Chuck Roast for KaBobs?

[SmittyJonz]

Any of you(s) use chunks of chuck for Kabobs? I got some chunks marinating for one night this week - will be over charcoal n wood chips in table top grill....

 

[snadamo]

I haven’t myself but if you marinade them like you said…should be nice and tender, no?

 

[SmittyJonz]

I haven’t myself but if you marinade them like you said…should be nice and tender, no?

Hope so…….

 

[SMOKE FREAK]

Hope so.

Seems chuck will take longer to get tender than the average kabob is on the grill.

 

[edmonds]

Never did kabobs, but sometimes grill chuck roasts.
I suggest cooking to medium or slightly above medium-rare. Any less done and it won't be edible. And use medium-low coals so it has time to render some. The collagen will not break down so trim it well first.

 

[SmokinAussie]

Not sure what a KaBob is.

If you're thinking something on a skewer of some kind like a Shish Kebab, then Chuck should be fine with some degree of marinade.

 

[Itsdone]

Might want to SV the chuck roast for 24 hours at 132F first.

 

[Negolien]

yes should work fine might do the meat by itself so you can cook it a bit longer but i use chuck and sirloin for a lot of beef recipes

 

[BackYardRob]

Never tried it myself. I generally use chicken for kebobs so the meat finishes with the veggies. Look forward to the results.

 

[SmittyJonz]

I chunked it, marinaded it, then froze it to go in 12 volt cooler fridge - camping trip this week on Texas Gulf. Will grill them tomorrow or next nite

 

[Charny]

Might want to SV the chuck roast for 24 hours at 132F first.

I got a sous vide this spring but haven't had time to do much with it, especially with summer smoking and grilling. Using it to tender cook tough cuts and then finishing as kabobs is a great idea.

 

[Get’n Smokey]

Where you at? I’m in Texas City until tomorrow evening. It’s hot!!

We always use a high in steak cut like Filet, NY Strip etc for K-Boobs

 

[JIMSMOKES]

We always use a high in steak cut like Filet, NY Strip etc for K-Boobs

This is my go to for beef kabobs.

 

[SmittyJonz]

Flavor was Good but a lil Chewy - since I froze it for the trip down don’t guess the marinade could work it’s Majic.

 

[cayenne]

I think we usually have used top sirloin for our shish-kabobs.....