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Old 02-04-2006, 09:39 AM   #1
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Chuck's and Chick's

Just put on two 8.5lb Chuck Roasts and 4 Chickens for an order for a Super Bowl party. They're getting Pulled Pork as well, but that is already vacuum sealed and frozen! That works out great for me! Chuck's are rubbed with Wolfe Rub and the Chick's are naked for now. The Chick's will be dressed later with Wolfe Rub and SBR's after they're shredded for pulled chicken.



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Old 02-04-2006, 10:07 AM   #2
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Larry, you should also post the addresses to these partys you cater to, this way we can go and crash them!
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Old 02-04-2006, 10:24 AM   #3
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Quote:
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Larry, you should also post the addresses to these partys you cater to, this way we can go and crash them!
You can take the guy outta Lawn Guy Land, but ya cant take the Lawn Guy Land outta the guy lol [-X 8-[
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Old 02-04-2006, 02:37 PM   #4
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Here we are right around 5 hours into the cook. The chickens are ready to pull off and the chuck is at 150*. I'll foil them at 165* and cook until internal temp is at 200*-205*.



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Old 02-04-2006, 02:52 PM   #5
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Looking good Larry, how about bringing some of that pulled chicken to 203 Ridge St, Charlottesville VA on Sunday. They guys and I would realy like that with our Super Bowl party.
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Old 02-04-2006, 03:01 PM   #6
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Great looking cook once again Larry, I think you've got that Gator tamed.
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Old 02-04-2006, 03:45 PM   #7
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Quote:
Originally Posted by Bill The Grill Guy
Looking good Larry, how about bringing some of that pulled chicken to 203 Ridge St, Charlottesville VA on Sunday. They guys and I would realy like that with our Super Bowl party.
Bill,
Had you given me more notice, I would have been happy to make some for you guys!! Ain't nothing like helping the men and women who help us!!

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Great looking cook once again Larry, I think you've got that Gator tamed.
Yeah Bruce, if I could only get LuLu to grow I'd have it made!!
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Old 02-04-2006, 04:40 PM   #8
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Chicken is done, seasoned with Wolfe Rub and SBR's and is chiliing waiting to be vac sealed. Chucks are foiled and it'll be a while till they are done.


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Old 02-04-2006, 07:14 PM   #9
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i want to see pics of that chuck pulled and/or chopped

mine never come out to the "pulled beef" that i expect
i cook mine like a butt foiling at 160* and pulling at 205*

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Old 02-04-2006, 08:40 PM   #10
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Chuck's are done! Foiled around 160* and cooked until internal temp was around 208*. They pulled very easily and were very moist. Seasoned with a bit more Wolfe Rub and it's chilling now waiting to go into vacuum bags! The flavor is outstanding, I'm keeping some of this for ME!





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