Chukity Chuck Chuck

Larry Wolfe · Mar 9, 2008

Wind and rain finally calmed down so it's time for a weekend cook and what better than a chuck roast! Same method, worcestershire and Wolfe Rub Bold, smoking over Royal Oak and 3 hickory chunks. It's a small chuck about 4lbs. Gonna do another competition chicken practice later too, need to practice for Salisbury!
I also installed my BQ250 Tel Tru Thermometer onto Junior!

BBQ Grail · Mar 9, 2008

Looks good so far.

(You seem partial to those Wolfe rubs for some reason)

Larry Wolfe · Mar 9, 2008

trp1fox said:
Looks good so far.

(You seem partial to those Wolfe rubs for some reason)

I seem to get them cheap!

swamprb · Mar 9, 2008

Wow! The Te-Tru is pegged Spinal Tap mod!

Larry Wolfe · Mar 9, 2008

Good looking spread BQ!!! I still gotta do the bolo!!
Chuck is coming along nicely and I just added the chicken!

DaChief · Mar 9, 2008

That looks great Larry. I'm dang hungry right now waiting for the PR and your pics are making me drool. I do understand there is medication for that :shock:

Irrad8 · Mar 9, 2008

Lookin real good! I'd like to see the inside of that chuck after it's done.

Larry Wolfe · Mar 9, 2008

Chicken is done! PDG!!

pat · Mar 9, 2008

Wow....everything looks great! That chicken looks scrump-dilly-ocious!

LMAJ · Mar 9, 2008

looks good but I do have a question for you - looks like your chicken is dripping on the chuckie - have always thought that chicken should go on the bottom - anyone have thoughts on that one?
BTW - would definately eat that chuckie -

Que'inKC · Mar 9, 2008

Dang Wolfey...that looks dang good...You know where I could get some of that wolfe rub???

bigabyte · Mar 9, 2008

Looks dang good! I'm gettin' hungry. I'm making pork burnt ends and between the smell of those, and these pics, I'm about to go crazy.

ZILLA · Mar 9, 2008

The Wolfeman does it again! I have to say Larry you are the most committed photocook I've ever seen on any site on the net. Cheers!

Larry Wolfe · Mar 9, 2008

LMAJ said:
looks good but I do have a question for you - looks like your chicken is dripping on the chuckie - have always thought that chicken should go on the bottom - anyone have thoughts on that one?
BTW - would definately eat that chuckie -

It's all about timing......... If the chuck was almost done then I wouldn't have put the chicken over it. But.....as long as "whatever" meat is under the chicken will take longer to cook than the chicken above it, whatever is under the chicken will be okay!

In otherwords, the chuck was pulled about 2 hours after I pulled the chicken off. Therefore, whatever chicken juices dripped on it were sufficiently cooked.

Chuck is done! Too much other food to make a sammich tonight.............

Irrad8 · Mar 9, 2008

All that looks great! Thanks for the pix.

LMAJ · Mar 9, 2008

Ahhh....... makes sense - thanks for the explaination - now I just wish I had some of the chicken and chuckie...

Bigdog · Mar 9, 2008

Clap for the Wolfman.:wink: Great looing grub.

I had the same question about the chicky being on top, but you answered it well. I have done the same thing with the Bandera and not had a problem.

Chukity Chuck Chuck

Larry Wolfe

Guest

BBQ Grail

somebody shut me the fark up.

Larry Wolfe

Guest

swamprb

somebody shut me the fark up.

Larry Wolfe

Guest

DaChief

Babbling Farker

Irrad8

is one Smokin' Farker

Larry Wolfe

Guest

pat

is One Chatty Farker

LMAJ

somebody shut me the fark up.

Que'inKC

Guest

bigabyte

somebody shut me the fark up.

ZILLA

is One Chatty Farker

Larry Wolfe

Guest

Irrad8

is one Smokin' Farker

LMAJ

somebody shut me the fark up.

Bigdog

somebody shut me the fark up.

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