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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / beef chuck
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    beef chuck

    adopt a greyhound
    Tue May 29, 2012 2:04 pm
    Food.com Groupie
    I have had a 1 lb. piece marinating for 24 hours. I have read both low and slow or quick for rare or med. on the grill. What has been your experience?
    Red Apple Guy
    Tue May 29, 2012 9:05 pm
    Forum Host
    Hey there....
    Chuck is tough meat (and delicious) and benefits from slow cooking until 185 to 200F internally. My opinion, your mileage may vary. icon_lol.gif

    I offer as support to my case, stew meat. Even though it is cooked in liquid, it takes a couple of hours to get tender.

    Red
    adopt a greyhound
    Wed May 30, 2012 8:36 am
    Food.com Groupie
    Thank Red Apple Guy. It was tasty, I did cook it for 30 min. let rest and was very good. I think next time low and slow will be the way.
    Chef #2356629
    Tue Aug 14, 2012 8:12 am
    Newbie "Fry Cook" Poster
    35 to 40 minutes 140°F (145°F medium rare after standing)
    45 to 50 minutes 155°F (160°F medium after standing)

    then enjoy beef
    Mama's Kitchen (Hope)
    Wed Aug 15, 2012 2:02 pm
    Food.com Groupie
    Thanks hogroast!
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