Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chuckie Must burn......
Hope you guys and gals are all having a great weekend. Seems drama free so far........we'll see .
CT
Comments
-
Pulled beef is a great alternative to all the pulled pork that routinely seems to be on the menu-you going simple or the "Clay-Q" recipe found here http://www.dizzypigbbq.com/recipesPulledBeef.html
regardless-always great-enjoy-and may be time for the "bourbon train" to depart the station
>-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Just don't start with me again. Wish I could post pics...photobucket is screwed up for me
Steve
Caledon, ON
-
Mine is screwed up now too......Little Steven said:Just don't start with me again. Wish I could post pics...photobucket is screwed up for me
What the hell did you do???Keepin' It Weird in The ATX FBTX -
I saw that but I'm going old school. Smoke and spice (don't tell anyone, but I'm going to write a book with that title. Or maybe The Barbecue Bible, I can't decide). I think I will wrap it around 160 to hold some juices.lousubcap said:Pulled beef is a great alternative to all the pulled pork that routinely seems to be on the menu-you going simple or the "Clay-Q" recipe found here http://www.dizzypigbbq.com/recipesPulledBeef.html
regardless-always great-enjoy-and may be time for the "bourbon train" to depart the station
>-
I think I just heard the whistle from that train.......chug-chug
Keepin' It Weird in The ATX FBTX -
And- seriously, the sky just opened and it poured 2 inches of rain in 15 minutes. Freaking crazy. TFJ was taking mocking photos of me trying to push the egg under the eave. Hopefully they came out because it was a sh*t show. Now I just have to get Steven to fix Photo Bucket and we are all good.Keepin' It Weird in The ATX FBTX
-
-
@Cen-Tex, I have a 4 pounder sitting in the fridge for tomorrow. What temp are you cooking at? I was figuring to do it like I do pulled pork only taking it to 210 internal.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Pouring here to CT. Couldn't be the same storm though?
Steve
Caledon, ON
-
Well I'm trying to cook around 275-300 but I can't get the temps up over 240 at the moment. Had a massive rainstorm that dropped the temps 20 degrees (ambient) and petty much stopped my egg temp from climbing for over an hour. I'm in no hurry though so just sippin' a little and watching some golf/football/Oprah.Tjcoley said:@Cen-Tex, I have a 4 pounder sitting in the fridge for tomorrow. What temp are you cooking at? I was figuring to do it like I do pulled pork only taking it to 210 internal.
Keepin' It Weird in The ATX FBTX -
I'm no weather man, but I think this is a different system....Little Steven said:Pouring here to CT. Couldn't be the same storm though?
Keepin' It Weird in The ATX FBTX -
chuckie is all stalled out at 156. They are so cute when they are this small (3lbs)Keepin' It Weird in The ATX FBTX
-
man- I thought this was going to be an easy cook with little effort on my part. It poured rain......3 freaking times after I thought the weather had moved out. I couldn't get temps up, my thermos were acting up and then i ran out of lump and the fire dwindled. Had to finish in the oven. Still haven't had a bite but it's finally resting and the house smells like a bbq joint. Peace all- big bourbon being poured and Centex OUTKeepin' It Weird in The ATX FBTX
-
And I was looking forward to following in your footsteps for this cook tomorrow. Hoping not to, but just saw the forecast and severe thunderstorms moving in tomorrow afternoon. Hopefully I'll finish before the weather.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Tjcoley said:And I was looking forward to following in your footsteps for this cook tomorrow. Hoping not to, but just saw the forecast and severe thunderstorms moving in tomorrow afternoon. Hopefully I'll finish before the weather.
Flavor was good but I would follow clay Q's recipe. It was pretty stringy and probably needed to be braised for hours like he does. If I'm going to spend 8 hrs cooking smething as he recommends, I'm not going to cook a chuckie. I would say...meh...not worth the effort. I would rather do a brisket flat or a small pork roast than this againKeepin' It Weird in The ATX FBTX -
Sorry it didn't work out. I'm 6 hours in and just put it in the dutch oven Loosely following Clay Q's recipe, but using beef broth to braise it in, and forgot the bacon strips until an hour ago. Got it in the DO just as the rain started. We shall see.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
i think you'll be happier with that methodSorry it didn't work out. I'm 6 hours in and just put it in the dutch oven Loosely following Clay Q's recipe, but using beef broth to braise it in, and forgot the bacon strips until an hour ago. Got it in the DO just as the rain started. We shall see.
Keepin' It Weird in The ATX FBTX -
I braised off the shredded beef in bbq sauce for a few hours and it turned out really, really good. I think chuck just needs some type of braise to get it right. still very smoky and awesome drenched in the sauce. I used my coffee stout bbq sauce and i tbraised down really well.Keepin' It Weird in The ATX FBTX
-
Stout cuts fat. It's really good for you
-
Little Steven said:Stout cuts fat. It's really good for you
yeah, but when you drink it by the gallon (that's almost 4 liters for you metric folks) the fat cutting properties are negated a bitKeepin' It Weird in The ATX FBTX -
No that is where you are wrong. The more the better. They give Guinness and Murphy's to people in hospital in the British Isles
Steve
Caledon, ON
-
Then I should feel much better than I do now.Little Steven said:No that is where you are wrong. The more the better. They give Guinness and Murphy's to people in hospital in the British Isles
Keepin' It Weird in The ATX FBTX -
I gotta say, the more this stuff braises down, the better it gets. My kids are wrecking this stuff and say it's awesome. I've had a few nibbles and it's really good. It's even held it's smoky flavour throughout the braise. I'll do it again for sure. Turned out pretty tasty after all said and done.Keepin' It Weird in The ATX FBTX
-
+1 on the braise. I just used beef broth, let it go about 2 hours at 300 degrees. Skipped Clay Q's step 3 and after letting it rest went ahead and ate. It pulled well and tasted great.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
wow- just had a sammie. It was freaking awesome. For anyone who reads this, do the braise after the smoke (or just follow clay Q's recipe). This turned out really goodKeepin' It Weird in The ATX FBTX
-
Great thread title. Looks good and I have been wanting to try a chuck so thanks for the info.-----------I feel a whole lot more like I do now than I did when I got here.
-
lakewade said:Great thread title. Looks good and I have been wanting to try a chuck so thanks for the info.
kung pai MFER and welcome back to the good ol USA. I'm home all week. Seems beers may be in order? Long time no seeKeepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:kung pai MFER and welcome back to the good ol USA. I'm home all week. Seems beers may be in order? Long time no see-----------I feel a whole lot more like I do now than I did when I got here.
-
The Cen-Tex Smoker said:I'm in no hurry though so just sippin' a little and watching some golf/football/Oprah.
XL and Medium. Dallas, Texas. -
DonWW said:The Cen-Tex Smoker said:I'm in no hurry though so just sippin' a little and watching some golf/football/Oprah.)Keepin' It Weird in The ATX FBTX
-
lakewade said:The Cen-Tex Smoker said:kung pai MFER and welcome back to the good ol USA. I'm home all week. Seems beers may be in order? Long time no seeKeepin' It Weird in The ATX FBTX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum