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Old 03-01-2007, 09:39 AM   #1
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Chuck for Dinner

Threw on a chuck for dinner tonight and picked up a couple Fatties. I saw Bruce's post and he was talking about sage sausage. I saw the Jimmy Dean Sage and am giving one a try, the other is the Hot. How bad could it be??? It is sausage for cripes sakes
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Old 03-01-2007, 02:22 PM   #2
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Just one more thing to put on the list..Thanks GH....
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

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Old 03-01-2007, 02:32 PM   #3
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Looking good GH I hope you have better luck than I have had in the past.

I have not had a chuck come out right yet. Next time I am going to pull the probe at 195 and then rely on the fork test. [smilie=a_goodjobson.gif]
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Old 03-01-2007, 03:44 PM   #4
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Lookin good GH.
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Old 03-02-2007, 09:39 AM   #5
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Sage is always a good choice....looks good!!
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Old 03-02-2007, 10:48 AM   #6
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Late on the last pics again
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Old 03-02-2007, 10:51 AM   #7
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looks great!
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Old 03-02-2007, 04:17 PM   #8
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GH, homebrew can make you forget to take pics
Looks good
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Old 03-02-2007, 06:34 PM   #9
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Hey Cliff I'm with you. Chuck roast is best left to be cooked in the house by wimmen folks. Warden takes it and smears it with mushroom soup in the can...Lipton soup in the box..and a shot of A1 and cooks it wrapped in foil in the oven till it dies and gives up. Dang that stuff is good and give you a little gravy to go over the mashed tates. Always comes out much superior to one I has busily tortured in the bbq pit.

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Originally Posted by Cliff H.
Looking good GH I hope you have better luck than I have had in the past.

I have not had a chuck come out right yet. Next time I am going to pull the probe at 195 and then rely on the fork test. [smilie=a_goodjobson.gif]
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Old 03-03-2007, 06:31 AM   #10
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I do much better with beef in the Smokin Tex as it retains moisture so well. Tried one in the Traeger, tasty but dry.
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