BobBrisket
Moderator
:becky: More to follow! :becky: That's all for now! :heh:
Bob:loco:
Think of this as Q Talk Foreplay!
Bob:loco:
Think of this as Q Talk Foreplay!
Last edited:
Chuck Roll.............Pepper Stout Beef! --A La PBC & 'Skeet Lump
- Thread starter BobBrisket
- Start date
bluetang
somebody shut me the fark up.
Well jeezo peezo!
chicagokp
Babbling Farker
Tease! :tsk:
Woody1911a1
Full Fledged Farker
Simply amazing :shock:
farklf
is one Smokin' Farker
Wow!
BobBrisket
Moderator
Entertain yourselves for a bit and search the forum for "chuck roll!" ya bunch of instant gratification Farkers!:-D
BobBrisket
Moderator
So, pepper stout beef! I've got a bead on a couple recipes. How pronounced is the beer flavor after the summer? Is there still a bit of bitterness? If so, I may need to change the flavor profile. Thanks.
muidaq
Full Fledged Farker
Beer flavor is very very mild once you do the final reduction. Be faithful to the recipe the first time and you won't be disappointed.
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BobBrisket
Moderator
In my pants......oops, wrong thread!:-D
BobBrisket
Moderator
Things that make you go, Hmmmmm!
Here's a little flash of my meat to hold you Farkers over for a while! Use your imagination for now!:becky:
Here's a little flash of my meat to hold you Farkers over for a while! Use your imagination for now!:becky:
BobBrisket
Moderator
I'm gonna hafta really push all that meat into that small can! :shock: It's a baby!
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There's the beef!
BobBrisket
Moderator
It's not your pickle, but it'll hold its own!:heh:
Going with this recipe: http://www.bbq-brethren.com/forum/showthread.php?t=169679&highlight=stout Courtesy of The Wolfe Pit!
BobBrisket
Moderator
Lil bit of Pre-Play by Play. I cut the 22lb CR in half. I also need to cut down my smoke/pit time. The last time I made these it was a 24 hour roller coaster ride from smoke to pull. They will go on is few hours and then into the roaster with the braising liquid. I can crank up the roaster and get em to soft much quicker than back into the pit or the oven. If I use the oven, the house is going to be a hot box. So I'm going with the roaster.
I'm straying from the recipe a bit since this is one hunk o beef! I went pepper heavy but used some leftover Scandal Sprinkle. If you all have not tried this rub, TRY IT! Thanks to Donnie!
Gave you guys a cross cut pic so you can see the marbeling in it. Being that I'm using mesquite lump, I'm not adding more wood to the cook. I'll get all the smoke I want from the mesquite lump. I went with the Sprinkle because it has a few more ingredients in it that will help add some back flavor to the chuck beef flavor. I was trying to figure out how to hang the slabs with the PBC hooks, but may just go with the grate. More to come!
I'm not trimming anything off this beast!
Where Bubba at?
Want to thank Bubba once again for this type of cook. In the Spirit of the Brethren, I'd like for you all to see how things come back around. Full circle so to speak. I PM'd him like mad the first time. Chuck Rolls are monsters to cook. He helped walked me through the cook and to this day, I'm always reminded of BBQ Bubba (Steve Coddington) http://www.bbq-brethren.com/forum/showthread.php?t=47603&highlight=chuck+roll&page=4 when I cook these and his willingness to help a member(ME) out that time. I must say that for the money and flavor and yield, you CANNOT beat a chuck roll vs what the number of briskets you would need to buy to do the same cook. I love brisket, but I must admit that a smokey chuck roll will give a brisket some heavy competition in terms of flavor. Give it a try Folks!
I'm straying from the recipe a bit since this is one hunk o beef! I went pepper heavy but used some leftover Scandal Sprinkle. If you all have not tried this rub, TRY IT! Thanks to Donnie!
Gave you guys a cross cut pic so you can see the marbeling in it. Being that I'm using mesquite lump, I'm not adding more wood to the cook. I'll get all the smoke I want from the mesquite lump. I went with the Sprinkle because it has a few more ingredients in it that will help add some back flavor to the chuck beef flavor. I was trying to figure out how to hang the slabs with the PBC hooks, but may just go with the grate. More to come!
I'm not trimming anything off this beast!
Where Bubba at?
Want to thank Bubba once again for this type of cook. In the Spirit of the Brethren, I'd like for you all to see how things come back around. Full circle so to speak. I PM'd him like mad the first time. Chuck Rolls are monsters to cook. He helped walked me through the cook and to this day, I'm always reminded of BBQ Bubba (Steve Coddington) http://www.bbq-brethren.com/forum/showthread.php?t=47603&highlight=chuck+roll&page=4 when I cook these and his willingness to help a member(ME) out that time. I must say that for the money and flavor and yield, you CANNOT beat a chuck roll vs what the number of briskets you would need to buy to do the same cook. I love brisket, but I must admit that a smokey chuck roll will give a brisket some heavy competition in terms of flavor. Give it a try Folks!
BobBrisket
Moderator
Why everyone so quiet! Ya'll skeerd of da Chuck Roll????:twitch:
Everyone, say good night to Chuck. Sleep tight, let the smoke bugs bite!
THIS IS LUMP!
Off to buy ingredients for the braise and some brews. More later!
Everyone, say good night to Chuck. Sleep tight, let the smoke bugs bite!
THIS IS LUMP!
Off to buy ingredients for the braise and some brews. More later!
BobBrisket
Moderator
It's getting there now! :becky:
BobBrisket
Moderator
Almost at WOW too! LOL!:laugh:
landarc
somebody shut me the fark up.
I decided this was taking long enough, I could get some caulking done, come back and it's still cooking
BobBrisket
Moderator
LMAO!! That's a WHOLE nother thread!:laugh:
