Papa Joe first time but not last time viewer. I’m sold on this recipe, can’t wait to try it myself. BTW when you said to your wife, “momma” I knew you are a southern gentleman. 💪
RU-vid only just now notified me of this video FYI. I noticed a falloff of sub views on my last one as well. Figured I’d let you know they must be having issues. Great cook too!
I never thought of cooking a chuck roast other than by braising. I just looked at it as a tough piece of meat. Looks great and that medium rare is mouth watering.
That dog watch'n you!! "Come on, man, gimmie soma dat meat, will ya?! lol. BTW, the doneness and looks of your roast would make a prime ribeye jealous.
I watched several videos of "roast to steak" yours by far is the most convincing. I think as far as seasonings, everyone can go their own route; the key is temperature and time and your video focuses on that. Thank you for sharing.
Papa Joe is bruhguyvering the chuck with the wood block! LOL I told Tommy that he is raising the price of Chuck, now I'm blaming you too Papa Joe! LOL Great job as usual!
I can definitely understand that John, it's not traditionally cooked this way. When you find the right one, it rivals a ribeye except for a beefier flavor. Thanks for watching.
@@mamaandpapajoe my wife and I wasted so many chuck roasts in my life. I will never make it any other way from now on. Can’t believe it never occurred to me to cook a chuck like a ribeye. Excellent video, thank you!
@@mamaandpapajoe this and a few other videos motivated me to try a couple of cheaper cuts of steak to see how it would turn out. I used a marinade on half of the steaks and dry rub on the other half. Used an oven at a really low heat for about 90 minutes, then a quick 2 minutes per side on a super hot grill. They turned out AMAZING. I'll be sure to check out your other videos, this was the first one I had seen and you do great work.
Dang!... that's PERFECTION at its best 👌and got to love that CHAR. I'll have a Chuck Roast Sandwich 🥪 please lol 😆. Thanks for sharing and y'all have a great week. Cheers!
Dang!!! An I have a 3# defrosting for the Weber 22 with a S&S with Oak Lump. I already know will have to be trussed. Now I got to step up to look like that one. I plan on thin sliced as well. Making sammies on Buns with homemade Chips. Nice job ya'll
@@mamaandpapajoe Got stopped early as we went and bought 4 more chucks . The wife's Bday and Our Anniversari is the 26th now I am going to be smoking 18# of Chuck on Sunday since the kids can come over.. Following your cook Brother.
Damn, OG...you are The Man! But you gotta give your Road Dog a piece. I know he/she is saying "I know you see me, and you ain't gonna give me none...I'm telling mama." LOL, but that looked damn good!
I've been saying I was going to do one on the grill for a minute now. today is that day... I have 2 2.5Lb roast/steaks i'm doing today. I wish they were Wagyu but never the less, I plant for them to be good...
Get at it G! Let me know how it turns out! I'm fortunate that my market carries American Waygu roasts and they are not that more expensive than a commodity roast. Good luck
I have really enjoyed all your videos. Besides the braised chuck roast you mentioned at the end, maybe also try a chuck roast like a brisket cook and wrap it in butcher paper for another comparison.
I wonder how it would go with a normal choice grade chuck roast. Probably wouldnt be nearly as good but if you were to marinade it in a full pineapple slurry for a couple hours i bet you could turn it into a tender steak
Sometimes you can find a choice with some good marbling Zenni. The fat content is very important if you want to treat it like a steak. If the fat content is not there, you are better off braising. I've never tried an acid marinade and it sounds like a good idea, be careful, if you go too long the meat could get mushy.
OMG! That chuck roast is dead sexy, delicious looking. I'm about to go try this with an oven. What I need to know is the temp of your BBQ so I can try to reproduce this with the oven?
Thanks Mark, I doubt it can be replicated in an oven withe same result. If I were to use an oven, I would season the roast and put it on a rack in a shallow pan at 200-225 degrees until it reaches 110 degrees internal. Pull it out and let it rest while you heat up a cast iron pan with a little high heat oil (you want that pan hot). From there you are going to sear that roast, flipping every 30 seconds until the internal temp reaches 128-130. you can add some butter and herbs towards the end of the cook, basting the roast with that flavored oil.
@@mamaandpapajoe Hey! Just finished cooking the chuck roast (USDA prime). Opted for 300 degree oven to cook until the roast was 125. Pulled from the oven and remove from the pan, let it rest for 25 min, and then seared in a cast iron pan 1 min on each side for 5 min with half a stick of butter, thyme, a fresh bay leaf and 4 cloves of garlic to baste the roast. Excellent crust, and incredible pink interior, tender and an excellent chew (not tough). I don't think I am ever going to make a chuck roast any other way from now on. Looking forward to trying this on the BBQ pit. Cheers!
I like to feel around 👉👉 by pressing down on the package. to get the ones with less gristle and fat. My secret is just coat them in butter or a oil, just salt and pepper them and GRILL THEM. You put your other seasoning on while its resting and melting down into the meat. CAUSE GRILL THEM> YOUR BURNING THE SEASONING OFF AND FLICKING IT OFF. Using less seasoning with more flavor
@@mamaandpapajoe It save your seasonings! As there melting down into the meat, RESTING, 👌👌 And give it more flavor 👉👉 I use to really put it on rubs and things all it does is built up on the grate. BURNING and flicking off the meat. and builds up on the grate. by finish putting the other seasoning on when RESTING> Just Oil or Butter, salt and pepper all it needed! When GRILLING THE MEAT
Great question John! During the slow and low cooking, the meat gets close to your final finishing temp. Resting allows the interior to cool so that it won't heat up and cook very much when you start the hot sear. This prevents that over cooked gray band on each side from creeping towards the center. You get a nice pink from edge to edge.
