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WSJ Chuck Roast cook day
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Club Member
- Aug 2017
- 10018
- Hate Less, Cook More
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Pulled that outta my butt: easiest way I could think of to get it a consistent size to cook evenly—- that’s been a problem with the small size of my Smokey Joe, so I’m trying to find fixes... just wrapped butcher’s twine around the circumference & cinched her up tight... AS LONG AS IT DOESN’T POP UP IN THE CENTER, it oughta work! Stay tuned & we’ll find out, lol
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She hit the grill 25 minutes ago, shooting for as close to 225 as my Smokey Joe will let me, but she likes to run up around 270 the best, so we’ll see. Going for slicing tender this time, (I’ll do pulling tender with it’s twin), unless I’m WAAY off on my time guesstimate and I get up around 180 a lot earlier, then I may go ahead and take her over 203 for some jiggly wiggly goodness! As long as I’m not out of beer by then, that is!
—- and a big ol thanks to
Mr. Bones for answering a buttload of my questions for this cook!
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THOUGHTS? If the damn thing quivers like warm jello, is it as tender as it’s gonna get??? Wondering if I just lucked out and got the CHUCK EYE when I found these marbled babies! If they are tender medium rare, I’d really really hate to ruin them going all the way up to 180+, but I’m not experienced enough to have a clue if "wiggly jiggly" equals tender!
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1 1/2 hours in, 127 IT, already has a nice Jello-jiggle, but gonna stick with it and run it on up above 180 & pray I get a "warm pudding jiggle" instead of incinerating this thing, lol! If I hadn’t smothered it in a heavy dose of the rub, I’d be tempted to sear it now for medium/medium rare, but I want bark now & it’s too heavily flavored..... thank God I have a twin to this, same marbling, gonna have to try medium rare on that one!
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Club Member
- Jul 2016
- 9410
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Remember its probe tender not temperature that dictates when its done. Stick a toothpick in it! Goes in like melted butter? Done. No?, keep on cookin.
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HawkerXP , I hear ya, but something about pulling my first chuck roast at steak temp after all that rub on it just didn’t sound right.. it was absolutely toothpick tender at 130, but I couldn’t bring myself to trust there still wasn’t a bunch of chewy stuff in there, and the Ol Lady is ready to let me spring for a PBC or other serious cooker, so I want this as tender as I can get it, and if that means taking it even all the way to pull-tender, by hell, I’ll do it
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HawkerXP, not to worry though, I had to run to the store, so I rummaged through all the chuckles and found one with even better marbling, swirled & random (no grain), really fine, and a little thicker, so I now have two backups to attempt a medium-rare "fake prime rib"
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Club Member
- Aug 2017
- 10018
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In the interlude here, I'd like to tell a story. I moved to my new house some years ago and had a DCS gasser I was doing most of my grilling on. Every once in a while I wanted something with that charcoal taste so I bought an Old Smokey . For those who don't know it's a thin galvanized metal tin can affair that cost all of about $20 but cooks like a Joe. Well after about 2 years the thing fell apart and I purchase a Smokey Joe. I cooked countless thing on it including a small chuck roast, but mainly steaks, sausages and whatnot. That then feel apart, my gasser all but blew up (another story), so that sent me on my present MCS journey with 7 cookers in my inventory with an 8th in the queue.
Anyway, I'm standing now from my story telling rocker, back to our regularly scheduled programming. How's that chuck coming, I'm getting mighty hungry ???!!!
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5 hours in, coming up on 160. I screwed up big time & caused a self-induced stall at 3 hours in, when I made a run to the grocery for mop-sauce fixin’s (& beer, lots of beer), & MOST IMPORTANT, plain old Kingsford Briquets... the Royal Oak Hardwood Briquets I was using didn’t last at all, and keeping the fire steady was a real pain in this small cooker.... long story short, I left her cruising along just fine at 220-230 steady, halfway thru the charcoal load, meat at 135, and came back 30 minutes later to a 100 degree grill temp and meat down at 120 and dropping.... a few of those coals burnt away so fast the next ones in the "C" never lit, and the fire was about out! So, at least I had some better charcoal to fire back up with.... the pitfalls of a small cooker! She’s back up and cruising, looking for a little more bark or a stall and wrap and take her on up...
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Do not,,,I repeat do not blame Smokey Joe !
Second,,,,,no screw ups in BBQ,,,,,,just minor miscalculations
third,,,,,fire goes out, start another one,,,,,,,not like running outta gas or something as strange as that
fourth,,,,U planned for this,,,,,you bought more beer
All is good !!!!!
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Greygoose , no blaming Smokey Joe, just explaining where I screwed up, maybe it’ll help some other folks.... I’m a BBQ newbie, Smokey Joe newbie, BUT, I’ve learned a lot here in a few weeks, PLUS, MORE IMPORTANT: I’m old enough to know that few problems in life can’t be solved by stepping back, sipping a cold Budweiser, pondering options, then moving forward with an alternative, rather than straight panic mode! 😎
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So the stall hit about 153, 6 hours in, but my screwup cost about 90 minutes.... she’s got a gorgeous bark going, wrapped up really tight in a few layers of foil with a splash of beef broth, gonna make some mop sauce while she finishes up..... AFTER I DRINK ANOTHER BUDWEISER..... it cost me 90 minutes, but that beer run saved this cook 😎
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