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Angus chuckies x3, wrap test for foil/butchers paper/au naturale

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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

    Angus chuckies x3, wrap test for foil/butchers paper/au naturale

    I've written about the $2.58/lb Angus chucks I recently picked up /scored. Each is about 2.5 lbs but imagine a 2.5 lber that is just a hit bigger then your hand when you hold it. They are big fat beasts.

    275 in the egg courtesy of flame boss 200
    (I'm sitting here while my kids are gettin haircuts monitoring the cook ).
    Bbbr for the chucks
    also got country style pork ribs at a ridiculous why not price.
    The ribs got adobo and ol bay.

    I plan on wrapping around 175ish and will do one in heavy duty tightly wrapped aluminum foil, tightly wrapped butchers paper, and one that will be left w the bbbr it's only cover. I'll shoot for all of them to be in the 205 range and will begin probing around 200. Or 198. Or 195.... I always yell at my kids "don't open the egg!" It's different when I have to

    Anyway ill I'll report back much later. These things have lots of cool time ahead of them and I don't really care how long it takes. The egg is loaded w lump and that thing will crank 275 without a reload well after these are all done.

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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

    #2
    Didn't mean to have extra pic attachments, if someone w appropriate permissions can zap those please do.

    Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4970
      • Winchester TN
      • Hardware
        Blackstone 36” Griddle.
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        Maverick XR-50 [my favorite].
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        Consumables / Favorites
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        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

      #3
      Beautiful cook underway. Can't wait to see the finish pics! Extra attachments zapped!

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3229
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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        #4
        Looking forward to your findings!

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 6367
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
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            > Thermoworks Thermapen
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            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

          #5
          Ah, the scientific method at work! Formulate an hypothesis ... design the experiment ... predict the outcome ... conduct the experiment ... compare the actual results to the predicted ... then eat the results and repeat. Brilliant!

          Comment


          • EdF
            EdF commented
            Editing a comment
            Especially the "repeat" part!

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Yeah, ya jus' gotta LOVE science!!!!!
        • 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

          #6
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ID:	294079 I don't know why, chucks cook especially moist in the egg. Same lump and flame boss bent setup as usual. I have no smoke going on, just the charcoal. I've done chuck roasts now maybe 6 times and each time is just a very moist cook envy. Open the dome and a massive plume of steam erupts.

          The country stule rubs sure didnt mind. Started yanking off chunks of crispy fat and that turned into 4 full ribs getting taken down by the pack inside.

          Moist vook inhibitin bark formation, for now. The bark will prevail I'm confident.



          Dont nut use water pans, no drip pan in there either. Not even a platesetter, just meat over 275 lump.


          Attached Files

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 13143
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #7
            That's lookin' really good.

            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

              #8
              Bark turning the corner. And did I mention how thoroughly impressed I am w the country style ribs? Lesson learned there to try new stuff, especially when you get a load of it for $6. Won't be my last.

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              Comment

              • Mr. Bones
                Charter Member
                • Sep 2016
                • 9750
                • Kansas Territory
                • Grills / Smokers
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                  (Lime Green)
                  Horizon 20" Classic, w/baffle/tuning plate (FREE)
                  Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



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                #9
                Great pics of some wonderful smoker meat!!!

                Comment

                • Breadhead
                  Banned Former Member
                  • Jul 2014
                  • 0

                  #10
                  Just a suggestion... next time use an additional grate to add cooking space. Place each piece of meat 2" away from the other pieces allowing for increased airflow around all sides of your meat. I think your cooking time will decrease and your bark formation will happen faster. Just my $0.02.😎

                  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

                    #11
                    Breadhead
                    I agree w the suggestion and have the large adjustable rug to accommodate that. I flat out had no time and as it was against the clock all morning. Otherwise it would have been multilevel more evenly spaced cooking. The ribs suffered not especially as stuff shrinks quite a bit making more space.


                    Chuckie in bp had a chunk ripped off, great. Click image for larger version

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                    And and inspired by the Pit (apologies can't remember who posted ) I did the country ribs and pulled them from the bone and sauced them in a soap foil pan to lakebed burnt ends out of them. What's the worst that can happen?

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                    Comment

                    • TheCountofQ
                      Former Member
                      • Apr 2015
                      • 503
                      • Tulsa, Oklahoma

                      #12
                      Beautiful!! That last pic, print it, & frame it under museum glass, and display proudly anywhere in your home. I would also include the recipe on the back, so as future generations can attempt a repeat!!

                      Comment

                      • Spinaker
                        Moderator
                        • Nov 2014
                        • 10765
                        • Land of Tonka
                        • John "J R"
                          Instagram: JRBowlsby
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                          Minnesota/ United States of America

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                        #13
                        Looks great. I love the idea of pork burnt ends. I mean, why not!!! Throw in some bacon fat and sauce.....you might have something there. I agree with Count, that last picture is killer! Nice cook man!

                        Comment

                        • DWCowles
                          Founding Member
                          • Jul 2014
                          • 9703
                          • Smiths Grove, Ky
                          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                          #14
                          Beautiful!

                          Comment

                          • Skelly
                            Club Member
                            • Jul 2016
                            • 94
                            • Tuscaloosa, AL

                            #15
                            Welp, I'm off to find some country ribs. $6?!?!?

                            Comment

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