The next cut of meat up for slow cooking is chuck steak on the bone. Each of these pieces weigh in at nearly 2 lb (just under 1 kg). I have dry rubbed these steaks with a mixture of sumac, cumin, anaheim chile, guajillo chile, allspice, cinnamon, oregano, garlic and salt. For those of you interested and perhaps wondering about sumac, it is a berry from the sumac tree, a sour, acidic yet fruity berry used in middle eastern cuisine. It is high in malic acid, so it has a similar effect on meat as other acids such as vinegar or citrus, helping to cut through the fat and tenderise the meat. Sumac also pairs well with spices such as cumin, coriander and cinnamon, so it’s unfortunate that it is not utilised more in American style BBQ. The anaheim chile is mild, slightly sweet and versatile. The guajillo chile is robust and rich, and slightly spicy, often used in mole sauces. The plan is slow cooking on the BBQ, about 3-4 h, until the meat is tender. I’ll update this post with photos later. For those interested in the exact ratios of the dry rub, here it is:
2 Tb each of sumac, cumin and salt
2 dried, whole anaheim and 1 dried, whole guajillo chile, roughly ground
1 Tb dried oregano
1 tsp ground allspice, 1/2 tsp ground cinnamon
4 medium sized garlic cloves, finely minced
Here’s the photo of the cooked chuck steak on the bone. The meat literally pulls off the bone. Pulled chuck.