Barbacoa, Fatties, and ABTs for the game - pR0N included

[ShadowDriver]

I blame SteveKing and his generous sharing of this recipe for inspiring me for this cook.

I grabbed a nice 3 lb chuckie (my first, ever) at Kroger yesterday. Rubbed it down with some sea salt and coarse ground pepper while I fired up the cheap old offset against this Indiana winter chill. Wind has been fighting me all day until I finally smartened-up and turned the cooker to use the wind direction to my advantage.

Rubbed two sausage fatties with Shigs in Pit rub and took the meat out to the cooker.

While the chuckie smoked, I grabbed a baking dish and combined the rest of the ingredients for the roast portion of this barbacoa dish. I plan to remove the chuck from the smoker and finish the cook in the kitchen oven...

Checked on the meats and fought with the wind to get the smoker to actually choose a temperature and settle in. I've had some wild swings between 225-285. Ugh.

ABTs are waiting in the wings to replace the meat once I pull it.

More to come.

 

[Smoke Dawg]

Looking good!

 

[Stingerhook]

Good start. I will be waiting.

 

[speed2486]

If I leave now perhaps I can make it by game time?

 

[Fwismoker]

What time should I be over Marc? lol Looks great!

 

[ShadowDriver]

Fatties are resting. ABTs are heating up. Chuckie is about 10F from me pulling it for the barbacoa mixture. Yum!

 

[ShadowDriver]

Pulled the chuckie from the smoker. Into the pan with all that other goodness... and into the oven, it goes.

Counting down until I can go grab those ABTs.

 

[Fwismoker]

Marc if one or two of those ABT's seems to come up missing I'm sure you just mis counted!!

 

[fnjay]

This gonna be good! Looks like you've done football Sunday right!:thumb:

 

[ssv3]

Man that looks good so far. Can't wait for the rest. :thumb:

 

[Shagdog]

Yum! I'll take a plate please!

 

[ShadowDriver]

Thanks, folks. Needed to do something with some tortillas and other Latin fixin's I grabbed earlier in the week. Along comes SteveKing with my ticket (barbacoa... LOVE this stuff when we've had it in New Mexico).

Keith, you're killin' me, man. Haven't you figured out how to put ABTs on a rotisserie by now!?

 

[ShadowDriver]

Approaching Half Time here on the DEN v NE game. Time for some snacks!

I got a little fancy (for me) with the arrangement...

 

[KevinJ]

That's a good looking chuckie, fatty's and abt's look killer too.

 

[COS]

Nice looking grub there.

 

[chicagokp]

Good lookin so far!

 

[missionpigpossible]

Man that looks good!

 

[cheez59]

Man would I tear into every bit of that. Sho nuff delicious looking eats right there.

 

[ShadowDriver]

SteveKing - I've followed your recipe nearly to a T, and it's driving my family crazy with the smell.

LarryWolfe - Thanks to your video on PSB, I'm following your guidance on the fork-pull tenderness of the chuckie while it's in the oven. Good stuff, brother. Many thanks!

So, the thinner portion of the chuck roast is fork tender. I get a little resistance from the thicker bit, so back in the oven it goes for another 30 minutes. Thank goodness for DVR, as my Cardiac Cats will start their game against the Cardinals about that time!

More to come... thanks for stopping by!

 

[cowgirl]

Looks excellent Shadow! Those are some great snacks for the game. Good luck to your team!