A stab at chuckie redemption

[holehogg]

Sure looks like things are coming together very nicely. This one's going to be a winner. What are you cooking on?

[DaveD]

Only thing I got, my Pit Boss Copperhead 5 vertical pellet smoker. Which reminds me, I forgot to shut it all the way down. Off I go...

[DaveD]

It's been in the FC for a while now, temps down to about 170F/77C. I'll be serving in a little over 45 minutes After-action will be next!

[rickgregory]

Odd, I don't see any pics... *cough*

[DaveD]

You want pics of my el cheapo plastic cooler?? *grin*

[Bad Hat BBQ]

Nice work

I'm just 20 minutes away.....in case you need company

[DaveD]

Alrighty then: another blemish redeemed. Foe vanquished. Veni, vidi, chuckie. This was some of the best beef we've had, and my lovely bride flatly declared the bark to be the best she'd ever tasted. Of course, with the very high quality starting material, it's easier to get that kind of result, but omfg if I had somehow screwed up this cut I would have been inconsolable. Thankfully, nothing but food coma

After resting a little under 2 hours, IT was down to about 160F/71C. (Yes, I flicked off that grain of rice that's been sitting there all damn day -- I put some uncooked rice in all my rubs as a desiccant.) What's interesting is that all that juice it was sitting in is mostly gone, drawn back up into the meat I guess. There was enough left to drizzle over our servings on the plate though...


Slicin' & servin'.




We're happy campers. And my lovely bride made her cosmically delicious from-scratch chocolate chip cookies, with browned butter & browned flour, plus some Heath toffee chips... amazingly good.

[RichieB]

Congratulations and sleep well knowing you succeeded.

[fzxdoc]

Nice job! You've moved another click or two up the learning curve. It must feel great.
Glad to hear the foil boat method worked well for you. I may give it a try.

Kathryn

[DaveD]

"Another click or two"... I see what you did there.

[rickgregory]

Very nice. I should have bought more... Oh well. Not risking it in the summer heat (takes 3 full days to get here plus the initial overnight) and 2 day air is $78 vs $32 for the order I looked at. But when it cools down....

[DavidNorcross]

Very nice,

[RonB]

Congrats on a successful cook.

Would your wife mind sharing her CC cookie recipe? Sounds great.

[DaveD]

I'm sure that wouldn't be a problem at all -- stay tuned!

[DaveD]

Would your wife mind sharing her CC cookie recipe? Sounds great.

I just posted it in the Desserts Recipe section, clicky here. I misspoke above, the butter is browned but not the flour. (She browns the flour for savory things, especially when making a roux.)

Enjoy!