Bob Correll
R.I.P. 3/31/2022
Been wanting to try this for some time now.
Started with a 2 pounder.
Portion on right saved for stew.
Bacon wrapped chuck eye.
The Denver was marinated in Stubb's Beef for a few hours, then dried, and in the fridge to dry even more.
Weber's Steak & Chop on the eye.
The Denver went from a rectangle to a plump square.
I gave Jo the best part of the chuck eye, my portion was very good, but had a some tissue issues.
The Denver was flavorful, but not super tender unless sliced thin.
We both liked them just fine, perhaps a better specimen will be even better.
If any of you try this, please let us know how it turns out.
Here is the link to where I found the cutting method:
http://askabutcher.proboards.com/thread/802
Started with a 2 pounder.
Portion on right saved for stew.
Bacon wrapped chuck eye.
The Denver was marinated in Stubb's Beef for a few hours, then dried, and in the fridge to dry even more.
Weber's Steak & Chop on the eye.
The Denver went from a rectangle to a plump square.
I gave Jo the best part of the chuck eye, my portion was very good, but had a some tissue issues.
The Denver was flavorful, but not super tender unless sliced thin.
We both liked them just fine, perhaps a better specimen will be even better.
If any of you try this, please let us know how it turns out.
Here is the link to where I found the cutting method:
http://askabutcher.proboards.com/thread/802