First Time Chuckie FINISHED PICS!!

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jun 5, 2011

• #21

Good golly.  That would be over $5.00 per Pound in US Dollars.  How does that convert to your currency?

Good luck and good smoking.

 

bluebombersfan

Master of the Pit

Original poster

OTBS Member

Thread starter

Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Jun 5, 2011

• #22

Hot out of the foil!

Plated and ready for the Bear View!!  You can see the corner I pulled off..............

THE MONEY SHOT!!!  THIS ONES FOR YOU BEAR!!

Pulled and ready for sammies

Half a loaf loaded up.

Sliced up and served.

Topped with a little au jus and asparagus and taters.  What an excellent meal!  Thanks for checking out my first chuckie!!

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jun 5, 2011

• #23

Perfect!  Love the asparagus, too!  Too bad the season is about over.

Good luck and good smoking.

 

gersus

Smoking Fanatic

May 8, 2011

497

12

Mid-Missouri

• Jun 5, 2011

• #24

Wow! Looks awesome! I bet it tastes even better than it looks! 

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 5, 2011

• #25

Great job on the chucky

It looks great.

Thanks for the Qview

 

thebarbequeen

Smoking Fanatic

Aug 22, 2010

877

12

Renton, WA

• Jun 6, 2011

• #26

Oh, man, you nailed it!!!  Good for you! That looks awesome! 

 Cheers! 

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 6, 2011

• #27

Awesome Job BB !!!!

The Qview all looks great, and the BearView makes my Bear Belly Growl !!!

That plate looks Great, and those Taters look familiar!

Thanks for the great views!

Bear

Note I do that too (slice a big sammy into smaller sections). I don't enjoy a sammy as much when it's too big to bite into it !

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jun 6, 2011

• #28

Looks delicious!   

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 6, 2011

• #29

Great Job...looks beautiful

 

ohm

StickBurners

SMF Premier Member

Jul 26, 2008

244

10

Texas

• Jun 6, 2011

• #30

Great job!  Thanks for the Q-View.  

 

bluebombersfan

Master of the Pit

Original poster

OTBS Member

Thread starter

Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Jun 6, 2011

• #31

Thanks everybody!!!  And the wife tells me "nobody probably looks at those pictures, your crazy!!!" 

 

dutchovenchef

Newbie

May 19, 2011

13

10

• Jun 6, 2011

• #32

That looks very good but please forgive the newbie question.....what is on the rack next to chuckie??? (looks like half a slice of French bread with sesame seeds on it and a stick in it to the left)

Nice job!

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jun 6, 2011

• #33

Duchovenchef, that looks like a hunk of bread holding a therm probe to monitor the temp in the smoke pit.

Good luck and good smoking.

 

gros cochon

Meat Mopper

Apr 17, 2011

245

13

Montreal, Quebec

• Jun 6, 2011

• #34

Awesome job and great pictures. Must have been delicious.

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 6, 2011

• #35

Venture said:

Duchovenchef, that looks like a hunk of bread holding a therm probe to monitor the temp in the smoke pit.

Good luck and good smoking.

Click to expand...

   That's exactly what that is........................Good call Merv
 

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jun 6, 2011

• #36

SmokinAl said:

I keep it simple on beef too. Worsty, & SPOG. Go by temp not time, cook just like a pork butt. Figure about 1.5 hours per pound estimated finish time.

Click to expand...

X2

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jun 6, 2011

• #37

That came out awesome. Great lookin plate there.

 

bluebombersfan

Master of the Pit

Original poster

OTBS Member

Thread starter

Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Jun 6, 2011

• #38

Dutchovenchef said:

That looks very good but please forgive the newbie question.....what is on the rack next to chuckie??? (looks like half a slice of French bread with sesame seeds on it and a stick in it to the left)

Nice job!

Click to expand...

HAHAHAAH Close it's a chunk of sesame seed bun to hold the thermometer in place.  I usually use a potato but ran out and wasn't running out for that at 6 am when I started my chuckie.......
 

 

dutchovenchef

Newbie

May 19, 2011

13

10

• Jun 7, 2011

• #39

Venture said:

Duchovenchef, that looks like a hunk of bread holding a therm probe to monitor the temp in the smoke pit.

Good luck and good smoking.

Click to expand...

raptor700 said:

   That's exactly what that is........................Good call Merv
 

Click to expand...

BlueBombersfan said:

HAHAHAAH Close it's a chunk of sesame seed bun to hold the thermometer in place.  I usually use a potato but ran out and wasn't running out for that at 6 am when I started my chuckie.......
 

Click to expand...

OK, thanks for the assistance!  I have never used a digital temperature probe before!  (It is on my list of stuff for a Father's Day gift though after reading some posts on here!)

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jun 7, 2011

• #40

Try some mojo crillio on those chuckies. Works real good. After that I go with Jeff's rub. The Under Blade is a good tender Chuckie. Chuck Loins and 7 Bone Chucks also do well if you want to pull the chuck. Check out the 7 types of Chucks here.

http://www.foodsubs.com/MeatBeefChuck.html