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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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03-08-2009, 08:32 PM
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Babbling Farker
  Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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The chunkie temp contest pron
I posted a quick little contest to guess the temp of my chuck roast. This 4 pounder took forever to get past 175*. Put it on at 10 am and took it off at 8 pm. That is a 10 hour cook
  BBQ Bandit won the game and will be receiving a little trinket from me asap. 160 I foiled and took it off at 175. Seems like it shouldn't have taken that long to reach the finished temp. I was trying to get it to 190* so I could pull it and now I'm guessing I'll just slice it. Montreal steak seasoning was the primary flavor with a spritzer of Bovine bold for good measure. She's still resting at this point so I'll just show the before and after.
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: Last edited by garyk1398; 10-08-2012 at 09:50 AM.. |
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03-09-2009, 05:36 AM
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#2 |
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Full Fledged Farker
Join Date: 02-16-09
Location: Garland, TX
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Thats a good lookin piece of meat...
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[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]" UDS - dubbed "The Binford UDS 1000" Members Mark Stainless Grill - dubbed "King Grilla" 22.5" Weber OTG - dubbed "Little Bit" [/COLOR] |
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