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Chuckie (Step by Step) with Qview - Page 7

post #121 of 126

Bear,

Great post and decided I wanted to try. When I told my wife, she said, make 2 so we have leftovers! Did the prep of two 3.6# chuckies tonight and will smoke tomorrow.

Thanks,

Scott

post #122 of 126
Thread Starter 
Quote:
Originally Posted by sarnott View Post
 

Bear,

Great post and decided I wanted to try. When I told my wife, she said, make 2 so we have leftovers! Did the prep of two 3.6# chuckies tonight and will smoke tomorrow.

Thanks,

Scott


Thank You Scott !!!

 

You might want to look at my newest Chucky Step by Step.

 

It's easier to follow, because I do a better job writing them up than I did 5 years ago.

 

Link:

http://www.smokingmeatforums.com/t/215706/smoked-pulled-beef-chucky-step-by-step

 

 

Bear

post #123 of 126

Bear,

Actually, I screwed up and posted to the wrong Step by Step after I started the prep, et al. I saw the new one a few days ago and that's what got me started. Only change I made is that on smokes like this, I often top the meat with an envelop of dried onion soup. Almost everything else was exactly like you suggested except that I haven't found the Thick Lee & Perrins yet.

Thanks Again Brother,

Scott

Hampton, VA

post #124 of 126
Thread Starter 
Quote:
Originally Posted by sarnott View Post
 

Bear,

Actually, I screwed up and posted to the wrong Step by Step after I started the prep, et al. I saw the new one a few days ago and that's what got me started. Only change I made is that on smokes like this, I often top the meat with an envelop of dried onion soup. Almost everything else was exactly like you suggested except that I haven't found the Thick Lee & Perrins yet.

Thanks Again Brother,

Scott

Hampton, VA


That's Great Scott !!

 

The Worcestershire "Thick" is Mrs Bear's fault. She saw it was getting scarce a couple years ago, so she stocked up for us. I still have half a bottle left. However, since that It is no longer "Worcestershire "Thick".

They have since changed the name to "Lea & Perrins Bold Steak Sauce".    Same thing, but new name. So that's what you gotta get (and me too, after this bottle's gone).

 

 

Bear

post #125 of 126

Hi Bear,

 

First off Thank You for this great step by step. This was my third smoke I ever done! Turned out great. For the last couple months I often thought about doing a Chuckie for Hot Roast Beef Sammies. And when going over this thread yesterday I noticed you made mention of doing the same thing. I just have one question Sir, by any chance to you have a gravy recipe that you use for it?

 

I plan on doing it Friday, and surprise Mrs.Hammer! Once again thanks for a great Step by Step.

 

Dave.

post #126 of 126
Thread Starter 
Quote:
Originally Posted by Hammer77 View Post
 

Hi Bear,

 

First off Thank You for this great step by step. This was my third smoke I ever done! Turned out great. For the last couple months I often thought about doing a Chuckie for Hot Roast Beef Sammies. And when going over this thread yesterday I noticed you made mention of doing the same thing. I just have one question Sir, by any chance to you have a gravy recipe that you use for it?

 

I plan on doing it Friday, and surprise Mrs.Hammer! Once again thanks for a great Step by Step.

 

Dave.

 

Thank You Dave!!
I know what you mean!!  Here's a Thread on it:

 
As for the Gravy, Mrs Bear takes the juices left in the foil pan, and stirs in water & corn starch to thicken it.
 
Hope that helps,
Bear
 
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