It's a Bird...It's a Plane...It's a Big Farking Sandwich!

fingerlickin' · 03-25-2013, 04:08 PM

My son turned 3 on the 20th and we had his party at the house on Sunday. I've only done pulled chuckie's once before and I thought this would be a good opportunity to go for number two.

I started out with 2-4lb chuck roasts. One I hit with SM Peppered Cow and the other got a dose of Oakridge Black Ops.

I wasn't sure about my timeline with these things since I've only done this one time before and my note taking is a little lacking to say the least.

So I filled the egg with lump and hickory and fired it up to around 235* and threw them on at 2 am. I figured I'd go low and slow in hopes of getting a good nights sleep.

Turns out I was wrong about the sleeping part. I set the alarm on my maverick to 165*, which happened right around 5 am.

At that point they looked like this.

Luckily I had thought ahead and pre-chopped the onions and peppers and also made up the Au-jus ahead of time. I used this stuff in lieu of stoudt, with the kids and all. THIS was a good move for sure.

I covered the pans with foil, reset the Maverick to 195* and went back to bed, and by back to bed, I mean back to the couch of course.

Then at 6:30am....beep, beep, beep, beep....and I'm like for the love of god, I thought this was slow and low!!! I'm trying to get some sleep over here!

I stumbled out and uncovered the pans, tried to shred the beef and no sir...tough as all get out. Covered them again, set the alarm to 205* back to bed...I mean couch.

Next thing you know I've got kids jumping all over me, I look over and the Maverick says 216* or something like that...Fark! I must have used the snooze button

so I go out to check the beef and...Yes! It's pulling like butter. I shred up the beef with a couple forks and left it on the smoker uncovered to reduce for a few hours.

While that was happening I made up some ABT's and sweet ABT's for an appetizer.

I forgot to get finished pics of those.

Stock Photo:

I picked up some nice kaisers from a local bakery and everyone at the party got busy on the beef sammies.

So anyway, about that Big Farking Sandwich....

I needed a good base for the sandwich so despite a few odd glances from the partygoers, I threw on a turkey burger from the freezer that I had mixed up with some foil hat a couple weeks ago.

Slice of provolone.

Oh yeah, I also cooked some chicken thighs that I de-boned and hit with some some Big Butz Chicken Dust.

Pile on the beef.

a couple ABT's and a nice long hot pepper and now you have a Big Farking Sandwich.

We also had some cake, superhero style of course.

Now that I've showed you mine, it's your turn to show me yours! Head on over to the Big Farking Sandwich Throwdown and get your entry in, you have until next Sunday!

Thanks for looking!

deguerre · 03-25-2013, 04:16 PM

You FARK!

Nice one papi.

beercuer · 03-25-2013, 04:16 PM

That sammy rivals the Trump tower!!! We've a contenda here, folks, and I must say that looks fingerlickin' goooooood! Phew!

Garrett · 03-25-2013, 04:18 PM

Quote:

Originally Posted by fingerlickin'

My son turned 3 on the 20th and we had his party at the house on Sunday. I've only done pulled chuckie's once before and I thought this would be a good opportunity to go for number two.

I started out with 2-4lb chuck roasts. One I hit with SM Peppered Cow and the other got a dose of Oakridge Black Ops.

I wasn't sure about my timeline with these things since I've only done this one time before and my note taking is a little lacking to say the least.

So I filled the egg with lump and hickory and fired it up to around 235* and threw them on at 2 am. I figured I'd go low and slow in hopes of getting a good nights sleep.

Turns out I was wrong about the sleeping part. I set the alarm on my maverick to 165*, which happened right around 5 am.

At that point they looked like this.

Luckily I had thought ahead and pre-chopped the onions and peppers and also made up the Au-jus ahead of time. I used this stuff in lieu of stoudt, with the kids and all. THIS was a good move for sure.

I covered the pans with foil, reset the Maverick to 195* and went back to bed, and by back to bed, I mean back to the couch of course.

Then at 6:30am....beep, beep, beep, beep....and I'm like for the love of god, I thought this was slow and low!!! I'm trying to get some sleep over here!

I stumbled out and uncovered the pans, tried to shred the beef and no sir...tough as all get out. Covered them again, set the alarm to 205* back to bed...I mean couch.

Next thing you know I've got kids jumping all over me, I look over and the Maverick says 216* or something like that...Fark! I must have used the snooze button

so I go out to check the beef and...Yes! It's pulling like butter. I shred up the beef with a couple forks and left it on the smoker uncovered to reduce for a few hours.

While that was happening I made up some ABT's and sweet ABT's for an appetizer.

I forgot to get finished pics of those.

Stock Photo:

I picked up some nice kaisers from a local bakery and everyone at the party got busy on the beef sammies.

So anyway, about that Big Farking Sandwich....

I needed a good base for the sandwich so despite a few odd glances from the partygoers, I threw on a turkey burger from the freezer that I had mixed up with some foil hat a couple weeks ago.

Slice of provolone.

Oh yeah, I also cooked some chicken thighs that I de-boned and hit with some some Big Butz Chicken Dust.

Pile on the beef.

a couple ABT's and a nice long hot pepper and now you have a Big Farking Sandwich.

We also had some cake, superhero style of course.

Now that I've showed you mine, it's your turn to show me yours! Head on over to the Big Farking Sandwich Throwdown and get your entry in, you have until next Sunday!

Thanks for looking!

That would be heartburn on a bun for me, but I would eat the FARK out of it.

landarc · 03-25-2013, 04:29 PM

Wow, that is a large sandwich you got there buddy.

boogiesnap · 03-25-2013, 04:35 PM

dude, 2 farkin perfect thighs on the mofo is genious.

dwfisk · 03-25-2013, 04:36 PM

CharredApron · 03-25-2013, 04:36 PM

Looks like a major contender too me!

MS2SB · 03-25-2013, 04:47 PM

This TD is starting to get interesting. That's a Big Farkin' Sandwich right there.

Bob in St. Louis · 03-25-2013, 04:55 PM

Wow. That's like......awesome!

Ron_L · 03-25-2013, 05:21 PM

I would hit that, but I'd have to climb it first!

How is the Johnny's Au Jus? I've never tried it.

bigabyte · 03-25-2013, 05:30 PM

That looks awesome!

fingerlickin' · 03-25-2013, 06:07 PM

Quote:

Originally Posted by boogiesnap

dude, 2 farkin perfect thighs on the mofo is genious.

Thanks man I was channeling my inner boogiesnap or whatever that guys name is.

Quote:

Originally Posted by Ron_L

I would hit that, but I'd have to climb it first!

How is the Johnny's Au Jus? I've never tried it.

You could always use your pickle as a pole vault.

The Johnny's was good Ron. I used it once before as a side for some prime rib. I like it a lot. It's a concentrate, 1pt Johnny's to 2pts water. I think I got a little over 3 cups out of that bottle. I had to add one can of beef broth to the pans as well to get the amount right.

The end result was outfarkingstanding. I will never make pulled beef any other way. People were freaking.

On a side note Big Butz Chicken Dust is also outfarkingstanding. People were freaking on that also. It was a good day for my ego all around.

cowgirl · 03-25-2013, 06:15 PM

Dang you're good Jason. Awesome sammich!!

Belated Happy Birthday to Fingerlickin' Jr!

bluetang · 03-25-2013, 06:39 PM

So fine!

03-25-2013, 04:08 PM	#1
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	It's a Bird...It's a Plane...It's a Big Farking Sandwich! My son turned 3 on the 20th and we had his party at the house on Sunday. I've only done pulled chuckie's once before and I thought this would be a good opportunity to go for number two. I started out with 2-4lb chuck roasts. One I hit with SM Peppered Cow and the other got a dose of Oakridge Black Ops. I wasn't sure about my timeline with these things since I've only done this one time before and my note taking is a little lacking to say the least. So I filled the egg with lump and hickory and fired it up to around 235* and threw them on at 2 am. I figured I'd go low and slow in hopes of getting a good nights sleep. Turns out I was wrong about the sleeping part. I set the alarm on my maverick to 165, which happened right around 5 am. At that point they looked like this. Luckily I had thought ahead and pre-chopped the onions and peppers and also made up the Au-jus ahead of time. I used this stuff in lieu of stoudt, with the kids and all. THIS was a good move for sure. I covered the pans with foil, reset the Maverick to 195 and went back to bed, and by back to bed, I mean back to the couch of course. Then at 6:30am....beep, beep, beep, beep....and I'm like for the love of god, I thought this was slow and low!!! I'm trying to get some sleep over here! I stumbled out and uncovered the pans, tried to shred the beef and no sir...tough as all get out. Covered them again, set the alarm to 205* back to bed...I mean couch. Next thing you know I've got kids jumping all over me, I look over and the Maverick says 216* or something like that...Fark! I must have used the snooze button so I go out to check the beef and...Yes! It's pulling like butter. I shred up the beef with a couple forks and left it on the smoker uncovered to reduce for a few hours. While that was happening I made up some ABT's and sweet ABT's for an appetizer. I forgot to get finished pics of those. Stock Photo: I picked up some nice kaisers from a local bakery and everyone at the party got busy on the beef sammies. So anyway, about that Big Farking Sandwich.... I needed a good base for the sandwich so despite a few odd glances from the partygoers, I threw on a turkey burger from the freezer that I had mixed up with some foil hat a couple weeks ago. Slice of provolone. Oh yeah, I also cooked some chicken thighs that I de-boned and hit with some some Big Butz Chicken Dust. Pile on the beef. a couple ABT's and a nice long hot pepper and now you have a Big Farking Sandwich. We also had some cake, superhero style of course. Now that I've showed you mine, it's your turn to show me yours! Head on over to the Big Farking Sandwich Throwdown and get your entry in, you have until next Sunday! Thanks for looking! __________________ [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]
	3 members found this post helpful.

03-25-2013, 04:16 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	You FARK! Nice one papi. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-25-2013, 04:16 PM	#3
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	That sammy rivals the Trump tower!!! We've a contenda here, folks, and I must say that looks fingerlickin' goooooood! Phew! __________________ Got beer???

03-25-2013, 04:29 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Wow, that is a large sandwich you got there buddy. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-25-2013, 04:35 PM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	dude, 2 farkin perfect thighs on the mofo is genious. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

03-25-2013, 04:36 PM	#7
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	__________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

03-25-2013, 04:36 PM	#8
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Looks like a major contender too me! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

03-25-2013, 04:47 PM	#9
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	This TD is starting to get interesting. That's a Big Farkin' Sandwich right there. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

03-25-2013, 04:55 PM	#10
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	Wow. That's like......awesome! __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

03-25-2013, 05:21 PM	#11
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I would hit that, but I'd have to climb it first! How is the Johnny's Au Jus? I've never tried it. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-25-2013, 05:30 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That looks awesome! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-25-2013, 06:15 PM	#14
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Dang you're good Jason. Awesome sammich!! Belated Happy Birthday to Fingerlickin' Jr! __________________ 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/

03-25-2013, 06:39 PM	#15
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	So fine! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!