raising the price of chuck.
Looks yummy one
I've cut meat for most my life and I have actually seen chuck eyes that if trimmed them right you would think they were Ribeyes, they actually come from the same muscle segments from were the shoulder runs into the loin on the front end.
Cooked the fam your garlic butter rice tonight. Now I’m fired up about chuck! Cheers from Alabama!
Why don't you just throw your fries in boiling water. then dry and fry. I still prefer breaded/seasoned fries
Also I'd only par cook my noodles and finish cooking them in my sauce. Allowing it to soak up more and sticks better.
Chuck was such a fun show.
Sam, you’re the absolute BEST. You were born to do this. Such a Wonderful channel that you and your boys have created. Thank you!
Man that was pure magic to turn chuck into butter !
I've only roasted chuck, this is making me want to try the steaks
Another awesome video Sam well done cheers 🙂 Yvonne from Australia
Always check your local grocery store's weekly ad flyer (I get mine in my Wednesday mail). My Safeway routinely (every few weeks) has Chuck on sale for $5/lb, $4lb, or as it was a week ago, $3/lb (I bought 15lbs!). I've made good use of the roasts I just got, they have been smoked, made into chile colorado, and made into pasta Genovese. The last one probably will be beef bourguignon.
Remember, "perfectly" has a t in it! Chuck is one of my favorite parts of the cow, no doubt. Hard to beat steak and eggs too. Yummy as always guys!
Beautiful food.
Omg, Chuck and pasta, speechless 🎉
We love chuck steak. My mom always called it "the stringy meat" when she made a pot roast.
Appreciate you guys, have learned so much watching over the years. If you didn’t see, you got a shout out from Matt Pittman over at meat church this week.
Killed it this time guys!
I know what I’m doing next with my Chuck roast! I’m still hoping to see Gochujang week.
I don't know if it is Max or Chance or both but, the camera views are amazing. Keep up the amazing work guys.
Love the camera work from Max and Chance.
I'm gonna have to remember that steak and mushroom pasta for my next date night. That looks so god damn great.
I live in the Midwest so our prices may be a bit lower than in CA but I have trouble justifying $5/lb for 80/20 ground beef let alone $9/lb for chuck.
Also from the Midwest and man beef prices are getting absolutely ridiculous where I’m at. 8/lb for ground beef right now? Sirloin for $14/lb? Yikes
Sous Vide changes the game, literally a cheat code, makes this seem mayyyybe better than a ribeye.
I love your content...I laugh my ass off and learn how to cook great food!!! 😂😂
I use these to make a smoked french dip. mushrooms, onions, banana peppers, fries and arbys horsey sauce. damn good sammich
“Chuck you” max @ 9:59 jajaja finally dad beat your butt Maxy. Priceless !!!
Just smoked a chuck roast on Sunday and finished the burnt ends for dinner tonight.
🔥🔥🔥🔥
What am I missing about parsley. I don't really like the flavor and don't know what it adds. I've only thought of it as a garnish back in the 80s and 90s. Love your vids. Just locking for a real answer. Thanks for the video!
Its a quick 90 degree turn!
About how long do you let it sit after seasoning it?
Best carne asada you’ll have is thinly cut Chuck aka diesmillo, try it
How long did you let it cook on the indirect side of the grill? Looked like mid rare still, so so good
Please cook your way through a full wheel of parmesan cheese. Including non-Italian dishes. Some lovely, light easy dishes (bruschetta) down to great pasta ideas.
Some lighter pasta dishes that don't include cream would be heaven.
What a delicious and cheaper way to make a delicious steak dinner!
❤❤❤Sam, Great Job dude!! Looks so delicious 😋!! Mouth watering 😋 😍!! Those steak fries killer 😋
I just went down a s crazy rabbit hole looking for good steak frites places in downtown Montreal because I'm heading there in a little over a month.
All three look delicious! Please share with the guys…😂😂
Sam. You should make galbi-jjim here at some point. Love them and I think you’d love them too!
The only time I made a chuck I only got a thin piece, less than inch so it was a bit tough. It was medium rare and very flavorful but it was a bit tough. Next time I am buying a very thick one.
8:12 it’s actually 90° rotation, not 45° 😉
You should try chuck roast cooked sous vide, you could put it up next to a ribeye and barely tell a difference.
I've been eating chuck steaks for over 40 years.
Skip the chuck and get chuck-eye steaks. Chuck is shoe leather in comparison. My husband and I, who both love ribeye, prefer chuck-eyes for casual dinners because they are a much more manageable serving size. Salt the steak and let marinate in that for 30 minutes for every 1/2 inch of thickness. Add pepper, garlic powder, etc if wanted. Then grill or pan fry but do not take them over medium. I pull at 129°F and they'll raise to 135 while resting. They only thing a chuck steak gets used for in this house is for fresh ground beef.
the "butchers cut" aka the hangar steak is also an AMAZING cut that is inexpensive and also fantastic. that is... IF you can find it
Thank you.... soooo much..... for helping to extend my grocery dollar.
Can I ask where you got that Chuck? I have not seen one that perfect anywhere. Did you purchase online or local?
How is this Chuck so tender without slow cooking it for hours?
I make my own onion powder, smoked garlic powder and smoked paprika. It really ups the game!