ChadVKealey
TVWBB Pro
So, weekend before last, I cooked up this 20 pound chuck roll for a Cub Scout camping trip this past weekend. After cooking & pulling it, it tasted good, but (somewhat surprisingly), I think it tasted better when reheated! Maybe it was because it was kind of cold and damp, so any hot food just tasted better out there, but it was really good. There was about 4 pounds of it left over and it was one of the few things that people fought over to take home.
Needless to say, I'm gonna keep my eye out for a good price at our local warehouse store (BJs - I paid $3.99/lb for it, but I've seen it down to $2.99/lb there in the past) and cook up another just for portioning & freezing.
I'm also wondering if I could slice off a chunk and cook it like burnt ends. Seems the right consistency/texture for that, but not quite as much internal fat as brisket point.
Needless to say, I'm gonna keep my eye out for a good price at our local warehouse store (BJs - I paid $3.99/lb for it, but I've seen it down to $2.99/lb there in the past) and cook up another just for portioning & freezing.
I'm also wondering if I could slice off a chunk and cook it like burnt ends. Seems the right consistency/texture for that, but not quite as much internal fat as brisket point.