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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 01-02-2013, 12:01 PM   #1
code3rrt
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Default Am I Nuts? First Chuck Roast w/pron

I'm only guessing, but my neighbors, and maybe my family must think I have a screw loose. It's 24 degrees outside, 9 O'clock at night and I'm out on the deck Q'ing, Hmmmmmmmm.....even sounds a little nutty to me, lol. Here is the pathway from my back door to thr Weber;


Any way, I've been wanting to try a chuckie for a while now and had a small one that needed to be used:

All seasoned up with Bovine Bold, my first time using this, one of the reasons I was Q'ing was to try this;


I also did some more wings so I could play with some other new products I've wanted to try:

The yard bird I've used before, the Blues Hog sauces are new to me. And also:

Jerk seasoning was also new to me.
Soooooo on to the grill, chuck roast first:

Cooked at around 300 +/- to an IT of 160, then wrapped in foil with some carmelized onions and beef stock:


Wrapped it up tight, back on the kettle to IT of 205. Put it in a cooler wrapped with towels to rest for an hour or so. While that was happening, I finished up my wings:

Jerk seasoned on the left, yardbird on the right:

Left the jerk seasoned wings without any sauce so I could really see what it tasted like. The wings with the yardbird I put a half and half mix of the BH original and the Tennessee red, I thought both batches of wings were great, really liked them both.
Now back to the chuckie.

Out of the foil and chopped up some. Wasn't as tender as I expected it to be, not quite pullable, but still tender and tasted quite good.
Here it is plated with some gravy I made from the drippings:

A few mixed vegies and red taters to boot. It wasn't quite what I had hoped, need to work a little on my seasonings to get it where I want it. It was quite good though, I tried a little after this with a little of Tasty Licks secret sauce and that really tasted good, I liked the BBQ sauce better than the gravy I think, at least on the meat, lol.

Quite a lengthy post but I am having a great time trying out new "stuff". Thanks to all of the brethren for giving me some great ideas.

Hope you all enjoyed the pron, thanks for looking and Happy New Year to ya all!
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Unread 01-02-2013, 12:17 PM   #2
Mason Dixon Bowhunta
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Maybe a little addiction to BBQ but definitely not nuts.

everything looks great. Really liked the chuck roast with potatoes and gravy. Looked like a great meal for a cold new years day.
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Unread 01-02-2013, 12:35 PM   #3
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Seems normal to me.
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Unread 01-02-2013, 12:40 PM   #4
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Living la vie de loca bro. Love me some chuckie.
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Unread 01-02-2013, 12:47 PM   #5
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I think my neighbours know by smelling the smoke whiPhs passing by what kind of meat is on my smoker and what type of wood.
People get used to what you're doing.

Nice plate!
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Unread 01-02-2013, 12:53 PM   #6
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Nuts? No way thats the way we roll her on the Brethren extreme quer's haha....Looks great I have some of that Tennessee red on the way cant wait to try it out.
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Unread 01-02-2013, 01:11 PM   #7
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Food looks great. If you're nuts, then you're in great company.

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Unread 01-02-2013, 03:05 PM   #8
cowgirl
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lol You're going to catch a cold like me!!

Looks really really tasty!! I can almost taste that chuck... Mmmmm...nice job!
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Unread 01-02-2013, 03:21 PM   #9
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Shoot man, that all looks great to me. Love all the products you have there. I really like Fred's Secret Sauce too. I like to save the juice from my pulled pork and mix that with the Secret Sauce then mix that back into the pork.
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Unread 01-02-2013, 03:46 PM   #10
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You are just nuts like the rest of us. Looks great. I always have to cook chuckies way longer before the pull. They will go to 208-210 and still need more cook time till they pull.
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Unread 01-02-2013, 04:00 PM   #11
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Sounds like you're a Brethren. Good job.
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Unread 01-02-2013, 04:18 PM   #12
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Quote:
Originally Posted by fingerlickin' View Post
Shoot man, that all looks great to me. Love all the products you have there. I really like Fred's Secret Sauce too. I like to save the juice from my pulled pork and mix that with the Secret Sauce then mix that back into the pork.
Thanks Fingerlickin, thats a great idea mixing the sauce with the dripping.
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Unread 01-02-2013, 04:20 PM   #13
code3rrt
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Quote:
Originally Posted by cowgirl View Post
lol You're going to catch a cold like me!!

Looks really really tasty!! I can almost taste that chuck... Mmmmm...nice job!
Thanks Jeanie, yep wintertime has arrived. Hope your feeling better, and have a great year!
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Unread 01-02-2013, 04:23 PM   #14
code3rrt
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Quote:
Originally Posted by chicagokp View Post
You are just nuts like the rest of us. Looks great. I always have to cook chuckies way longer before the pull. They will go to 208-210 and still need more cook time till they pull.
Thanks chicago, That's good info, I was reviewing some threads and kinda was coming to that same conclusion.
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Unread 01-02-2013, 04:25 PM   #15
code3rrt
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Quote:
Originally Posted by el_matt View Post
Food looks great. If you're nuts, then you're in great company.

Matt
Have to agree there Matt, this is a great bunch here!
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