★ Lifetime Premier ★
- Nov 9, 2019
Thank you sir!Incredible! Those are some perfect slices, man I can taste them! Awesome work!
Excellent!I don't have the words - incredibly tender - I'll never buy a prime rib ever again! Taste fantastic 3X past my best hope!!! I am at a total loss to explain this I never would have believed it. Best piece of beef I have ever eaten.
edmonds - I started carving it from the smaller end! Strangely, it is very consistently cooked throughout based on the last photo I posted. It may look a little rare to some folks but I think an iPhone tweeks photos and makes colors a bit more vivid?Excellent!
Prime beef cooked on an open fire spit.
How did the smaller end turn out?
Yeah. That looks amazing. I love open fire cooking
Looks amazing! I may need to check into a rotisserie for my kettle. Thanks alot Spooks.
Wow! Amazing job!
Thank you sir!That looks fantastic RS, Great Job!!!
Point for sure
Here is a picture that may help. Shoulder roast is also called arm roast and is part of the chuck or front quarter of a cow behind the neck. Here's a bone-in arm roast...I am still unable to determine precisely where a chuck shoulder roast is located on a beef
Thanks GS - would you know how large (in lbs +/-) the largest boneless chuck shoulder roast might be? The roast I cooked was slightly under 5-pounds and I am curious if there another half? A spit-roasted 10-pound choice boneless shoulder roast would be one heck of a main-course for a gathering of friends!Here is a picture that may help. Shoulder roast is also called arm roast and is part of the chuck or front quarter of a cow behind the neck. Here's a bone-in arm roast...
View attachment 654565
That is the upper bone from the front leg of a cow right at or just below the shoulder joint. Remove the bone along with everything to the left in this picture and you have a boneless shoulder roast. It's all part of the chuck.
Search for arm roast and you'll find some more information that may be useful...
I would think twice the size of yours could easily be had, but a problem you may run into is that there are very few butcher shops that break down whole beef quarters anymore. It's all done at corporate processing plants now and shipped out as "box beef" or, like Walmart gets, pre-cut and packaged meats. So you're stuck with whatever the store has, no specialty cuts.Thanks GS - would you know how large (in lbs +/-) the largest boneless chuck shoulder roast might be? The roast I cooked was slightly under 5-pounds and I am curious if there another half?