Chuck Roll ?

[Steve Wene]

Thanks to this site I am now in posession of a 16.5lb chuck roll (Sam's $1.92/lb).

Mine has a end that tapers down and gets skinny, about a 4"x4" piece. I was wondering if I should trim that off and use it for other things or foil it and let it go? It will definitely burn if it's not foiled or removed.

Other than this small piece it is one beautify hunk of meat. I had to ask for it, it was behind the counter. I asked the guy for about a 15lb'r and he replied that most are about 20lb. I told him to just pick one of the smaller ones, that would be just fine. I've been very impressed with Sam's meat department.

Going to rub it with a modified Holy Cow rub tonight.

 

[Tony C.]

i've done a few rolls and have never seen that before. but if you are doing it low and slow it won't burn.maybe you could slice it halfway through and fold it under the rest of the chuck?

 

[Gary N]

Steve,
The end that tapers down is leading into the neck (neck meat). The big end is the end that leads into the ribs (beginning of rib eyes). Last steaks cut from the the chuck are the chuck eyes (which are very good grilled), look somewhat like rib eyes.
The neck meat is very good for stew. Cut off the last 4-6", lean it up and cut it into 1" cubes. Great if slow cooked in liquid or braised.

Enjoy!

 

[Bryan S]

Yes to the neck meat, still on the roll. I buy all my rolls at BJ's and they have the "neck removed". I would trim that off as posted above. It will most likely dry out on you. You should really think about foiling the roll at 165º. The bark can get real crispy if not foiled, as in almost impossible to chew through. Did that once over the years, I have foiled everytime since then. But as always YMMV.