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Old 03-01-2007, 10:39 AM   #1
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Chuck for Dinner

Threw on a chuck for dinner tonight and picked up a couple Fatties. I saw Bruce's post and he was talking about sage sausage. I saw the Jimmy Dean Sage and am giving one a try, the other is the Hot. How bad could it be??? It is sausage for cripes sakes
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Old 03-01-2007, 03:22 PM   #2
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Just one more thing to put on the list..Thanks GH....
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Old 03-01-2007, 03:32 PM   #3
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Looking good GH I hope you have better luck than I have had in the past.

I have not had a chuck come out right yet. Next time I am going to pull the probe at 195 and then rely on the fork test. [smilie=a_goodjobson.gif]
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Old 03-01-2007, 04:44 PM   #4
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Lookin good GH.
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Old 03-02-2007, 10:39 AM   #5
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Sage is always a good choice....looks good!!
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Old 03-02-2007, 11:48 AM   #6
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Late on the last pics again
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Old 03-02-2007, 11:51 AM   #7
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looks great!
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Old 03-02-2007, 05:17 PM   #8
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GH, homebrew can make you forget to take pics
Looks good
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Old 03-02-2007, 07:34 PM   #9
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Hey Cliff I'm with you. Chuck roast is best left to be cooked in the house by wimmen folks. Warden takes it and smears it with mushroom soup in the can...Lipton soup in the box..and a shot of A1 and cooks it wrapped in foil in the oven till it dies and gives up. Dang that stuff is good and give you a little gravy to go over the mashed tates. Always comes out much superior to one I has busily tortured in the bbq pit.

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Quote:
Originally Posted by Cliff H.
Looking good GH I hope you have better luck than I have had in the past.

I have not had a chuck come out right yet. Next time I am going to pull the probe at 195 and then rely on the fork test. [smilie=a_goodjobson.gif]
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Old 03-03-2007, 07:31 AM   #10
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I do much better with beef in the Smokin Tex as it retains moisture so well. Tried one in the Traeger, tasty but dry.
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Old 03-03-2007, 08:05 AM   #11
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Quote:
Originally Posted by Cliff H.
Looking good GH I hope you have better luck than I have had in the past.

I have not had a chuck come out right yet. Next time I am going to pull the probe at 195 and then rely on the fork test. [smilie=a_goodjobson.gif]
Cliff if you do that and give it a long rest, you're gonna love it!!! Chucks are stubborn but well well worth the extra effort!!
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Old 03-03-2007, 11:46 AM   #12
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Just stuck two boneless models totaling 7 lbs in the combo electric roaster/slow cooker. Salt and peppered them good then floured them up and browned them off at high temp in mix of corn oil and butter. Set it on the slow cook setting and dumped this over the top and put the lid on it:

2 T. Minor's beef base
2 T. Granulated onyawn
2 t. Granulated garlic
2 T. Wooster sauce
1 cup black coffee
1 bay leaf
1/2 handful dried celery flakes
Water to equal two quarts

Figger to let it chuckle away till about supper time. May add some veggies somewhere along the way.

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Old 03-04-2007, 11:25 AM   #13
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Quote:
Originally Posted by bigwheel
Just stuck two boneless models totaling 7 lbs in the combo electric roaster/slow cooker. Salt and peppered them good then floured them up and browned them off at high temp in mix of corn oil and butter. Set it on the slow cook setting and dumped this over the top and put the lid on it:

2 T. Minor's beef base
2 T. Granulated onyawn
2 t. Granulated garlic
2 T. Wooster sauce
1 cup black coffee
1 bay leaf
1/2 handful dried celery flakes
Water to equal two quarts

Figger to let it chuckle away till about supper time. May add some veggies somewhere along the way.

bigwheel
Hey I like the coffee idea! :P
But what's the beef base? Like a bullion cube?
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Old 03-04-2007, 12:20 PM   #14
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Well a base is sorta like a bullion cube but much mo betta. Typically a bullion cube is mostly salt. A good base usually has salt listed but farther down in the ingredient list...so therefore whilst it do usually do add some salt to your recipe it aint as much. It comes in the form of a goop. Minor's is a good brand which comes in a wide assortment of flavors but aint commonly available in retail outlets. Its mostly peddled on the wholesale level to restaurants (you can also buy it mailorder). Sam's has Tone's brand but I dont like it. Way too salty. You can snag some stuff at the retail stores called "Better Than Bullion" which is very good. I had just about as soon have it as Minor's and price wise there aint much difference. Now they do make some no salt bases but aint bumped into one which has been worth a flip thus far.

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Old 03-04-2007, 06:10 PM   #15
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Thanks. That will be on my shopping list
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Old 03-04-2007, 09:16 PM   #16
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How about copying that over to the pot roast section. It sounds like something I am going to do soon.

Chuck looked good GH.
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