You’re the only one who seems to think chuck steaks are tender enough for a quick grill. Perhaps it’s your experience that’s anomalous. Or your butcher is selling you chuck eye as chuck steaks.
Either way, the tough guy act is getting old
Cheap Keto secrets
SporkyDonkey
#62
I wish I could get chuck eye at chuck prices!
I’m flattered that you think I’m tough, but I’m not, and that’s my point.
Speaking of tough, I don’t think I’ve heard anyone describe chuck steak as anything more than “moderately tough” or “somewhat tough” until this thread.
Sorry, not sorry.
OldDoug
(Doug)
#66
Right - pieces of salt used in pickling were once commonly called “corns.” @Amanda2 - you find that? 
I’ve also read that “corned beef” as most Americans (and maybe many others are used to) originated with Irish immigrants in the New York City area. Coming from Ireland, they had made corned pork, but the Jewish butchers who supplied much of the meat in the new world didn’t carry pork, so beef it became.
Some day I’m going to try some corned pork myself.
ChrisW
#67
It’s wonderful. Here in Australia they sell it as ‘pickled pork’ in supermarkets and it has a beautiful smoky bacon flavour.
I believe it!
anon54735292
#69
I’ve spotted that & wondered what is was like - have you any good tips for cooking it?
goldwingnut
#70
Another vote for boneless pork ribs here!
I also LOVE chicken thighs. I often smoke them to about 190 internal, but crispy skin is elusive in the smoker.
And another of my favorites is PICKLED Eggs. I can re-use the brine from a large jar of Vlassic Dill Pickles (one time only) which makes a REALLY cheap treat out of what otherwise would get tossed! I even use the empty pickle jar.
But I prefer to pickle them in Jalapeno slices, but it isn’t as cheap. $1.69 or so for a jar of sliced Jalepenos and juice from Aldi, plus a little vinegar to top off. Aldi eggs vary, but most often they are a nickle or less per each, @ a mere 58 cents a dozen.
I steam room temperature eggs over an inch of distilled water for 13 or so minutes. Less hard water deposit to remove from my double steamer pots. Then I shake six or seven of them at the same time in a 7 cup glass Pyrex dish with the lid on top. About 40 up and down shakes cracks them all up and they and most of them disrobe very nicely, but it does take a bit of practice to get it right. Too hard a shakeup will the break the whites sometimes. Steaming for 15 minutes makes them less delicate to peel using my method, but I prefer 13.
They will keep in the fridge for months, and get better and better as they ripen.
ChrisW
#71
Same way you do corned beef. Slow cooked in water, either on the stove top or a slowcooker for 5 hours.
Jamboribs
(Steve)
#72
Corned Beef
We stopped boiling a few years back and cooked the corned beef in foil with some seasoning and onion, it is so flavorful and not washed out. I have also had great success with sous vide. I soak the corned beef in cold water for a half hour to remove some of the brine. Vacpac it with the seasoning pack and sous vide at 150* for 24 hours. When it’s finished sear in a hot pan (no oil). We prefer the point portion to the flat for flavor.
Foil wrapped corned beef
I think I hit this one with a torch
gingersmommy
(Marianne)
#75
One of our favorite cuts of meat. We usually have it at least twice a week. I just pan sear it and use a meat thermometer (145 degrees). I really sear the fat side so it has a little crisp and great flavor.
Pork steaks are another cut that is cheap and delicious.
Diygurl19
(traci simpson)
#76
Ground beef or ground sausage mixed with any kind of cheese, onions virtually ANYTHING ELSE.