Chuck Roast

buzd504

YukonRon said:

ninnymugs said:

New here. What is cab heat sink

Using Cabernet in a drip pan beneath the chuck roast. The pan collects the drippings in the wine, add a bit of beef broth, cook in a pan until reduced, make a gravy, add mushrooms and you have a hunter's sauce for the ground chuck roast.

What vintage?

Brisket_Fanatic

Too many slushies and only thing left was the dirty pan and gravy on his shirt!

YukonRon

All y'all bite me.
We had unexpected company "drop by" last night and I ended up having to pull it. We made sammies, did not even get to use the drippings.
I got pics coming, it really turned out well.

YukonRon

Bleu cheese, fresh Roman on a potato dough bun.
Fuhggin awesome.

YukonRon

Did not suck.

blind99

Sorry you had to change up the plan, but nice job on the audible. A+ work there. 

YukonRon

buzd504 said:

YukonRon said:

ninnymugs said:

New here. What is cab heat sink

Using Cabernet in a drip pan beneath the chuck roast. The pan collects the drippings in the wine, add a bit of beef broth, cook in a pan until reduced, make a gravy, add mushrooms and you have a hunter's sauce for the ground chuck roast.

What vintage?

I used a French cab, 2011.

DoubleEgger

French Cab.... Shocker 

YEMTrey

DoubleEgger said:

French Cab.... Shocker 

Don't google that!

YukonRon

blind99 said:

Sorry you had to change up the plan, but nice job on the audible. A+ work there. 

Thank you so much. It was a better grade than I had previously anticipated, I think I could have pulled this bad boy around the low 190s F. Pulled very easy and no need for sauce, the meat retained much more moisture with the paste.
I will tell you, living downtown, people can smell the XL doing her thing. They smelled the pecan smoking, and the chuckle, and we had our neighbors show up. Again. Finished off the remnants of my last case of Saint Emillion.
Great neighbors.

YukonRon

DoubleEgger said:

French Cab.... Shocker 

@DoubleEgger
Goes great with Bleu Cheese and Cow Dust.
That stuff is incredible.

YukonRon

YEMTrey said:

DoubleEgger said:

French Cab.... Shocker 

Don't google that!

Don't say it around @theyolksonyou

THEBuckeye

GlennM said:

You, Sir, are a complete idiot. But hey, thanks for posting. 

SmokeyPitt

Great looking sammich!  That gravy sounded awesome. Any leftovers? I think you have the ingredients for garlic mashed potatoes. 

theyolksonyou

YukonRon said:

YEMTrey said:

DoubleEgger said:

French Cab.... Shocker 

Don't google that!

Don't say it around @theyolksonyou

your significant other may get an education!  

Food looks great. 

YukonRon

@SmokeyPitt
There is just enough for 1 Honkin' Sammie or two small sammies. I have been crushing the garlic mashed potatoes. The garlic is local, nothing like the best out of Gilroy, but very good nonetheless.
Thanks for the kind words.

YukonRon

theyolksonyou said:

YukonRon said:

YEMTrey said:

DoubleEgger said:

French Cab.... Shocker 

Don't google that!

Don't say it around @theyolksonyou

your significant other may get an education!  

Food looks great. 

Thank you brother. Education. Yeah, ok.

YukonRon

Carolina Q said:

If you don't want to cook to pullable temps, but want to pull anyway, just throw a big chunk or two into your stand mixer...
https://www.youtube.com/watch?v=dEX5coddlUs

Turned out, I let it ride until pullable. Neighbors would not leave.

YukonRon

ninnymugs said:

YukonRon said:

ninnymugs said:

New here. What is cab heat sink

Using Cabernet in a drip pan beneath the chuck roast. The pan collects the drippings in the wine, add a bit of beef broth, cook in a pan until reduced, make a gravy, add mushrooms and you have a hunter's sauce for the ground chuck roast.

Awesome. Thanks!

No probs, hoped it helps.

YukonRon

GrillSgt said:

Looks great. What's the IT for sliced?

I usually pull around 190F to slice, but I think I could have gone earlier for this one. Had me fooled from the srart.

YukonRon

SmokeyPitt said:

Ron drank 4 bottles of wine and fell asleep. He is still sleeping. Chuckie is still on the egg. IT is 225. 

Oh yeah of little faith......
Not saying it has never happened before.....

YukonRon

fishlessman said:

maybe it was the ole wake up, check on it in the egg, its gone, look in the fridge, its not there, turn and see a dirty plate at the table where you sit. no pics, no meat, what happened......

My great neighbors happened. Threw off my game, by a lot. 

YukonRon

Brisket_Fanatic said:

Too many slushies and only thing left was the dirty pan and gravy on his shirt!

We did have some slushies in the freezer they lasted about > ________< that long. Neighbors.

YukonRon

While My Beautiful Wife enjoyed Jimmy Johns at a work meeting today, I sent her images of my Sammie from the chuck roast.
I do not know that I will ever eat another Sammie from anywhere else. 
She was not pleased. I, however, was.