VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1234[5]678910 ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 20:14:24 04/02/02 Tue
Author: smokinJim
Author Host/IP: wnpgas07-p43.mts.net / 216.130.92.105
Subject: Re: Talk to me about Brisket!!
In reply to: reg 's message, "Re: Talk to me about Brisket!!" on 16:29:09 04/02/02 Tue

Hey you guys, have you ever heard of or cooked chuck-eye roasts. I have only done 1 and had good success. It turns out very tender and juicy. It is the same as the pork butt on a hog. I was told about this cut by a fellow caterer in south-east Sask. (originally from Kansas City). Says in his opinion that it is the best for the money. The one I did was less than $3/lb. Just my 2 cents worth and you know the old saying---you get what you pay for!!LOL

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Replies:




Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.