Preparing for the weekend

[vaalpens]

A few days ago I saw Jeff posted a Super Bowl Chili recipe on https://www.smoking-meat.com/ . This peaked my interest since I always like to try different chili recipes.

The recipe calls for brisket burnt ends, which I don't have, so I decided to do/use https://www.smoking-meat.com/june-23-2016-smoked-chuck-roast-burnt-ends.

Last night I coated the roast with Worcestershire sauce and Jeff's original rub, and left it in the fridge overnight in a container.

Today I smoked the 4lb chuck roast on my GMG for 8 hours at 240F. After the smoke I rested the roast for about 30 minutes, then sliced some for dinner tonight. It was really tasty. After dinner the rest was cubed for the chili I will be making over the weekend. I will probably not add BBQ sauce and make the burnt ends, since I think the meat as is, has enough taste.

The roast was smoked naked all the time, with a stall at around 160F. I took reading about every 30 minutes, and it seems the stall was about between 30/60 minutes. I had two probes in and pulled the roast when the average was just over 190F. The Thermapen confirmed that it was time to remove the roast. The roast rested in a foil pan and was covered with foil. No wrap.

Now the pictures:

Bark when I removed it:

After I started slicing into it. Those bear paws work great to pick up a hot piece of roast from the smoker.

Dinner:

Cubed roast ready for the Chili:

I will add the chili results to this thread after the weekend.

 

[yankee2bbq]

Looks good. Nice write-up. This is going to be something I’ll be watching , since it is Super Bowl weekend! Keep up the good work! Can’t wait for that chili!

 

[vaalpens]

Looks good. Nice write-up. This is going to be something I’ll be watching , since it is Super Bowl weekend! Keep up the good work! Can’t wait for that chili!

Thanks! It should be a good game, and hopefully I can do my part and not mess up the chili.

 

[SmokinAl]

Love chili!
Yours looks like it will be real good!
Al

 

[Brokenhandle]

Sure does look good! Will definitely be watching for the chili... it's always good, especially during winter. Sure you'll do fine, jeff posts some really good recipes.

Ryan

 

[vaalpens]

Love chili!
Yours looks like it will be real good!
Al

Thanks Al!

I did not feel like ground beef chili again, so trying out this recipe made sense to me.

 

[vaalpens]

Sure does look good! Will definitely be watching for the chili... it's always good, especially during winter. Sure you'll do fine, jeff posts some really good recipes.

Ryan

Thanks Ryan!

I will try and follow the Chili recipe as close as possible and will report my findings. The smoked chuck roast pieces and the bark should ass some nice texture and flavor to the chili.

 

[Brokenhandle]

If you ever want an appetizer look on Jeff's site for bacon wrapped smoked onion rings, they are awesome! We're gonna make them on Sunday again. A word to the wise...don't get too far away when they are done or you might not get any

Ryan

 

[SmokinAl]

I did not feel like ground beef chili again, so trying out this recipe made sense to me.
[/QUOTE]

Thanks Ryan!

I will try and follow the Chili recipe as close as possible and will report my findings. The smoked chuck roast pieces and the bark should ass some nice texture and flavor to the chili.

That is what is so fun about this hobby, sometimes you just get it right on & sometimes not so much. But we all keep trying to get that perfect meal when we have guests. My perfect meals always seem to come when it's just Judy & me. Then the bad ones come with guests over, well not all that much but you always want to impress your guests & most of the time I do. But my crew is brutal with the honest comments, which is good in a way. I wouldn't want them telling me they like something when they are just trying to make me feel good! If they don't like it I want to know why & what do they think will improve it!
Al

 

[vaalpens]

If you ever want an appetizer look on Jeff's site for bacon wrapped smoked onion rings, they are awesome! We're gonna make them on Sunday again. A word to the wise...don't get too far away when they are done or you might not get any

Ryan

Thanks for the suggestion. I will try those this weekend, but will probably adjust it a little bit based on some other recipes I found.

