A BBQ thread

[precision1]

Smoking chuck roast last weekend aka poor man's brisket.

I do these cause faster and easier.cooks good about 4 hrs 2hrs of smoke then wrap in foil with a little beef broth put back on for 2 hrs

Then slice up and make a brisket dipping sauce.mayo, horseradish, lemon juice umm forgot the rest just Google brisket sauce .lol good stuff

 

[Tesoro]

Smoking chuck roast last weekend aka poor man's brisket.

I do these cause faster and easier.cooks good about 4 hrs 2hrs of smoke then wrap in foil with a little beef broth put back on for 2 hrs

Then slice up and make a brisket dipping sauce.mayo, horseradish, lemon juice umm forgot the rest just Google brisket sauce .lol good stuff

If you get the rearmost piece with the chuck eye then you have 'smart man's ribeye'

 

[Fuj]

Smoking chuck roast last weekend aka poor man's brisket.

I do these cause faster and easier.cooks good about 4 hrs 2hrs of smoke then wrap in foil with a little beef broth put back on for 2 hrs

Chuck can be tasty. I sometimes like to find two that have been cut
on the thin side. I'll put a rub mix of paprika and chicken bullion on
top of one and lay the other one on top and pin it together. No outer
rub. Do a 2 hour smoke, flip it and then another hour. Then it goes
in the slow cooker for five hours on low with a little water and a dry
packet of Lipton onion soup mix. Then shred it. It's better then Ox
Roast. and yes get out the horse radish......

 

[benelli7979]

I have built two reverse flow smokers. One is a 250 gallon tank, the other is a 500 gallon tank. They both cook fantastic! My rub is big Ron’s original seasoning. My sauce is sweet baby rays original.

I don’t have a pic of the small smoker but it’s almost identical to the big one just more cooking area.

 

[Fuj]

I like the size of your chimney. Some cookers are just too choked.
You get that thing too loaded, you'll wish you had a tandem axle !!

 

[benelli7979]

I thought the same thing but it did great for the initial cook.

 

[precision1]

I thought the same thing but it did great for the initial cook.

Dang got that bad boy loaded down.looks good!

 

[precision1]

If you get the rearmost piece with the chuck eye then you have 'smart man's ribeye'

Yes not many know this and so much cheaper than Ribeyes but taste just the same I find the marbling to be better and more consistent also.huge money saving for same tenderness and flavor.

Let's don't tell everyone the name of the steak so they don't get expensive.lol
Like chicken wings good lord

 

[GotRDid]

Suggestions for Picanha? A fellow shooter has discovered his love/passion for grilling/smoking with a Traeger this past year.
His Butcher suggested this cut for an upcoming Family event; his “Grillin’ Group” suggested a few techniques, but I think the Masters here may be of greater assistance.
Your Thoughts?

 

[WSnyder]

Your Thoughts?

On how to cook it?

I smoke them just like I world a tri tip. Smoke to ~110° internal and pull. Sear on a hot grill to your preference. I pull mine at 125° and it’ll glide up a touch more.

 

[ogre1911]

Same here

 

[Tesoro]

Yes not many know this and so much cheaper than Ribeyes but taste just the same I find the marbling to be better and more consistent also.huge money saving for same tenderness and flavor.

Let's don't tell everyone the name of the steak so they don't get expensive.lol
Like chicken wings good lord

lol I doubt anyone here shops at my local supermkt that has a butcher in the back. Spencer steak or eye of chuck or chuck eye! it is just the center of the juicy end of the ribeye that goes into the shoulder past the ribs and without the spinalis dorsi muscle aka ribeye cap. I get em for 9-10 bucks a pound, heavily marbled. yeah I bought wings for 7/lb when bone in thighs next to them were 4/lb. This means you are paying 4x as much for chicken wing meat.

 

[precision1]

lol I doubt anyone here shops at my local supermkt that has a butcher in the back. Spencer steak or eye of chuck or chuck eye! it is just the center of the juicy end of the ribeye that goes into the shoulder past the ribs and without the spinalis dorsi muscle aka ribeye cap. I get em for 9-10 bucks a pound, heavily marbled. yeah I bought wings for 7/lb when bone in thighs next to them were 4/lb. This means you are paying 4x as much for chicken wing meat.

View attachment 1644862

Awesome those look great! Honestly I like them more than Ribeyes for choice or select cuts of meat.they seem more consistent with good marbling

Luckily my local grocery store always has them and half price of ribeye.

I had someone ten years ago try to tell me about chuck eyes sure wish I had listened sooner.regular dinner here now mostly in cast iron but some on grill.

 

[precision1]

Suggestions for Picanha? A fellow shooter has discovered his love/passion for grilling/smoking with a Traeger this past year.
His Butcher suggested this cut for an upcoming Family event; his “Grillin’ Group” suggested a few techniques, but I think the Masters here may be of greater assistance.
Your Thoughts?

This is something I've wanted to attempt but haven't yet.cook like a rib roast but less time I'm sure cause of no bones and leaner cut.
I've been seeing them awhile at Publix stores might give it a go soon.actually they sell fairly inexpensive for a chunk of meat.

Guess I need to try the picahna now.ive gotten pretty good at everything else

 

[GotRDid]

New addition to the sauce choices…

 

[Sniperhandle]

View attachment 1643167Smoked these this morning for my lunch during the week.
Tonight for dinner , smoked walleye

O.P. That grill looks bad ass for sure.

That's like $50.00 worth of EGGS!

 

[Fast14riot]

If your chicken doesn't look like this before cooking, you're not using enough seasoning! Season the hell out of your meat! I don't care what it is. Even a good steak, use more salt and pepper than you may think is necessary. Thats one of the key differences between restaurant and home cooks, restaurant cooks/chefs use A LOT of salt/pepper at a minimum.

This is oven cooked chicken, but I season it exactly the same if I was grilling it. Seasoned with my own seasoning blend that I use on nearly all meat.

Your taste buds will thank you.

 

[Tesoro]

If your chicken doesn't look like this before cooking, you're not using enough seasoning! Season the hell out of your meat! I don't care what it is. Even a good steak, use more salt and pepper than you may think is necessary. Thats one of the key differences between restaurant and home cooks, restaurant cooks/chefs use A LOT of salt/pepper at a minimum.

This is oven cooked chicken, but I season it exactly the same if I was grilling it. Seasoned with my own seasoning blend that I use on nearly all meat.

Your taste buds will thank you.

View attachment 1644971

Absolutely! but always make your own to stay away from all the msg, anti caking, dyes and other 'secret ingredients'. What the ingredients say on the label are not necessarily what is in it. Not exactly like ingredient police checking every manufacturer.

 

[Sniperhandle]

Competition BBQ is very different than cooking for eating and enjoying. Sauce is one of the things that can carry over to backyard grilling, but as far as finished product of the meat being judged, it can be very different than what many may enjoy.

You're Absolutely right! Taking the skin off of a chicken thigh and then putting it back on with "Meat Glue" is ridiculous! Also, Judges don't like to taste smoke at a "Smoking Competition". Like everything else, It turns into something stupid the longer it goes on.

 

[DaveTooley]

Not BBQ but here's a piece of pancetta I just got done aging.