Wampus
somebody shut me the fark up.
OK, so I actually did these a while back (Labor Day Weekend I think), but just recently had time to upload pics, so here goes.
After seeing a post by Midnight Smoke (thanks for the help again during the cook, Midnight Smoke) about chuck eyes, I had the wife pick up a 2-pack of chuck eye roast at the store. They ended up being about 2-2 1/4" thick. She said, "These are the ones I put in the crockpot to make potroast! You're gonna grill them?!" YES I AM!:heh:
Made a garlic paste by mincing garlic and then using some kosher salt and the back of the spine of my knife to grind it down. Rubbed the steaks with it, then a heavy coating of kosher salt and then a heavy coating of fresh coarse ground black pepper. Then just a light drizzle with EVOO, just enough to dampen the spices.
On the performer over direct heat for about 3-4 minutes per side to sear. These things were HUGE. Each about as big as a dinner plate.
Searing....
Then moved them to indirect heat. Here they are all seared and coming along nicely...
I think they ended up cooking indirect for about 30-40 minutes. Started some asparagus while they were finishing up.
Pulled them when they were about 130-140 internal and let them rest while I put on some portabellas drizzled with EVOO and thin slices of garlic inserted into the gills and some whole button mushrooms. All were drizzled with EVOO, and seasoned with kosher salt and fresh cracked pepper.
And had another beer.....
What a great hobby. And a great weekend.
All done....
And the plate....
Over all, I can honestly say that I have NEVER cooked a more tasty, flavorful steak than this. It was perfectly done inside (medium rare). The kids got the smaller pieces and the edges, which were more medium. Being such a thick cut, you just had to be mindful of how you carved/cut the steak while eating. Slicing on the bias (against the grain) made it just fall apart and not so much chew factor. I mean, it was pot roast, but it had a genuine steakhouse flavor with the salt, pepper and garlic.
I will DEFINITELY do this again.
Thanks for looking!:becky:
After seeing a post by Midnight Smoke (thanks for the help again during the cook, Midnight Smoke) about chuck eyes, I had the wife pick up a 2-pack of chuck eye roast at the store. They ended up being about 2-2 1/4" thick. She said, "These are the ones I put in the crockpot to make potroast! You're gonna grill them?!" YES I AM!:heh:
Made a garlic paste by mincing garlic and then using some kosher salt and the back of the spine of my knife to grind it down. Rubbed the steaks with it, then a heavy coating of kosher salt and then a heavy coating of fresh coarse ground black pepper. Then just a light drizzle with EVOO, just enough to dampen the spices.
On the performer over direct heat for about 3-4 minutes per side to sear. These things were HUGE. Each about as big as a dinner plate.
Searing....
Then moved them to indirect heat. Here they are all seared and coming along nicely...
I think they ended up cooking indirect for about 30-40 minutes. Started some asparagus while they were finishing up.
Pulled them when they were about 130-140 internal and let them rest while I put on some portabellas drizzled with EVOO and thin slices of garlic inserted into the gills and some whole button mushrooms. All were drizzled with EVOO, and seasoned with kosher salt and fresh cracked pepper.
And had another beer.....
What a great hobby. And a great weekend.
All done....
And the plate....
Over all, I can honestly say that I have NEVER cooked a more tasty, flavorful steak than this. It was perfectly done inside (medium rare). The kids got the smaller pieces and the edges, which were more medium. Being such a thick cut, you just had to be mindful of how you carved/cut the steak while eating. Slicing on the bias (against the grain) made it just fall apart and not so much chew factor. I mean, it was pot roast, but it had a genuine steakhouse flavor with the salt, pepper and garlic.
I will DEFINITELY do this again.
Thanks for looking!:becky:
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