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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-09-2013, 12:26 PM   #1
swinn
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Default Saturday cook for Sunday get together

The family is getting together Sunday to meet my daughters Marine boyfriend and asked me to cook a pork butt and a chuck roast


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Old 02-09-2013, 02:14 PM   #2
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Looking good!
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Duh.
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Old 02-09-2013, 03:31 PM   #3
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It's Sunday here now,hows the Tucker?
cheers.
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Old 02-09-2013, 03:36 PM   #4
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Looks great.
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Old 02-11-2013, 09:06 AM   #5
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Ok Finally got around to uploading the finished product. I did not get any other pics through the cook, We were really busy Saturday cleaning house and organizing our shed so all the BBQ stuff Christmas and Halloween decorations fit and I can still get my mower, trimmers tools etc in the shed.
"On with the Show, this is it!"
Pulled pork:


Chuck Roast, chopped and ready:



So this is also the first time I have run the Bandera as a straight stick burner. I actually like that way more than feeding the charcoal demon all the time. and as long as you maintained a good bed of coals and fresh wood on occasion it maintained a nice level temp running comfortably around 280 to 290, pretty steady.
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Last edited by swinn; 02-11-2013 at 09:08 AM.. Reason: Additional info
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Old 02-11-2013, 09:52 AM   #6
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That looks So good! Aint it amazing just how well a your cooker will run when you use the fuel it was designed to burn instead of trying to make it preform in an abnormal manner on low quality fuel.
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Old 02-11-2013, 11:01 AM   #7
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The both look tasty, but the beef really caught my eye!
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Old 02-11-2013, 12:50 PM   #8
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Both look good. I'll take a sandwich of each please!
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Old 02-11-2013, 01:41 PM   #9
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Worth the wait mate,
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Old 02-11-2013, 01:49 PM   #10
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I had planned to have some pork leftovers for a while but after the family got through asking for take home plates. I was lucky to get one days lunch out of it. Although it is satisfying to know that it was liked. Plus I got the ultimate compliment from my Mom after Dinner. She said she thought I had finally gotten as good as BBQ'ing as my Dad had been. Almost brought a tear to my eye but easily the proudest moment ever for my smoking days.
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Old 02-11-2013, 01:57 PM   #11
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Very nice I hope he enjoyed it
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Old 02-11-2013, 04:09 PM   #12
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Good stuff
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Old 02-11-2013, 07:15 PM   #13
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Oh, man, I can't decide between the pork or the beef. I guess I'll have one of each.

Would you mind giving us your technique for the chuck roast?
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Old 02-11-2013, 08:23 PM   #14
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Season with SPG then smoke to about 160 internal. Wrap in foil with beef broth and Montreal steak seasoning the Pam that and cook till 190 _ 195 internal then i rested it I'm a small cooler with towels for about two hours and chopped it. Next day i reheated out smothered in broth again until warm and tender.

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Old 02-11-2013, 08:29 PM   #15
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Never tried to smoke a chuck roast - now I'm inspired.
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