Beef Anyone?

[kickassbbq]

I love to smoke Beef Chuck along with some Butts. The edges of that Beef get crusty like tips from a Brisket. Yum. Put them on at 5:30. Everyone come over for beer and BBQ around 7:00 this evening.
My own Cajun Seasoning for rub. Beer in the pans for moisture and flavor.
PARTY!!!!!!

 

[Sawdustguy]

It looks like you will have some very happy guests!

 

[Brauma]

Wish I lived closer. I'd be there.

What flavor of beer?

 

[BBQ_MAFIA]

Looks like your in for some serious eating. Enjoy!

 

[kickassbbq]

A Flight Attendant came over a few weeks ago for BBQ and she brought some Busch Light. She left some of them in the fridge in the Harley shop, so I used that. I hope it doesn't ruin my meat. I usually use Miller Light.
I don't think the meat will be able to tell the differnce, but we'll see.
PARTY!!!!!!!!

 

[Jeff_in_KC]

Yeah, Miller Lite, Busch Light... not much difference. Which reminds me: what's the difference between {insert favorite pee colored commercial beer here} and having sex in the bottom of a canoe? Both are f'ing close to water! Use some good beer with actual flavor and you'll probably see an increase in flavor! Newcastle, Fat Tire, etc.

 

[wsm]

Yo Jeff,

You tried Boulevard Pale Ale? A nice Kansaas City beer. Support your local Brewery - in St Louis I mostly drink Schlfley's :biggrin:

 

[kickassbbq]

Your probably right about the pisswater beer. I only add it to keep the meat moist a couple hours until it starts renedering it's own juices. Then it doesn't need beer. You can probably tell I am not a beer drinker. I only drink whiskey. That's why my brain is soft. I will get some really good beer the next time and use your advice. It will probably make a difference. Until then, I suppose I have ruined this meat!!!!!!!
PARTY! ANYWAY!!!!!! Have a great day!!!!!!
ed

 

[Jeff_in_KC]

Yo Jeff,

You tried Boulevard Pale Ale? A nice Kansaas City beer. Support your local Brewery - in St Louis I mostly drink Schlfley's :biggrin:

Boulevard is decent beer. They sponsor Squeal of Approval's team so I can't knock 'em. I just prefer a pale ale like an IPA that has a BUNCH more hops flavor to it.

 

[Jeff_in_KC]

Your probably right about the pisswater beer. I only add it to keep the meat moist a couple hours until it starts renedering it's own juices. Then it doesn't need beer. You can probably tell I am not a beer drinker. I only drink whiskey. That's why my brain is soft. I will get some really good beer the next time and use your advice. It will probably make a difference. Until then, I suppose I have ruined this meat!!!!!!!
PARTY! ANYWAY!!!!!! Have a great day!!!!!!
ed

I noticed a difference in the chili I made last time. Used a whole bottle of Newcastle where as the last time I'd made chili, I used MGD. Granted with all the spices, it was not a difference that jumped right out at you but I'd guess there would be a bigger difference in flavor in a smoked meat.

 

[Wayne]

BBQ chuck roast ROCKS.

 

[Bigdog]

BBQ chuck roast ROCKS.

I knew Bro. Wayne would like this thread. I have not done a chuck roast yet. It is on my list of things to do, right up there with a pork roast.

 

[Kevin]

I knew Bro. Wayne would like this thread. I have not done a chuck roast yet. It is on my list of things to do, right up there with a pork roast.

Chuck roast stuffed pork loin? Maybe bacon wrapped so it doesn't dry out!

Just funnin ya dog.

 

[kickassbbq]

Beef Cuck Anyone?

OK, here's the pics of that Chuck Roast bside the Butt. Can you tell which is which? I's sure.
All pulled and ready to go. I love that pulled Beef. The edges get a little crusty just like good bark should.
PARTY!!!!!!!

 

[Arlin_MacRae]

Farking DROOL Mod!