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4 Chuckies went out for a smoke
blind99
Posts: 4,974
Going to try the pepper stout beef for a neighborhood party tonight. Seasoned with modified dizzy pig -- added espresso to it.
starting a few coals on the side burner. note the melted knob... this is not the safest way to start coals...
starting some smoke
starting a few coals on the side burner. note the melted knob... this is not the safest way to start coals...
starting some smoke
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
Comments
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Great cook right there-don't know if you have gone with chuckies before but they need to get to around 210*F before ready for pulling. And they will be the hit of the party. Enjoy.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Looking forward to the finaleLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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@lousubcap ive not done these before. I was planning to smoke for a few hours then add the stout and peppers and seasonings and braise to the finish. Does the liquid from the braise need to have the fat separated off? Thanks for the advice captain!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Looks good, I'm interested in the outcome also
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I just smoked one last weekend, the fat does need to be removed from the braise before mixing with the meat. No different than crock pot cooking a pot roast. Tons of fat that is slimy and congeals as soon as it gets relativity cool. Yes I failed to separate last weekend and the fat all but ruined the meat. We made burritos later in the week and the meat was covered with a fat that looked like melted candle wax that cooled. Very gross.
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone -
I remember my first chuck...I could've just chewed on a shoe. Took awhile before I did another. Finally I did. Man that was a great piece of pulled chuck. 212 was when it was all butter. It started to go butta around 208. Patience is what I lacked first try. Now it's one of my favorites. Good luck on the smoke. Also looks like you got some rainy weather!lousubcap said:Great cook right there-don't know if you have gone with chuckies before but they need to get to around 210*F before ready for pulling. And they will be the hit of the party. Enjoy. -
@clifkincaid yes one of the top level chucks got a bit rained on! But the egg locked right in at 250. Love that thing. @Smoker317 thanks for the tip, I'll drain the liquid out of the pans and run it through a gravy separator before combining back with the shredded meat and veggies.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
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Yeah baby! Who the hell wouldn't kill that? Nice. Waiting for the Sammy.
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Yes sir!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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That will be one awesome meal. Lucky neighbors!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Everyone thanks for all the tips. I cooked the chucks until at least 210. By 205 I stopped keeping track and waited until they pulled easily. I separated the fat from the juice, which was a great idea too. All the juice got added back.
I did 3 chucks with stout, pepper, onion, and seasoning. I added some worcestershire and tomato boullion (the kind that is in the salado brisket chili recipe). I did one chuck with sliced jalapeno and chili pepper. The spicy was even better and was more popular.
@pgprescott sorry no pic of the sammy... I would have got major **** for taking pictures of my food at this party! But I did get a pic of one of the trays before I left
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
So your a closet food pron consumer? Alright then. Looks fabulous.
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That is some seriously good lookin chuck right there !!!!!!
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That's some of the best I've seen.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@pgprescott yes! gotta keep it private
taking pictures of your own food in someone else's house, with the adult beverages flowing, seemed like a recipe for disaster!
thanks @bill-w221 @sciaggie good response from the crowd on this one - will make againChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
How do you get the fat out of the juice ?
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@bill-w221 I ladelled the juice into a fat separator. i don't have this one, but same idea:
http://www.amazon.com/OXO-Good-Grips-4-Cup-Separator/dp/B0002YTGIQ
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
That looks excellent. I haven not separated the fat before but that is a great idea.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I have a separator also. Works great for gravy and the like. Nothing wrong with using it in this application, but I'm not sure I would have bothered. Of course, I like a good amount of fat in my PP and PB. Again, most will likely do as @blind99 has done. Hard to argue my side looking at your results I must admit. Outstanding!
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Thank you !!!! Separator ordered and moving this to the top of the must try list
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@pgprescott @bill-w221 I take no credit for any of the ideas, all were provided by our fellow members - hat tip to @smoker317 for the separator idea. this forum can't be beat for ideas and help.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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That's one hell of a finale, looks great.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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That turned out perfect.
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I did 2 chuckies yesterday and they were awesome. The consensus at my house was that it's better than pulled pork. I served with a blue cheese cream sauce that was decent (I need to improve this). Will definitely be putting this in the regular rotation.Bloomfield, NJ
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Outstanding !!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks good. That's a nice party food. And it's not to bad on the pocket book2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
That looks awesome!blind99 said:Everyone thanks for all the tips. I cooked the chucks until at least 210. By 205 I stopped keeping track and waited until they pulled easily.
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