pron from chuckie, chicken and tenderloin

floydo

floydo

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with your help, I had a pretty successful cook yesterday !

so here's some shots I hope you'll like.


IMG_2132.jpg



Bird all brined, rubbed and ready
IMG_2152rubbedbirdb-1.jpg

chuckie on. here at 4 hours

IMG_2155chuckieb.jpg




getting the pan ready . Is that wine in the broth? Should have stayed simple, I think, so I would learn what it tastes like without it.

IMG_2144onionsb.jpg



IMG_2145brothb.jpg



chuckie in the pan at 165
IMG_2158intothepanb.jpg



foiled and down to the bottom shelf
IMG_2161bottomshelfb.jpg



bird and tenderloin on top

IMG_2166birdandtenderloinb-1.jpg


took tenderloin off at 130 and finished on the grille. off the grille at 136.
bird and chuckie finished together. chuckie at 212 and bird ( thigh ) at 175.
here they are. chicken. tenderloin. roughly pulled chuckie.
IMG_2171yardbirdsb.jpg


IMG_2172tenderloinb-3.jpg


IMG_2174pulledbeefb-2.jpg

thanks for lookin'
 
That looks like good stuff! So what was the internal temp of the chuck when it was finished?
 
took it off at 212.

after reading a post here I was looking to cruise at 210 for awhile, so it ended up at 212 when I got back to it.
of course, assuming accuracy of the maverick and of my aim at the center of the beast.
 
Was it juicy and tender at that temp? I did a chuck one time and honestly it was too dry and tough for my likes. We ended up making a good beef stew out it which was really good btw.
 
juicy and tender.

of course there was a lot of broth and drippings in the pan.
the picture may even have been after I had poured some off.

pulled quite easy for the most part........but not like a fall-apart pulled pork .

a couple of chunks still have a band running through them that resisted the pull . don't know what kind of tissue that is. but it sure was "connective".
guess I didn't nail it.

real good though.
 
So did you use just a red wine in that broth? I know I used beef broth which might have been the problem with mine?
 
Looks like some pretty good eats. Then vino was a nice touch.:thumb:
 
BrianS said:
So did you use just a red wine in that broth? I know I used beef broth which might have been the problem with mine?
Click to expand...


beef broth and red wine
onions peppers and a little chopped garlic
 
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