BluesHogGrilledChuckEyes

[Jim Lampe]

dusted with Blues Hog Rub (something I haven't used before on anything but pork)

skillet fulla 'shrooms with Wisconsin butter

poblano peppers grillin'

chuck eyes on

'shrooms & peppers minglin'

one happy family ready for dinner

while the meat takes a break, the Romaine went to work

oh yeah, cross-cut Hasselback potatoes were cookin' away in the oven while all this other stuff was happening...
and Dinner was served.

the poblano peppers with the chopped Romaine...
and the diced up taters with the BH chuck eyes topped with the mushrooms...
everything was quite tasty : ) butt i probably will not use BH on beef again...
Thank you for visiting, we hope your weekend is a wonderful one (<

 

[Morgan C.]

Looks kinda like a couple meals to me Jim! Great lookin plate Jim!

 

[M. Rollins]

Wow, Jim!! It all looks fantastic. I'm still full from dinner, but I would eat a plate or 2 of that, for sure!!! Great job, man…..AS ALWAYS!!!!!

Mike

 

[DaleW]

You're killin' me with all these chuck eye cooks! That looks great, and I gotta find that cut soon!

 

[Kim Drana]

Killer meal...love the checker board tatar too!

 

[JimK]

What Morgan said. A coupla very good meals.

 

[Mike Coffman]

Fantastic meal and photos Jim!

 

[Bob Sample]

Awesome as usual

 

[Jim Lampe]

thank you

 

[Brad Greer]

What perfect football watchin food! It don't get no better

 

[Rolf Jacobsen]

Put me down for two of everything! What's your address again?

 

[John Solak]

Nice looking meal!!

 

[Wolgast]

Love it all Jim! Superb all 0ver! Just made a trip to Tunis(came back today)...Not very happy(Never set my foot in that sand box again). Next year its the U.S.A 4 sure!. Se you then m8te!

 

[RCBaughn]

I thought chuck usually had to be ground up or cooked low and slow to be tender. Had no idea that you could slice a chuck roast into steaks.

Is it tender after grilling hot and fast? No time for the collagen to break down but that may not matter at all, no idea.

That sure is a cheaper cut than a New York strip or Ribeye, and if it has that requisite steak flavor then that may be a regular in my cookouts for friends. Cheap and tasty is the best.

 

[Paul Kastner]

Jim your plating is only surpassed by the cook.

 

[Gary H. NJ]

Great plate Jim. I am definitely overdue for some good grilled chuck eyes. Thanks for posting.

 

[John Osmond]

Those skillet vegies look great.

 

[Bob Correll]

I thought Whoa Now! BH sauce on steak?
forgot about their rub.

Super looking supper Jim!

26 chuck eye steaks on the wall......
I think