sirsmokesalot
Assistant Cook
- Joined
- Feb 2, 2007
- Messages
- 28
A local store was running their shoulder blade roasts for .99 per pound. I expected them to look more like a butt or picnic portion. But these were sliced thinner than usual. Plus, they were sliced so that it would be merely impossible to cook fat side up. Almost like a really thick steak or chuck roast. Make sense?
Is this normal? Does anyone out there have experience with these and, if so, what suggestions might you offer?
Is this normal? Does anyone out there have experience with these and, if so, what suggestions might you offer?