Ok this is my first experience, smoke, and post on CPB products. I came by this beef in way of the throwdown prize for “ribs”
So here is the first time specimen…..
Ok first glance is that there is minimal fat and such between the muscle groups….
I like this veiw because it’s the first indication that the tissue/fat structure is different than other beef….. if you look close you can see a micro marbling vs thicker sections of fat typical of chuck roasts…..more on this later……
Seasoned up with kinders carne asdada as my wife said it will complement the chili…..
The braising liquid, 1.5C beef, 1/4C chicken & wine, 1 Tbsp veg base, 2 Tbsp Wooster….
Ok just a check in with the weather for the days cook…very nice day for a smoke!
Bingo on the RT at 265 top rack smoke….
The initial stats….the chuck was still a bit frozen…. Started at 10:30….
Progress shot 2.5 hrs in…..
The check in stats……love the developing color!
Ok it started to stall a bit and has a nice bark….5 hours in….time to boat…
The boat!
The boat stats….
Bingo time to rest!
Man oh man this looks tasty!!!
So I actually helped the wife with the chili base…..she makes a flour roux for a chili sauce…the spices in the roux…
Me cleaning 3 different dried chili pods from seeds…..
The small pieces get put in the spice grinder to make a chili powder….
The dried pods getting rehydrated in the above broths and spices with a couple cloves….
Bingo into the ninja for a bled
After the blend the sauce is screened into the roux….oh man this is pure flavor!!!
Ok so the chuck went in the house oven at 145 to rest for 90 mins and it’s ready to pull…… now back to the micro marbling I mentioned above the pan sauce has almost the same rendered tallow as other chucks I’ve done so I sliced it open to inspect the grain texture and moisture levels……
If you look close you can see moisture in each of the micro marbling veins and partial separation of the tissue…..even though these seem very lean they actually have very uniform marbling so more rendered talo is dispersed through the meat….
This uniformed texture was witnessed as I was pulling,it was very eye opening. Normally “lean” looking sections of chuck are dryer and less taste, however this was juicy and tender though out the whole cut!
Oh and this is a HUGE thing to note…..at the end of pulling it I had ZERO waste to discard…..I have NEVER seen this before……but that said it was all juicy and tender……. Hands down this meat is a whole different kind of beef! Next is it has what my wife says a non- bitter gamy taste, it is very evident that these are feed way different than other beef!
This is just beautiful! This is the BEST tasting and texture chuck we have ever done!
So after having a mini mind blowing tasting, it was time to add it to the wife’s homemade chili base……
The next complement was some Idaho grown salt crusted russets…..
Oh and can’t forget the GR Hell’s Kitchen caramelized balsamic red onions…..
Thanks for hanging in but here is the final put together dish…..russet, sharp white cheese, a few black beens, chili, sharp white, onions, and S-cream….oh and some corn bread with honey butter…..
So our daughter came over for dinner (she scratch made the corn bread) and as she took her first bite of the chili…… she uttered….”oh f…k….wow”…. Then she said oh sorry for the curse…. But wow!
In closing thanks again to the throwdown team for the opportunity to have this experience. And the “nod” goes to CPB……we still have some ribeyes and beef back ribs to try, but it is fair to say CPB may find its way in our home for special cooks cause it is the real deal!!!
So here is the first time specimen…..
Ok first glance is that there is minimal fat and such between the muscle groups….
I like this veiw because it’s the first indication that the tissue/fat structure is different than other beef….. if you look close you can see a micro marbling vs thicker sections of fat typical of chuck roasts…..more on this later……
Seasoned up with kinders carne asdada as my wife said it will complement the chili…..
The braising liquid, 1.5C beef, 1/4C chicken & wine, 1 Tbsp veg base, 2 Tbsp Wooster….
Ok just a check in with the weather for the days cook…very nice day for a smoke!
Bingo on the RT at 265 top rack smoke….
The initial stats….the chuck was still a bit frozen…. Started at 10:30….
Progress shot 2.5 hrs in…..
The check in stats……love the developing color!
Ok it started to stall a bit and has a nice bark….5 hours in….time to boat…
The boat!
The boat stats….
Bingo time to rest!
Man oh man this looks tasty!!!
So I actually helped the wife with the chili base…..she makes a flour roux for a chili sauce…the spices in the roux…
Me cleaning 3 different dried chili pods from seeds…..
The small pieces get put in the spice grinder to make a chili powder….
The dried pods getting rehydrated in the above broths and spices with a couple cloves….
Bingo into the ninja for a bled
After the blend the sauce is screened into the roux….oh man this is pure flavor!!!
Ok so the chuck went in the house oven at 145 to rest for 90 mins and it’s ready to pull…… now back to the micro marbling I mentioned above the pan sauce has almost the same rendered tallow as other chucks I’ve done so I sliced it open to inspect the grain texture and moisture levels……
If you look close you can see moisture in each of the micro marbling veins and partial separation of the tissue…..even though these seem very lean they actually have very uniform marbling so more rendered talo is dispersed through the meat….
This uniformed texture was witnessed as I was pulling,it was very eye opening. Normally “lean” looking sections of chuck are dryer and less taste, however this was juicy and tender though out the whole cut!
Oh and this is a HUGE thing to note…..at the end of pulling it I had ZERO waste to discard…..I have NEVER seen this before……but that said it was all juicy and tender……. Hands down this meat is a whole different kind of beef! Next is it has what my wife says a non- bitter gamy taste, it is very evident that these are feed way different than other beef!
This is just beautiful! This is the BEST tasting and texture chuck we have ever done!
So after having a mini mind blowing tasting, it was time to add it to the wife’s homemade chili base……
The next complement was some Idaho grown salt crusted russets…..
Oh and can’t forget the GR Hell’s Kitchen caramelized balsamic red onions…..
Thanks for hanging in but here is the final put together dish…..russet, sharp white cheese, a few black beens, chili, sharp white, onions, and S-cream….oh and some corn bread with honey butter…..
So our daughter came over for dinner (she scratch made the corn bread) and as she took her first bite of the chili…… she uttered….”oh f…k….wow”…. Then she said oh sorry for the curse…. But wow!
In closing thanks again to the throwdown team for the opportunity to have this experience. And the “nod” goes to CPB……we still have some ribeyes and beef back ribs to try, but it is fair to say CPB may find its way in our home for special cooks cause it is the real deal!!!
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