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    First Smoked Chuck Roast

    Looks good. I really like Costco chucks. Once I pan mine, I like a 50/50 mix of broth and apple juice. Adding some cubed Yukon Jacks to the pan too.
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    Christmas in July....

    All I really wanted were some jellybeans, but I convinced myself I needed all the other stuff :emoji_anguished: ...... I recently bought a 4 probe Inkbird and hated curling up the probe cords. These work great. I also got a Time stick trio to keep the amount of timers at bay....
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    Gas grill burner settings

    On my Napoleon, with grill grates, I preheat about 3/4 of the way then back off to 1/3-1/2 depending on what I'm cooking. I also do a lot of baking with it that usually is at 1/3 burner with the food on a shelf about 4 inches off the grates.
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    Looking to buy a flat top. Any input?

    I have the pro series 28" and I have really enjoyed it. With a family of 5 it works great. You have to maneuver larger cooks at times that on a 36" you may not have to, but not a big deal. I bought some wind shielding off of Amazon for about 28$ and they work fine. I really like the lid and...
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    lets talk griddles !!

    @bill1 , I like your thinking 🍻
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    lets talk griddles !!

    I use my flat top all of the time and I don't really notice too much of a mess on my patio floor. I have the pro series Blackstone that has a self on the left and right side of the top and the hinged lid. I do notice that all of these will have some splatter on them. However, it really...
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    Burger grind Question

    I ground up a 3# chuck that I just only removed the hard outer fat, which wasn't all that much, and added about a half pound of left over brisket trimmings I had in the freezer. I only ran through once on medium, but probably should have ran it through again. The patties held together, but had...
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    What would you do?

    I smoked a 9# the other week. After resting it, I wrapped up really well and put in the fridge until the next day. I cut varying size slices and grilled some which were fantastic. Also cut thinner slices and tossed on the Blackstone for a really good sear. Man, those things were good. I...
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    STX Turboforce Grinder

    I have had my turboforce for about 5 years or so. I need to use it more often than I do, but it's a good grinder. The motor has some definite power to keep up with the meat. I sometimes let my meat slices in the freezer a little longer than I should, so some times they are pretty stiff, but...
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    Got a bad case of loving Q!

    You do know that since you have posted here things are going to get worse with your bad case, aka BBQ addiction ??? :emoji_astonished:
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    Tri Tip 2 Ways

    Is this a demographics thing? I have been looking locally at several places and haven't yet come across Tri Tip. At least not the pre-seasoned overly marinated and salty Tri Tip Kroger sells from time to time....
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    What did I do wrong?

    Definitely want to keep wrapped for the rest. That will keep the steam and juices with the meat. You might also want to consider butchers paper, rather than foil for the wrap. The paper will let the meat breath some and will save your bark. As for wrapping or not, thats like a Chevy or Ford...
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    Reverse Searing Steaks

    My favorite ways to sear are 1- over a screaming hot bed of coals, or 2- in a screaming hot CI skillet. The skillet produces a nice char to it. I will put a tbl spoon or so of clarified butter in the pan, get it hot and begin with searing the sides the best that I can. Once the sides are...
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    Pulled Chuck - Advice Please

    I just smoked a 2.75# chuck at 225 the other day and it took 7 hours to get to 195 and decently probe tender. I wrapped in paper at around hour 4.5. The one thing about chucks is that their size can vary from longer and thinner to more plump in size . I find the plump ones tend to take longer.
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    50% OFF Discount for Inkbird 1500 feet Wireless BBQ Thermometer with 4 probes-$37.50

    Well, that figures... I just got a 4xs last week. This one looks nicer. Oh well, I really like the 4xs though.
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    How many beers....

    I haven't had a Straub for ages. Is that still being made in St. Marys?
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    Sliced Butt, which way?

    Thanks all for the advice! I think I will try smoking to 180-185, then in the fridge until the following day. Hopefully, my anatomical detection skills are good enough to figure out cutting like @thirdeye calls out. It's supposed to be a complete downpour here tomorrow, so probably gonna wait...
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    National Vietnam War Veterans Day

    You all are American heros. Thank you for your service.
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    Sliced Butt, which way?

    I want to try something different besides pulled pork. I have an 8# butt that I would like to slice up, for a change of pace. I have seen pork sliced before cooking and the either smoked or grilled until the 195+ mark. I have also seen where others have smoked it whole, wrapped it and set in...
    • Bytor
    • Thread
    • Replies: 8
    • Forum: Pork
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    Yeah, I can believe it's not butter

    Is Lynda Carter here:emoji_blush: Being a teenaged boy in the 70's I have to ask :emoji_astonished: I can still hear it in my mind...."Wonder Woman...."
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