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Pulled Chuck Roast (Sous Vide)
- eaglewing
- Post #2
- Forum: Sous Vide Cooking
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Communicating in Movie Quotes
We came, we saw, we kicked it's ass!!! Are you menstruating right now? Backoff man, I'm a scientist!!!- eaglewing
- Post #200
- Forum: Blowing Smoke Around the Smoker.
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Communicating in Movie Quotes
"guess she don't like the cornbread neither"- eaglewing
- Post #194
- Forum: Blowing Smoke Around the Smoker.
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Communicating in Movie Quotes
"I've never seen a guy get picked up by his testicles before"- eaglewing
- Post #192
- Forum: Blowing Smoke Around the Smoker.
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Brisket on the SmokeFire
"and the crowd goes wild"... awesome, I'll become a regular indeed. -
Brisket on the SmokeFire
Mine is in Maplewood... new store as far as I know. I had no idea what it was till you mentioned it. And the spices will make this worth everything!!! -
Brisket on the SmokeFire
And THNX for the tip on Gordon's food service.. good grief I got one right down the street from me, didn't even know what it was!!! I'm stopping there REAL soon!!!! -
Brisket on the SmokeFire
Dude, I think that's where the magic happens with briskets and chuckies... I can't stand to wait, and you worked hard enough... That's the prize!!! Good Job sir.... -
Shredded Chuckie Tacos
I hear ya about the cheese, and in hard shells I put my cheese in right on top of the hot meat, so I agree with you on this. But these soft shells let me pitch that top shut and I didn't lose any that way... I know, it surprised me too. Thanks. Thanks guys... I impressed the wife, that's... -
Shredded Chuckie Tacos
Shredded Chuckie Tacos First is a set of these molded into a double taco holder Chuckie meat, shredded and seasoned A good bed of meat and some beans in the bottom Diced tomato, shredded romaine, chopped cilantro, feta cheese, and sauce That was "hers" above... here comes MINE... -
HEB brisket sale TX
I hate you guys that get these H-E-B deals... Buddy of mine ships me the H-E-B Brisket Rub, best ever IMO -
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Chuck Roast as hard as a rock......................
3 - 3.5lb chuckies, all done between 8.5 and 7.5 hours at 250° All had that hard bark and all were juicy as heck...- eaglewing
- Post #18
- Forum: General Discussion
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Problem with a brisket
Ahhh OK, yeah, I can't even do a chuckie at 250° under 7 hours... Just remember, a brisket can actually stay wrapped for hours just like a Butt can in foil and towel and in a cooler. SO cooking too early is better than cooking too late.- eaglewing
- Post #15
- Forum: General Discussion
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Problem with a brisket
Yes, I did mine low too, but never got one DONE in 5 hours at that temp. That's the OPs query that he thought 5 hours was doable. I also agree that 275° can turn a brisket into a tough roast flavor instead of enjoying the low and slow juices.- eaglewing
- Post #12
- Forum: General Discussion
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Problem with a brisket
I don't know who gave you that read... I've done 3 briskets 5lb and under... 3.5lb https://share.fireboard.io/63DB51 9 hours, 38 minutes 3.5lb https://share.fireboard.io/E305A4 7 hours, 46 minutes 5lb flat like yours https://share.fireboard.io/7CB326 This was low temp on purpose for an...- eaglewing
- Post #8
- Forum: General Discussion
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Bone in Prime Rib
I have to agree, I have that also and it has similar ingredients. I've got a 2nd PR in the freezer, might do Traeger's on that one and see... Thanks -
Bone in Prime Rib
Thanks Guys... I'm having leftover for supper tonight, I can't wait. -
Bone in Prime Rib
YES, great rub for PR... I use a spray oil first tho, or EVOO, then it sticks real good. The bark pieces are outstanding... My slices still need a dash of salt for my taste but that has nothing to do with the rub.
