I typically do my cooks on weekends. For the 4th consecutive weekend I'm doing chuck. 5 weeks ago I never once cooked it on the BGE. Apparently the mrs has made pot roast with it a number of times over the 20+ yrs of wedded bliss and I was unaware. (?)
Today is boneless chuck country style call them what m whatever you want "ribs". I've done them before in week 1 of my new obsession and they were Great. Like little chuckie Lincoln logs. This time I got 3 pkgs which is just shy of 6 lbs and filled up the cooking surface nicely without overcrowding. And there will be significant shrinkage. Just a little sugar, mustard always seems to do well w beef and crushed red pepper for a pre-rub.
They will sit in the egg for 3 hrs and on a nasty windy day I'm all about the flame boss minding temperature matters for me. And not to ignite the sauce / no sauce debate (I'm about to ignite the sauce debate) but at hour 3 they will get sauced (making it on the stove now. ) and repeated at hour 4. Banking on a 5 hr cook they will have a nice carnelized sauce costing over the bark from the rub. Week 1 of my chuck issues I did half w just rub and half w rub and sauce.
Even though i generslly vkme down on the screw the sauce side of that debate, I won't be foolish about it. The chuckie Lincoln logs w/o the sauce were fantastic. Loved them. The ones w the sauce were better so I'm going all in this time w the sauce (is there really a loser?). ((Well there is a healthy blast of Siracha in the sauce so...))
Anywho, here are a couple starter pics.
Meat dry brined w course salt for 24 hrs.
Cook temp 250
Large Big Green Egg
Big Green Egg lump
Flameboss200
5ish hours of cook time expected
Today is boneless chuck country style call them what m whatever you want "ribs". I've done them before in week 1 of my new obsession and they were Great. Like little chuckie Lincoln logs. This time I got 3 pkgs which is just shy of 6 lbs and filled up the cooking surface nicely without overcrowding. And there will be significant shrinkage. Just a little sugar, mustard always seems to do well w beef and crushed red pepper for a pre-rub.
They will sit in the egg for 3 hrs and on a nasty windy day I'm all about the flame boss minding temperature matters for me. And not to ignite the sauce / no sauce debate (I'm about to ignite the sauce debate) but at hour 3 they will get sauced (making it on the stove now. ) and repeated at hour 4. Banking on a 5 hr cook they will have a nice carnelized sauce costing over the bark from the rub. Week 1 of my chuck issues I did half w just rub and half w rub and sauce.
Even though i generslly vkme down on the screw the sauce side of that debate, I won't be foolish about it. The chuckie Lincoln logs w/o the sauce were fantastic. Loved them. The ones w the sauce were better so I'm going all in this time w the sauce (is there really a loser?). ((Well there is a healthy blast of Siracha in the sauce so...))
Anywho, here are a couple starter pics.
Meat dry brined w course salt for 24 hrs.
Cook temp 250
Large Big Green Egg
Big Green Egg lump
Flameboss200
5ish hours of cook time expected
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