Frederick, MD - LBGE and some accessories
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Smoked Chuckie: Help Me Plan This Awkward Cook
oldgeezeystax
Posts: 315
in Beef
Goal: Serve delicious smoked chuckie to 2 buddies and my wife after golf on Saturday before my buddies and I plan next year's first annual golf weekend.
Problem: Will be out of the house from ~11am until 6pm on Saturday
Solution...
I'm starting to think I need to just toss these chuckies in the freezer and come up with something else.
Problem: Will be out of the house from ~11am until 6pm on Saturday
Solution...
I'm starting to think I need to just toss these chuckies in the freezer and come up with something else.
Comments
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Sous Vide Chuck is amazing ....or dial your cooker in and let it go naked till you get back and bump it if need beVisalia, Ca @lkapigian
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^^^ Doesn't have a sous vide ^^^
One potential solution I thought of would be starting the cook as soon as I can on Friday night but then what? Cool the meat down Saturday morning, put in fridge, and reheat in pans before serving? I kinda forget about how long this cook takes.Frederick, MD - LBGE and some accessories -
oldgeezeystax said:^^^ Doesn't have a sous vide ^^^
One potential solution I thought of would be starting the cook as soon as I can on Friday night but then what? Cool the meat down Saturday morning, put in fridge, and reheat in pans before serving? I kinda forget about how long this cook takes.
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. -
Where ya playing, @oldgeezeystax ?
I agree with @lousubcap ‘s suggestion. Do the smoking and braising a day ahead. De-fat and warm on Saturday.Maryland, 1 LBGE -
We are playing at Black Rock GC in Washington County. It's been a while since we've been out there so we are looking forward to it. You play @JohnEggGio ?
Frederick, MD - LBGE and some accessories -
Forget the smoke low and slow. Golf, come home, spatchcock birds, cook direct with a few wood chunks, drink a couple beers, eat chicken, enjoy!
Better yet spatchcock the night before, leave on a cookie sheet open air in the fridge so the skin dries out. it'll be ready to throw on the grill when you get home -
If it's me, I'd find something that can be made fresh vs. reheating or whatever. Maybe pulled pork instead of pulled beef, which you could start early enough and you don't have to worry about foiling or braising. You also have a small enough group that you could just grill a thick steak or two and slice thin for sandwiches.Stillwater, MN
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@oldgeezeystax yes, I do play - not as often as I’d like (life gets in the way). Over the years I’ve played most courses within 30 miles of B’more. Have never played Black Rock. Looks like a beautiful setting and the heat has finally broken (let’s hope). Enjoy!Maryland, 1 LBGE
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We do pepper stout beef with regularity and reheated PSB is great! Plenty of liquids to keep it hydrated.
Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
kl8ton said:We do pepper stout beef with regularity and reheated PSB is great! Plenty of liquids to keep it hydrated.Frederick, MD - LBGE and some accessories
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into a preheated rotomolded cooler just before leaving, pull it when you get back
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Get up early and smoke the chuckies. Just before you leave, add all the liquid and the chuckies to the pan covered with foil and put it into a 190 degree oven.
When you get home stick a fork in them to check for doneness and raise the oven temp if needed to finish them off.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SmokeyPitt said:Get up early and smoke the chuckies. Just before you leave, add all the liquid and the chuckies to the pan covered with foil and put it into a 190 degree oven.
When you get home stick a fork in them to check for doneness and raise the oven temp if needed to finish them off.Frederick, MD - LBGE and some accessories -
oldgeezeystax said:SmokeyPitt said:Get up early and smoke the chuckies. Just before you leave, add all the liquid and the chuckies to the pan covered with foil and put it into a 190 degree oven.
When you get home stick a fork in them to check for doneness and raise the oven temp if needed to finish them off.
I haven't really thought about the safety factor of leaving the oven unattended. I think it should be fine, but the internet has mixed feelings when I just googled it. You could always use a crock pot instead. The downside of the crock pot is they are slow to heat up, so if you get home and want to finish it off quickly you may want to transfer the contents to a pan and stick it in the oven.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Ended up hitting a pub after golf and pushing the chuckies till Sunday. The pepperonci one is so good and even easier to prepare.
Frederick, MD - LBGE and some accessories
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