Quote:
Originally Posted by WPOZZZ
I made chili on Sunday. It was my first time with chunks of chuck and it came out great. I prefer it to ground.
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I do either cubed or a combo of cubed and ground.
Cubed is if you are doing a long 4+ hour low and slow cook.
Use roasts for that.
Cheap meats are better for extended cook cycles.
They break down better.
Basically what makes them tough when cooked quick is what makes them like buttah when cooked slow.