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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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Unread 08-17-2013, 09:21 AM   #1
floydo
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Default pron from chuckie, chicken and tenderloin

with your help, I had a pretty successful cook yesterday !

so here's some shots I hope you'll like.





Bird all brined, rubbed and ready

chuckie on. here at 4 hours





getting the pan ready . Is that wine in the broth? Should have stayed simple, I think, so I would learn what it tastes like without it.







chuckie in the pan at 165



foiled and down to the bottom shelf



bird and tenderloin on top



took tenderloin off at 130 and finished on the grille. off the grille at 136.
bird and chuckie finished together. chuckie at 212 and bird ( thigh ) at 175.
here they are. chicken. tenderloin. roughly pulled chuckie.





thanks for lookin'
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Unread 08-17-2013, 10:36 AM   #2
BrianS
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That looks like good stuff! So what was the internal temp of the chuck when it was finished?
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Unread 08-17-2013, 10:50 AM   #3
floydo
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took it off at 212.

after reading a post here I was looking to cruise at 210 for awhile, so it ended up at 212 when I got back to it.
of course, assuming accuracy of the maverick and of my aim at the center of the beast.
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Unread 08-17-2013, 10:58 AM   #4
BrianS
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Was it juicy and tender at that temp? I did a chuck one time and honestly it was too dry and tough for my likes. We ended up making a good beef stew out it which was really good btw.
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Unread 08-17-2013, 11:13 AM   #5
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juicy and tender.

of course there was a lot of broth and drippings in the pan.
the picture may even have been after I had poured some off.

pulled quite easy for the most part........but not like a fall-apart pulled pork .

a couple of chunks still have a band running through them that resisted the pull . don't know what kind of tissue that is. but it sure was "connective".
guess I didn't nail it.

real good though.
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Unread 08-17-2013, 11:30 AM   #6
BrianS
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So did you use just a red wine in that broth? I know I used beef broth which might have been the problem with mine?
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Unread 08-17-2013, 11:52 AM   #7
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Looks like some pretty good eats. Then vino was a nice touch.
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Unread 08-17-2013, 11:56 AM   #8
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nice job
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Unread 08-17-2013, 12:11 PM   #9
floydo
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Quote:
Originally Posted by BrianS View Post
So did you use just a red wine in that broth? I know I used beef broth which might have been the problem with mine?

beef broth and red wine
onions peppers and a little chopped garlic
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Unread 08-17-2013, 12:13 PM   #10
floydo
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Quote:
Originally Posted by Bludawg View Post
Looks like some pretty good eats. Then vino was a nice touch.


thanks


and thanks for your help yesterday, bludawg
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Unread 08-17-2013, 12:14 PM   #11
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Looks like success from here, great work!

KC
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Unread 08-17-2013, 12:23 PM   #12
floydo
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Quote:
Originally Posted by code3rrt View Post
Looks like success from here, great work!

KC

thanks

and thanks for the advice yesterday. It helped .
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Unread 08-17-2013, 12:26 PM   #13
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Looks Good to me - was that on a WSM?
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Unread 08-17-2013, 12:41 PM   #14
floydo
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Quote:
Originally Posted by SmittyJonz View Post
Looks Good to me - was that on a WSM?

yes

a 22.5
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Unread 08-17-2013, 12:43 PM   #15
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Looks like it came out fantastic! Nice job.
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