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View Full Version : My turn at pulled chuck sammiches + short ribs


Nomo4me
03-03-2012, 12:46 PM
Here is what went on the Kamado Joe today. I paid too much for the short ribs but lust is lust.

http://i10.photobucket.com/albums/a139/nomo4me/IMG_4451.jpg



Salt & Pepper on the chuck. Another rub (cabela's) on the ribs.

http://i10.photobucket.com/albums/a139/nomo4me/IMG_4455.jpg



I've tested both my KJ thermometer and the BBQ probe to the Maverick in boiling water. The probe tested correctly at 203 deg but the KJ thermo read out at 190. It seems the KJ error increases as temps go up??

http://i10.photobucket.com/albums/a139/nomo4me/IMG_4456.jpg

che22879
03-03-2012, 01:13 PM
:thumb:

bigabyte
03-03-2012, 01:16 PM
http://orbiter-forum.com/images/smilies/CrystalBall1.gif I foresee some great food in your future.

Nomo4me
03-03-2012, 01:43 PM
Strange..........

I'm holding stable at 235 degrees but the temp probe in the smaller piece of chuck was at 162 for 30 mins, then 160 for 20 mins and now has fallen to 158 ????

:help:

bigabyte
03-03-2012, 01:46 PM
Temps will fluctuate during the stall like that. Even go backwards a bit.

Nomo4me
03-03-2012, 01:51 PM
OK, thanks

Do pork and beef reach pull stage at about the same internal temp?

Temps will fluctuate during the stall like that. Even go backwards a bit.

bigabyte
03-03-2012, 01:55 PM
Chucks typically need a higher temp to be pullable, more in the 200-210 range. Just make sure to go by feel instead of temp to make sure.

Nomo4me
03-03-2012, 02:01 PM
I lifted the lid to check the ribs. They can use another hour.

I'll pull the smaller chuck roast and foil it until the bigger one hits 165, then both will go in to the next stage of the cook with pascilla peppers, onions, beer, a bit of coffee grounds and maybe some beef broth.

http://i10.photobucket.com/albums/a139/nomo4me/IMG_4457.jpg

cameraman
03-03-2012, 02:04 PM
We may be witnessing the birth of a star.

Nomo4me
03-03-2012, 02:18 PM
LOL, a genuine internet star. One of many many millions :rolleyes:

I am doing a different twist on this than the 3 pictorials I've seen online for this recipe: I foil lined that deep dish pizza pan and just added an amber ale (didn't have any stout) and a can of beef broth to keep those beautiful drippings from burning.
Rather than switch to a new pan to pair with the onions and peppers as done in the other pictorials, I intend to lift out the drip pan, defat as well as possible, then continue on. I don't want to lose the flavor of those drippings.
But I'm new at all this, so maybe on the wrong path there.

We may be witnessing the birth of a star.

Scubadoo97
03-03-2012, 03:49 PM
I smoked a few boneless short ribs today. Man they are good. Seasoned with Dizzy Pig Cow Lick and smoked with oak.

Nomo4me
03-03-2012, 04:05 PM
Over the last 1.5 hours the smaller chuck has dropped from 162 to 154 then back up to 162 now back down to 158. Where I'm going to foil this in the oven with peppers & onions to pulling temp I wonder if it would hurt anything to foil it now before it hits 165?

Grate temp is 225 now. I had to use my poker to open the air holes a bit as temps had dropped from 245.

Nomo4me
03-03-2012, 09:56 PM
Ribs were awesome, but Holy friggen crap this chuck has been a terrible piece of meat to work with. It's cooked non stop since my first post this morning. 5 or so hours in the Egg and since then in the oven foiled at 350. It's barely at 205 now.

I'm going to go jab through the foil a bit to see if it's tender yet. Wish me luck.

jawpaul
03-03-2012, 10:00 PM
Pics and everything look great man.

My first chuckie I did as a pepper stout beef (http://www.bbq-brethren.com/forum/showthread.php?t=94382) and it was easy and tasty.

gtr
03-03-2012, 10:05 PM
I allow a couple hours per pound (at a lower temp like 250) for chucks. By far longer than I allow for any other cut. I'm doing one tomorrow and may try hot & fast on it. I will say the wait is worth it - that's a dang good meal! :hungry:

Oh - and adding the coffee - very cool! Coffee and beef are great together. :thumb:

uchinadon
03-03-2012, 10:13 PM
I put my chuck in with the foil when it stalled at about 150 for 30 min. Then it was on for about 3 hours at 320-350. I did lose some heat at first so I had to add some more coals and another chunk of hickory with the vents wide open to get it to 320-350. Looks good so far!!

Nomo4me
03-04-2012, 12:29 AM
Good news - it pulled easily at 205. It had cooked so long that the pascilla peppers and red onions had become unrecognizable, but the pure flavor of beef is there in spades.

With the long cook there was no need to reduce liquid with the foil off. I drained it off into the glass shown which allowed for easy skimming of 2" off fat off the top, then the juices were dumped back on the pulled meat and I was done :thumb:

No sandwiches for me, so I'll vac seal this up into 5oz portions and make two servings out of each one, incorporating it into omelets or atop salads with my artery clogging home made blue cheese dressing.

I'm losing weight eating this stuff in moderation, and enjoying the process of learning to bbq.

http://i10.photobucket.com/albums/a139/nomo4me/IMG_4459.jpg