Quote:
Originally Posted by Bigpappa1
I know what you mean about the prepping, I also started filleting off the fat. I started using my fillet knife and did notice, though, that when I used a good hefty chef's knife and scraped with it, that fat came off quick, fast, and in a hurry.
P.S. that chuck roast of yours is DEFINITELY going on my playlist...
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After looking at that photo I think that is the pork butt version, not the chuck version.... but I do both exactly the same other than pork or chicken broth.
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02-22-2020, 11:35 AM
