Search results

I did a 24 lb. chuck roll in mid June...cut it in half and it still took forever. Excellent for pulled beef sandwiches and the leftovers have been great in enchiladas, salads, nachos etc....

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Not anymore and I bet most of the doubters would be surprised with our final product. I ought to bottle the stuff </div></BLOCKQUOTE> Dude-Man, Don't leave us...

I did a 24 lb. chuck roll last Sat. and "had" to cut it in half or it wouldn't fit. Had some leftover and tonight made some awesome enchiladas with it!

Stuck on 158 for quite a while now...

Thanks guys! I got this sucker at Cash and Carry this afternoon. It didn't show a weight but the sign said avg. weight 19 lbs. so I picked one of the smaller ones and it weighed 24 lbs. Only a buck seventy eight per Lb. ain't too bad and it's a choice cut. Holy Crap that's a lot of meat! Ended...

Can anybody give me thoughts from you experience doing one? I've read what Chris has posted and will use that as a baseline...

Same price up here in WA. Just bought 2 bags of it. They did the same thing last year too and I got 2 bags and really like the stuff. You have to break some of the really big pieces down with a hammer and chisel though. So much better than K.

Larry, Is this the best cut of meat for BBQ sandwiches in your opinion? That sure looks good!

I only brined(dry) mine for about 4 hours and it was very salty. If you do you may need to leave the salt out...

Wolfe Rub Original going on ribeye steaks tonight but definitely interested in how it tastes on ribs

Larry, Dude- thanks for the info...picked up 3 bags at the Bellevue store for 6.99. Looking forward to trying it as the crap Frontier premium charcoal briquettes I bought made the ribs taste like the smell when working on the asphalt road.

Mark - what was your total cooktime? Also, I'd like your address so I can be there on the 23rd to be a judge of your next brisket

***Heads up! I got some Frontier "premium" charcoal briquettes at Ace over the weekend and when I fired them up I knew that they would be trouble. Smelled like a road crew was just working on some asphalt. Strong smell of mesquite...I like mesquite lump just fine, this stuff was way too...

I'm assuming he means a dry brine, but I'm with you Dave from Denver, it looks more like a rub.

Larry, I just did your 4-1-1 last night at 250 degrees and they turned out not only to be the best ribs I had ever done but the best ribs I had ever had at anytime in my life. They sure disappeared quickly!

Anybody hear of Premium charcoal made by Frontier? It's on sale at Ace for 6.49 / 18# bag.

Also, is a beef shoulder clod the same cut as a pork butt just from beef cow?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">"Hey Honey - does this butt make my smoker look big?" </div></BLOCKQUOTE> Awesome!

Anybody know what this is? It's on sale at Costco for 1.17 per lb. with a 10 lb. avg.? Thanks-

I find them all the time at sam's club(both). Costco has brisket but only flats and they have boneless butts.