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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 04-29-2007, 07:01 PM   #1
Greendriver
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Default Pulled Chuck

It had been several days since I had something cooked on the grill and I was ready.

I got em rubbed and on Jr at 6:00.



One of the probes was obviously off by 20 and by 9:30 the higher probe was reading about 170 so I pulled em both and wrapped in foil and into the kitchen oven while I went to get a dosed of religion (oven set at 170).



This is how they looked when finished and b4 pulled and after dwelling with ¼ cup of stong java and turdbono suggie.



Pulled….didn’t need nuttin else.


Da Plate


Da Tacko
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Unread 04-29-2007, 07:02 PM   #2
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Yummy, Yummy, Yummy!

Thanks,

TIM
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Unread 04-29-2007, 07:53 PM   #3
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Ohhh Yeah!
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Unread 04-29-2007, 08:22 PM   #4
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Looks fantastic!!!!!!!!!!!!!!!
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Unread 04-29-2007, 08:45 PM   #5
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Great pics, but now I'm hungry again
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Unread 04-29-2007, 08:48 PM   #6
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hmmmm, chusckadillas
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Unread 04-29-2007, 09:00 PM   #7
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I Love Chuck...and That Looks Great !!
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Unread 04-29-2007, 09:21 PM   #8
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I gotta try that. Great pics Greeny.
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Unread 04-29-2007, 09:51 PM   #9
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That looks really, really good.

You make the pico your self?
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Unread 04-29-2007, 10:03 PM   #10
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bravo!
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Unread 04-29-2007, 11:00 PM   #11
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Great photos
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Unread 04-30-2007, 01:16 AM   #12
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That looks awesome! Care to share that rub? Is that green stuff parsley?
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Unread 04-30-2007, 06:52 AM   #13
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Pico de Gallo, yeah I love to chop and dice. The rub was Spice Hunters for burgers kicked up with some cayenne I glazed it at the end with some Allegro BBQ Sauce cut in half with the meat juices out of the foil. The fresh green stuff in the salad is cilantro (got to have lots of cilantro when eating mexi stuff) and the salsa verde in the bowl has a big handful of cilantro in it as well along with tomatillios, jalapenos, garlic, onion, and some roasted hatch peppers and I backed off the japs to allow for the hatchs and wound up not getting enough heat in there (I usually go about 1/2 japs and 1/2 tomatillios to get the heat up there like I like it).
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Unread 04-30-2007, 07:18 AM   #14
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Great looking stuff there...
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Unread 04-30-2007, 07:35 AM   #15
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Add that to the grocery list for this week.
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