Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Awesome Pulled Chuck Roast on the Joetisserie!
Comments
-
-
awesome!!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
I did a chuckie in the crock pot today, it was good, yours looks better.Las Vegas, NV
-
Saturday I did 3 chucks on the Large for soup and chili. 275 with oak chunks and pulled off at 195 IT. Vac sealed and 2 in the freezer. Using the 3rd for a pot of vegetable beef soup tonite. 43 and rain here in E. TN today. Good soup weather!
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
-
Webass said:Saturday I did 3 chucks on the Large for soup and chili. 275 with oak chunks and pulled off at 195 IT. Vac sealed and 2 in the freezer. Using the 3rd for a pot of vegetable beef soup tonite. 43 and rain here in E. TN today. Good soup weather!
Can you share some more details on how you use the pre-cooked chucks for future meals?
Do you freeze it whole and then add it to a pot with some stock/veggies for a quick beef stew?
My in-laws buy brisket that is pre-cooked and frozen from their butcher. It’s quite expensive, but for a holiday meal they just throw it in a crock pot with some stock and in a few hours they're putting a delicious tender brisket on the table. I haven’t tried this myself yet but maybe I can do it with chuck.
LBGE/Maryland -
We usually smoke 2 at a time and use them later for chili or a stew or crock pot. I smoke them to around 130 to get a nice smoke flavor.and the cooking is finished when we use them
https://eggheadforum.com/discussion/1211621/game-day-chili#latest
2 days ago we bought a small brisket and chuckie at Kroger and ground them together for burgers and meat balls. -
Thanks @Woodchunk. That chili looks awesome.That's a good idea to just slow cook it until I get a nice char going, then freeze it for later use. I mean, if you're going to cook one anyway, might as well put another one on there with it!LBGE/Maryland
-
-
KiterTodd said:Webass said:Saturday I did 3 chucks on the Large for soup and chili. 275 with oak chunks and pulled off at 195 IT. Vac sealed and 2 in the freezer. Using the 3rd for a pot of vegetable beef soup tonite. 43 and rain here in E. TN today. Good soup weather!
Can you share some more details on how you use the pre-cooked chucks for future meals?
Do you freeze it whole and then add it to a pot with some stock/veggies for a quick beef stew?
My in-laws buy brisket that is pre-cooked and frozen from their butcher. It’s quite expensive, but for a holiday meal they just throw it in a crock pot with some stock and in a few hours they're putting a delicious tender brisket on the table. I haven’t tried this myself yet but maybe I can do it with chuck.
https://www.foodnetwork.com/recipes/paula-deen/the-lady-and-sons-beef-vegetable-soup-recipe-1952026
Since the 3 I did were different sizes, I separated them into equal size, vac sealed and froze. Since I'm using cooked chuck I use beef broth instead of water and only simmer it for about 45 minutes. I cube the meat in 1" cubes. After 45 minutes it'll be close to falling apart. I also use frozen soup mix vegetables instead of doing all that chopping and slicing and I use the small elbow macaroni.
For chili I just start with the cooked chuckie and go from there.Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum