Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: hikerman on June 29, 2014, 12:08:06 PM
-
To prepare for this cook, on Thursday I made up a marinade that I injected into the 6# chuckie, using M3 from Savor Spices. It's simple and works quite well for tenderness and flavor. Blend at high speed, 1/2 C oil, 2 T apple cider vinegar, and 2 T M3. The outside got a coating of balsamic vinegar and a rub of 80% M3 20% Way Out West seasoning rub. Into the fridge until Saturday. Yesterday (Sat.) I fired up the PBC and the chuckie was hung 30 min. before two chicken halves were hung. They were both painted with balsamic vinegar, and one was coated with Mo' Rockin' Chicken Rub, the other was coated with Tajin Mexican seasoning. 30 minutes later 4 baker potatoes that were coated in EVOO and doused in sea salt were hung. Meanwhile I was preparing a nice bed for the chuckie when it reaches 130F. It is a pan with a couple chopped onions, a green pepper chopped, a carrot chopped, celery chopped, 2 cloves garlic, 2 dried guajillo chillies that were soaked in boiling water and then cut up, 3 T hot giardinara, and finally 8 fresh sprigs of thyme. For added flavor a bottle of Sierra Nevada Pale Ale was tossed in. At 130F roast was sealed in it's bed of goodness. The chicken and potatoes were pulled, and the grid was laid in for the roast and veggies to swim together until IT hit 205F. Dinner last night was an excellent fresh garden salad, 1/2 potato doused in butter, and the chicken. The Tajin gives a unique taste as it has dehydrated lime juice in it along with dried chili peps and salt.
The chuckie was done when it hit 205F about 2 hrs after our dinner. It was pulled, the juices were defatted, and the meat and some juice was mixed together and refrigerated until today when it will get used for dinner and some will get vac. sealed for later. I'm going to borrow Old Hickory's tip and freeze portions of left-over juices from the roast to mix in when reheating the portioned bags later. Great idea OH!
[attachment deleted by admin]
-
Wow, awesome looking cook there! Looks like you'll have excellent leftovers for days!
-
Gene you nailed that PBC cook!
Excellent!
-
That looks awesome buddy, nice job. ;)
-
Very nice cook.
-
Awesome cooking Gene! I want to be your neighbor! ;)
-
Not sure what looks better. I think I will have both.
-
You sure knocked this cook out of the park. I would bet it tastes soooooo good.
-
OK, thanks for the kind words folks! Part 2 of yesterdays cook is today's dinner. Pulled chuckie sandwich piled on a toasted onion roll, topped with a slab of melted meunster cheese. Sides are my dearest's melting greens, and a baked tater with plenty of fresh butter. Dessert is still on the pellet grill so when that is done, everyone can have some! Be back in awhile!
[attachment deleted by admin]
-
As promised dessert is served! My better half made this wonderful concoction, Iron Skillet Blueberry Cobbler. It's a Chris Lilly recipe. I'll post the recipe in dessert section. But step up and get some, real good with ice cream! ;) Here is your plate......
[attachment deleted by admin]
-
Looks like a feast for a king! You done good this weekend!
-
D#mn that looks great :) But where was my invite?
-
All looks just amazin!!! Great cooking Gene!!! Don
-
Gene,more pure excellence,what a fine cook!! :P
-
What a great cook!! I would like a plate of both please!
-
Ya just can't post pics of a cook like this without inviting all of us over for a plate or two ;) Outrageous :P :P
-
Ya just can't post pics of a cook like this without inviting all of us over for a plate or two ;) Outrageous :P :P
Smoke, you should know, you are always welcome here buddy!
Mi casa es su casa! ;)
-
Gene,more pure excellence,what a fine cook!! :P
X2 ;)