Pierre wrote:

> Ran into this while surfing cooker sites. This cut seems to evaded for
> the most part a presence on afb. Anybody ever try one of these
> monsters? Also looks like a nice alternative to the usual gang of
> four.
>
>
> The method described indicates the writer knows what they're doing.
>
> http://www.peoriacustomcookers.com/n...chuckroll.html
>
> Pierre
> Who doesn't work there.
>

The chuck rolls I get run around 20 lbs. I almost always cut
them in half and freeze one piece, cook the other. Works
great.

I think that's one of the reasons it's not a real popular
cut... people think they need to cook the whole thing at once.
At 50% shrinkage, you end up with 10 lbs of meat.


--
Reg