7 bone chuck roast?

We used to marinate a 2"-2.5" piece and slow direct grill it til pink in the center (Fred Flintstone steak) or seared off and put in oven w/ wine as a standing rib roast with veggies.

I smoke it just like a brisket and have fooled many in blind tests.. (see chuck roll brisket).
It's a very versatile yet well worked muscle. I freeze and thin slice for Italian beef or Philly steak sammies or rollups. I have Sous Vide'd a piece of one 3X7" after a 3 hour smoke, quite tasty. but without breaking it down at 200+ degrees your going to have gristle and tough pieces. I am just trying Smoke/ SV/ Smoke or bake and have had some luck.

Hope that gives you a starting point.
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I think a good drizzle of basil, garlic, red pepper flake infused olive oil would be perfect on that pizza. Looks great.
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I saw that on the FB. Looked real good, man.
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This thing is cut like a large steak. I hope I'm describing it correctly.

FMB, If I was going the beef route for fettuccine Alfredo, what cut of beef would you recommend?
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To slice like 1/4-1/2 inch slices? Flank or skirt. Maybe flat iron.
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The whole clod?


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I knew about the article but when I put rub on one piece of meat and let it sit overnight then dust it again. The piece I rubbed twice has a lot, I mean faint, less smoke ring. Everytime. But I like the ghost pepper to get into the meat not on it. And it still tastes great. Why because the gases don't get to the meat, the flavor from the smoke and the rub do.

I call a faint ring a "cook" ring (not a cock) and as long as its fuel being burnt, you should get it, but because there are no gases in an electric smoker or oven and it's just making heat you won't...

Meathead is the same person who said a good way to assure you don't get a "good" smoke ring is to over apply rub by blocking the gases from the myoglobin...

So I am sticking with what I said "Too much rub get no smoke ring Fact" 1/8" is for cigars.
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Does it have a bone like a butt roast?


7 bone chuck roast



Shoulder clod roast cross



Chuck roll cross


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FYI A chuck roll is a different piece of meat than a clod
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So? Tell us more Mister master mechanic, James Dean bro, master butcher, and all-'round "most interesting man in the world" (in your own mind)...
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Hey I'm seem to be the only one who has ever mentioned a chuck roll, I have never cooked a clod or bought one but I did know what it was. Sorry If I offended you by posting a pic of a cross of a clod and a chuck roll and pointing out that they were 2 different pieces of muscle. Since together are referred to a beef shoulder or chuck. I honestly think I hit a nerve... I'm sorry. Kleenex?

I was politely giving you the same shit I get when I Google something, and post a picture of something. Dish it out.....

I am sorry that I have lived a good life, traveled a lot, met a lot of people. Had lots of experiences I seem to have just fallen into.

Next time I will just sat that the guy who died in that car was from a small town in IN that my friends company was started in. That guy was known to have worked there cleaning the shop. Would that make you happy?

You really should get out there and meet some people. Looking back, You will wish you did before some ****ing smart ass on an Internet board starts busting your nuts over a story that was shared.
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I'm not offended, but I recommend you do a clod, they're freaking AMAZING, and feed a large gathering. I used to smoke/grill them for my older son's baseball team, and they were a favorite to say the least. And affordable..
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Smaller too when trimmed, I usually get a whole roll and have then split it into 2 thin pieces, then trim it to made it uniform tossing whats left in the crock pot with veggies and creme of shroom soup with cardboard* on top...

*I put the biscuits in the oven cause mama don't like chewy goowy biscuits or stuffing....
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Still trying to decide what to do with that shoulder steak. For the time being, I took FMB's advice and bought a flat iron steak to make steak fettuccine alfredo. I'm surprised at how well it turned out for my first time making alfredo sauce from scratch.

The sous vide is really turning out to be a spectacular tool. I put the flat iron in the water bath for three hours at 128 degrees, and then seared it over the stove. We don't have a cast iron, so I had to use a regular pan. It turned out great, but I want to still get a cast iron pan.

The wife and kid put broccoli in theirs, but I ate my broccoli separately....didnt want no damn vegetable ruining my delicious Alfredo sauce.




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I HIGHLY recommend this alfredo sauce. It’s hands down the best I’ve had. You gotta try it.


2 sticks unsalted butter
1 1/2 Cups heavy cream
Salt and white pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
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