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Discussion in 'Beef' started by chrish, Oct 12, 2007.
started this today 5lb chuck roast (in responce to Smokingfam's post)
temp is right around 250,
Good goin, keep the Q-view comin.
Mmmmm....smoked Chucks are a favorite of mine!!
I think chunks are a nice cut they are nice and marbled and always juice no matter how you cook them. They also take a marinate real well.
Keep it comin, i'm gettin hungry!
Im not a fan of crock pot roasts at all, the texture of the meat is like eating my shirt
Mmmm, that's looking really good chrish.
its almost done for the finishing pics. probly 10 more min
WOW chrish.....you just down the road from me........heheheh
indianola........hehe.....i live on the south side of DM
nice looking roast
well here it is all done
i had to leave it in a little longer for the folks they like there meat alittle more dune then i do so i pulled it out at 160.
closer then you think im in Melcher-dalles could you smell the roast i was smoking
NICE..................wd hollars up the stairs........MAMA DUDE......come LOOK
ahhh......best dip in the werld.........AE
say do you ever go to the figure 8 races there at the fair grounds?
haven't been to a figure 8 since i was just a wee lad.......and i am 53 now.....
Well now, there right there in town and not gone to one Gee wiz
not much of a race fan.......even when it gets as extreme as fig. 8
tho........my home town just built a new race track i need to check out.......
oh ya rusty wallaces race track at newton, been by it a few times nice track.
looks like it.......hope to attend a race next year.........
Chrish, That roast looks real juicy. Are there any leftovers??
Instead of serving the smoked chuck roast in buns, stick it in soft flour tortillas with fresh cilantro, lettuce, grilled onions.
You'll never go back to the bun.