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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-15-2009, 08:14 AM | #1 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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7-bone Chuck...what to do?
I got a screaming deal (.99 per lb) on 7-bone chuck roasts. Now, I've never smoked a bone in chuck, but at .99 per pound how could I afford to pass on the chance to experiment? I've got two of these things, one about 12 lbs and the other about 17 lbs. They are thicker than the point end of a fat brisket. My plan was some simple bbq beef, like "pulled beef". Any suggestions, comments, cautions?
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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08-15-2009, 08:48 AM | #2 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Bo,
I would definately do 1 like a pork butt for pulled beef. I really liked the pulled beef sandwich. Very nice. The other one .........not sure. Wow that was helpful!
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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08-15-2009, 08:54 AM | #3 |
Found some matches.
Join Date: 04-08-09
Location: Milford, CT
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If I recall correctly, a few years back Cooks Illustrated said this was one of the best cuts to make pot roast out of. My guess is that's its pretty well marbled so I think pulled beef is an excellent idea. don't have any advice but I'm interested to hear how you make out. Good Luck!
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08-15-2009, 09:17 AM | #4 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Great for pulled beef. I like a rub with a lot of pepper. Dizzy Pig Cow Lick is one of my favorites for Chuck. Montreal steak seasoning isn't bad either but a little too salty for me sometimes. If I'm using a milder wood, like Pecan I've got no worries about over-smoking by taking my time. They also cook really well, cooking at a higher temp. If you do the latter, it's just like anything else as far as sugar content in your rub....if you cook too hot the sugar will burn. Keep an eye on them, because once the fat really starts to render they can finish in a hurry.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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08-15-2009, 09:35 AM | #5 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
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I picked up a couple of those to Bo, I put one on the Kamado and smoked it with some pecan and then put it in a DO with veggies. So easy a caveman can do it.
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Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera |
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08-15-2009, 09:41 AM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Here is a good pot roast recipe that can be cooked in the smoker.
http://www.virtualweberbullet.com/chuckroast1.html
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-15-2009, 10:55 AM | #7 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Thx!
I'm gonna do the larger one for pulled beef today. I have Cow Lick and I like Jorge's suggestion. I'm also gonna do the smaller one as a pot roast on the smoker sometime in the near future. That receipe linked by Ron looks dang good, and about as simple (like me) as one can get... Anyone else wanna keep adding suggestions I'll give them a go as time allows... Thanks fellers!
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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08-15-2009, 11:25 AM | #8 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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I usually go to Sam's Club in the morning; when they open at 7am.
That's the best time to buy Chuck Roasts that have been marked down... as well as any other meat that has been marked down. I will keep 2 or 3 in the freezer during the winter to make Pot Roast with in the Crock pot. In the summer; I will either cook them whole on my grill (can't have a smoker where I live); they can take 1 1/2 to 2 hours, or I just cut it up in to 6 or 8oz. portions and grill them Hot & Fast. Chuck Roasts have lots of flavor. I'm sure you could easily smoke it; then shred it for sandwiches; if you have a lot left over; you can freeze it and use it later for Burritos & Tacos, or Chilie, or French Dip sandwiches....you can even toast a hamburger bun, and warm up some of the Shredded Beef you made....pile a nice portion on top of both the bun top & bottom that is laying on your plate face up. Then spoon some homemade Chilie (or Green Chilie) on top of that, followed by some, grated cheddar cheese, and you'll have a fantastic meal to devour.
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08-15-2009, 01:54 PM | #9 |
On the road to being a farker
Join Date: 12-13-08
Location: Rossmoor, CA
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Bo,
Try Thirdeye's Pepper Beef reciepe. It is fantastic, and very easy.
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WSM 22.5 Weber Performer Solaire Infrared Grill |
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08-15-2009, 02:04 PM | #10 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Love me some Chuckies with Sweet and Spicy, Bo!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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