Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: dawrecknq on October 18, 2013, 10:35:11 PM
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This is the 30 #'ish chuckie that I cooked yesterday for our Kiwanis Club Dinner. To give you some perspective... beside it lays 2 large pork butts. My Son carried into to show his Youth Pastor (BBQ Fanatic as well), he walked into the church with it slung over his shoulder like a WWE Champ belt. When it comes to meat...it was a biggun! My meat man originally was going to charge me around $120.00; but since it was for our club and I spend hundreds at his little meat shop every month...he took pity and let me have it for $75.00
(http://i1147.photobucket.com/albums/o545/daWrecknQ/chuckie_zps62a8a519.jpg)
Dan
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???
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Fred Flintstone has nothing on you! Wow that is a nice looking hunk of beast.
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Nice. How did you serve it?
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Pappy- I simply shredded for sandwiches. We were trying to keep it as simple as possible. I did cut some slices out (like I would brisket) just for fun and practice at home. They turned out pretty good, tender and flavorful. Drew told that I should keep about 2" on either end for steaks. Trim it out and cut it to a thickness I like. This is the same general area where they cut out ribeye steaks, so you can get some good filet like cuts with just the eye of the ribeye. Think I am going to buy another one, maybe smaller though, and try the trim out for these steaks. I hope I don't sound to much like I am bragging....but it turned out really, really well. The flavor was deep and rich. I injected and cooked just like a briskey.
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It's not bragging when it's true - that sounds delicious in many ways. What a great idea and well done!
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It's not bragging when it's true - that sounds delicious in many ways. What a great idea and well done!
X2 - bragging is when it is unfounded - that spread looks really good, and I hope mine turn out as well
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Now that's a hunk of meat!!! Some great looking bark!!! Don
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that is the biggest chuckie I have ever seen. :P sammies? I could use one now plz. ;)
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Pappy- I simply shredded for sandwiches. We were trying to keep it as simple as possible. I did cut some slices out (like I would brisket) just for fun and practice at home. They turned out pretty good, tender and flavorful. Drew told that I should keep about 2" on either end for steaks. Trim it out and cut it to a thickness I like. This is the same general area where they cut out ribeye steaks, so you can get some good filet like cuts with just the eye of the ribeye. Think I am going to buy another one, maybe smaller though, and try the trim out for these steaks. I hope I don't sound to much like I am bragging....but it turned out really, really well. The flavor was deep and rich. I injected and cooked just like a briskey.
Seems like the huge cuts of meets really get it done. Nice job and thanks for the post.
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I love smoked chuck roast and I'd say you did a great job with that hunk-o-meat! I'd pick it over brisket flat any day of the week!
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Awesome piece of meat.
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That's a beauty! Thanks for the pic.
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WOW, what a chunk of cow! And you honored it well! Great job and thanks for sharing!
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That really looks great! I will buy the whole chuck eye roast and then cut it into steaks
when my butcher has them available. Almost as good as the rib eyes!
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Looks great.
Mike
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