Beef Chuck Blade Roast (SBQ, Ep. 12)

Chuck, although it sometimes gets a reputation as butcher scraps or burger-only bullshit ground, is actually some of the best meat on the whole steer.  Cut from the shoulders, chuck is well-marbled, full of flavor, and stands up to various cooking methods and preparations.  The blade roast is comprised of a few muscles joined by a thick ribbon of fat that runs down the median.  It almost looks like a few different steaks were cut-and-pasted to that fat ribbon to create one large, fatty, uniform steak.  When it is cut thin, you can grill a blade steak just like any other steak, cooked to a good pink medium-rare.  In the case of this particular recipe, you'll need a chuck blade that is cut much thicker, to 1" or more.  In the grocery aisle, look for chuck, then look for the  brontosaurus-sized roast.

What you will need:

  • Beef chuck blade roast, about 2.5-lb and 1" thick or thicker (boneless is easiest and looks the most uniform, but bone-in is okay too)
  • Olive oil
  • Montreal-style steak seasoning (we used McCormick's Grill Mates brand, but we're not married to it if there's a different brand you prefer)
  • Hickory logs OR soaked chips
  • Butter

How you do it:

  1. Rub the whole steak down with a liberal dose of Montreal-style seasoning, and drop it into a gallon-sized zipper bag.  Pour a couple of tablespoons of olive oil into the bag, and let as much air out as you can as you zip it shut.  Through the bag, massage the oil and seasoning into the meat and be sure that it's evenly coated.
  2. Set the bag in your refrigerator for at least 3 hours, but overnight is the very best option for tenderization purposes.  If you choose the overnight method, re-massage the steak through the zipper bag and flip the bag over every 2-3 hours, enabling the flavors to merge with the meat fibers evenly.  If you only have a few hours to marinate, you can massage and flip every 30 minutes instead.
  3. About 20 minutes before you intend to cook, get a fire lit in the BBQ pit and set the zipper bag on the counter.  If you're using a gas grill instead of wood fire, you can soak some wood chips in your favorite liquid (or H2O) in a foil boat, and set it on a cooler part of the grill grate to impart some smoke into your roast.  Either way, your grill's internal temp should be between 300-350 degrees-F, making this a "Hot-'n-Fast" recipe.
  4. Position your chuck close to, but not directly on top of the live fire.  On a gas grill, lower the heat a little bit under your chuck so it doesn't overcook the surface but leave the inside raw.  With either heat source, you're going to rotate the steak's position every 3-5 minutes, to ensure it's evenly cooked.
  5. After 12-15 minutes on one side, flip the steak and repeat Step 4 above for another 12-15 minutes.
  6. Once both of the steak's faces have decent grill marks, check the meat for doneness.  If you have a meat thermometer, probe the very thickest part of the steak.  The meat's internal temperature should be between 135-145 degrees-F for a sincere Med-Rare or Medium.  If you like chalky, gray bricks instead of steak, cook beyond this temp.  If you're into the African Lion Diet, pull your meat at 125 degrees-F.
  7. Once removed from the heat, set the chuck on a cutting board or plate and brush each face with butter.  Completely cover the plate/board with aluminum foil, allowing the steak to rest for at least 10 minutes (15-20 is best for juicy, tender meat).
  8. After the rest period, take a large, SHARP knife (chef's knife or serrated bread knife) and slice the steak against the grain, into 1/4-inch thick strips.  If you have lots of juice on the plate/board, drizzle it over the meat strips.  Serve as a help-yourself platter for your homies.  Enjoy, mo'chuckas!

**Fode and Beed enjoyed the hell outta this beef with a couple of cold Not Your Father's Root Beers and Evil Genius's Turtle Power IPA.