smoked chuckie and potatoes for dinner final shots

Discussion in 'Beef' started by miamirick, Mar 11, 2012.

  1. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    chuck steak rubbed and into fridge to rest

    [​IMG]

    potatoes,  onions, garlic, butter and crumbled bacon

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    going into the smoker   soon

    thanks for looking
     
    Last edited: Mar 11, 2012
  2. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    heres some dinner shots

    steak with some bbq sauce

    [​IMG]

    a little cheese melted on never hurts

    [​IMG]

    yumm steak and potatoes

    [​IMG]

    thanks for looking
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Rick, Those cheezy taters look awesome! [​IMG]
     
  4. Sauces are the good enough of bad barbeque.   Grrrrrrr.  You've struck a nerve.

    Sauces are the good enough of bad barbeque


    You've come to the right place though.  You can learn here.

    Take that same cut of chuck and make a fat chuckie out of it.  It will slice and taste like the best prime rib you've had in life.  NO SAUCE ALLOWED except a little creamed horseradish dipping sauce and a bit of au jour.  That sure as heck beats dumping a 16-oz bottle of heinz on an untasted steak.  You never gave your rub a chance to prove itself. 
     
  5. berninga87

    berninga87 Smoking Fanatic

    [​IMG]  Rick! mud I have to disagree...everyone has different tastes. I love great bbq with dry rub alone, but sometimes I feel like smothering it in sauce, and never lose any sleep over it. I have heard the "good enough" statement plenty of times and it is my opinion that unless you are being judged at a competition, it should not apply(and even a little bit of sauce is still OK in comp.). Make the food the way you and your guests like it, not on a pre-conceived idea of how it "should" be. As long as it is cooked safely, taste is a world of endless options. Not trying to start any fires here, It's just my opinion.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Rick!
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    X2

    Joe
     
  8. scrappynadds

    scrappynadds Smoking Fanatic

    Looks great........Love those tots
     
  9. Looks awesome and those potatoes....wow!
     
  10. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Hey red,   I put cheese on my potatoes!   is that ok with you?

    I happen to like bbq sauce, if you don't, it does not not bother me.   that's what i like about america we are different with different tastes 

    I also like ketchup  so cut me some slack if i use that!

    Please note i've been on this site for over two years
     
  11. talan64

    talan64 Meat Mopper

    That chuckie looks good to me!!  I'd take it with or without the sauce any day of the week!  And those taters look out of this world!
     
    I agree!  I like my Q with and without sauce, depends on the day.  Sometimes I feel the sauce takes away from some good Q and sometimes I think it enhances it!  I used to think bbq HAD to have some sauce on it, then after lurking here for a while found that it can be good either way!  I also used to only use store bought sauce, then I stumbled on a BBQ sauce recipe here and have been making it ever since, I just tweeked it a little to my taste.  Last time I made a double batch and the wife and I canned up 11 pint jars of it, after using it for a couple meals and having a good size jar for the fridge. 

    Anyway point is....sauce or no sauce...as long as it tastes good to you...it shouldn't matter!
     
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member


    X2
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great!!!!  Sign me up with a plate!!
     
  14. Some times i use sauce other times i dont its a matter of what i feal like at the time.I t doesnt hide what i make it enhances the flavor.Think about this if you want the meat to stand on its own why do you season it?Same thing only different.I say do what floats your boat.Not sayin just sayin.
     
  15. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    hey red mud      she likes it!!!

    [​IMG]

    how you gonna argue with that?
     
  16. venture

    venture Smoking Guru OTBS Member

    You are a hard man!

    In fact you are a very bad man!

    I cant decide?  Meat?  Potatoes?  Both?  And in what quantities?

    Probably going to be a nightmare night.  Meat and potatoes coming at me all night.

    Oh well, somebody has to do it?

    Good luck and good smoking.
     
  17. tyotrain

    tyotrain Master of the Pit

    LOOKS GREAT NICE JOB
     
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    I think that a good sauce  uplift a good BBQ    and hides a bad one...  personal i love a good sauce

    my 2 cent Worth  

    .
     
  19. talan64

    talan64 Meat Mopper

    Take a fork to bed with you!!
     
  20. I apologize for my unkind remarks to your craft Rick.  I've never been a good wordsmith in disagreeing situations and getting my thoughts down without appearing judgmental is often impossible.  Please accept my apology.

    I'm an opinionated old bbq buff who has put mayo on his fries for the last 60 years.  We all have our priorities and I should have known better.

    Glad to hear you've been a member of this site for over two years.  Like I said, it's a good place to learn and none of us are too old for that.  I've only been a member a few months.  Still a newbee.

    I've got a group of brothers that love to cook bbq together.  Every now and then we'll head off to a state competiton.  Over the years we've won Alaska twice and Oregon once. Been invited to the Jack Daniels twice because of it and have never placed lower than a Texan in brisket in all my 8 years of competition with them.

    I'm not a certified KCB judge.  Would rather stay on the competition side of the tent.  But, I've sat in on their classes twice over the last four years.  It's a great learning experience.  One I recommend for anyone that wants to do serious world class BBQ.

    Once again, my apology.

    Ron
     

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