Chuckie - Puff Pastry Rolled

Discussion in 'Beef' started by thunderdome, Nov 2, 2010.

  1. thunderdome

    thunderdome Master of the Pit

    This is my 2nd version of one of these from a JIRodriguez post awhile back. This is a great way to use some of that Chuckie meat from leftovers.

    Here she is



    Close up for you detailed oriented folks

     

    Lathered w/ syrup (this has completely replaced mustard for my by the way) followed by a heavy dosing of Cookshack Brisket Rub, then some Old Hickory, and some Montreal Steak. Injected w/ Tony C's Honey Bacon & BBQ Injectables.

     

    Here it is pre-injection

     

    8 hours later (this thing had hell getting to 165 and 200) Hit a HORRIBLE stall in the 140's. Bizarre long

     

    Here it is post foiling @ 200 degrees and 9:30 pm. UGHHHH. You can see where I taste tested before putting in fridge overnight. I was too coldied to pull that night.


    Here it is the following day, sliced up cold


     

    Customary Close Up



    Rolled our 2 pastry sheets onto some floured foil

     

    After mixing my sliced chuck up w/ the skimmed off Au Jus, I spooned it over about 8 pieces of provolone

     

    Another close up

     

    Rolled it up w/ an egg wash on top

     

    Here it is after 40 mins @ 300 degrees

     

    Sliced up w/ a lil Mac & Cheese




     
     
    meateater likes this.
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    All i can say is WOW!!!
     
  3. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks damn good!
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    That looks really tasty. I could handle a plate of that right now.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Way to go with the Chucky [​IMG]  Now I have another (to do list) recipe to try! Thanks for postin'
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Can't go wrong with a plate like that! [​IMG]
     
  7. deannc

    deannc Master of the Pit

    Oh man that looks delicious!  [​IMG]
     
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    WOW!!!!
     
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    not thats a great leftover dish. Great job
     
  10. squirrel

    squirrel Master of the Pit OTBS Member

    Thunder! What???? That wrapped up in the pastry dough is amazing!! I love that! I'm glad I saw your post because I have a chuck on the smoker and I cannot believe the stall I had. I foiled it at 160F and it rose to 168F and stayed there foreva!!! It is just now at 190F. I can't believe it took so long. The longest stall I have ever experienced. Anyway, totally love your pastry, I sooo want to do a Beef Wellington on the smoker, you just made me want it more! Thanks! Beautiful food sir!
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey TD---That is Awesome!

    Just plain awesome!

    Thanks for the view,

    Bear
     
  12. carson627

    carson627 Smoke Blower

    That looks great.  Thanks for the idea. 

    Honey, we need to go to the grocery ...  [​IMG]

    Carson
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Awesome!! I love the provolone too!!
     
  14. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    YOU PEOPLE ARE KILLING ME!!!  I'm sooo hungry now!

    SOB
     
  15. nwdave

    nwdave Master of the Pit SMF Premier Member

    All I can say is Yummmmm.[​IMG]
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

    That looks so good, I'm gonna borrow that idear for supper tomorow! Got me some chuckie in the fridge ready to go and some smoked cheese. [​IMG]
     
  17. new2que

    new2que Meat Mopper

    My goodness that looks fantastic... I really should stop checking these out BEFORE I've had lunch.

    Great job, and points for creativity!

    [​IMG]
     
  18. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Fantastic dish.  I have had a few chuckies stall like no one's business.  I pretty much always do my chuckies the day before I plan on using the meat.  Can never depend on when they are going to be done. 

    I still vote that we create a left overs forum!   Some of the dishes that get created get buried in the regular forums.  Be nice to have them all in one place for reference,

    Again..  Fantastic job on this dish!
     
  19. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome, it don't get any better than that.
     
  20. coacher72

    coacher72 Smoking Fanatic

    Very Nice!!! Love it

    Thanks
     

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