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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 02-01-2014, 10:02 PM   #46
Al Czervik
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Quote:
Originally Posted by Shagdog View Post
Please accept this as my "official entry" into the Chuckie challenge



I'm not too sure how much more of this I can take...
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Old 02-01-2014, 10:05 PM   #47
landarc
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I am in, there will be no fancy blog post either, my hands are wrecked with arthritis and typing with three fingers is too hard.

Here is a 4 pound chuck roast:


Butterflied with equal parts SM Cherry, Rub Company Original BBQ and Ted & Barney's:


Here is where it ended:


After rolling for 5 hours at between 225°F and 285°F, and before a short 2 hour braise in 2 cups of water and 1/2 cup of Minorcan Datil Pepper sauce, this is what it was...

My Entry Photo:
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Old 02-01-2014, 10:27 PM   #48
Shagdog
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Looks awesome, Bob!
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Old 02-02-2014, 02:27 AM   #49
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Dayum fine chuckies here today!
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Old 02-02-2014, 08:49 AM   #50
Al Czervik
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My Entry Photo:
Beautiful shot Bob. I'm confident it was equally delicious...
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Old 02-02-2014, 02:20 PM   #51
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All the entries look great from 33,000 feet. I don't think there will be any zeros in this one, and it should be a tight vote.

CD
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Old 02-02-2014, 02:41 PM   #52
Diesel Dave
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These are all really fine entries.

Got me to get off my butt and get one going before time ran out.
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Old 02-02-2014, 07:45 PM   #53
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OK here's the entry

4lb home grown Chuckie



This was rubbed with SM Peppered Cow and BPS Jallelujah Bacon Jalapeno Rub and smoked for 2 hours with Cherry and Alder at 275-300

Off the cooker and into the pan on a bed of peppers, onion, minced garlic. worchestshire and some Cheerwine soda from Brother Garrett good stuff there.



This went into the oven at 350 for about 3 1/2 hours and was farking amazing!!!!

Please use this as my entry pic

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Old 02-02-2014, 07:48 PM   #54
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Hell yes, Dave! That looks farking delicious!
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Old 02-02-2014, 07:51 PM   #55
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Thanks Matt. It was really good, I impressed myself this time
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Old 02-02-2014, 07:51 PM   #56
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That's beautiful Dave. The meat has great marbling.
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Old 02-02-2014, 07:53 PM   #57
Diesel Dave
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Thanks Adam, corn fed homegrown beef, you know what I mean there Brother
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Old 02-02-2014, 10:34 PM   #58
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One more entry, chuckie stew. First time I've tried making a smoked stew.

Here is the cook thread: http://www.bbq-brethren.com/forum/sh....php?p=2790730

Here is my official entry:



Thanks.
-Rob.
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Old 02-02-2014, 10:45 PM   #59
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Cook Thread for this OFFICIAL ENTRY here...

http://www.bbq-brethren.com/forum/sh...d.php?t=180861

Post 37 explains the laundry day bit...
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Old 02-02-2014, 10:45 PM   #60
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Default Philly (Chuckie) Steak and Cheese Pizza on Artisan Style Pizza Dough

I would like to enter my version of a recipe using smoked and pulled Chuck Roast. I smoked this on my mini to an IT of 195 then braised in a little bouillon for a few hours.








Went down to the neighborhood bakery down the street to find this wonderful artisan dough to make this pizza!





(Please use this last pic as my entry photo.) and my the title of this thread as the description. Thank You.

Please check out my full cook on this Chuckie Philly Steak Pizza!

http://www.bbq-brethren.com/forum/sh...d.php?t=180892
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