The Ultimate BBQ Thread (6 Viewers)
- Thread starter Trollhole
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splitshot
Head cook, Bottle washer, and Peace keeper.
Well, the 15mm socket is gone for good. I figure it's the sacred tool offering to get the rig back.
Nice smoke ring...those weren't done on electric!
Offer me a recipe for ribs then tease me with pics LOL.
Oh damn. I completely forgot. What is it you were asking for?
I made this chuckie and highly recommend it
http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview
http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview
I had never thought about smoking a chuck roast until I saw it here. I'd also never ventured in to a BBQ or Smoking forum until ya'll started posting links. Now I'll never get any work done.
I was off on Monday and the weather was decent - outside temps holding near 50 from about 10am to 5pm - so it was time for Smoked Chuck #1. 4.1 lbs of bone-in goodness. I prepped it simply with only kosher salt and pepper so I could get a good baseline on this new dish. Wood was a mix of Pecan and Cherry.
I did great with the smoke and in holding about 225-235. That's the hardest thing on the square Aussie grill I use - keeping a low temp. It'll hold it if you can find it and do your part throughout the cook.
I shot for 170 IT, then foil wrap until 200-205 IT, then blanket wrap in cooler for 1-2 hours.
Things went great until... the chuck held at 150 for about an hour. This put me slightly behind schedule but I did have the whole day off. It started climbing again and was closing in on 160 when I made the fatal mistake of answering my phone. I had to leave the house for about 2 hours. And it was time to add more coals. And almost time to foil wrap it. I couldn't trust the dog to tend the grill so I wrapped the meat at 160 and added some fresh coals, estimating what would keep it going properly without tending. Damn compromises.
Two hours later I'm home and the meat's at 206 IT. Not sure for how long, but the grill is at 260. Not good. I remove the meat, wrap it in a towel, place it in the cooler, stuff it with more towels and hope for the best. 1.5 hrs of rest later, I'm PIIIIIIISSED when I find that it's VERY firm. Not tender. At all.
It tasted fine, but the texture wasThere was some meat near the bone that was perfect, but maybe only a few bites worth. I figure that the heat went too high when I had to leave and it cooked too quickly; the long rest couldn't help since there wasn't much juice left to redistribute. Total time on the grille was about 4+ hours at 230-ish and 2 hours at unknown.
I didn't bother with an after picture since I was so mad, I just chiseled off a chunk and sat there quietly gnawing away. Here's a before shot.
Ohhhh,...so the smoke ring, or penetration, is the brighter pink about 1/4" of the outside? never knew that..
Never to old to learn, old man! I can't tell you how much chicken I either threw away in a pissed off rage or cooked the crap out of because I thought it wasn't done back in the day. Of course, I did get sick on undercooked chicken in my youth so the paranoia level is still pretty high.
--john
I made the Texas Lollipops and smoked some country style ribs today. They are delicious!!! I modified the sauce recipe slightly. 1 stick butter, 1 C BBQ sauce, 1C honey bourbon, and 1/2 C Frank's. I didn't want it too hot for my lady and kids.
splitshot
Head cook, Bottle washer, and Peace keeper.
Damn, too bad those don't ship like jerkey..Lol..
Thinking our next smoke is tri-tip, definate add, they look yum.
Thinking our next smoke is tri-tip, definate add, they look yum.
Damn, too bad those don't ship like jerkey..Lol..
Thinking our next smoke is tri-tip, definate add, they look yum.
LOL, agreed, they probably wouldn't ship too well, but they are even better today!!!
I have something to send you. I'll get it in the mail soon!!!
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Damn, too bad those don't ship like jerkey..Lol..
Thinking our next smoke is tri-tip, definate add, they look yum.
Split, how is that new smoker working? I will be picking mine up next month.
'butt's at 183...coming down home stretch for BBQ tonight!
splitshot
Head cook, Bottle washer, and Peace keeper.
I'm liking it! Once it comes to temp, all you have to do is wait and smell the yum.
A rest after 190 and its dinner time. And the last bag of smoked nectarine & habanero bbq sauce in the freezer...but its about the time of the season to be getting ready for ripe stone fruit just around the corner!
splitshot
Head cook, Bottle washer, and Peace keeper.
Oh my.....
Turned out great. Did it on a electric smoker and it took about 8 hours at 250. Juicy and wonderful bark. No smoke ring unfortunately
Looks great!
I also did, for BBQ lunch radiator burritos for an upcoming trip, a 4-1/2lb pork butt yesterday. Am I the only one who has to pinch off several bites between the smoker and the kitchen counter?
Almost impossible to get a smoke ring with an electric smoker. Ditto for small wood chips.
I also did, for BBQ lunch radiator burritos for an upcoming trip, a 4-1/2lb pork butt yesterday. Am I the only one who has to pinch off several bites between the smoker and the kitchen counter?
Almost impossible to get a smoke ring with an electric smoker. Ditto for small wood chips.