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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-12-2012, 07:55 PM   #31
colonel00
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I had meant to mention this but if you want to kick up the heat a notch, get a can of chipotles in adobo. I put it all in a food processor then add the slurry to the mix as well.
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Unread 10-12-2012, 10:12 PM   #32
Big George's BBQ
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That is really good
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Unread 10-13-2012, 03:48 AM   #33
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Looks yummy!
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Unread 10-14-2012, 01:28 AM   #34
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1st time I did it I used Pibs soda as I can not find stout around my parts and it was prob the best chucky I've had.
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Unread 10-14-2012, 12:57 PM   #35
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Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

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Unread 10-14-2012, 02:51 PM   #36
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Quote:
Originally Posted by LittleDick'sBBQ View Post
Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick
If you look in the photos above, jmoney7269 cut his in chunks before covering it. I think I might try this next time, as when I made it, mine did not pull totally either.
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Unread 10-14-2012, 03:29 PM   #37
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Nice work... I'm sure it tastes as good as it looks!
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Unread 10-14-2012, 04:23 PM   #38
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This looks outstanding!!!
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Unread 10-14-2012, 04:27 PM   #39
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WOW that looks good I gotta try that !!!
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Unread 10-14-2012, 04:34 PM   #40
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Quote:
Originally Posted by LittleDick'sBBQ View Post
Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick
Make sure you crank up the heat a bit after you foil. I did two five pounders last week and three hours at 325 was plenty for the chuckle to be pull tender.
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Unread 10-14-2012, 09:15 PM   #41
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I had to try this recipe too!





I was worried about 3 jalapenos making it too spicy so I only used 1 seeded.

Cheers!
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Unread 10-14-2012, 09:23 PM   #42
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Putting this on the short list. Nice work.
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Unread 10-14-2012, 09:26 PM   #43
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Did this for the first time with two chuckles just yesterday, the stout recipe minus jalapeño seeds in one pan and beef stock instead of the Guinness in the other pan. My wife hates beer but even liked the stout recipe best.

Basically, don't put in too many jalapeño seeds and be sure to cook long enough! We loved this dish and I suspect my wife won't be doing pot roast with our chuck roasts near as much any more!
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Unread 10-15-2012, 09:28 AM   #44
Bob in St. Louis
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Quote:
Originally Posted by Dave Russell View Post
I suspect my wife won't be doing pot roast with our chuck roasts near as much any more!
Amen to that!
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Unread 10-27-2012, 02:21 PM   #45
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Just put two chuckies on and getting ready to head to the store to get a red onion and some stout beer. I have some Brown Italian mushrooms that I wanted to put in as well but wanted to ask if anyone had an opinion about the mushrooms. Having never tried this recipe before I just wonder if mushrooms would be a good fit.

I will post more pron as it progresses.
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