The chuck-eye roast, aka the chuck-eye roll, is from the beef shoulder, facing the rib-eye roast. It has many layers of fat and sinew that need to be broken down slowly with heat. Tracy Smaciarz, a second-generation butcher who owns and runs Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat for hours. You can achieve a similar effect by braising the roast in a covered pan with wood chips and onions, allowing it to bathe in a steam bath of onion…
"Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables." Ingredients 2 pounds thinly sliced Scotch fillet (chuck eye steaks)
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.
This past weekend, we had house guests who were hankering for a BBQ brisket with corn n the cob. Weather not being the best, this oven version fit the request to a tee. Even better the next day served over noodles.