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.
Pit Beeatch for Team Munchkin
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