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swinn 02-09-2013 12:26 PM

Saturday cook for Sunday get together
The family is getting together Sunday to meet my daughters Marine boyfriend and asked me to cook a pork butt and a chuck roast

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bigabyte 02-09-2013 02:14 PM

Looking good!:thumb:

AussieTitch 02-09-2013 03:31 PM

It's Sunday here now,hows the Tucker?

DubfromGA 02-09-2013 03:36 PM

Looks great.

swinn 02-11-2013 09:06 AM

Ok Finally got around to uploading the finished product. I did not get any other pics through the cook, We were really busy Saturday cleaning house and organizing our shed so all the BBQ stuff Christmas and Halloween decorations fit and I can still get my mower, trimmers tools etc in the shed.
"On with the Show, this is it!"
Pulled pork:

Chuck Roast, chopped and ready:

So this is also the first time I have run the Bandera as a straight stick burner. I actually like that way more than feeding the charcoal demon all the time. and as long as you maintained a good bed of coals and fresh wood on occasion it maintained a nice level temp running comfortably around 280 to 290, pretty steady.

Bludawg 02-11-2013 09:52 AM

That looks So good! Aint it amazing just how well a your cooker will run when you use the fuel it was designed to burn instead of trying to make it preform in an abnormal manner on low quality fuel.

Bucknbacon 02-11-2013 11:01 AM

The both look tasty, but the beef really caught my eye!

1911Ron 02-11-2013 12:50 PM

Both look good. I'll take a sandwich of each please!

AussieTitch 02-11-2013 01:41 PM

Worth the wait mate,

swinn 02-11-2013 01:49 PM

I had planned to have some pork leftovers for a while but after the family got through asking for take home plates. I was lucky to get one days lunch out of it. Although it is satisfying to know that it was liked. Plus I got the ultimate compliment from my Mom after Dinner. She said she thought I had finally gotten as good as BBQ'ing as my Dad had been. Almost brought a tear to my eye but easily the proudest moment ever for my smoking days.

Big George's BBQ 02-11-2013 01:57 PM

Very nice I hope he enjoyed it

Mason Dixon Bowhunta 02-11-2013 04:09 PM

Good stuff :thumb:

Terry The Toad 02-11-2013 07:15 PM

Oh, man, I can't decide between the pork or the beef. I guess I'll have one of each. :becky:

Would you mind giving us your technique for the chuck roast?

swinn 02-11-2013 08:23 PM

Season with SPG then smoke to about 160 internal. Wrap in foil with beef broth and Montreal steak seasoning the Pam that and cook till 190 _ 195 internal then i rested it I'm a small cooler with towels for about two hours and chopped it. Next day i reheated out smothered in broth again until warm and tender.

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BevoBurn96 02-11-2013 08:29 PM

Never tried to smoke a chuck roast - now I'm inspired.

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