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Two Habanero Stout Chuckie's Smoked

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Comments

  • johnkitchens
    johnkitchens Posts: 5,234
    I am thinking he may of rushed it. I plan on taking my time. What wood do you guys use for your smoke profile?

    Louisville, GA - 2 Large BGE's
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  • feef706
    feef706 Posts: 853
    Mine have always been smoked with pecan, I love pecan so it's my go to...
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  • Budaman5000
    Budaman5000 Posts: 87
    That just looks absolutely fantastic...might have to make that for next Vikings game
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  • johnkitchens
    johnkitchens Posts: 5,234
    feef706 said:
    Mine have always been smoked with pecan, I love pecan so it's my go to...
    Pecan it is!!!!!! Thanks @feef706.

    Louisville, GA - 2 Large BGE's
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  • WeberWho
    WeberWho Posts: 11,532
    KiterTodd said:
    If you served this sandwich made from the leftover shredded beef in a restaurant, it'd sell out every night.  Damn...


    @KiterTodd Whoa! That's looks killer!!!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    johnkitchens said:
    I am thinking he may of rushed it. I plan on taking my time. What wood do you guys use for your smoke profile?
    I threw some cherry and oak chunks in for smoke
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Budaman5000 said:
    That just looks absolutely fantastic...might have to make that for next Vikings game
    Good call @Budaman5000
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • johnkitchens
    johnkitchens Posts: 5,234
    For those of you that have cooked this do you foil the pan when you put the roast and the vegetables on? I plan on trying this tomorrow. 

    Louisville, GA - 2 Large BGE's
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  • WeberWho
    WeberWho Posts: 11,532
    johnkitchens said:
    For those of you that have cooked this do you foil the pan when you put the roast and the vegetables on? I plan on trying this tomorrow. 
    I did when doing mine 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • johnkitchens
    johnkitchens Posts: 5,234
    I thought I was supposed to. I am just trying to make sure I do it right! 

    Louisville, GA - 2 Large BGE's
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  • WeberWho
    WeberWho Posts: 11,532
    Can't wait to see your thoughts and how it turns out. In for a treat 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • txhawkeye
    txhawkeye Posts: 279
    johnkitchens said:
    What about mushrooms? My kids love mushrooms with peppers and onions. Would it work in this dish? 
    I have tried it with mushrooms a couple of times. The beef seemed like it had less flavor, I thought maybe the mushrooms absorbed some of what usually goes into the meat. It may just be me would like to know if anyone has tried it with mushrooms. 
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  • johnkitchens
    johnkitchens Posts: 5,234
    WeberWho said:
    Can't wait to see your thoughts and how it turns out. In for a treat 
    I hope I don't disappoint! My wife will not be here to help so I am flying solo during the cook. My knife skills are akin to Michael Myers and not Bobby Flay. 

    Louisville, GA - 2 Large BGE's
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  • johnkitchens
    johnkitchens Posts: 5,234
    txhawkeye said:
    johnkitchens said:
    What about mushrooms? My kids love mushrooms with peppers and onions. Would it work in this dish? 
    I have tried it with mushrooms a couple of times. The beef seemed like it had less flavor, I thought maybe the mushrooms absorbed some of what usually goes into the meat. It may just be me would like to know if anyone has tried it with mushrooms. 
    My kids love mushrooms so they are going in. Hopefully it will not degrade the cook. 

    Louisville, GA - 2 Large BGE's
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  • txhawkeye
    txhawkeye Posts: 279
    johnkitchens said:
    txhawkeye said:
    johnkitchens said:
    What about mushrooms? My kids love mushrooms with peppers and onions. Would it work in this dish? 
    I have tried it with mushrooms a couple of times. The beef seemed like it had less flavor, I thought maybe the mushrooms absorbed some of what usually goes into the meat. It may just be me would like to know if anyone has tried it with mushrooms. 
    My kids love mushrooms so they are going in. Hopefully it will not degrade the cook. 

    johnkitchens said:
    txhawkeye said:
    johnkitchens said:
    What about mushrooms? My kids love mushrooms with peppers and onions. Would it work in this dish? 
    I have tried it with mushrooms a couple of times. The beef seemed like it had less flavor, I thought maybe the mushrooms absorbed some of what usually goes into the meat. It may just be me would like to know if anyone has tried it with mushrooms. 
    My kids love mushrooms so they are going in. Hopefully it will not degrade the cook. 

    Mine do do as well. I did hurry the cook little last time 
    so that may have been the issue. Curious to hear how it goes for you.
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  • johnkitchens
    johnkitchens Posts: 5,234
    txhawkeye said:

    Mine do do as well. I did hurry the cook little last time 
    so that may have been the issue. Curious to hear how it goes for you.
    How much did you hurry it?

    Louisville, GA - 2 Large BGE's
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  • shtgunal3
    shtgunal3 Posts: 6,134
    FWIW..... you don't have to use stout beer. I've used beef broth or just just regular beer several times with great results. I prefer to use an amber beer or something close. Don't care for the flavor the stout gives it.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • txhawkeye
    txhawkeye Posts: 279
    johnkitchens said:
    txhawkeye said:

    Mine do do as well. I did hurry the cook little last time 
    so that may have been the issue. Curious to hear how it goes for you.
    How much did you hurry it?
    At least 30 minutes. It was still tender but not as much as I would have liked. It took four hours to get the meat to 160 for some reason. It was a 3.5 lb piece at 250 degrees. 
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  • oldgeezeystax
    oldgeezeystax Posts: 315
    Some friends are coming in from out of town this weekend and I was thinking about cooking one of these for them.  I see the reasoning behind smoking the cuckie on the egg but it seems that the foiled part can be done in the oven with the same results correct?  

    Planning to make pulled chuckie sandwiches and ABTs.  Any suggestions on other sides? 
    Frederick, MD - LBGE and some accessories
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  • oldgeezeystax
    oldgeezeystax Posts: 315
    Also, it seems like cook times are all over the map on this, I'm planning to give myself ~10 hours for the whole job.
    Frederick, MD - LBGE and some accessories
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  • johnkitchens
    johnkitchens Posts: 5,234
    oldgeezeystax said:
    it seems that the foiled part can be done in the oven with the same results correct?  
    It could, but I didn't do it that way.

    My buddy did it that way, and he didn't like the results. I wanted to lick the pan mine was so good.  

    oldgeezeystax said:
    Also, it seems like cook times are all over the map on this, I'm planning to give myself ~10 hours for the whole job.

    My cook took 10 hours total. I think if you allow yourself 10 hours you should be fine. 

    We want to see pics of your cook. I can't wait to do this again. It was that good! 

    Louisville, GA - 2 Large BGE's
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