u/Cute_Researcher_6578

Dart's farm near Topsham is more of a shopping mall than a farm with concession spots for companies like Aga.

A donkey choking porky chop for £6.50 and an 11oz ribeye for sixteen quid as well as half a kilo of lamb leg steaks for £13. The rest of the fresh produce was clearly marked as locally sourced along with the meat.

Do you use farm shops?

My friend has this terrible wine stain in his carpet. How can he redecorate the room it minimize the stain?

Ideas needed urgently.

Smoked this chuck roast on my Weber Summit Kamado for about 14 hours at ~225–235°F. I used the slow and sear with the water trough filled and hickory chunks. I also dry salt brined 24 hours and applied generous amount of rub before starting the smoke. Fireboard charts of smoke attached and there are 2 probes in the same 12lb chuck roast. I never wrapped the chuck primal during the smoke—I just let it ride the whole cook unwrapped. It ended up tender, but dry. Also should mention I’m going for sliceable chuck roast.

Do you think:

• Not wrapping was the main issue?
• Did I simply cook it too long?
• Does it look overcooked from the photos?

The photo of the meat is after sitting in fridge overnight (sorry didn’t get a fresh photo).

I’ll be taking questions while I ice my bag.

I was reminded of this from the current Jolly Boys Outing thread "Don’t worry, I’ll help you two out. Alright?"

Arnie being as dodgy as ever! Taken from "Bad Girls"