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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-07-2010, 01:30 PM | #1 |
Knows what a fatty is.
Join Date: 05-06-09
Location: Burlington, IA
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My first Chuckie
Stopped at a gas station (no BS) and picked up a chuck roast. The gas station just so happens to have a pretty good meat counter inside of it. They didn't have any decent sized roasts in the case, so they called the butcher in (he lives a block away) and he brought out a 19 lb chuck roast. Told him I only needed about half that, so he chopped off a slab a little over 8 lbs.
Rubbed down with some home made concoction left over from my first brisket: Started cooking at about 1:30 am Saturday. I was trying to stay up to monitor the cook (and enjoy a few wobbly pops), but ended up dozing off somewhere between 5 and 6 am. My sweetie found me passed out in my computer chair at about 7:30 am still bundled up in my insulated coveralls and stocking hat and woke me up by asking how the cook was going. I freaked a little and ran downstairs and out to the Pig Destroyer after gathering my senses. Temp still good. Whew! Took a peek at the meat...not done yet. So, I let it ride and went back upstairs to get a nap in. Woke back up about 10 am and went to check on the cooker again. Temp was down to about 150. So, I checked the meat again, not done yet, opened the intakes all back up and got it back to about 250. Pulled it off the UDS at about 12:30 pm. Looks ok, but I'm worried about the quality. Oh well, I wrapped it up in foil and a towel and threw it in a cooler. Took it over to my parents house and watched the rest of the Iowa game with my dad and bro-in-law. Took it out of the cooler at about 2 pm. Smells good. Still nice and hot. Started hacking around on it. Part of it pulled, most of it wouldn't. So it got sliced up. It was very tender throughout and still had good moisture. Everyone said it tasted good so I guess it didn't suck. Anyway...I guess I was fairly satisfied with the results. I'm still my worst critic so far. I will try it again sometime also. I just need to get used to the idea that it just takes longer for beef I guess. Thanks for looking. :)
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Chargriller Super Pro, UDS(Pig Destroyer) |
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11-07-2010, 01:32 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks pretty dang good from here!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-07-2010, 01:44 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Looks real good!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-07-2010, 01:49 PM | #4 |
Found some matches.
Join Date: 10-21-10
Location: San Diego, Ca.
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Looks Awesome...
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11-07-2010, 01:55 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice chuck roast there. Now I wish I had bought one this morning.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-07-2010, 02:12 PM | #6 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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BS That's fresh looking meat and sure turned out good
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11-07-2010, 02:18 PM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phark that...I'm calling BS on that story!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-07-2010, 02:48 PM | #8 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Looks like a pretty good effort there. DOn't be too hard on yourself!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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11-07-2010, 02:48 PM | #9 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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looks good, nice ring
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11-07-2010, 03:19 PM | #10 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Looks great , I rather have chuck than brisket.
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11-07-2010, 03:52 PM | #11 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Fine Looking Chuck Roast!!!!
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11-07-2010, 03:56 PM | #12 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Damn Skippy that looks good!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-07-2010, 04:35 PM | #13 |
Got Wood.
Join Date: 11-30-08
Location: Prattville, AL
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Awesome Bark. Looks great
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11-07-2010, 04:42 PM | #14 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Looks pretty good to me too!
(Bet it tasted even better......)
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11-08-2010, 03:58 PM | #15 |
Knows what a fatty is.
Join Date: 05-06-09
Location: Burlington, IA
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The taste was good. Everyone else liked the bark. I thought it was just a tad salty, but I'm not big on salt. The sliced parts were dang near like prime rib to me. Could cut it with a fork. I was just thinking that the whole thing would pull like a butt. Might have if I had cooked longer. I'm not dissatisfied at all, but will try a less salty rub next time.
Gonna be making shredded beef tacos with the leftovers tonight. :)
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Chargriller Super Pro, UDS(Pig Destroyer) |
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