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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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First time Chuck...

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  • Notavegan
    Club Member
    • Jan 2017
    • 262
    • Westfield, MA
    • Chris Parrow
      Southwick, MA


      Large BGE
      FlameBoss 200
      Large Adjustable Rig w/ 18 inch oval platesetter
      Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
      Lodge cast iron 17x10 griddle
      Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
      Emile Henry Pizza Stone
      Thermoworks Pop - Orange
      Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
      Electric charcoal starter (power source next to the egg)
      $10 Westinghouse electric knife from hardware store
      Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

    First time Chuck...

    Wrote yesterday that I got boneless chuck ribs and chicken thighs. Then all that I read last night and this morning about Chuck roasts? I'm in, just went out and got a 3.3 lb Angus Choice Chuck roast. I'll attach the pics shortly.

    I've seen the PBC chuck discussions and love it. I will report back how the big green egg does.

    I typically use royal oak, my neighbor surprised me with a big fat bag of BGE charcoal which I also like alot, just a bit more exp. Anyway, the firebox is lit, the flameboss 200 set at 250 and the chuck is probed. Cooking on the to-p setting of adjustable rig. One piece of split locally sourced (back yard) red oak.

    coffee/sugar/salt/cayenne rub

    Happy Super Bowl Sunday, looking forward to eating and reading and pics of indulgence.
  • Notavegan
    Club Member
    • Jan 2017
    • 262
    • Westfield, MA
    • Chris Parrow
      Southwick, MA


      Large BGE
      FlameBoss 200
      Large Adjustable Rig w/ 18 inch oval platesetter
      Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
      Lodge cast iron 17x10 griddle
      Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
      Emile Henry Pizza Stone
      Thermoworks Pop - Orange
      Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
      Electric charcoal starter (power source next to the egg)
      $10 Westinghouse electric knife from hardware store
      Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

    #2
    Bit more thorough an introduction. My name is Chris and I suppose I am not a vegan but wanted to a show a face behind the name. I live in Southwick, MA and have a wife and 3 carnivores.

    Attached Files

    Comment


    • EdF
      EdF commented
      Editing a comment
      That's surely not Southwick, MA in the pic?
  • emil.glatz
    Former Member
    • Oct 2014
    • 109

    #3
    I especially like a little house BBQ sauce to keep chuck interesting. Regardless, it's a wonderful way to cook chuck. Excited to see the results!

    Comment

    • Mr. Bones
      Charter Member
      • Sep 2016
      • 10127
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #4
      Mornin' Chris, pleased t' meetcha!
      Looks like yer in for a grand soft day, cookin' great food.
      Keep th' pics comin' when ya' can!

      Comment

      • Notavegan
        Club Member
        • Jan 2017
        • 262
        • Westfield, MA
        • Chris Parrow
          Southwick, MA


          Large BGE
          FlameBoss 200
          Large Adjustable Rig w/ 18 inch oval platesetter
          Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
          Lodge cast iron 17x10 griddle
          Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
          Emile Henry Pizza Stone
          Thermoworks Pop - Orange
          Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
          Electric charcoal starter (power source next to the egg)
          $10 Westinghouse electric knife from hardware store
          Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

        #5
        Where I call home base. Plenty of prep space outside and umbrella if I need it for rain or whatever. Inside I have a pool shed/cabana deal that has toilet h/c running water and the fridge holds plenty of protein. Spice Rick and butcher paper on a roll overhead.

        Just added thighs to rack under chuck. Everything looking a little anemic right now.
        Attached Files

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13624
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #6
          Looking good. Keep up posted.

          Comment

          • Mr. Bones
            Charter Member
            • Sep 2016
            • 10127
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #7
            Great base of operations, nice pics, food lookin' great so far!!!
            Enjoy yer day!!!

            Comment

            • Rfhd69
              Charter Member
              • May 2015
              • 219
              • SW Washington
              • WSM 22.5, PBC, GMG Jim Bowie, Traeger Texas

              #8
              Looks like a great set up. Pulled chuck roast is awesome!

