negolien

I follow this guy on youtube. I think he's awesome. https://youtu.be/mq3BxNM63Bw

Plated meal... I am always too tired to eat after a cook lol. Anyone else like that? My favorite shot of the cook was this snap of the smoke ring

Finished.. Taste is great, Bark is great I probably coulda left it on another half hour .. Overall not bad. I was rushing to get done before the apt manager got to work so lol My bad I shoulda started a little earlier. I was trying to pull it before it was too shreddable but still tender. that's about half teh roast the rest is already in a bowl off screen.

Here's the finished carrots and pre wrap chuck. I just pulled the chuck off a minute ago looks great will post final pic when it's done resting. 

Update..

First spritz turned into a mop because my spray bottle broke lol. Little fire shire w sauce, beef stock and apple cider vinegar. Here's some gravy and brownies too. I cooked the brownies just now they are cooling, gravy was finished also. the chuck pic is before the mop.

Sup All,

So getting ready to throw the chuck on the ole Masterbuilt 560. Carrots are in the crockpot with kinders buttery steak seasoning a cup of beef broth and a couple table spoons of challenge garlic cand herb butter. Will update as cook progresses.

4 hours ago, sub333 said:

Interesting! You mean, it should have been smoked/cooked a little longer?

Possibly.... It's really the weirdest thing we see smoking and bbqing lol :<). We always think of dry as overcooked but sometimes the fat just doesn't render enough. I had that happen on my first wagyu short ribs pissed me off lol

Seems a little bit low to be that tender honestly most dry cooks are not cooked long enough, it's a weird paradox.

LOL man these freakin guys LOL REST EZ BBQ BLANKET™ – Drip EZ (bbqdripez.com)

I really like this guys channel he's got some great ideas and some like this burger are super simple but really good. https://youtu.be/DO9RGHl7oIE

Hey All,

  Some sites I work there are no amenities like a microwave. Roast beef lunch meats kinda expensive here like $16 a lb. Ham is like $6. I was thinking of smoking some meats like beef and turkey and getting a $100 slicer. Any thoughts on what cut of beef roast to get? I heard top loin roast but I' am only seeing like 2 lbers at my store more like a steak than a roast. Oh and I have a masterbuilt 560 so I can smoke my own stuff

They are rubbed and vacuum sealed. I got holy cow on the big 1 and spellbound on the other.

Last time I wasn't really happy with the way the wild fork meat was after trimming so I crock potted it. Probably woulda been fine if I had trussed them but they were 2 small 2.4 lbers. I got almost 8 pounds of roasts in two big Uns from safeway today at $3.99 a lb.  I was able to pick them out in person so it was easier. I might go back and get another 8 lbs just because it's on sale lol. I think I will save the smaller one to do with my 4 lb pork belly. I will do them both as burnt ends. Then again maybe I'll do both now and pick a chuck outta the next package for burnt ends LOFL.

So not sure when I am gonna do the chucks but it's gonna be within the next week. Gonna make mashed potatoes and carrots like a pot roast kinda but everything is gonna be cooked separately.

These guys always put out some cool recipes. Use your sausage of choice and you have a nice inexpensive snack https://boarshead.com/recipes/detail/1415677472-breakfast-chicken-sausage-dippers

LOL I' AM ALL IN!!! https://www.tacticalories.com/blogs/recipes/maple-bourbon-sinnamon-rolls?fbclid=IwAR2caAWDlMuRpNTtJ4iRMbEnQnEJaK0XQZXiI859-9C7oCzuPm19N31s_UY

2 hours ago, AdamG said:

They do look good, I bet leftover pulled pork will go a long way with these!

No lie I got three lbs in the freezer right now :<). i always got cheese and white corn tortillas in the pantry also

I' am always lookin for ideas for leftovers. Just two of us so I usually freeze about 1/3 to 1/4th my cooks. I came across these and thought oh snap I got like 3 lbs of pulled pork and I always have chicken in the freezer. Super easy recipes these things   https://youtu.be/ZLWbJLXQf_w

Finished... Overcooked a little and it looks like a mess but it's pretty good. I hate hard veggies so I tend to run my pot roast and stews longer than most do probably. I separated the big strips of meat from the smaller cubes and veggies. I made corn bread, and I am just now putting an apple pie in. I will post those two together when the pies done.

Soooo,

I was gonna do two chucks on the grill for pot roast.. After opening the chucks I saw so much fat and silver skin it made it impossible to grill after trimming. The meat was also super loose. I don't know maybe I was too drunk /shrug and I was ocd but I just couldn't let all that silver skin and fat slide. I cubed some and left some in larger strips. I browned in my wok and threw it all in the slow cooker. baby carrots, red potatoes and an onion. I also had an issue with my broth. I got the boxed one and when I opened the top the pull tab was already off it. Did the lid do it or was it already opened. I mean who wants to take that chance it's been in my cup boards for a couple months lol. Sigh, Oh well the crock pot will save the day. Here's the seasoning I used. https://www.amazon.com/dp/B07TMQSGSS?psc=1&ref=ppx_yo2ov_dt_b_product_details

8 hours ago, AdamG said:

Would it be possible to do it in a similar way to the 'over the top chilli con carne'? Smoke the chuck with the crock pot (if it can go in the grill) catching the drippings

Yes, you could very easily do that. I personally don't like my veggies on the grill but it's only a preference. Using a big ci pan, foil pan or something you could very easily do that. It's basically just a container and heat same as a crock pot or oven cook.

I'd like to keep the bark crock pot meat always turns out the same

Sup All,

I got 5 lbs of really really nice Chuck from wildfork so I think I am gonna do a pot roast this week instead of ends. I usually crock pot my pot roasts but I wanna try smoking the chuck this time. So I am gonna do the carrots and potatoes in my crock pot as usual with pot roast seasoning and beef broth carrots potatoes and an onion. I' am gonna smoke my meat. Should I do anything different or just do like a poor mans brisket? Any red wine or just spg and some beef broth and butter on the wrap?

LOL Sup, Just throwing down some chicken tacos. it's getting to be a biweekly meal for me. I have some stuff for bbq's like meatloaf, Chicken legs, skirt steak for fajita's, chucks for smoked pot roast and pork belly burnt end fixings but a been to lazy to bbq. I work 5 12's so it's kinda hard to get motivated on my days off. As a side note used PS Seasonings prime time and BBQ General and McCormicks chicken taco seasoning as a marinade. in fridge for 3 days washed off threw in my wok.

I been seeing a lot of birria tacos lately. i might try some version soon. http://Beef Rib Quesabirria Tacos