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Unread 07-20-2012, 03:05 PM   #1
silverfinger
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Default Beef chuck roast. Angus beef. Cooking advice/help

I bought 5 lbs of chuck today.



I just could not pass it up. I've seen threads on cooking them before but after searching through many threads I did not find what I'm wanting to do.

I want to make a beef stew.
I was thinking small potatoes, carrots, onions etc. nothing to spicy because the family just can't handle it. I thought I saw guerre do something like that but could not find it. Anyway, any help on this cook would be greatly appreciated!!!




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Unread 07-20-2012, 03:22 PM   #2
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Those are beautifully marbled hunks of cow. I wouldn't hesitate to cook like a small pork butt. Pull it for a few sammies, then save the rest for your "stew".

Maybe save one for stew, and devour the other with great sammies. Pulled beef from a nice cow is the best thing on the planet.
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Unread 07-20-2012, 03:34 PM   #3
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Chucks are excellent on the smoker
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Unread 07-20-2012, 03:36 PM   #4
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Here's the cook you were looking for...

Kettle cooked pot roast. Took the chucks to 160 in a 300 degree kettle with lump and a few oak chunks (Rubbed with The Rub Co.'s Santa Maria Style), then panned with bell peppers, onions, carrots and baby Yukon gold taters with beef broth mixed with cayenne, celery seed, celery flakes, crushed rosemary, a little worsy and Bragg's cider apple vinegar and amino acids then back on the kettle to finish. Let the chucks get to a nice slicing temp, just shy of pulled beef.




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Last edited by deguerre; 07-20-2012 at 04:10 PM..
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Unread 07-20-2012, 03:39 PM   #5
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In the pan on the kettle - I think these two roasts were about the same total weight, and were also choice CAB.

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Unread 07-20-2012, 03:42 PM   #6
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Padawan did a nice beef stew with some Anderson Valley IPA, one of my fav's. I've never cooked with it but I think I might have to now that I saw this.

http://www.bbq-brethren.com/forum/sh...d.php?t=125377

Apparently it was so good she had to do it a second time.

http://www.bbq-brethren.com/forum/sh...d.php?t=126300
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Unread 07-20-2012, 06:29 PM   #7
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Quote:
Originally Posted by deguerre View Post
In the pan on the kettle - I think these two roasts were about the same total weight, and were also choice CAB.

Looks awesome!!
Thanks guerre!!


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Unread 07-20-2012, 06:30 PM   #8
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Quote:
Originally Posted by fingerlickin' View Post
Padawan did a nice beef stew with some Anderson Valley IPA, one of my fav's. I've never cooked with it but I think I might have to now that I saw this.

http://www.bbq-brethren.com/forum/sh...d.php?t=125377

Apparently it was so good she had to do it a second time.

http://www.bbq-brethren.com/forum/sh...d.php?t=126300
Thanks fingerlickin!!!
Padawan sure can cook good!!


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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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Unread 07-20-2012, 06:41 PM   #9
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Good luck on your cook!
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Unread 07-20-2012, 06:44 PM   #10
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Don't forget a good strong beer in the broth!

Cheers!

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Unread 07-20-2012, 06:47 PM   #11
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Man, I would do what El Ropo said, unless I saw that plate Guerry showed. No, I guess I would do both, head back to the store.
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Unread 07-20-2012, 06:54 PM   #12
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Quote:
Originally Posted by El Ropo View Post
Those are beautifully marbled hunks of cow. I wouldn't hesitate to cook like a small pork butt. Pull it for a few sammies, then save the rest for your "stew".

Maybe save one for stew, and devour the other with great sammies. Pulled beef from a nice cow is the best thing on the planet.
Yes,
This is a good idea as well!!!
Once again, (thanks to the brethren) I'm cooking something I've never cooked before. I'm real excited about this cook because of how great the meat looks!!!



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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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Unread 07-20-2012, 07:01 PM   #13
deguerre
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Quote:
Originally Posted by silverfinger View Post
Yes,
This is a good idea as well!!!
Once again, (thanks to the brethren) I'm cooking something I've never cooked before. I'm real excited about this cook because of how great the meat looks!!!



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I trust you. It's gonna be fantastic. Whatever you do.
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Unread 07-22-2012, 05:32 PM   #14
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Well, this cook is in progress right now.

Injected with beef broth and coated with evoo then rubbed with
Kosher salt, pepper, paprika, Tyne, oregano, minced garlic.


Stew went in kamado and the chuck went on the kettle.
Stew has beef broth, medley potatoes, celery, carrots, mushrooms, sweet onion, red onion and fresh orageno.


More to come!!


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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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Unread 07-22-2012, 06:54 PM   #15
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About 2 hrs in. Just put the chuck in the stew. Did a reverse sear on the chuck and brought them up to 165 degrees.




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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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