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  1. #1
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default The best for chuck steak Drunken ChuckSteak

    Drunk Chuck Recipe
    Makes. 3 cups, enough for about 8 servings
    Preparation time. 45 minutes to make the marinade, 1 hour for it to cool, 2 to 12 hours to marinate, and 20 minutes or less to cook.

    Ingredients
    1 (750 ml) bottle cheap dry red wine
    1/2 cup inexpensive balsamic vinegar di Modena
    1/4 cup vegetable oil
    1/4 cup Worcestershire sauce
    4 tablespoons honey
    1 tablespoon toasted sesame oil
    2 teaspoon dried oregano
    1 tablespoon table salt
    1 teaspoon ginger powder
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/2 teaspoon ground black pepper
    6 chuck steaks, cut at least 1/2" thick

    Method
    1) Combine all the ingredients except the steaks in a 2 quart or larger pot and whisk them together. Boil hard for about 10 minutes to reduce by about 1/3. This will get rid of most of the alcohol, extract flavor from the herbs and spices, and concentrate the wine a bit. Alcohol, contrary to popular belief, is not great in marinades because it can dry out the meat. Cool to room temp, about an hour.

    2) Trim excess fat from the exterior of the steaks. With a sharp knife, score the surface of the steak about 1/8" deep by dragging the knife across it. Make these slits about 3/4" apart on both sides. This technique, called gashing, will help the marinade penetrate and will hold the flavor when it is cooking. Don't worry, juices won't escape. Put the steaks in zipper bags, add the marinade, and zip. Put the bags in a bowl or pan to catch any leaks, and marinate in the fridge at least 2 hours and up to 12 hours, turning them occasionally to help the liquid contact all surfaces.

    3) Preheat the grill for 2-zone cooking but don't get the hot zone rip snorting hot, about 325F, but precision isn't necessary for this because the wet surface of the meat acts like a thermal regulator cooling the surface. Take the steaks out of the marinade, drain off most of the liquid but do not pat dry. Normally pat meat dry to make sure it crisps. But when using a flavorful marinade, don't pat it dry because much of the flavor is captured in the microscopic cracks on the surface and the slits we made. Grill over the hot section of the grill until rare to medium rare. They'll take longer than normal because the surfaces are wet, perhaps 20 minutes for a 1" steak. As always, a good digital thermometer is essential for getting things perfectly done. To make the meat a bit more tender, serve them sliced. Be sure to cut across the grain into 1/4" slices.
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    +1 as to the alcohol drying out meat

    Sounds good. I will give this a try.
    Jim

  3. #3
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    - In French we say that "the better the wine, the better the result".
    The sounds real good like it is but with the "cheap" red wine replaced with something a little better, and it does not have to cost hundreds of dollars, I bet that it would be out of this world.
    OK, maybe that makes my 4 cents and not 2.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  4. #4
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Wine when boiled, takes all the alcohol out of it .No dry meat here ever .Tender chuck ,cut with fork .

    I used this out of my collection 2005 Preston Vineyard Cabernet Sauvignon $50.00 bottle inexpensive .

    Just have to follow the recipe exact .It's an awesome way to grill chuck steak.Folks will think t bone is the past .
    Last edited by Primo; 05-24-2014 at 12:17 PM.
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  5. #5
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Mant that sounds like a "gotta try" thing!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #6
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Quote Originally Posted by tomshoots View Post
    Mant that sounds like a "gotta try" thing!!
    You sho nuf will enjoy the flavor and tender chuck that comes from it .
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,054

    Default

    That sounds like some very flavorful meat Steve. I'll print this out and give it a go soon. I don't recall ever using ginger on beef. Pork many times though. Thanks for sharing this with us!

    No chickens were harmed in this statement. But it doesn't mean I didn't want to.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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