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Beef is stupid expensive right now. My favorite steak, Ribeye, is selling for 18.99 a pound. On the other hand, chuck roasts are priced at 7.99 a pound.

I had my butcher cut two chuck roasts about 2.5 inches thick. Seasoned them and let them set at room temperature for about 40 minutes. Grilled them at high heat for about six minutes per side and then removed them from the direct heat in a covered grill until the internal temperature reached 125 degrees.

Tented them for about ten minutes prior to slicing. Mmmmm Mmmm good!

Nicely done. I think my mouth is watering just looking at the picture.

BTW, how long do you give it before trollinlife responds to this thread title with a gay slur?

BTW...should be four minutes per side and not six.... Takes about six minutes per side to hit 125 after you pull it from direct heat.

Honeyman wrote: ↑

Thu Jun 11, 2020 6:14 pm

BTW, how long do you give it before trollinlife responds to this thread title with a gay slur?

I don't care...

word has it LL shops at Dunham Sports cause LL don't like Dicks.