Originally Posted by Fake Farmer
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.
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus