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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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Old 01-14-2012, 02:16 AM   #1
stubshaft
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Default Oakridge Santa Maria Roast with simple pron

After reading Deguerre's post about Oakridges Santa Maria rub I just had to try it out. Mike was kind enough to send me a sampler in the package that I bid on for the childrens charity.

First I thought of Steaks but $16.99 @ lb for Ribeye is a little dear to me so I decided to do a beef roast with a more reasonable cut like Chuck Pot Roast for a measly $6.99 @ lb. I took the meat and gave it a generous coating of the Santa Maria rub then let it sit for about an hour while the smoker was heating up. Once it was up to about 250 in she went, I figured 2 1/2 hours was good enough (no I didn't monitor the internal temp).

I pulled it out foiled it and let it rest for an hour (was too hungry to wait any longer).

Sliced it into thinish strips and put on the feedbag!

It was marvellous, it accentuated the taste of the meat even with a cheap cut.

Will definitely be on my next order.
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File Type: jpg chuck 001.jpg (127.5 KB, 110 views)
File Type: jpg chuck 002.jpg (125.8 KB, 109 views)
File Type: jpg chuck 003.jpg (125.3 KB, 111 views)
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Old 01-14-2012, 03:15 AM   #2
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Looks great. I bet that would be wicked on some tri-tip.
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Old 01-14-2012, 04:39 AM   #3
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LOL - I was too lazy to drive down to Costco. Maybe Sunday.
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Old 01-14-2012, 07:08 AM   #4
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Looks and sounds tasty Stub...
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Old 01-14-2012, 08:13 AM   #5
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Wow,I have never ever eaten chuck roast in any manner than slow cooked and then "pulled" or shredded. How was this slliced? Was it tender?
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Old 01-14-2012, 01:27 PM   #6
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That looks really good for a sliced chuck roast! I also normally cook chuck roasts until they are tender for pulling. That looks fine.
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Old 01-14-2012, 01:31 PM   #7
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Chuck can actually be quite good taken to slicing temps. The trick is thin slices against the grain. Nice cook Stub!
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Old 01-14-2012, 01:56 PM   #8
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So...

You can cook Tri-Tip like a Brisket.

You can cook Brisket like a Chuckie.

You can cook a Chuckie like a Tri-Tip.

Ergo...

If Tri-Tip is A, Brisket is B, and Chuckie is C, then...

You can cook Tri-Tip like a Brisket meaning A = B.

You can cook Brisket like a Chuckie meaning B = C.

You can cook a Chuckie like a Tri-Tip meaning C = A.

Since A = B = C, then you can cook Brisket (B) like a Tri-Tip (A).

Nobody has to bother with that experiment, we proved it mathematically.
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Old 01-14-2012, 02:52 PM   #9
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Quote:
Originally Posted by FireChief View Post
Wow,I have never ever eaten chuck roast in any manner than slow cooked and then "pulled" or shredded. How was this slliced? Was it tender?
It was very tender almost to the point of being ready to pull.
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Old 01-14-2012, 05:00 PM   #10
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Quote:
Originally Posted by bigabyte View Post
So...

You can cook Tri-Tip like a Brisket.

You can cook Brisket like a Chuckie.

You can cook a Chuckie like a Tri-Tip.

Ergo...

If Tri-Tip is A, Brisket is B, and Chuckie is C, then...

You can cook Tri-Tip like a Brisket meaning A = B.

You can cook Brisket like a Chuckie meaning B = C.

You can cook a Chuckie like a Tri-Tip meaning C = A.

Since A = B = C, then you can cook Brisket (B) like a Tri-Tip (A).

Nobody has to bother with that experiment, we proved it mathematically.
Transitive property to the rescue
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Old 01-14-2012, 05:08 PM   #11
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Quote:
Originally Posted by morgaj1 View Post
Transitive property to the rescue
I refuse to accept without empirical evidence. I would suggest Mr. Bigs purchase a CAB full packer to demonstrate his postulation.
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Old 01-14-2012, 08:52 PM   #12
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[QUOTE=Crash;1914049]Looks great. I bet that would be wicked on some tri-tip.[/QUOTE
^^^^ IT IS OUTSTANDING ON TRI TIP, ANY BEEF FOR THAT MATTER AND REALLY GOOD IN SAUTEED MUSHROOMS AND ALSO ON ROASTED TATERS!!!!!!
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