Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on January 21, 2012, 11:35:38 AM

Title: Doubled-Up Chuck
Post by: squirtthecat on January 21, 2012, 11:35:38 AM
CAB chuckies were on sale. (if you consider $3.99/lb a 'sale')  So I grabbed a couple 2.75 pounders. 

Cut up one ginormous onion.  Line a foil pan with 1/3rd of it.

Rub each roast with Annie's Garlic EVOO, and a heavy dose of Oakridge BBQ Santa Maria.   Layer another 1/3rd of the onions on one roast, and place the other on top.   Secure with some elastic rotisserie ties. (a third hand to help here is a good idea)

(http://lh4.googleusercontent.com/-55d4TPyH4VI/Txo-u6OakwI/AAAAAAABgms/pe5naAegGk0/s800/IMGP7814.JPG)


Add a bottle of beer for moisture, and into the MAK at 205° for an overnight ride.

(http://lh5.googleusercontent.com/-XD1sDpueQu0/Txo-zp4o09I/AAAAAAABgm0/yanPff9sUi4/s800/IMGP7817.JPG)

12 hours later..

20° out.  BRRR.

(http://lh3.googleusercontent.com/-YV1ZK7fFplA/TxrkweIjV6I/AAAAAAABgm8/_l0XEILzLFQ/s800/IMGP7825.JPG)


Wooo, pretty!

(http://lh5.googleusercontent.com/-7wPkR1Z6M80/TxrkzxjvGsI/AAAAAAABgnE/qCDWkeEQcyM/s800/IMGP7821.JPG)

IT is 170°.  We'll give it another hour and go back in where it is warm.

Cut up 4 colored peppers and line a crock. (more onions on the bottom for 'insulation')

(http://lh3.googleusercontent.com/-EyXP3Hv4H4w/Txrk3nSmmLI/AAAAAAABgnM/VgvCYXbkC54/s800/IMGP7830.JPG)

In goes the chuckies, and the yummy pan drippings.   Most of the onions disintegrated.

(http://lh5.googleusercontent.com/-Motz5YnlTac/Txrk8RPpHdI/AAAAAAABgnU/U97tZgXfBGc/s800/IMGP7840.JPG)


Supposed to use a Porter Stout beer here, but this was on sale.   :)

(http://lh4.googleusercontent.com/-vaDbR_t7UfE/TxrlAIlZxkI/AAAAAAABgnc/WD7P-qsZhW4/s800/IMGP7831.JPG)

Add enough to cover the peppers, lid on, and set to high for an hour or so.   Then down to low for the rest of the day.

We'll (hopefully) shred it for some "Chuck, you Arrogant B@stard!" sammies at trivia night tonight.

Stay tuned..
Title: Re: Doubled-Up Chuck
Post by: smokeasaurus on January 21, 2012, 11:40:04 AM
Looks really great Squirt the Cat!! Reminds me of Wolfe's Pepper Stout Beef that this guy does on the bullet forum.

In fact, that is what I am doing today...with a twist................looking forward to the final pics later!
Title: Re: Doubled-Up Chuck
Post by: squirtthecat on January 21, 2012, 11:42:38 AM

That might have been the recipe I was trying to follow.. (and couldn't find)

Yes, a Stout beer, not a Porter.

I skipped the Jalas as well.. 
Title: Re: Doubled-Up Chuck
Post by: smokeasaurus on January 21, 2012, 12:12:45 PM
I posted Larry's recipe in the beef recipe section Squrt.
Title: Re: Doubled-Up Chuck
Post by: squirtthecat on January 21, 2012, 12:16:27 PM
Quote from: smokeasaurus on January 21, 2012, 12:12:45 PM
I posted Larry's recipe in the beef recipe section Squrt.

10-4.   Thanks!
Title: Re: Doubled-Up Chuck
Post by: Pam Gould on January 21, 2012, 12:52:20 PM
WOW  gonna do that for sure.  ☆¸.✿¸.•°*”˜ƸӜƷ˜”*°•.•.¸ღ¸☆
Title: Re: Doubled-Up Chuck
Post by: Ron D on January 21, 2012, 02:21:05 PM
Sweet looking cook...Love that beer too....One question..I know what a Chuck roast is but what is a CAB Chuck
Title: Re: Doubled-Up Chuck
Post by: squirtthecat on January 21, 2012, 03:38:32 PM

"Choice Angus Beef'
Title: Re: Doubled-Up Chuck
Post by: TentHunteR on January 21, 2012, 05:03:45 PM
Looking good Squirt!  $3.99/lb doesn't sound too bad for USDA Choice considering how high beef prices have gotten this past year.

I've been wanting to do a chuck roast for some pulled beef.
Title: Re: Doubled-Up Chuck
Post by: smoker pete on January 21, 2012, 05:39:11 PM
Great job Squirt!!

(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/clap2-1.gif)
Title: Re: Doubled-Up Chuck
Post by: ACW3 on January 21, 2012, 05:45:59 PM
Man, that looks tasty!  That is now officially added to "my list of things to cook".

Art
Title: Re: Doubled-Up Chuck
Post by: Rip on January 21, 2012, 09:40:36 PM
Wow, that's looks great Squirt!
Title: Re: Doubled-Up Chuck
Post by: squirtthecat on January 22, 2012, 10:33:58 AM
And pulled..

(http://lh4.googleusercontent.com/-INL93r3mG0Q/TxwqN-g0RBI/AAAAAAABgoA/jPfLyqcoCNU/s800/IMGP7853.JPG)

(http://lh3.googleusercontent.com/-FNFzxWKQD8c/TxwqSRmNBFI/AAAAAAABgoI/UsoVPVcvUKY/s800/IMGP7856.JPG)


Meanwhile, I heated up some Boudin and some reserved pulled pork as well.  I skimmed the fat off and we hit the road..


Pint Sized Buffet line.   ;D

(http://lh5.googleusercontent.com/-6gJTt04Ml5s/Txwq2_69OxI/AAAAAAABgoQ/BEQqNvzivKU/s800/20120121193912.jpg)

(http://lh6.googleusercontent.com/-7Z_VxMBo8aM/Txwq4b8oZ-I/AAAAAAABgoY/yLobc1G3DCA/s800/20120121193921.jpg)

Title: Re: Doubled-Up Chuck
Post by: smokeasaurus on January 22, 2012, 10:49:20 AM
That came out real nice!!
As soon as I get over my fear of Chuckies I am gonna do em just like you did!!
Title: Re: Doubled-Up Chuck
Post by: squirtthecat on January 22, 2012, 10:57:56 AM

I tried to rush it a bit, but they will fall apart when they feel like it..    By the end of the night, the consistency was perfect.
Title: Re: Doubled-Up Chuck
Post by: ACW3 on January 22, 2012, 11:01:13 AM
A plate of "Chuck" and a cold beer, what's not to like.

Art