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Old 08-05-2010, 10:00 AM   #1
Big Frank
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Default Italian Chucky

Cooked 2-9lb chucky's on the WSM. Wanted to try something different, so I put some of Todds Dirt on one of them. I found Dr. BBQ's Italian beef in search and made a doubl batch of the gravy. http://www.bbq-brethren.com/forum/sh...5&postcount=10
Wife + mother in law had it with carrots + tators. I had a samich.
Thanks for looking.
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Old 08-05-2010, 10:03 AM   #2
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I'm all over that sandwich!!

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Old 08-05-2010, 10:43 AM   #3
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Oh yeah, looks good. I'll take one to go, please.
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Old 08-05-2010, 10:45 AM   #4
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I hadn't thought about Dirt on a chuckie. Thanks!
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Old 08-05-2010, 11:09 AM   #5
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Great looking chuckies! Love the pic of the sammie.
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Old 08-05-2010, 11:12 AM   #6
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Quote:
Originally Posted by vr6Cop View Post
I hadn't thought about Dirt on a chuckie. Thanks!
THe Dirt is good on everything I've tried it on so far. It's versatile stuff.


Beautiful chucks there!
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Old 08-05-2010, 11:52 AM   #7
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Dude that right there is one fine looking sammie
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Old 08-05-2010, 12:24 PM   #8
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Man, I just finnished lunch and after seeing those pics I am hungry again... Looks good man!!!
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Old 08-05-2010, 12:42 PM   #9
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Chuckie -- the king of all meat. Nice job.
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Old 08-05-2010, 01:46 PM   #10
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Dayum, something else to put on my to cook list. That's a fine lookin sammy.
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Old 08-05-2010, 01:49 PM   #11
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looks delicious, something else to add to my list of things to try.
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Old 08-05-2010, 02:05 PM   #12
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Looks great. Reading the link you posted it describes cooking the meat in the gravy and then reheating with the gravy after you slice/pull. Did you do this as well? I know a lot of people like to do some sort of broth/apple juice/beer marinade after the chuckie reaches a target temp to take it on up to its final temp. Just curious if you did this as well or just cooked them straight and then maybe added the juice to your sandwich.
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Old 08-05-2010, 02:20 PM   #13
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That is good looking Sammie. Nice job.
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Old 08-05-2010, 04:49 PM   #14
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Quote:
Originally Posted by colonel00 View Post
Looks great. Reading the link you posted it describes cooking the meat in the gravy and then reheating with the gravy after you slice/pull. Did you do this as well? I know a lot of people like to do some sort of broth/apple juice/beer marinade after the chuckie reaches a target temp to take it on up to its final temp. Just curious if you did this as well or just cooked them straight and then maybe added the juice to your sandwich.
After I pulled the beef I did put it back in the gravy. It's a great recipe. Next time I will make it with a bottom round.
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Old 08-05-2010, 04:56 PM   #15
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Quote:
Originally Posted by colonel00 View Post
Looks great. Reading the link you posted it describes cooking the meat in the gravy and then reheating with the gravy after you slice/pull. Did you do this as well? I know a lot of people like to do some sort of broth/apple juice/beer marinade after the chuckie reaches a target temp to take it on up to its final temp. Just curious if you did this as well or just cooked them straight and then maybe added the juice to your sandwich.
I smoked it to about 165 than put it in the pan with the gravy, covered with foil
and cooked it to 205. Than I wrapped it in foil + towels while I cooked the veggies.
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