Chuck & Friends

Beef, mushrooms, and merlot make quite a team!

Additional details if you're interested. The chuckie had to be 'turboed' due to short notice. First double-startered the Egg and set up for indirect with AR at 325F grate using oak for smoke. Oak and beef go very well as most know. Had to separate 'Chuckie' from his brother in a frozen Costco two-pack (getting good at this) and micro-thawed it for 15 minutes while the Egg was ramping up. Seasoned with kosher salt and ground on some black pepper. Soon as the Egg hit 325F grate threw it on still half frozen in the middle as indicated by the ----- temp probe reading but we seem to get nicer smoke ring this way. 'Smoked' it at 325F (if you can smoke at 325F) grate until it hit 156F IT (couldn't wait for '160F'), threw it in a foiled pan with slice portebello mushrooms and onions and about a third bottle of merlot. Bumped the Egg up to 350 - 375F grate and threw on the cobbler on the next AR grate up. Pulled them both about the same time, chuckie at 205F but should have gone higher since it didn't pull so sliced it and stuck it in the oven covered at 375F and braised it while settling the Egg back down to 300F direct for the japs and some dogs for the kiddies. Had plans to grilled some fresh Flarida lobster that RD had on sale that morning for $5.99/lb, too, but we had plenty by then and saved the lobsta for today since we're on vacation this week anyway, life is good when there isn't a hurricane!