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    • donegotfat
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  17. donegotfat

    Stuffed Pork Loin (Apple)

    Makes sense, thanks for your reply. Now to see if I can make mine look as tasty as yours :)
  18. donegotfat

    Stuffed Pork Loin (Apple)

    @Bearcarver When you cut the heat back to 100° did you do this to get closer to dinner time, or was it something that needed done for the cook? I am doing one tomorrow and was looking at yours to get a time average on the cook and noticed the step highlighted above about you reducing the temp.
  19. donegotfat

    CHUCKIE BURNT ENDS

    Thanks for looking, if it hasn't happened to you, then perhaps its a fluke. Thank you sir, hopefully it is a mystery that will not happen again. Thanks, that is a possibility. I am familiar on briskets for the proper way of cutting, but honestly did not think about it for a chuck roast. Ill...
  20. donegotfat

    CHUCKIE BURNT ENDS

    Sorry to comment on an older topic, but it was relevant. I followed your steps/recipe last weekend and made some Chuck roast burnt ends. Everything seemed to go great, and the taste was amazing. I am wondering on your opinions on why they seemed to have tightened and or got tough after I...
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