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Thread: What To Do With A Texas Broil/Beef Chuck Shoulder

  1. #1
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    What To Do With A Texas Broil/Beef Chuck Shoulder

    I have an excess to needs 'Texas Broil' that I pulled out of the freezer this morning to thaw. Was going to make kabobs at the tailgate but our SUV pilot was an idiot and the whole thing was a cluster$#@! (think 'he forgot the tickets at his house').

    Anyway, I have this chuck shoulder and need some ideas on how to prepare it. I know it's not a good cut to grill like a steak, but ideally the grill is how I'd like to go- still too warm for cranking up the oven. So that's the first choice. But if there's a better way to make this chuck more edible, I'd love to hear 'em. No problem experimenting and possibly ruining the cut, Star Pizza is nearby.

    So, what should I do Shaggy? I can provide documentary food and gun pr0n but no boobs on your recommendation.

  • #2
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    Do you have a crock pot?

  • #3
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    Cut it up for chili.

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    If you can control the temp on your grill, you should try and do it like a brisket. Kruez sells it as Shoulder Clod and it is pretty damn good. How big is it? Is it shaped like a steak or like a football?

  • #5
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    No crockpot, but thanks for reminding me to get one.

    Chili sounds good, still a little warm though.

    It's a cheapie charcoal grill, no temp control. This is kind of the way I want to go but I don't want to stay up all night watching it/tending the grill. Shaped like a steak, btw.

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    What's wrong with your original idea of kabobs? Marinate in some soy/teryaki/pineapple juice/garlic/EVOO/lime juice/whatever, and make kabobs with onions/bell peppers/mushrooms/pineapple/whatever.

    Serve on top of your favorite grain, and then you've got a pretty good meal.

  • #7
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    Carne Guisada.

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    Yeah, if you want to "grill it", kabobs is probably the best way to go. I can't think of any other way to grill it.

  • #9
    beef bourguignon.

  • #10
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    carne g / chili / kabobs / stew / beef soup

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    Either this:



    or braise it.

  • #12
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    liquid smoke + metal turkey + then boil it.

  • #13
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    Quote Originally Posted by MrPhlegm View Post
    liquid smoke + metal turkey + then boil it.
    I think I have a winner...

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    Quote Originally Posted by MrPhlegm View Post
    liquid smoke + metal turkey + then boil it.
    You have to brine it first.

  • #15
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    Quote Originally Posted by gsoda3 View Post
    beef bourguignon.


    this or kabobs

  • #16
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    carne guisada ftw

  • #17
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    Still haven't decided how to cook it yet, but here's the cut


    With a little s&p; TENDERIZE, you sunnuvabitch!
    Last edited by TOR; 09-08-2010 at 07:01 PM.

  • #18
    what're u gonna do with it? i'm gonna suggest boeuf bourguignon again.

  • #19
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    Shoulder Clod Portnoy is a good recipe.

  • #20
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    Threw it in a marinade of dr. pepper, olive oil, Treebeards hot sauce, soy, diced onion, and garlic salt. Going to let that sit overnight and see what happens when I braise it.

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