Chuck Eyes

[ChuckO]

These what was originally planned for my birthday, but then my son brought over a Tomahawk, so these ended up dry brining for 36 hours instead of 12. Smoked at 200 degrees until an IT of 100, seared in a CI skillet on the stove until just shy of 130. Not bad, not bad at all, but also not a Tomahawk

Slideshow, slide right

https://imgur.com/a/Vb5jQ4G

 

[JimK]

Holy moly, the color on those steaks!

 

[Brett-EDH]

I like how Chuck makes a chuck eye. I know Brett cannot make a Brett eye.

 

[BFletcher]

Nice!

And your dog, lol.

 

[ChuckO]

Nice! And your dog, lol.

He's 15 and deaf, but not missing anything falling from the grill

 

[Chris in Louisiana]

Chuck eyes are the bomb. I wish they were more common around here.

I skim the meat dept for them and snatch them up on a rare sighting.

Yours are beautiful. Nice cooking.

 

[Kevin L (NKY)]

This cut is very under rated and should be more available.
They are perfect when you want beef but not to much, nice marble, soft and full of flavor. I sure LIKE THE CI sear you do Chuck, that really brings out the color and puts on a great crust.
Another great cook Chuck.

 

[JeffG]

Chuck

Those chuck eyes are meaty, i'v still never seen one where I live....one day...

 

[ChuckO]

If you are successful in finding Chuck Eyes, give them a good look. Sometimes they will have a gristle running though them, and that's not fun.

 

[Brett-EDH]

Chuck

Those chuck eyes are meaty, i'v still never seen one where I live....one day...

check WINCO if you have one nearby. the retail pack them all the time. or ask your butcher.