              Comment

              • Notavegan
                Club Member
                • Jan 2017
                • 262
                • Westfield, MA
                • Chris Parrow
                  Southwick, MA


                  Large BGE
                  FlameBoss 200
                  Large Adjustable Rig w/ 18 inch oval platesetter
                  Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
                  Lodge cast iron 17x10 griddle
                  Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
                  Emile Henry Pizza Stone
                  Thermoworks Pop - Orange
                  Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
                  Electric charcoal starter (power source next to the egg)
                  $10 Westinghouse electric knife from hardware store
                  Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

                #9
                Chuck is 189 here. Rib pcs still need 3 hours. No drip or water pan and no heat deflector used, 250 as mentioned earlier, and a VERY humid cooking environment. Whatever it is so far so good. Overloaded the 8 lbs of ribs on the bottom 18 inch grate. Who knew what 8lbs would spread out like on the grate??? Anyway, thighs off and now plenty of room and air for the ribs and chuck and things are humming along nicely. I just informed the Warden (that's the mrs, get used to reading that, everyone in town calls her that, even kids, not sure that she likes it much but oh well it stuck and I'm not unsticking it) that I'm making nachos. She said she is making them w organic ground turkey and I said no they will be made with pulled angus chuck. Turkey is fine. Just not for nachos, and not for super bowl nachos.

                Mhmm, maybe I'll pull the meat and serve the chips ontop of the meat. The chips are invited guests not the other way around.



                Attached Files

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  C'mon! pulled beef, melted cheese, chopped jalapenos, some nice, spicy salsa! you know what you want! Oh yeah, and corn chips, preferably the limed kind!
              • Notavegan
                Club Member
                • Jan 2017
                • 262
                • Westfield, MA
                • Chris Parrow
                  Southwick, MA


                  Large BGE
                  FlameBoss 200
                  Large Adjustable Rig w/ 18 inch oval platesetter
                  Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
                  Lodge cast iron 17x10 griddle
                  Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
                  Emile Henry Pizza Stone
                  Thermoworks Pop - Orange
                  Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
                  Electric charcoal starter (power source next to the egg)
                  $10 Westinghouse electric knife from hardware store
                  Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

                #10
                Ok, the beef no longer looks anemic. The chuck is taking its time approaching 7 hrs and at 195. I'm I. No hurry.

                The nachos, complete w pulled chicken cooked earlier before .... really, really good. And a boatload of chicken meat ready to add to plates of nachos.

                Facefuls of chuck and ribs in my future.



                Attached Files

                Comment


                • TheCountofQ
                  TheCountofQ commented
                  Editing a comment
                  What kind of ribs are those?? They look great!! Also, what is your smoker temp??
              • Notavegan
                Club Member
                • Jan 2017
                • 262
                • Westfield, MA
                • Chris Parrow
                  Southwick, MA


                  Large BGE
                  FlameBoss 200
                  Large Adjustable Rig w/ 18 inch oval platesetter
                  Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
                  Lodge cast iron 17x10 griddle
                  Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
                  Emile Henry Pizza Stone
                  Thermoworks Pop - Orange
                  Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
                  Electric charcoal starter (power source next to the egg)
                  $10 Westinghouse electric knife from hardware store
                  Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

                #11
                Ribs........ fantastic. Some more tender then others of course. And those that were, were great. Those that weren't were great.

                If walmart. Had those on a regular basis, boneless, they could become regular snackers. Not dry at all and great beefy flavor. Some had sauce and some didn't. Both vvg.

                Chuck in the cambro. Came off the egg at 205.
                Attached Files

                Comment

                • Notavegan
                  Club Member
                  • Jan 2017
                  • 262
                  • Westfield, MA
                  • Chris Parrow
                    Southwick, MA


                    Large BGE
                    FlameBoss 200
                    Large Adjustable Rig w/ 18 inch oval platesetter
                    Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
                    Lodge cast iron 17x10 griddle
                    Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
                    Emile Henry Pizza Stone
                    Thermoworks Pop - Orange
                    Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
                    Electric charcoal starter (power source next to the egg)
                    $10 Westinghouse electric knife from hardware store
                    Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

                  #12
                  Count, those are boneless chuck ribs.

                  Attached Files

                  Comment

                  • Notavegan
                    Club Member
                    • Jan 2017
                    • 262
                    • Westfield, MA
                    • Chris Parrow
                      Southwick, MA


                      Large BGE
                      FlameBoss 200
                      Large Adjustable Rig w/ 18 inch oval platesetter
                      Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
                      Lodge cast iron 17x10 griddle
                      Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
                      Emile Henry Pizza Stone
                      Thermoworks Pop - Orange
                      Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
                      Electric charcoal starter (power source next to the egg)
                      $10 Westinghouse electric knife from hardware store
                      Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

                    #13
                    Smoker temp 250 entire cook. Nachos melted nicely at 250.

                    Comment

                    Announcement

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
                    See less
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