Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: JimmyV on June 16, 2016, 07:29:35 PM

Title: Chuck and shrimp
Post by: JimmyV on June 16, 2016, 07:29:35 PM

Coffee and ancho chile rubbed chuck roast with a little black walnut smoke and some smokey BBQ shrimp (recipe courtesy of Malcom Reed, seriously try them out). That little bowl of stuff on the plate is the liquid from cooking the shrimp which we dipped grilled french bread in which was also great.

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Title: Re: Chuck and shrimp
Post by: smokeasaurus on June 16, 2016, 07:52:14 PM

That is a purdy plate of grub.

How long was the chuckie in the PBC for?   What internal temp did you cook it to??

Title: Chuck and shrimp
Post by: Pappymn on June 16, 2016, 08:20:00 PM

That chuck looks killer. Any details on the rub?

Title: Re: Chuck and shrimp
Post by: JimmyV on June 16, 2016, 08:46:05 PM

It was on for just about 2.5 hours. I wrapped it at 160 with about half a bottle of beer and pulled it at about 215. The rub recipe is as follows.

1/4 cup ground dark coffee
1/4 cup ancho chile powder
1/4 cup brown sugar
2T kosher salt
2T Hungarian paprika
1T granulated garlic
1T granulated onion
1T cumin
1T crushed toasted fennel seed

Title: Re: Chuck and shrimp
Post by: Smokin Don on June 17, 2016, 12:03:46 AM

Looks delicious Jimmy!!!! Great plate!!! Don

Title: Re: Chuck and shrimp
Post by: muebe on June 17, 2016, 03:25:26 PM

Beautiful plate!

Title: Re: Chuck and shrimp
Post by: HighOnSmoke on June 17, 2016, 06:22:55 PM

Quote from: muebe on June 17, 2016, 03:25:26 PM

Beautiful plate!

X2!