Bubbyswhollycow’s Weblog


A Few More Dishes
May 22, 2008, 2:43 pm
Filed under: Uncategorized

After having a VERY busy brunch in both restaurants Sunday, I forgot to pull meat for Monday’s special. So we had none. Tuesday we ran the short rib ramp thing, in a pie, because ramp season is about done, and the dish is really tasty and sells. Which I like. Oh, we did pull a 13LB chuck roast out Sunday, dry rubbed it Monday, and it went into the smoker Tuesday morning at 11. After 28 hours(!!!) of smoking, it was just reading 181 degrees. I wanted it to be at 185, and have read that chuck is even best at 195. Compare this with a brisket (185) or a pork butt (165) and it’s hard to fathom how it could take so long to cook. Gerry, skeptic that he is, says things like: “It’s imposssible,” or “I don’t understand…” I do try to keep my eyes from rolling, but, it really does and did take that long (Gerry) and I don’t get it. But the one thing everyone agrees on is that it is so delicious. Almost better than brisket really.

We served the BBQ chuck last night, and sold a bunch of it, and today we are using the rest for BBQ Chuck sandwiches.

We are also serving a seared rib eye, arugula, fried ramps and pickled ramps salad.

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