Italian Chucky

[Big Frank]

Cooked 2-9lb chucky's on the WSM. Wanted to try something different, so I put some of Todds Dirt on one of them. I found Dr. BBQ's Italian beef in search and made a doubl batch of the gravy. http://www.bbq-brethren.com/forum/showpost.php?p=785965&postcount=10
Wife + mother in law had it with carrots + tators. I had a samich.
Thanks for looking.

 

[milehigh]

I'm all over that sandwich!!

Paul

 

[chambersuac]

Oh yeah, looks good. I'll take one to go, please.

 

[vr6Cop]

I hadn't thought about Dirt on a chuckie. Thanks!

 

[wlh3]

Great looking chuckies! Love the pic of the sammie.

 

[deguerre]

I hadn't thought about Dirt on a chuckie. Thanks!

THe Dirt is good on everything I've tried it on so far. It's versatile stuff.


Beautiful chucks there!

 

[Shiz-Nit]

Dude that right there is one fine looking sammie

 

[Arkantex]

Man, I just finnished lunch and after seeing those pics I am hungry again... Looks good man!!!

 

[cameraman]

Chuckie -- the king of all meat. Nice job.

 

[J_Don]

Dayum, something else to put on my to cook list. That's a fine lookin sammy.

 

[Johnny_Crunch]

looks delicious, something else to add to my list of things to try.

 

[colonel00]

Looks great. Reading the link you posted it describes cooking the meat in the gravy and then reheating with the gravy after you slice/pull. Did you do this as well? I know a lot of people like to do some sort of broth/apple juice/beer marinade after the chuckie reaches a target temp to take it on up to its final temp. Just curious if you did this as well or just cooked them straight and then maybe added the juice to your sandwich.

 

[Mad Max]

That is good looking Sammie. Nice job.

 

[Big Frank]

Looks great. Reading the link you posted it describes cooking the meat in the gravy and then reheating with the gravy after you slice/pull. Did you do this as well? I know a lot of people like to do some sort of broth/apple juice/beer marinade after the chuckie reaches a target temp to take it on up to its final temp. Just curious if you did this as well or just cooked them straight and then maybe added the juice to your sandwich.

After I pulled the beef I did put it back in the gravy. It's a great recipe. Next time I will make it with a bottom round.

 

[Big Frank]

Looks great. Reading the link you posted it describes cooking the meat in the gravy and then reheating with the gravy after you slice/pull. Did you do this as well? I know a lot of people like to do some sort of broth/apple juice/beer marinade after the chuckie reaches a target temp to take it on up to its final temp. Just curious if you did this as well or just cooked them straight and then maybe added the juice to your sandwich.

I smoked it to about 165 than put it in the pan with the gravy, covered with foil
and cooked it to 205. Than I wrapped it in foil + towels while I cooked the veggies.

 

[SmokinAussie]

I love those ingredients! YUM!

 

[Big Frank]

Leftovers

Sorry no pron,camera battery's are dead. Grilling some fish for the wife + her mother and thought I would make myself another sandwich and finish the beef.
Take out the bread. Chit. 2 day old french bread not real fresh. Wife says french bread pizza. Imagine serving the sandwich open face after grilling it and melting some Parmesan cheese on top. It was better than the 1st one.