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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 03-09-2010, 08:26 AM   #1
Garyclaw
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Default Weekend chicken and chuckie

Saturday I picked up this 5 lb. plus birb and decided do a Spatchcock with some of Plowboys Yardbird:



Was running low on Kingsford so I split up some cherry wood for fuel too.
It turned out pretty nice. Had a great flavor with the Yardbird outside and under the skin:



Plated with some sweet corn from our garden and asparagas:



It was very tasty.

Sunday morning I put a Chuck and some fresh kielbasi on Black Betty(UDS):



We all just munched on the sausage all day and watched the race so there's no finished shots of it. It tasted sooo good cut up in 3 in. chunks right off the drum.
Shreded the chuck up for some sammies, with some blackbeans and rice.



It was goooood. On an onion bun:



It was a good weekend. Thanks for lookin.
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Unread 03-09-2010, 08:36 AM   #2
bigabyte
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I'd hit that!
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Duh.
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Unread 03-09-2010, 08:45 AM   #3
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Quote:
Originally Posted by bigabyte View Post
I'd hit that!

.....HARD!!!
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Unread 03-09-2010, 09:13 AM   #4
Mark Stanton
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wow that looks great.
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Unread 03-09-2010, 09:37 AM   #5
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It all looks good but that chuck is especially inviting.
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Unread 03-09-2010, 09:38 AM   #6
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Good lookin grub!

Jeff
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Unread 03-09-2010, 10:32 AM   #7
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Fine lookin eats right there!
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Unread 03-09-2010, 12:14 PM   #8
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Looks awsome!

How long did the Chuckie take to get pull apart?
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Unread 03-09-2010, 01:29 PM   #9
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Quote:
Originally Posted by sfbbqguy View Post
Looks awsome!

How long did the Chuckie take to get pull apart?
I think it was around 4 hr. @ an average of 250*f. Think the internal was about 170* or so,(maybe a little less) Then foiled for an hour with a little sauce.

I know this is not a lot of help with my estimates but when you stick the probe in and it feels tender, that's good enough for me.

Race was on and I kind of lost track of time. A great,inexpensive meal if you find it on sale somewhere.
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Unread 03-09-2010, 02:20 PM   #10
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Good weekend? D@mn straight!

I gotta get me some chuck!
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Unread 03-09-2010, 05:56 PM   #11
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some fine lookin' grub right there
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Unread 03-09-2010, 06:34 PM   #12
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Quote:
Originally Posted by Garyclaw View Post
I think it was around 4 hr. @ an average of 250*f. Think the internal was about 170* or so,(maybe a little less) Then foiled for an hour with a little sauce.

I know this is not a lot of help with my estimates but when you stick the probe in and it feels tender, that's good enough for me.

Race was on and I kind of lost track of time. A great,inexpensive meal if you find it on sale somewhere.
I know you just have to cook it 'til it's done...just curious about time as the last chuckie I did just took forever to pull apart. It was tasty though!
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Unread 03-10-2010, 01:20 PM   #13
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Nice job Gary, its making me hungry. In our Parts DMC! = Damm Good Chicken ( Yea we know the letters don't match but wer'e special.
Park it! Grill it! Eat it!
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