Hillbilly1
Sous Chef
Doin a nice chuck taday fer supper. Tryin out a new rub of mine, callin it Bacwoods Joe, got coffee in it, see how it works out, should be perty good on beef.
Q-view ta foller!
Q-view ta foller!
bigwheel said:Well that gray spot looks a bit mysterious. How long did you leave it sitting out? Hope that aint some kinda fungus on there. I heard just today about a big outbreak of Salmonello on the guv'ment sponsored Peanut Butter program. Reckon that could jump over to a chuck? Now we speaking steak or roast here? Whut be the difference twixt a thick steak or a thin roast? Whut was the grade etc.? Enquiring minds need to know this kinda stuff if you dont mind putting up with nosey folks of course. Thanks.
bigwheel