Jul 26, 2008 #1 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas I know I shouldn't post stuff like this but I can't help it. Chuck Eye has got to be the best kept secret in the beef producing business. I think Cappy invented it first. At least that is how I found out about them. These things are so close to rib eye in flavor that I don't buy rib eye any longer.
I know I shouldn't post stuff like this but I can't help it. Chuck Eye has got to be the best kept secret in the beef producing business. I think Cappy invented it first. At least that is how I found out about them. These things are so close to rib eye in flavor that I don't buy rib eye any longer.
Jul 26, 2008 #2 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach best kept secret and you're telling everyone?
Jul 26, 2008 #3 OP OP Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Captain Morgan said: best kept secret and you're telling everyone? Click to expand... You told me two years ago and the price didn't go up.
Captain Morgan said: best kept secret and you're telling everyone? Click to expand... You told me two years ago and the price didn't go up.
Jul 26, 2008 #4 Kloset BBQR Executive Chef Joined Mar 2, 2005 Messages 3,150 Location Hudson, OH So now that you've blown the secret tell us the rest. How did you cook them Cliff. Reverse sear? Looks great!
So now that you've blown the secret tell us the rest. How did you cook them Cliff. Reverse sear? Looks great!
Jul 26, 2008 #5 OP OP Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Kloset BBQR said: So now that you've blown the secret tell us the rest. How did you cook them Cliff. Reverse sear? Looks great! Click to expand... To thin for me to reverse sear. 5 min on each side would be about right for med. I went 6 and they came out med well. My wife let me know that she likes them more rare.
Kloset BBQR said: So now that you've blown the secret tell us the rest. How did you cook them Cliff. Reverse sear? Looks great! Click to expand... To thin for me to reverse sear. 5 min on each side would be about right for med. I went 6 and they came out med well. My wife let me know that she likes them more rare.
Jul 26, 2008 #6 Griff Master Chef Joined Mar 13, 2005 Messages 5,564 Location Anchorage, Alaska Looked real good Cliff. I've got to put chuck eye on mt "to do" list. chuck has a super flavor.
Jul 27, 2008 #7 ronbeaux50 Head Chef Joined Nov 11, 2007 Messages 1,559 Location Louisiana I'm gonna try that!
Jul 27, 2008 #8 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Those look great Cliff. I usually have to eat 2 of those.
Jul 27, 2008 #9 Diva Q Executive Chef Joined Nov 10, 2006 Messages 3,379 Location Barrie, Ontario Going to have to try that.
Jul 27, 2008 #10 Unity Executive Chef Joined Jun 24, 2006 Messages 2,694 Location Virginia near Washington DC I'm going to have to ask about those. I've never seen 'em. --John (Sometimes I don't see stuff that's there. But I figure that's better than seeing stuff that isn't there.)
I'm going to have to ask about those. I've never seen 'em. --John (Sometimes I don't see stuff that's there. But I figure that's better than seeing stuff that isn't there.)
Jul 28, 2008 #11 B big dude Sous Chef Joined Feb 26, 2008 Messages 617 Location Greenback, Tn I asked my local butcher and he says they would have plenty anytime they have a special on chuck roasts - so I'll be sure to try some next time.
I asked my local butcher and he says they would have plenty anytime they have a special on chuck roasts - so I'll be sure to try some next time.
Jul 28, 2008 #12 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 Chuck eyes are real good & make killer fajitas too