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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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01-30-2013, 07:41 PM | #1 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Chuckie advice needed.....
Gonna smoke a chuckie tomorrow......as long as this storm doesn't destroy my Akorn and deck.
Limbs coming down like crazy. This is my first chuckie smoke. It's a 3.5 lb cut. Biggest they had, unfortunately. I tried to get one well marbled vs all the fat on the outside. I'm wide open to suggestions. In addition to the chuck roast, I have some beef broth, small potatoes, carrots, onions and foil-pan. I have lump coal plus hickory, apple, cherry and mesquite chunks. I also have some Plowboy's Bovine rub. Outside of that I'll have an appetite and a few cold brews.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-30-2013, 07:45 PM | #2 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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throw some rub on it, cook it over lump with any of the woods you have to about 160° IT, put it in a pan on top of onions, carrots, potatoes and some broth covered until it pulls apart, then uncover, and cook until the liquid reduces a bit. If you've got some cornstarch or arrowroot, stir in some of that at the end to make a gravy.
enjoy, and post some pics when you're done!
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Matt...Sauk City, WI |
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01-30-2013, 07:52 PM | #4 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Thanks!
Quote:
Cornstarch.......yup. Gotta can. Gravy will be had. Would you pull all of it or slice some? Also....after traying....what level of broth would you add? Enough to just cover it and the vegetables? Me too. I'm hoping to spank the hawt mama I'm married to later. This storm is not relevant to my goals.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-30-2013, 07:58 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Pix or it didn't happen
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-30-2013, 08:01 PM | #7 |
Is lookin for wood to cook with.
Join Date: 03-06-12
Location: Raleigh, NC
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01-30-2013, 08:13 PM | #8 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Here she was yesterday when I was chilling out....dog in my lap trying to watch BBQ Pitmasters.
At 45, I swear I'm more smitten every year. Quote:
ya'll ain't right........and that's why I feel so at home here. I'll use this thread to update my progress tomorrow. Tonight's progress pics, however, might offend those with Puritan sensibilities. One of three thangs will occur: this storm will just wipe me out, I'll take drunk.......or my goals of being Dirk Diggler will be attained.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-30-2013, 08:44 PM | #10 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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Hey DubfromGA – sounds like you took advantage of the sale on chuckies that Publix has been running this week. Personally, I would pull it all. To me, that is what makes smoked chuck roast special. I like to smoke them low and slow to 160 and then cover, crank up the heat to 325-350 and cook to 215 internal.
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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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01-31-2013, 11:19 AM | #12 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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A little behind schedule, I guess.
Added another chuck roast after hearing about some dips that it's used in. Figure I'd seal it up and make the dip before the SuperBowl. Using some cherry along with the lump. On at noon. I do need to nail down a great dip recipe......suggestions?
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-31-2013, 04:06 PM | #13 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Bottom of the pan: Meat over the Onions & chili peppers. Foiled it and crunk open the bottom vent. Cut up some country ham for the black-eyed peas my wife requested.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-31-2013, 05:36 PM | #14 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Peas soaked last night and started cooking when I foil panned grillwork.
They are ready now. More time needed on potatoes and carrots.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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