喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-17-2013, 09:21 AM   #1
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
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'
floydo is offline   Reply With Quote


Thanks from:--->
Old 08-17-2013, 10:36 AM   #2
BrianS
On the road to being a farker
 
Join Date: 09-04-11
Location: Ozark Mountains
Default

That looks like good stuff! So what was the internal temp of the chuck when it was finished?
__________________
HOOK 'EM HORNS
BrianS is offline   Reply With Quote


Thanks from:--->
Old 08-17-2013, 10:50 AM   #3
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Default

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.
floydo is offline   Reply With Quote


Old 08-17-2013, 10:58 AM   #4
BrianS
On the road to being a farker
 
Join Date: 09-04-11
Location: Ozark Mountains
Default

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.
__________________
HOOK 'EM HORNS
BrianS is offline   Reply With Quote


Old 08-17-2013, 11:13 AM   #5
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Default

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.
floydo is offline   Reply With Quote


Old 08-17-2013, 11:30 AM   #6
BrianS
On the road to being a farker
 
Join Date: 09-04-11
Location: Ozark Mountains
Default

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?
__________________
HOOK 'EM HORNS
BrianS is offline   Reply With Quote


Old 08-17-2013, 11:52 AM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Looks like some pretty good eats. Then vino was a nice touch.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 08-17-2013, 11:56 AM   #8
BBQfirefighter148
On the road to being a farker
 
BBQfirefighter148's Avatar
 
Join Date: 02-27-13
Location: Monroe, CT
Default

nice job
BBQfirefighter148 is offline   Reply With Quote


Thanks from:--->
Old 08-17-2013, 12:11 PM   #9
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Default

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
floydo is offline   Reply With Quote


Old 08-17-2013, 12:13 PM   #10
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Default

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
floydo is offline   Reply With Quote


Old 08-17-2013, 12:14 PM   #11
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Looks like success from here, great work!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Thanks from:--->
Old 08-17-2013, 12:23 PM   #12
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Default

Quote:
Originally Posted by code3rrt View Post
Looks like success from here, great work!

KC

thanks

and thanks for the advice yesterday. It helped .
floydo is offline   Reply With Quote


Old 08-17-2013, 12:26 PM   #13
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Looks Good to me - was that on a WSM?
SmittyJonz is offline   Reply With Quote


Thanks from:--->
Old 08-17-2013, 12:41 PM   #14
floydo
Full Fledged Farker

 
floydo's Avatar
 
Join Date: 11-26-10
Location: silver lake, nh
Default

Quote:
Originally Posted by SmittyJonz View Post
Looks Good to me - was that on a WSM?

yes

a 22.5
floydo is offline   Reply With Quote


Old 08-17-2013, 12:43 PM   #15
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

Looks like it came out fantastic! Nice job.
__________________
[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]
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:25 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts