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Unread 07-06-2013, 11:33 AM   #4
deguerre
somebody shut me the fark up.


 
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Originally Posted by Fake Farmer View Post
Looks good. Love the onions too. I've got a big piece of chuck
in the freezer but not familiar with cooking it. I was under the impression that
It was bit tough and took some extra work to get tender. Am I way off?
Depends on where the cut comes from the chuck. The chuck eye is next to the end of the rib eye and is almost as tender.
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