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We don't see these much in my part of Florida, so on a return trip from North Carolina at one of the local Harvey's in Georgia we found a 7 bone Chuck that I wanted to try smoking in the GOSM.
7-bone pot roast = 7-bone roast = center cut pot roast = chuck roast center cut Notes: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak. Substitutes: arm roast OR blade pot roast
7-bone steak = center chuck steak Notes: This is an economical steak cut from a 7-bone pot roast. It's rather tough, so your best bet is to braise it. If you insist on grilling or broiling it, be sure to marinate it overnight to make it as tender as possible.
My plan was to marinade it in a Adobo Chili Cilantro and then add some rub and spices to it.
My wife found this deep stainless steel pan while we were camping. I've seen them in Buffet Lines with the hot water underneath them to keep food warm. Seems perfect for all types of meats and rubs.
After the night long marinade I broke out these spices. Them MDM and Everglades were the main ingredients. The McCormicks Season All Crustings Blends we had on some Chicken the MIL made when we were visiting her in NC. Both Mrs Flash and I love it, but it is really better suited for baking, but I figured "what the heck".
Fired the smoker up to 235º and figured around 5 hours or so. The smoke was thin and blue. I used Cherry and Pecan for this smoke.
Around 3 1/2 hours it was looking pretty nice.
At 160º I proceeded to wrap the chuck in foil and it stayed there for another 1 1/2 hours. At 210º internal, I removed it and wrapped it in a towel and popped it in the cooler.
I was wondering how it would pull as I have had some just refuse to do so, but never doing a 7 bone Chuck didn't know what to expect.
It actually pulled rather well. I wish I had a meat cleaver, but I am not paying $60.00 for one. It was quite tasty. A mixture of tangy with a little bit of a hot kick due to the Everglades Heat.
MMMMM. Turnips, Greens, Candy Corn with a little Red Wine. Excellent
7-bone pot roast = 7-bone roast = center cut pot roast = chuck roast center cut Notes: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak. Substitutes: arm roast OR blade pot roast
7-bone steak = center chuck steak Notes: This is an economical steak cut from a 7-bone pot roast. It's rather tough, so your best bet is to braise it. If you insist on grilling or broiling it, be sure to marinate it overnight to make it as tender as possible.
My plan was to marinade it in a Adobo Chili Cilantro and then add some rub and spices to it.
My wife found this deep stainless steel pan while we were camping. I've seen them in Buffet Lines with the hot water underneath them to keep food warm. Seems perfect for all types of meats and rubs.
After the night long marinade I broke out these spices. Them MDM and Everglades were the main ingredients. The McCormicks Season All Crustings Blends we had on some Chicken the MIL made when we were visiting her in NC. Both Mrs Flash and I love it, but it is really better suited for baking, but I figured "what the heck".
Fired the smoker up to 235º and figured around 5 hours or so. The smoke was thin and blue. I used Cherry and Pecan for this smoke.
Around 3 1/2 hours it was looking pretty nice.
At 160º I proceeded to wrap the chuck in foil and it stayed there for another 1 1/2 hours. At 210º internal, I removed it and wrapped it in a towel and popped it in the cooler.
I was wondering how it would pull as I have had some just refuse to do so, but never doing a 7 bone Chuck didn't know what to expect.
It actually pulled rather well. I wish I had a meat cleaver, but I am not paying $60.00 for one. It was quite tasty. A mixture of tangy with a little bit of a hot kick due to the Everglades Heat.
MMMMM. Turnips, Greens, Candy Corn with a little Red Wine. Excellent
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