food fest

[camp_cookie]

My folks are coming up to see us this afternoon, and they wanted me to smoke some meat for supper. I got started last night by doing two fatties and a double smoked ham. The two packs of sausage are from a local processor and don't have all of the crazy preservatives in them. The ham was "mini" ham from Cumberland Gap Provision Company. It was a fully cooked hickory smoked ham. I scored it with a knife and covered it with olive oil and fresh ground black pepper. I smoked all of the above with apple wood. Based on the sample of the ham and the sausage biscuits I fixed this morning for breakfast it all worked very well.

Right now I have two beef chuck roast going in the BGE with hickory wood. I plan to pull them. If I have enough left over, I will make a small batch of chili with it as I just want to see what chili with the smoked meat will taste like.

For the sweet touch, I bought a butter loaf cake. I plan to cut it into slices and toast them on the grill. We're going to top it with strawberries and cream.

Here's a look at the chuckies four hours in:

 

[crazzycajun]

i did a chili using smoked vension roast it was good some of my mistakes weretoo much meat i know its hard to beleive theres such a thing but the fact that i ddn't shred it into small enough pieces made it about the consistancy of bbq beef with chili beans it was good none the less but the texture could use some improvement

 

[tonto1117]

WOW, looks and sounds delicious!!!!!! Drooling....... I think your folks are in for some incredible food, and the dessert sounds srumptious as well.

Enjoy!!!!!

 

[teacup13]

looks very tasty...

we made chili with some left over tri-tip, same suggestion as crazzycajun, cut the meat up small

 

[hillbillysmoker]

Very very nice. It is certainly nice when your plan comes together.

 

[camp_cookie]

The BGE settled in at 268 for this cook, and seemed to want to stay there; so, I let her rock. I decided to check temps at five hours and check for tenderness. It's a good thing that I did as at five hours on the nose I was at 195 in one and 198 in the other with both being fork tender. So, I took them out of the cooker and wrapped them in foil and a towel to rest.

Here are updated pics:

 

[wvsmokeman]

Okay, now I'm hungry!!!! That looks absolutely DELICIOUS!!!!

 

[meowey]

Drool!!

Take care, have fun, and do good!

Regards,

Meowey

 

[deejaydebi]

Wow great looking chucks "son"

... when's dinner gonna be ready? I'm staved!

 

[teacup13]

mmmmmmmm.... i gotta go get some propane and chips now...those look great

 

[camp_cookie]

I guess I took them out a little too soon. One of them pulled very easily, but the other still had a good bit of connective tissue in it. I pulled it as best as I could, and I cut the rest into small chunks. I was pleased with the color though. :)

 

[deejaydebi]

Great picture of some great meat! Good job!

 

[bbq bubba]

Chuck roast's ay? i think i might have a new favorite
Look's absolutely fantastic

 

[keywesmoke]

Dammitboy, that looks fine!