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Old 07-01-2005, 09:53 AM   #1
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Chuck Roll !

Thinking of putting a Chuck Roll on tonight.
How do you eat it? Pulled like pork, or sliced like brisket? Simple sammies? Sauce?
Any other tips?
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Old 07-01-2005, 11:03 AM   #2
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Foil it a bit later than pork. Chuck rolls are pretty greasy, but very good!
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Old 07-01-2005, 01:19 PM   #3
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I'm doing one as we speak, on hour #12
Should be ready for the cooler in about 2 hours :biggrin:
All I do, is rub the night before, inject with worster and a little cheap red wine.(Thanks Larry)
Flip half way thru, foil at 165 and add 3/4 cup of bullion, and take it off at 195 and rest for a couple of hours.
Then pull away and enjoy :biggrin:

Cheers
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Old 07-01-2005, 02:52 PM   #4
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Did you meet the brother....dinner!
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Old 07-01-2005, 07:54 PM   #5
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Parents dropped by today so I'll prolly start it on Sunday so we can enjoy the sammiches while watching the fireworks. Thanks !
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Old 07-05-2005, 08:22 PM   #6
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Butcher didn't have one. He had a 12 pound packer though... So I just went with that.

That'll teach me to not call ahead. :badgrin:
It's still on the plan though!
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Old 07-06-2005, 04:15 AM   #7
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A good horsey sauce is always good with chuckie.
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Old 07-06-2005, 08:25 AM   #8
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Yeah ! I was thinking that or Chipolte Mayo ... if I can find some damn powder ! I haven't tried Shaws yet. They usually have more ethnic foods than the other places I usually go to. They are the only place that carries Goyo mojo round here.
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Old 07-06-2005, 09:37 AM   #9
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Cool! I have plenty of the canned ones. I thought you had to use the powder. Sweet !
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