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Unread 03-28-2010, 05:07 PM   #1
Bluesman
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Default Sunday Snacks, Dinner and PR0N

Well today I finsihed the weekend cook. Also figured out why I was chasing temps in my WSM. Wind and cold were the varmants. Moved the cooker to the front of the garage door and problem solved. On the menu today was, bacon wrapped pineapple, ABTS, stuffed with last nights pork and cheese, MOINKS and a 3.5# English Roast. Thanks again to Ron L for the tips on the roast. I missed the 135* point, but still it came out tender and juicy. I could not beleive how thin I could slice it. Before and after PR0N.
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Unread 03-28-2010, 05:10 PM   #2
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Wow now that's a Sunday meal. Excellent job!
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Unread 03-28-2010, 05:11 PM   #3
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Looks like it all turned out great.
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Unread 03-28-2010, 05:14 PM   #4
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Nice job, Bluesman! It doesn't look like you missed 135 by much! I'd hit that roast any day!
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Unread 03-28-2010, 05:16 PM   #5
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Fine feasting fare.

That roast looks perfect enough for me.
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Unread 03-28-2010, 05:34 PM   #6
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Bluesman, that looks very very good. Is that cut like a thick chuck roast? English roast is not familiar to me. Thanks.
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Unread 03-28-2010, 06:06 PM   #7
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Everything looks PerPhect!
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Unread 03-28-2010, 06:07 PM   #8
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Quote:
Originally Posted by Meat Burner View Post
Bluesman, that looks very very good. Is that cut like a thick chuck roast? English roast is not familiar to me. Thanks.
I was not familiar with it either. Here's is what I got form the Cooks Thesaraus


shoulder roast = shoulder pot roast = English roast Notes: This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid. Substitutes: arm roast OR bottom round OR cross rib roast
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Unread 03-28-2010, 06:09 PM   #9
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Nice combination of eats there Bluesman... Very well done!
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Unread 03-28-2010, 08:20 PM   #10
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Thanks for all of the kind words
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Unread 03-28-2010, 08:40 PM   #11
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For being a tough cut it looks amazingly tender at mid rare! Hats off to the chef. Great cook

Quote:
Originally Posted by Bluesman View Post
shoulder roast = shoulder pot roast = English roast Notes: This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid. Substitutes: arm roast OR bottom round OR cross rib roast
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Unread 03-28-2010, 09:15 PM   #12
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Looks great! Wind is the greatest enemy to a WSM. Well, ok, rain is really bad too.
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Unread 03-28-2010, 09:26 PM   #13
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Looks great! I gota do some bacon wrapped pineapple..
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