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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 03-09-2008, 11:28 AM   #1
Larry Wolfe
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Default Chukity Chuck Chuck

Wind and rain finally calmed down so it's time for a weekend cook and what better than a chuck roast! Same method, worcestershire and Wolfe Rub Bold, smoking over Royal Oak and 3 hickory chunks. It's a small chuck about 4lbs. Gonna do another competition chicken practice later too, need to practice for Salisbury!
I also installed my BQ250 Tel Tru Thermometer onto Junior!

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Unread 03-09-2008, 11:51 AM   #2
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Looks good so far.

(You seem partial to those Wolfe rubs for some reason)
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Unread 03-09-2008, 12:48 PM   #3
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Quote:
Originally Posted by trp1fox View Post
Looks good so far.

(You seem partial to those Wolfe rubs for some reason)
I seem to get them cheap!
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Unread 03-09-2008, 12:57 PM   #4
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Wow! The Te-Tru is pegged Spinal Tap mod!
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Unread 03-09-2008, 03:29 PM   #5
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Good looking spread BQ!!! I still gotta do the bolo!!
Chuck is coming along nicely and I just added the chicken!
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Unread 03-09-2008, 05:01 PM   #6
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That looks great Larry. I'm dang hungry right now waiting for the PR and your pics are making me drool. I do understand there is medication for that
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Unread 03-09-2008, 05:16 PM   #7
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Lookin real good! I'd like to see the inside of that chuck after it's done.
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Unread 03-09-2008, 05:42 PM   #8
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Chicken is done! PDG!!
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Unread 03-09-2008, 05:53 PM   #9
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Wow....everything looks great! That chicken looks scrump-dilly-ocious!
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Unread 03-09-2008, 05:58 PM   #10
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looks good but I do have a question for you - looks like your chicken is dripping on the chuckie - have always thought that chicken should go on the bottom - anyone have thoughts on that one?
BTW - would definately eat that chuckie -
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Unread 03-09-2008, 06:02 PM   #11
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Dang Wolfey...that looks dang good...You know where I could get some of that wolfe rub???
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Unread 03-09-2008, 07:20 PM   #12
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Looks dang good! I'm gettin' hungry. I'm making pork burnt ends and between the smell of those, and these pics, I'm about to go crazy.
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Unread 03-09-2008, 07:37 PM   #13
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The Wolfeman does it again! I have to say Larry you are the most committed photocook I've ever seen on any site on the net. Cheers!
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Unread 03-09-2008, 07:53 PM   #14
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Quote:
Originally Posted by LMAJ View Post
looks good but I do have a question for you - looks like your chicken is dripping on the chuckie - have always thought that chicken should go on the bottom - anyone have thoughts on that one?
BTW - would definately eat that chuckie -
It's all about timing......... If the chuck was almost done then I wouldn't have put the chicken over it. But.....as long as "whatever" meat is under the chicken will take longer to cook than the chicken above it, whatever is under the chicken will be okay!

In otherwords, the chuck was pulled about 2 hours after I pulled the chicken off. Therefore, whatever chicken juices dripped on it were sufficiently cooked.

Chuck is done! Too much other food to make a sammich tonight.............
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Unread 03-09-2008, 08:40 PM   #15
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All that looks great! Thanks for the pix.
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