Scott Gergen
TVWBB Member
You guys were my inspiration - took 3 tries at Sam's Club to get a butcher who knew what I was asking for but I finally got a Chuck Roll.
This guy knew what he was talking about - he said that (at least here in MN) they do not put the cryovac packs out on the shelf but these are the packs that they cut open and cut all of their boneless chuck roasts from (which are on the shelf). He said they usually get about 5-6 roasts from one cryovac pack (one chuck roll).
$1.86 per pound as of yesterday (Chuck Roasts were $2.86 per pound).
So I picked up a 16 pounder when I asked for a "small" one. He said that they get them from 12 to 35 pounds, but usually 15 pounds or so is the smallest.
While I was there I got to thinking (uh-oh) and realized that I would have an empty grate for a LONG cook...so a 2 pack cryovac of pork butt found its way into my cart as well.
Plan on Texas BBQ Rub #2 on the chuck roll, Texas BBQ #1 on one butt and maybe a mustard or MR. Brown for the other butt. Don't know if the roll will fit on bottom without being too close to the edge - if so it's going on bottom otherwise it'll be on top with the butts on the bottom.
ET-73 will be on duty - starting at about 6-7pm on Friday night at the cabin so it'll be ready to go for Saturday evening dinner. Plan on pulling it all and vacuum sealing quite a bit of it for an upcoming fly-in fishing trip.
I'll let you know how it turns out - my first overnighter!
Wish me luck -
Scott
This guy knew what he was talking about - he said that (at least here in MN) they do not put the cryovac packs out on the shelf but these are the packs that they cut open and cut all of their boneless chuck roasts from (which are on the shelf). He said they usually get about 5-6 roasts from one cryovac pack (one chuck roll).
$1.86 per pound as of yesterday (Chuck Roasts were $2.86 per pound).
So I picked up a 16 pounder when I asked for a "small" one. He said that they get them from 12 to 35 pounds, but usually 15 pounds or so is the smallest.
While I was there I got to thinking (uh-oh) and realized that I would have an empty grate for a LONG cook...so a 2 pack cryovac of pork butt found its way into my cart as well.
Plan on Texas BBQ Rub #2 on the chuck roll, Texas BBQ #1 on one butt and maybe a mustard or MR. Brown for the other butt. Don't know if the roll will fit on bottom without being too close to the edge - if so it's going on bottom otherwise it'll be on top with the butts on the bottom.
ET-73 will be on duty - starting at about 6-7pm on Friday night at the cabin so it'll be ready to go for Saturday evening dinner. Plan on pulling it all and vacuum sealing quite a bit of it for an upcoming fly-in fishing trip.
I'll let you know how it turns out - my first overnighter!
Wish me luck -
Scott