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Old 07-28-2008, 05:05 PM   #1
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chuckies



The above chuckies are now resting in a cooler. One will be sliced for supper tonight and sandwhiches tomorrow. The other will be part of an experiment for supper tomorrow night. I used BGE lump and hickory chunks. They are seasoned with Dizzy Pig Cow Lick.
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Old 07-28-2008, 06:30 PM   #2
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You can experiment over hear dude!!!
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Old 07-28-2008, 07:01 PM   #3
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Make sure you share the experiment with us!
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Old 07-28-2008, 07:57 PM   #4
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Mmmmm, I love the beefy flavor of chuck.
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Old 07-28-2008, 09:24 PM   #5
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Nice looking chunks of meat!!!
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Old 07-29-2008, 08:51 AM   #6
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looks great to me
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Old 07-29-2008, 08:52 AM   #7
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Ok the ones you are doing look like roast and the ones Cappy did look like steaks. Am I right or wrong. I would assume you would slice these like a brisket or a roast. Right or wrong. Anyway looking forward to see how the experiment turns out.
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Old 07-29-2008, 09:37 AM   #8
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They can be sliced or pulled. It depends how long you leave them on the pit.

6-pack for slicing
24-pack for pulling
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Old 07-29-2008, 06:22 PM   #9
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Thanks for the kind words.

As for the experiment, I recently bought a cookbook centered around chuck wagon type cooking. One of the recipes is for "cowboy hash" and uses left over roast beef. Instead of using roast beef, I was going to use smoked beef. Unfortunately, my gout is acting up bad today; so, I don't know if I am going to make it for supper tonight. Plus, we are having a very bad thunderstorm right now; so, cooking it outside in the 12" camp oven with coals is a no go.

I may make it indoors for the wife to have for supper when she gets home from work.
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Old 07-31-2008, 03:18 PM   #10
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gout?

which I have, but I keep it under control by taking alapurinal (sp?) I have been taking if for several yrs, no side effects, no dietary restrictions ask your MD.
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Old 08-01-2008, 02:27 AM   #11
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Re: gout?

Quote:
Originally Posted by sluggo
which I have, but I keep it under control by taking alapurinal (sp?) I have been taking if for several yrs, no side effects, no dietary restrictions ask your MD.
I tried the alapurinal, but it made me groggy.
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Old 08-01-2008, 09:13 AM   #12
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Quote:
Originally Posted by Tannehill Kid
Ok the ones you are doing look like roast and the ones Cappy did look like steaks. Am I right or wrong. I would assume you would slice these like a brisket or a roast. Right or wrong. Anyway looking forward to see how the experiment turns out.
Cappy cooked Chuck Eye Steaks which come from the end of the rib roast and are pretty tender and should be grilled pretty quick over high heat.

Chuck roasts are a tougher cut that come from the shoulder and do best cooked low and slow and foiled at some point to braise until tender. You can slice or pull, my preference is pulled chuck.
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Old 08-01-2008, 12:53 PM   #13
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Larry turned me on to the pulled chuck...my prediction is
that will be the next bbq craze that sweeps the nation.
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Old 08-01-2008, 07:29 PM   #14
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Thanks guys for educating me on the chucks.
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