 

[vaalpens]

I did not feel like ground beef chili again, so trying out this recipe made sense to me.

That is what is so fun about this hobby, sometimes you just get it right on & sometimes not so much. But we all keep trying to get that perfect meal when we have guests. My perfect meals always seem to come when it's just Judy & me. Then the bad ones come with guests over, well not all that much but you always want to impress your guests & most of the time I do. But my crew is brutal with the honest comments, which is good in a way. I wouldn't want them telling me they like something when they are just trying to make me feel good! If they don't like it I want to know why & what do they think will improve it!
Al
[/QUOTE]

Thanks for the wisdom.

Only me and the wife this weekend, so nobody else to impress.

Chili is one of those difficult dishes. Most of the chili's I have made were good, and I liked them, but I am still looking for that special recipe that I can say, this is it, no more tinkering. I probably prefer a non-bean chili, so I am very interested how this chili is going to taste.

 

[SmokinAl]

That is what is so fun about this hobby, sometimes you just get it right on & sometimes not so much. But we all keep trying to get that perfect meal when we have guests. My perfect meals always seem to come when it's just Judy & me. Then the bad ones come with guests over, well not all that much but you always want to impress your guests & most of the time I do. But my crew is brutal with the honest comments, which is good in a way. I wouldn't want them telling me they like something when they are just trying to make me feel good! If they don't like it I want to know why & what do they think will improve it!
Al

Thanks for the wisdom.

Only me and the wife this weekend, so nobody else to impress.

Chili is one of those difficult dishes. Most of the chili's I have made were good, and I liked them, but I am still looking for that special recipe that I can say, this is it, no more tinkering. I probably prefer a non-bean chili, so I am very interested how this chili is going to taste.
[/QUOTE]

I bet it will be good!
Al

 

[vaalpens]

Just a quick update regarding the chili and other dishes:

Everything turned out tasty, and i really liked the chili. It had a unique taste, but I'm bot sure if it is from the 4 cans of Ro-tel or maybe the molasses. This is teh first time I used molasses. I will definitely make this chili again. When I weighed the meat I realized I only had 1lb 6oz of burnt ends, but decided to stick with the original recipe. I made a few changes, substituting 2 cups water with some beer, and adding the spices when the meat and vegetables were combined, instead of with the liquids.

I also made some of the smoked bacon wrapped onions. They were tasty but did not work out that well, probably because I had some difficulty wrapping the bacon. Next time I will try a different bacon.

In another thread I posted about making biltong. This was also made in time for the weekend, so biltong was the staple when I had something cold in my hands.

You can't have a super bowl without wings, so I also made some wings. I did not take a picture, but the wings turned out great. lately I have been using Franks red hot original seasoning, and then putting the wings in my GMG at 300F until it has a good color and IT is over 165F. I normally eat these as is without any sauce, but this time I also took a few of them and coated them with sweet baby Ray's buffalo wing sauce, and put them back on the smoker for a few minutes, inside a foil pan. These also came out great, and even my wife liked the one's with the Sweet Baby ray's sauce.

 

[kawboy]

I also made some of the smoked bacon wrapped onions. They were tasty but did not work out that well, probably because I had some difficulty wrapping the bacon. Next time I will try a different bacon.

When I make the onions, I cut the bacon in half lengthwise. That makes wrapping a whole lot easier. I'll do that on ABTs as well. I'd still eat those!

 

[gary s]

Nice, looks good to me and that makes great Chili

Gary

 

[vaalpens]

When I make the onions, I cut the bacon in half lengthwise. That makes wrapping a whole lot easier. I'll do that on ABTs as well. I'd still eat those!

The width of the bacon was definitely an issue. Next time I will half them and try and find bacon that does not break apart. We finished all of them.

 

[vaalpens]

Nice, looks good to me and that makes great Chili

Gary

Thanks!

The next time I will just make sure I have at least 2lb of burnt ends. The meat was so tender and tasty. Much better than ground beef.