Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Chuckies in the Snow Part II

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Chuckies in the Snow Part II

    My App tells me it's a bit cold today

    Click image for larger version

Name:	IMG_0614.PNG
Views:	186
Size:	182.5 KB
ID:	439771

    #2
    Peppered the roasts and on the grill they go. Got my Slow 'n Sear in place and filled with water. Got my bottom vent open half way and top vent open fully. Let's hope I can hit 250-275 today.

    Click image for larger version  Name:	IMG_2812.JPG Views:	1 Size:	1.81 MB ID:	439776
    Last edited by ssandy_561; January 14, 2018, 10:22 AM.

    Comment


    • customtrim
      customtrim commented
      Editing a comment
      Wow your just down the road from me

    #3
    Good luck you're going to need it !!!!

    Comment


      #4
      looks like they are starting out the gate good, hopefully at the 3/4 mile you will know if they are go to win the taste test ,,,,I got my money on ya

      Comment


        #5
        Ya got this!

        Comment


          #6
          Good thing your not doing chicken and biscuits!

          Comment


            #7
            Looking good!

            Comment


              #8
              Click image for larger version

Name:	IMG_2816.JPG
Views:	168
Size:	123.4 KB
ID:	439921 After 5 hours of temps ranging between 235 and 255 my charcoal was spent. I pulled them at 155 and wrapped them and I'll finish them in a 265 degree oven.

              Comment


                #9
                After 2 1/2 hours in the oven. It was ready to pull

                Click image for larger version

Name:	IMG_2818.JPG
Views:	170
Size:	87.4 KB
ID:	440002

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Scientifically speaking that would be a "Chuckroastii homerunicus"

                #10
                Click image for larger version

Name:	IMG_2820.JPG
Views:	172
Size:	91.8 KB
ID:	440006Click image for larger version

Name:	IMG_2819.JPG
Views:	172
Size:	89.6 KB
ID:	440007 Made a provolone cheese sauce and cooked up some mushrooms and peppers. Shredded it up and made some smoked beef hoagies.

                Comment


                  #11
                  Beautiful!

                  Comment


                    #12
                    Awesome looking! I love smoked chuck roast!

                    Comment


                      #13
                      Excellent looking chuck

                      Comment


                        #14
                        Nice - gotta love snow covered northern BBQ!!

                        Comment


                          #15
                          Yummy yum yum.

                          Kathryn

                          Comment

                          Announcement

                          Collapse
                          No announcement yet.
                          Working...
                          X
                          false
                          0
                          Guest
                          Guest
                          500
                          ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          Yes
                          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                          /forum/free-deep-dive-guide-ebook-downloads