Need some ideas. My wife came home yesterday and announced she had bought 2 2-lb Chuck steaks on sale and wanted me to grill them. You can imagine my glee....a forced smile and faint "Thank you honey". She expounded further on her idea stating she wanted me to cook them slow on the Performer so they would turn nice an tender but not too smokey.
The only approach that comes to mind is to truss them together forming a roll, indirect at 250 - 300° for maybe an hour or 2, foil for 1 then back to and additional 1 un-foiled. Can't even imagine what flavor direction to take with a rub. Don't know, kinda lost and need some help.
Thanks in advance.
The only approach that comes to mind is to truss them together forming a roll, indirect at 250 - 300° for maybe an hour or 2, foil for 1 then back to and additional 1 un-foiled. Can't even imagine what flavor direction to take with a rub. Don't know, kinda lost and need some help.
Thanks in advance.