lemur
Full Fledged Farker
I have been cooking Blade Roast (Chuckies to American Brethern) over apple wood on a gasser converted to stick burner for years....20+.... While they all turned out great there were some that were AWESOME.... and a few that fell bit short of great.
I always attributed these fluckuations to the gazzillionn variables we all know...Beef grade\cut included
Since finding this Forum coupla months ago Ive built a VERRY UDS and am blown away by temp control anf low consumption of charcoal.
There is a thread here somewhere where someone said to ask for a boneless chukie cut from the "rib end". Superstore here just happened to have em on sale so off I go ... find the oldest cutter there and ask for a 6-7 pounder from rib end.... he asked if Joe sent me...hehehe
Anyway....on the uds this was THE FARKEN BEST EVER...Soooo
I was wondering if anyone else can add to tips, trics or specs when buying\ ordering meat?...good, bad anf the ugly appreciated
r
I always attributed these fluckuations to the gazzillionn variables we all know...Beef grade\cut included
Since finding this Forum coupla months ago Ive built a VERRY UDS and am blown away by temp control anf low consumption of charcoal.
There is a thread here somewhere where someone said to ask for a boneless chukie cut from the "rib end". Superstore here just happened to have em on sale so off I go ... find the oldest cutter there and ask for a 6-7 pounder from rib end.... he asked if Joe sent me...hehehe
Anyway....on the uds this was THE FARKEN BEST EVER...Soooo
I was wondering if anyone else can add to tips, trics or specs when buying\ ordering meat?...good, bad anf the ugly appreciated
r