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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-25-2013, 11:31 AM   #16
1buckie
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Quote:
Originally Posted by skipz0r View Post
Looks heavier to me. Unfortunally impossible to get that kind of cut her, dont think a butcher will supply it to.

If you can get "chuck roast" you maybe can get the whole piece....

A clod, cut to steak or small roast size may be called a cross-rib roast.....

Just ask if you can get the whole thing, uncut or a large portion.....

That clod was the small end of a 28#'r.............

Here's how it began, the heart & side pieces, all done together ~~~>
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