Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Ray]

Yowza! Nice lookin' duck, Ernest. Gotta recipe?

[Huskee]

Finished! New pics below

Today is my first ever chuck roast on the Web for pulled beef. And it's cold. But, smoked beef nachos & quesadillas sound so good.

Trimmed it up and made beef love ice cubes with the trimmings. Dry brined it 36hrs. Rubbed liberally with BBBR right before going on the kettle.

2-zone setup, charcoal set up in a fuse configuration. Red oak chunks for smoke.






Dropped my wife off this morning, this was the temp in my driveway ten mins before I started my charcoal.






This was the temp per the ThermoPop as the Web was warming up.



Average cook temp about 260* with some variances. Meat took about 2-3 hrs to get toward the stall but it never really stalled. The meat hit 190 by about 4-4.5 hrs in.

I had a full bread loaf pan of water in there that I had to refill once. Plenty of humidity! It was just up on the grate next to the chuck, between the heat and the meat.

I wrapped it at or about 195, since I didn't want it to end up drying out...a just-in-case kind of thing, but I really thought about going through the stall nekkid.

Per David Parrish 's recommendation, I took it up past 203 to about 207 (that was the intention anyway) and then he said to lower the grill temp to low 200s. My temp got quite high on me and I had to back the vents off and actually remove the meat and set it on a snow-covered table for ten minutes while the grill cooled. My meat got to 212, then back to 210 for about an hour while wrapped.

Got the grill back down to 203-215, with meat now down to 190 on the snowy table (8 degrees outside). Meat slowly rose back up to 205 where it hovered to & fro for close to another 3 hrs. Total cook time, about 9.5 hrs. Half of that time was "Pit Boss' Power Cambro" technique, essentially the same as a real cambro or low temp oven. No faux cambro for me this time. I kept the meat's temp above 200 for about 3 hrs.

Then pulled it inside for the fun part.

Here it is right off the smoker





And here it is while pulling




And of coarse, some glamor shots.










And dinner, just me and the boys tonight.







And here's a video of me doing a little of the pulling, and some really terrible camera work.

http://vid42.photobucket.com/albums/...pso0p510ak.mp4

[fzxdoc]

Oh sooooo pretty!!!

Kathryn

[Huskee]

Thanks everyone fzxdoc DWCowles richinlbrg. Ernest, wow that's high praise coming from you!

Now with everyone having this success with smoked chuckies and David Parrish 's modified technique, don't be scared to try it yourself. It's rather easy really, just watch your temps and give it time.

Oh, and don't be scared of a little cold weather, lol. The meat inside the cooker has no clue how cold it is outside. Mind over matter soldiers!

[The Burn]

Pulled chuck quesadillas have become a favorite of mine and yours looks great!

[Jon Solberg]

Thats the way to do it Huskee! U DA MAN!

[smarkley]

Wow... impressive Huskee!

[Ernest]

Ray Recipe is salt the duck breast and leave uncovered in the refrigerator overnight. Heat Sous vide to 135, vacuum seal breast and let it swim for 2 hours or until you're ready to eat. Heat a pan, sear duck skin side down until crisp....done.

Alternatively you can cook it skin side down on medium heat, start in a cold cast iron skillet. Turn it over to briefly sear the other side then turn it back skin side down until your desired serving temp.

[Medusa]

Slow-Cooker Red Wine-Braised Beef Short Ribs & Creamy Mashed Potatoes. (Right Now)

Not sure about this weekend, as #1 is recovering from dental work. I'm supposed to go next week. Maybe we'll have cream of wheat or something.

--Ed

[DWCowles]

Don't forget to post pics of the finish product if you don't get frost bit Huskee

[Huskee]

DWCowles You got it man, although I did forget a pic just before I wrapped it. It was glistening and oozing juice, a beautiful site.

[Ernest]

fzxdoc on the contrary, ducks should be running to me. I'll treat them right. Just like all chickens run to a PBC, coz they know that they will be done right. BTW, there are no more chickens in my neighborhood ever since I got the PBC.

[fzxdoc]

A veritable Poultry Parade, I'd imagine, Ernest.

Kathryn

[DWCowles]

Ok Huskee, can't wait

[David Parrish]

Huskee that's a good looking meal! Glad it worked out

[Huskee]

Why thank you good Sir!

[Ernest]

Might be an epic weekend

[David Parrish]

Can't wait to see how this turns out!

[Medusa]

What a great idea! Yes, let us know.

[Huskee]

Well-marbled indeed, I would have believed you if you'd said you cubed up some Wagyu strips. I would've thought it slightly odd, but I'd have believed you! There is no way that won't be fantastic.

[richinlbrg]

Nothing really exciting, just some boneless pork chops on the Weber kettle for tonight. Note to Huskee, antifreeze is always close by (on the right)! LOL Note that the chops and antifreeze are both about done. Good timing, for once!

[Huskee]

Don't worry about the Vortex. Your setup using charcoal holders is fine for that.

[richinlbrg]

Still want to understand the vortex. Just no time right now. After tax season item!

[Medusa]

richinlbrg,

Those chops look great!
Antifreeze - Mr. Barcardi is about to make a debut...

Vortex: Try this link - lottsa pretty pictures.

https://www.facebook.com/vortexchimney/timeline?ref=page_internal

[richinlbrg]

Thank you, Medusa! Mr Craig, Elijah Craig, is present here, while I grill a spatchcocked chicken, injected with a chicken broth, butter with some garlic and onion powder. Pictures to follow, likely tomorrow. Had to shovel out 7 1/2" of snow. A combo of snow and sleet currently falling.

[Medusa]

You are quite welcome...

I've had great success with pork loin, boston butt, ham, beef short ribs, wings, by building a 2 x 2 fuse around the V. ( 2 x 3 for pork loin )

I'm tellin' you though, I would be completely clueless about charcoal without this great site. I could just see lighting up 100+ coals and dropping boneless chicken breasts on top of them - LOL!

[richinlbrg]

I've been pretty OK with grilling for a long time. Have done SOME smoking over the years. My first ribs thanks to a chemist friend of mine who was a GREAT cook (using chemistry in the kitchen was a shocker to me!)! But this site has taught me SO much! Just taken me to an entirely different level, one I could not have imagined before finding it. I've basically thrown out everything I thought I knew and started from scratch.

[David Parrish]

A little CAB PORTERHOUSE action tonight with Cannellini beans and stuffed Portabellos... Yum!

[richinlbrg]

Killer, PB, just killer!

[David Parrish]

Thank you Sir!

[The Burn]

Niiiiiiiice!