Am I Nuts? First Chuck Roast w/pron

code3rrt · 01-02-2013, 11:01 AM

I'm only guessing, but my neighbors, and maybe my family must think I have a screw loose. It's 24 degrees outside, 9 O'clock at night and I'm out on the deck Q'ing, Hmmmmmmmm.....even sounds a little nutty to me, lol. Here is the pathway from my back door to thr Weber;

Any way, I've been wanting to try a chuckie for a while now and had a small one that needed to be used:

All seasoned up with Bovine Bold, my first time using this, one of the reasons I was Q'ing was to try this;

I also did some more wings so I could play with some other new products I've wanted to try:

The yard bird I've used before, the Blues Hog sauces are new to me. And also:

Jerk seasoning was also new to me.
Soooooo on to the grill, chuck roast first:

Cooked at around 300 +/- to an IT of 160, then wrapped in foil with some carmelized onions and beef stock:

Wrapped it up tight, back on the kettle to IT of 205. Put it in a cooler wrapped with towels to rest for an hour or so. While that was happening, I finished up my wings:

Jerk seasoned on the left, yardbird on the right:

Left the jerk seasoned wings without any sauce so I could really see what it tasted like. The wings with the yardbird I put a half and half mix of the BH original and the Tennessee red, I thought both batches of wings were great, really liked them both.
Now back to the chuckie.

Out of the foil and chopped up some. Wasn't as tender as I expected it to be, not quite pullable, but still tender and tasted quite good.
Here it is plated with some gravy I made from the drippings:

A few mixed vegies and red taters to boot. It wasn't quite what I had hoped, need to work a little on my seasonings to get it where I want it. It was quite good though, I tried a little after this with a little of Tasty Licks secret sauce and that really tasted good, I liked the BBQ sauce better than the gravy I think, at least on the meat, lol.

Quite a lengthy post but I am having a great time trying out new "stuff". Thanks to all of the brethren for giving me some great ideas.

Hope you all enjoyed the pron, thanks for looking and Happy New Year to ya all!

Mason Dixon Bowhunta · 01-02-2013, 11:17 AM

Maybe a little addiction to BBQ but definitely not nuts.

everything looks great. Really liked the chuck roast with potatoes and gravy. Looked like a great meal for a cold new years day.

Johnny_Crunch · 01-02-2013, 11:35 AM

Seems normal to me.

cameraman · 01-02-2013, 11:40 AM

Living la vie de loca bro. Love me some chuckie.

Phubar · 01-02-2013, 11:47 AM

I think my neighbours know by smelling the smoke whiPhs passing by what kind of meat is on my smoker and what type of wood.

People get used to what you're doing.

Nice plate!

Militant83 · 01-02-2013, 11:53 AM

Nuts? No way thats the way we roll her on the Brethren extreme quer's haha....Looks great I have some of that Tennessee red on the way cant wait to try it out.

el_matt · 01-02-2013, 12:11 PM

Food looks great. If you're nuts, then you're in great company.

Matt

cowgirl · 01-02-2013, 02:05 PM

lol You're going to catch a cold like me!!

Looks really really tasty!! I can almost taste that chuck... Mmmmm...nice job!

fingerlickin' · 01-02-2013, 02:21 PM

Shoot man, that all looks great to me. Love all the products you have there. I really like Fred's Secret Sauce too. I like to save the juice from my pulled pork and mix that with the Secret Sauce then mix that back into the pork.

chicagokp · 01-02-2013, 02:46 PM

You are just nuts like the rest of us. Looks great. I always have to cook chuckies way longer before the pull. They will go to 208-210 and still need more cook time till they pull.

NeoTrout · 01-02-2013, 03:00 PM

Sounds like you're a Brethren. Good job.

code3rrt · 01-02-2013, 03:18 PM

Quote:

Originally Posted by fingerlickin'

Shoot man, that all looks great to me. Love all the products you have there. I really like Fred's Secret Sauce too. I like to save the juice from my pulled pork and mix that with the Secret Sauce then mix that back into the pork.

Thanks Fingerlickin, thats a great idea mixing the sauce with the dripping.

code3rrt · 01-02-2013, 03:20 PM

Quote:

Originally Posted by cowgirl

lol You're going to catch a cold like me!!

Looks really really tasty!! I can almost taste that chuck... Mmmmm...nice job!

