Firemonkey Posted June 29, 2006 Report Share Posted June 29, 2006 Oh my God that is funny! ROTF-LMAO! <> Quote Link to comment Share on other sites More sharing options...
Majestik Posted June 29, 2006 Report Share Posted June 29, 2006 Seriously, though, PC, I will be doing a chuckroll next. It might have to wait til I get back from Dallas next week. Although my in-laws DO have a #5 laying fallow on their back deck... maybe I'll clean that up and see what I can do with it. Color me intrigued. --Mike Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 30, 2006 Report Share Posted June 30, 2006 Okay Pchop, you have inspired me. I will give this beast a try - maybe for the 4th? I will see if the local Sam's or BJ's can set me up with me meat. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 30, 2006 Author Report Share Posted June 30, 2006 i got mine at sams club. $2 per # Quote Link to comment Share on other sites More sharing options...
Curly Posted July 14, 2006 Report Share Posted July 14, 2006 The wife just picked me up a 22lb chuck roll at Sam's in Spartanburg for 1.89 (or so) per lb. So, I get to do my first one starting tonight. I also saw brisket at Super Walmart in Spartanburg for 1.39...almost bought it too, love the flavor of brisket But decided to wait. And to all those who don't yet have a foodsavor (or similar)...you gotta get one. Today I brought in country ribs that I did a few weeks ago, man were they delish I usually cook about 30 or so legs and vacuum pack them in 3's for lunch, and I always have bags of pulled pork, or ribs or something that's been cooked. Now I'll have pulled beef...oh yeah! Nothing EVER goes bad when it's foodsavered...it's good for years in the freezer. Not that it stays there that long, but there's NEVER a freezer burnt item. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 15, 2006 Report Share Posted July 15, 2006 OK, I got a late start. I got really busy and didn't start the fire til about 10:30pm. Started prepping the hunk of beef right after that. Put some rub all over it, then slathered it with mustard, then more rub. Meat went on about 11:15pm or so. Never really had time to stabilize the temp so I'm gonna have to keep an eye out til I think it's settled. I'm gonna shoot for 225-240'ish. My first chuck roll...gonna be taking bags of pulled beef to work for awhile...yehaw Quote Link to comment Share on other sites More sharing options...
