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 Griddle
Grill Grate for SnS
Grill 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 Package
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 (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
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
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
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
I seldom veer from David Parrish 's tried and true Chuck Roast on the PBC , a fav topic here. It's a winner every time. Like him, I start the PBC out at a pretty high temp then let it settle down into its favorite 275° range and make chuck roast magic.
I do like QVQ for this (https://pitmaster.amazingribs.com/fo...s-vide-chuckie (https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/448657-sous
The QVQ version is good, albeit with a little less aggressive bark, and easier when providing for a party since you can do the last Q on-site and people are amazed.
QVQ chuckie.
I tried chuckies several times and was always disappointed. Too dry. I wrapped earlier and it was good, but basically a pot roast.
After hearing
Tons of great advice here and you cant go wrong. Earlier in the thread it was asked if you want to pull or slice. I generally want to pull the chuck and have cooked a number of ways. It is my favorite for sure. Mostly salt, pepper, garlic powder. Cook to 160 and wrap in foil with some beef stock and take to at least 205, but it is better if you let it go to 215. Be prepared for at least 8 hours.
INGREDIENTS
- 1 5lb Chuck Roast
- 3 whole Bell Peppers
- 1 whole red onion
- 1-3 whole jalepenos
- 4 large garlic cloves
- 1/4 cup Worcestershire sauce
- 12 oz Guinness Extra Stout
- 1 Tbsp salt
- 1 1/2 Tbsp Black pepper
INSTRUCTIONS
- Season chuck roast on both sides with salt and pepper
- Smoke until internal temp reaches 165
- While meat is cooking combine all of the remaining ingredients into a grill safe pan and mix
- Once meat reaches temp, place into the braising liquid and cover tightly with foil
- Put in oven at 350 degrees until meat is tender, about 3-4 hours
- Once meat is fork tender, shred
- If there is excess liquid, simmer uncovered until liquid has reduced
- Serve on french bread with mayo and swiss/provolone cheese
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