Finished picking up after Nate and then went inside to check on Chuckie. Timer read 44 hours so I called it and dropped him over in an ice bath while I went and put up all my tools. After coming back in I pulled him out of the bag and cleaned him up a bit. Here is Chuckie straight out of the bag... Let me go light the flame thrower.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Thanks gang... I gave the princess a small piece since she was heading out the door to shoot a beach wedding, and after i placed it on the end of her tongue, I just stood there looking into her eyes. They widened a bit and she held up a finger... I stood there for a sec as she chewed once then swallowed with her eyes closed. She opened them and looked at me and said "Damn, I married the right guy..what in the hell is that? After mansplainin the particulars, she said, "Put that on the top of your list, and there best damn well be some left over when I get home." and she turned and walked out the door.
I kinda chuckled and turned back towards the kitchen and I heard the door open back up. As I was turning, I heard.. "And put that on the menu for Wednesday night dinner before Thanksgiving" and the door closed back.
Damn... she wants me to cook for her Momma Glenda Faye.
I don't ever reverse sear to any temp. I pulled from bath and dropped directly into ice bath to chill down the exterior. Then tossed it on the reverse sear turning every 60 seconds or so until I saw the color start to turn... at that point I pulled it and sat it on the cutting board 15 minutes or so before slicing.
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.
I'm starting to find this whole thing intimidating....@FlaBouy has a flamethrower, I have a wimpy weber. He does 5 cuts of meat on 3 cookers IN A HURRICANE. I'm learning how to not over cook a bird, too much...I'm not worthy! . Great story FlaBouy. Looking forward to the next one.
It is explained about 5 times through this and the original post, but for those that still won't go back and look, the bath temp is 155* for the reasons noted. Carry on
That looks great! If I were you, I would try searing that chuckie on the opposite side of the Grill Grates. I like using the griddle side because it produces a more uniform Maillard crust on the meat. Just a suggestion.
Great looking cook. Thanks for sharing!
. Great story FlaBouy. Looking forward to the next one.
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