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View Full Version : Yesterday's Chuck with Prons


Chef Jim
03-17-2010, 01:40 PM
Had some trouble with fire control but finally got that solved with your help. It was in for about 5 hours and did not end up like I had hoped. but it tasted OK

I used my own rub recipe and not five minutes after ai put it in the box my Plowboys arrived. Go figure.

Started slow and low and then had to add some heat at the end to make dinner time. You'll see the in the first pron the temp in the box is around 270.

http://i978.photobucket.com/albums/ae265/chef-jim/Chuck%20Roast/Chuck2.jpg

sorry, didn't realize I cropped out the thermo. Looked kind of lonely in there but I liked the color.

Next pron is just as I took it out.

http://i978.photobucket.com/albums/ae265/chef-jim/Chuck%20Roast/Chuck3.jpg

I'm not great on presentation, but served this with a twice baked potato done in foil in the box, with sauted rooms and onions. Ane then added the wife's fresh red cabbage cole slaw.

http://i978.photobucket.com/albums/ae265/chef-jim/Chuck%20Roast/Chuck4.jpg

I liked the color and think the smoke ring goes pretty deep. It was tasty but tuff. Had it on a sammy for lunch with Bouvine and it was better that way. :clap2:

Jim

deguerre
03-17-2010, 01:56 PM
Looks good, glad the taste was there!. I like to cook my chucks for a looooong time til they're fall apart tender unless they're for later use in a chili or stew or something.

Chef Jim
03-17-2010, 02:05 PM
Yea I know what you mean, or should I say now you tell me. Guess this is what makes this fun.

Big George's BBQ
03-17-2010, 03:13 PM
Looks good to me

deguerre
03-17-2010, 03:20 PM
Yea I know what you mean, or should I say now you tell me. Guess this is what makes this fun.
My first chuck I pulled early at about 170 and let it rest for a bit. The slices were a bit tough (I had planned on taking it to 195 but it was getting late...:icon_blush:) so it wound up cooked again in a shepherd's pie. It looked good though!


http://www.bbq-brethren.com/forum/attachment.php?attachmentid=35233&stc=1&d=1261789881

Shiz-Nit
03-17-2010, 04:05 PM
yep lookin' good

Captain Dave
03-17-2010, 05:00 PM
My last chuckie was tough too. I chunked it up and simmered it in some Ro-Tel diced tomatoes and green chillies until tender. Served it on large tortillas with some sticky rice, refried beans, and feta cheese. My best rescue.

Phubar
03-17-2010, 05:23 PM
Nice smokering!

bigabyte
03-17-2010, 06:54 PM
I'll take some please!:hungry:

Chef Jim
03-18-2010, 09:36 AM
My last chuckie was tough too. I chunked it up and simmered it in some Ro-Tel diced tomatoes and green chillies until tender. Served it on large tortillas with some sticky rice, refried beans, and feta cheese. My best rescue.

Thanks for that idea, there is almost always a way to save something. :-D