Nice job. That's one mound of deliciousness there.
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Angus chuckies x3, wrap test for foil/butchers paper/au naturale
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Club Member
- Jun 2016
- 4134
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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Ok the results are in. The chucks wrapped with foil were the most moist (??). Followed by the butchers paper wrap and then the unwrapped.
All were over cooked. I pulled the two wrapped well before the unwrapped and had those in the cooler. Unwrapped pulled at 204. That got me plenty annoyed. Had a buddy over and you know how that goes. I'm my own worst critic and he shoveled down a lot of meat and it was fine. The fat and plenty of outside chunks were awesome. Hash tomorrow. Or chili. Or big fat over stuffed beef sws.
All in all I was all fired up for the chucks and those in sure will be better reheated w some liquid tomorrow. Tonight it's about the surprise mac daddy country style Pork ribs. I left hem in the egg for about 3 hours and stirred occasionally. The sauce was molasses based and just got thicker and thicker. Still fat in there. Still moist. And not just glopped w sauce.
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RonB
the taste was fairly consistent from chuck to chuck. My tasting panel did discuss it. I don't think they cared.
All in all I would wrap the chuck in foil. Negligible effect on bark. Meat just a bit moister too.
And the pork ribs reigned supreme for the original cook, we'all see how leftovers do today.
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Club Member
- Apr 2016
- 18054
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Thanx - I wrapped my last chuckie, but without a side by side comparison, I wasn't sure if it was better. Now I will probably continue wrapping them.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
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Charcoal Companion TurboQue
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BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Thanks, Notavegan , for the great posts. It's always fun to read about side-by-side comparisons. Sounds like your cook went well; those pork burnt ends are TDF-looking. Sometimes chuckies taste a bit dry at first, but as they sit, they get better and better. I hope that happens with yours.
Kathryn
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