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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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07-01-2013, 12:16 PM
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#1 |
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Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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21 lb chuckie
Hello guys and gals! so this past weekend I did a 21lb chuck roll. Heres the gist 230 for about 14 hours because I split in half. I wrapped at 170 and pulled it off at 210 it melted like buttah when I pulled it. Was quite amazing to say the least.
Started with this  Split tied rubbed injected and ready for smoke  Ready for wrap  Wrapped and back on cooker they go  Here it is completed  |
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07-01-2013, 12:30 PM
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#2 |
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Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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looks so tasty
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http://www.facebook.com/PyroBbq |
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07-01-2013, 01:21 PM
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#3 |
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Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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Very nice
-Eric |
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07-01-2013, 01:38 PM
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#4 |
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Quintessential Chatty Farker
  Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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The mother-load of all chuckies! Well done.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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07-01-2013, 02:03 PM
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#5 |
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Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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I want some!
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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07-01-2013, 02:09 PM
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#6 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Great job, great job
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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07-01-2013, 02:16 PM
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#7 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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That's just friggun gawgeous!!!
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Kettleheads Anonymous Charter Member |
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07-01-2013, 02:17 PM
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#8 |
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Is lookin for wood to cook with.
Join Date: 06-25-13
Location: Birmingham, AL
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Were the Marlboros an injection or a rub??
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Smokin' butts on the field and on the smoker. Roll Tide Roll |
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07-01-2013, 04:47 PM
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#9 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Yes, please. I'll take some, and thirds!!
Matt
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"Grandpa, you make the best meat, EVER!!" |
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07-01-2013, 04:48 PM
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#10 |
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is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Looks great! I have on in the freezer waiting for a date with some smoke and heat.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-01-2013, 04:56 PM
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#11 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks fantastic! what a monster.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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