Hi everyone,
I bought a sizable chunk of "Chuck Tender" for an upcoming barbecue. It has a moderate amount of fat but isn't heavily marbled. My plan is to cook it over an open fire in a couple of days. However, after reading some online comments (though they might not be about this exact cut), I'm concerned that it might turn out too tough when cooked over fire or coals.
Has anyone dealt with this before?
Would you suggest marinating the meat or using a velveting technique? The piece is flat, wide, and weighs about 15 pounds. It seems like an "eye" was removed from the center, and it was unrolled, if that helps visualize it.
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