Thanks Jeanie, yep wintertime has arrived. Hope your feeling better, and have a great year!

code3rrt · 01-02-2013, 03:23 PM

Quote:

Originally Posted by chicagokp

You are just nuts like the rest of us. Looks great. I always have to cook chuckies way longer before the pull. They will go to 208-210 and still need more cook time till they pull.

Thanks chicago, That's good info, I was reviewing some threads and kinda was coming to that same conclusion.

code3rrt · 01-02-2013, 03:25 PM

Quote:

Originally Posted by el_matt

Food looks great. If you're nuts, then you're in great company.

Matt

Have to agree there Matt, this is a great bunch here!

01-02-2013, 11:01 AM	#1
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Am I Nuts? First Chuck Roast w/pron I'm only guessing, but my neighbors, and maybe my family must think I have a screw loose. It's 24 degrees outside, 9 O'clock at night and I'm out on the deck Q'ing, Hmmmmmmmm.....even sounds a little nutty to me, lol. Here is the pathway from my back door to thr Weber; Any way, I've been wanting to try a chuckie for a while now and had a small one that needed to be used: All seasoned up with Bovine Bold, my first time using this, one of the reasons I was Q'ing was to try this; I also did some more wings so I could play with some other new products I've wanted to try: The yard bird I've used before, the Blues Hog sauces are new to me. And also: Jerk seasoning was also new to me. Soooooo on to the grill, chuck roast first: Cooked at around 300 +/- to an IT of 160, then wrapped in foil with some carmelized onions and beef stock: Wrapped it up tight, back on the kettle to IT of 205. Put it in a cooler wrapped with towels to rest for an hour or so. While that was happening, I finished up my wings: Jerk seasoned on the left, yardbird on the right: Left the jerk seasoned wings without any sauce so I could really see what it tasted like. The wings with the yardbird I put a half and half mix of the BH original and the Tennessee red, I thought both batches of wings were great, really liked them both. Now back to the chuckie. Out of the foil and chopped up some. Wasn't as tender as I expected it to be, not quite pullable, but still tender and tasted quite good. Here it is plated with some gravy I made from the drippings: A few mixed vegies and red taters to boot. It wasn't quite what I had hoped, need to work a little on my seasonings to get it where I want it. It was quite good though, I tried a little after this with a little of Tasty Licks secret sauce and that really tasted good, I liked the BBQ sauce better than the gravy I think, at least on the meat, lol. Quite a lengthy post but I am having a great time trying out new "stuff". Thanks to all of the brethren for giving me some great ideas. Hope you all enjoyed the pron, thanks for looking and Happy New Year to ya all! __________________ 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:

01-02-2013, 11:17 AM	#2
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Maybe a little addiction to BBQ but definitely not nuts. everything looks great. Really liked the chuck roast with potatoes and gravy. Looked like a great meal for a cold new years day. __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

01-02-2013, 11:35 AM	#3
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Seems normal to me. __________________ J Crunch

01-02-2013, 11:40 AM	#4
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Living la vie de loca bro. Love me some chuckie. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

01-02-2013, 11:47 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I think my neighbours know by smelling the smoke whiPhs passing by what kind of meat is on my smoker and what type of wood. People get used to what you're doing. Nice plate! __________________ -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

01-02-2013, 11:53 AM	#6
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Nuts? No way thats the way we roll her on the Brethren extreme quer's haha....Looks great I have some of that Tennessee red on the way cant wait to try it out. __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

01-02-2013, 12:11 PM	#7
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	Food looks great. If you're nuts, then you're in great company. Matt

01-02-2013, 02:05 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	lol You're going to catch a cold like me!! Looks really really tasty!! I can almost taste that chuck... Mmmmm...nice job! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-02-2013, 02:21 PM	#9
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Shoot man, that all looks great to me. Love all the products you have there. I really like Fred's Secret Sauce too. I like to save the juice from my pulled pork and mix that with the Secret Sauce then mix that back into the pork. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-02-2013, 02:46 PM	#10
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	You are just nuts like the rest of us. Looks great. I always have to cook chuckies way longer before the pull. They will go to 208-210 and still need more cook time till they pull. __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

01-02-2013, 03:00 PM	#11
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois	Sounds like you're a Brethren. Good job. __________________ Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR