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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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08-05-2007, 05:41 PM | #1 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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My 2nd Chuckie
Well... I started at about 5am and just got finished stuffing my face. This one was better than the last, but I'm still missing the elusive melt in your mouth quality. It's still a bit dry, but was more tender than last time. I got a good smoke ring though... or at least I think it's a good thing. Anyway... I think the smoker got a bit hot near the end (around 260 for about 15 min) and may have jacked things up a bit.
I made some shrimp using a recipe from the sublime smoke cookbook. They came out awful. I've never been a fan of marinating shrimp and now I'm 100% sure I wont change my mind when using the smoker either. The texture was terrible and the flavor itself was just odd and didn't work well. I'll give shrimp another shot, but I think I like the hot and fast approach better. Overall, I give myself a solid "B" on the meat. It wasn't great, but the flavor was excellent and I did eat about half of it! |
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08-05-2007, 05:45 PM | #2 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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Try getting a "thicker" cut of chuck...at least 3 in.
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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08-05-2007, 05:46 PM | #3 |
Full Fledged Farker
Join Date: 10-01-06
Location: Columbia MO.
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Well... I started at about 5am and just got finished stuffing my face. This one was b
Did you try wraping the beef to let it self steam while cooking?
The shrimp look good. What did you marinate them in?
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[URL="http://www.trailbossbbq.com"]www.trailbossbbq.com[/URL] KCBS CBJ. Team Trail Boss BBQ. Large Spicewine, custom paint and graphics:grin: Home made 300 gallon 2 Webbers New Braunsfeld offset Brinkman vertical smokin pit. |
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08-05-2007, 06:00 PM | #4 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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I foiled right about 170 and took it to 195 for slicing. It was about 3 inches when it started...it shrunk down quite a bit.
The marinade for the shimp was beer, cider vinegar, molasses, minced garlic, and some lea perrins. Believe me... they may look good, but they tasted like crap. The rub was just way too spicey and completely clashed with the marinade. You couldn't even taste the shrimp. The recipe didn't make sense to me when I read it, but I figured I'd give it a shot since i'm new to the smoking thing. I figured I gotta just try stuff. It was just all wrong, everything about it. |
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08-05-2007, 06:05 PM | #5 |
Full Fledged Farker
Join Date: 12-16-06
Location: Lubbock, TX
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You should try pulling the chuckie a little before it hits 195. A chuck is a much better cut than a brisket and you don't need to take it as high in order to break down the connective tissue.
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New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer |
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08-05-2007, 06:06 PM | #6 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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About what temp would you suggest to foil, then pull off the smoker, than slice?
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08-05-2007, 08:21 PM | #7 |
is one Smokin' Farker
Join Date: 03-07-06
Location: St. Q'ouis
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i dont slice the chuck, i foil at 160, pull at 205, cooler for an hour or more. falls apart and is juicy
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22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time |
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08-05-2007, 08:30 PM | #9 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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I have a couple chuckies in the freezer to try some day, but that looks pretty darn tasty! Is the grain running up and down? May have something to do with the dryness. Slice it on an angle if possible.
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08-06-2007, 08:35 AM | #10 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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I was thinking about he grain when I started cutting, but I couldn't really figure out which would be the best way to cut it with the grain going up and down like it was. I probably should have angles the blade about 30 degree and also cut a longer pieces on angle to the meat rather than just slicing off the end. Good advice.
It was just me, the wife to be, and our daughter (my stepdaughter) this time around. They thought it was good and liked it a lot, but I'm still searching for that greatness. I'll know it when I bite into it! |
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08-06-2007, 11:25 AM | #11 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
Maybe its because your calling it the wrong thing Chris. Them there have been called Chusck roasts here for years, and maybe the term Chuckie makes them tougher? If you search chusck, there is a ton of good hits out there from the past. Good luck with #3 HEres a pretty good chusck thread: http://www.bbq-brethren.com/forum/showthread.php?t=7795 |
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08-06-2007, 11:44 AM | #12 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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I was going for the sliced style, but maybe it's just not condusive to slicing. Thanks for the input guys.
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08-06-2007, 11:49 AM | #13 |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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I normally do not foil anything I smoke, but I have foiled a chusck that I have smoked for tacos, when I foiled at about 175* I added a can of diced tomatos with green chili's. Cooked to internal temp of 205* then coolered for an hour then shredded, the tomatos & chili's were a nice compliment to the meat.
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BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher Last edited by Papa Hogg; 08-06-2007 at 01:27 PM.. |
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08-06-2007, 01:17 PM | #14 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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It seems that everyone pretty much take the finished chuck and uses it for something else like taco, enchiladas, stew, etc.
I've just trying to get it good all on it's own because I actually think it's a great tasting meat when done right. |
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08-06-2007, 01:31 PM | #15 | |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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Quote:
When I do chusck's my wife usually tells me to make a couple so we can freeze 1 or 2 to make other meals from (tacos, shredded beef sammies, ect.)
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BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher |
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