Hey Folks,
Meowey here. I have been rather busy until today. I have been reading the forums regularly, and was impressed by BBQBubbaâ€[emoji]8482[/emoji]s chuck roll smoke. Being as I have not any experience with chuck rolls, I did a little googling to pick up some information.
Today, I found that our Price Chopper market about 7 miles away has whole chuck rolls if you ask. That beats a 100 mile round trip to the closest Samâ€[emoji]8482[/emoji]s Club, so I got a 17 pounder at $2.99 a lb. I donâ€[emoji]8482[/emoji]t know what price Samâ€[emoji]8482[/emoji]s has, but I doubt that it would have saved me the $20 extra I would have spent on gas. (Even if I got a bunch of other stuff to make the trip worthwhile.)
I am using the following recipe.
http://getyourgrillon.net/2008/03/11/chuck-roll-a-new-twist-on-an-old-favorite/
As suggested in the above article, I cut it in 4 pieces, and seasoned it with Tony Chachere's Creole Seasoning (Recipe found at this link http://www.smokingmeatforums.com/for...&postcount=172 ). My younger son figured that was a way to get more seasoning and smoke to more of the meat. Iâ€[emoji]8482[/emoji]m smoking with red oak scraps that the aforementioned son brought to me from his construction job. (They had been laying a red oak floor.)
Rubbed and waiting to go on.
Just before going into the roaster for braising.
I started this at 3:30 PM, figuring it would be in the oven all night. I will post q-view of the finished product, as well as a picture plate tomorrow.
Take care, have fun, and do good!
Regards,
Meowey
Meowey here. I have been rather busy until today. I have been reading the forums regularly, and was impressed by BBQBubbaâ€[emoji]8482[/emoji]s chuck roll smoke. Being as I have not any experience with chuck rolls, I did a little googling to pick up some information.
Today, I found that our Price Chopper market about 7 miles away has whole chuck rolls if you ask. That beats a 100 mile round trip to the closest Samâ€[emoji]8482[/emoji]s Club, so I got a 17 pounder at $2.99 a lb. I donâ€[emoji]8482[/emoji]t know what price Samâ€[emoji]8482[/emoji]s has, but I doubt that it would have saved me the $20 extra I would have spent on gas. (Even if I got a bunch of other stuff to make the trip worthwhile.)
I am using the following recipe.
http://getyourgrillon.net/2008/03/11/chuck-roll-a-new-twist-on-an-old-favorite/
As suggested in the above article, I cut it in 4 pieces, and seasoned it with Tony Chachere's Creole Seasoning (Recipe found at this link http://www.smokingmeatforums.com/for...&postcount=172 ). My younger son figured that was a way to get more seasoning and smoke to more of the meat. Iâ€[emoji]8482[/emoji]m smoking with red oak scraps that the aforementioned son brought to me from his construction job. (They had been laying a red oak floor.)
Rubbed and waiting to go on.
Just before going into the roaster for braising.
I started this at 3:30 PM, figuring it would be in the oven all night. I will post q-view of the finished product, as well as a picture plate tomorrow.
Take care, have fun, and do good!
Regards,
Meowey