I'm prepping three pieces of meat, all labelled as "chuck roast."
Pretty interesting diversity of appearance! Are all three of these really chucks? I am planning on going low and slow and having about 10# of pulled Chuck, but the middle and left come from a butcher who has been known to be less than accurate in labeling. Nothing nefarious to goose margins, just inaccurate.
BTW, I believe the middle and left cuts are from a Dexter.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Agree on the "blade". The center looks like a crosscut "arm roast". All look very lean and more like something to braise. Hope they cooked up OK for you.
HorseDoctor , I posted picks on the what are you cooking thread. They turned out well! You noted that there was not as much marbling, and you are correct. There was no extra juice, but they are moist enough, just no extra.
Comment