On Sat, 26 Jan 2013 11:00:13 -0800, "Dimitri" >
wrote:

>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> "Dimitri" wrote:
>
><snip>
>
>> One of the best inexpensive cuts for pot roast is top round, however
>> it also makes for one of the best oven roasts, as in tonight's
>> din-din:
>> http://i50.tinypic.com/6fqo2p.jpg
>> Was wonderful with big baked spuds and broccoli... Walmart had 10 lb
>> bags of Green Giant "Prime Size" russets, 12 spuds to ten pounds. My
>> cats pigged out, and Newt will get his fill in the barn for breakfast
>> manana... three big slices and all the pan fond and drippings along
>> with his large can of Purina and a bowl of dried, his buddies get fed
>> too.
>>
>> I like chuck but I think it makes lousy pot roast, gets all stringy
>> and falls apart... much better braised. Actually what most folks buy
>> are chuck steaks, excellent grilled, my favorite steak... a 2" thk
>> slab of chuck marinated for a couple days and grilled fast n'hot to
>> medium rare is superb. Most folks ruin a good piece of meat simply
>> because they are incapable of wielding a knife... in the 20 years I've
>> posted here other than myself I've yet to see anyone who has
>> demonstrated how to properly slice meat or anything else.
>>
>A hundred years ago (Ok 40 or so) my brother used to use Adolph's meat
>tenderizer on a blade cut chuck (cheap stuff then) then put it on the
>charcoal "BBQ" and cook it till it was charred. He would then cut slices
>like it were a chateaubriand. I must admit I tried it that way a few times
>long ago.
>
>Dimitri
Yes, we all did that then ;o)
Janet US