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chuck roll

 
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ole'e
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PostPosted: Sun Apr 20 14 2:22 pm    Post subject: chuck roll Reply with quote

Has anybody considered chuck roll to off set cost of brisket? Kicking the tires! I might have to cook select briskets instead of choice. Any thoughts?
Eric
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Mr Tony's BBQ
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PostPosted: Sun Apr 20 14 6:28 pm    Post subject: Reply with quote

I have done whole neck rolls and shoulder clods - they went over good,both sliced and pulled... werent brisket and people said so, but they did like them! I went to pulled / chopped brisket - a little less loss, great flavor and tastes just like brisket! Surprised Very Happy
thing is, around here, the way most people do brisket it could be clod or chuck.....many most likely are using them.... Confused Sad
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Harry Nutczak
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PostPosted: Tue Apr 22 14 3:37 am    Post subject: Reply with quote

I plan on doing a chopped whole clod as a beef option to get some more palatable pricing options for my lunch crowd and catered events that have tight budgets.

i finish clods in foil until it shreds, then I chop it to order, it is good, but there is no way one could ever pass it off as brisket.

Now whats this I hear about some huge chicken farm being lost to fire? Chicken was already up, now this!!
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ole'e
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PostPosted: Thu Apr 24 14 9:42 pm    Post subject: chuck roll Reply with quote

In no way am I saying that I will be passing off the alternative as brisket! See what others experiences have been. How well did it sell?
Thanks
Eric
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PostPosted: Sun Apr 27 14 10:58 pm    Post subject: Re: chuck roll Reply with quote

ole'e wrote:
In no way am I saying that I will be passing off the alternative as brisket! See what others experiences have been. How well did it sell?
Thanks
Eric


Sorry, I didnt mean to say to try to fake people into thinking it was brisket!! Only that some DO try to pass it off as such!!
I listed it on our menu as "pulled Beef " and still had "beef brisket" on the menu! People tried it, liked it a lot, but could tell the taste difference! I just raised my Brisket sammich price by $1.50 over last year, not a complaint yet! YMMV.....Advertizing it as "CLOD" may have a few going WTH....So maybe just list it as Sliced/pulled/chopped [ your method ]BBQ Beef Chuck Roll ??!! The word "Clod" seems to have adverse affects on appetites!!...LOL I personally like to do them whole to medium center, they are so big you will have well done edges, med pink center. Slice thin and it will be tender!! Wrap at 160° ish [ pan it if it will fit ] and take to 200° ish ,it will pull quite nicely - pour some of the au juice from foil / pan back over the top and it will hold quite nicely if needed!
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