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12-15-2007, 10:39 AM
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#1
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Frozen Chuck
8.75 lb Chuck Roast
Slathered with Zatarains, and rubbed with WRB.
Cooking over Wicked Good Lump, apple, maple, and a little orange (I like the taste of orange with cow).
 
It happens to be a balmy 4 degrees F.
12-20 inches of snow expected here.
Fricking Hooray! 
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12-15-2007, 10:44 AM
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#2
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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you go boy! Never heard of the Zat mustard on that...done it before?
You making pulled beef?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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12-15-2007, 10:47 AM
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#3
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BBQ Centralite
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
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Do you live on the edge of the artic circle?
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Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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12-15-2007, 10:50 AM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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That's gonna be good eatin' Scotty!!! Don't forget the slice onion and Revs!!!
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12-15-2007, 10:51 AM
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#5
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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and the onion rings on the sammie!
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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12-15-2007, 10:53 AM
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#6
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Yeah, I used it before. I use it on most everything. Can't say for sure that you can actually taste it once it's done, but I like to think the grains give it a lil something extra.
Yup, pulled beef sammich with Revs n onion !
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Originally Posted by Rag
Do you live on the edge of the artic circle?
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Close. 30 minutes from the VT/CA border.
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12-15-2007, 11:16 AM
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#7
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Way to go Scotty. I can't wait to see the finished pics. I love chuck.
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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12-15-2007, 11:35 AM
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#8
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Go Scotty Go! Looks like a REAL practice for the "Frozen Few"!
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I hope this isn't negative!
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12-15-2007, 12:00 PM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by Nick Prochilo
Go Scotty Go! Looks like a REAL practice for the "Frozen Few"!
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Should be renamed the "Frozen Few Idiots" 
Now that's a hunka cow.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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12-15-2007, 01:00 PM
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#10
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Go Scotty Go
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Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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12-15-2007, 01:13 PM
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#11
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Nice lookin' chuck -- anything over 6-7 lb is real hard to find here.
Talk about umami, chuck's got tons of it. 
--John 
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18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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12-15-2007, 01:17 PM
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#12
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Rollin Rollin Rollin....
WSM steady at 250, cow at 134
.................. ..................
......................................................
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Originally Posted by Unity
Nice lookin' chuck -- anything over 6-7 lb is real hard to find here. Talk about umami, chuck's got tons of it.
--John |
John, just go to where ever you get yours, and ask the butcher for a 8 lb'er. If they are cutting them up to put into the case, they'll have em. I very seldom even look at the case. Talk to the guy with the knife ! 
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12-15-2007, 01:48 PM
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#13
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Quote:
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Originally Posted by ScottyDaQ
John, just go to where ever you get yours, and ask the butcher for a 8 lb'er. If they are cutting them up to put into the case, they'll have em. I very seldom even look at the case. Talk to the guy with the knife ! |
Sound advice. I usually wait until they are having a sale on chuck and then approach the guy behind the meat case and tell him I want something in the 8 to 10 pound range. Much more often than not, he pulls out a chuck primal that looks to be about 20 to 25 pounds and saws of a hunk.
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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12-15-2007, 02:17 PM
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#14
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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looks great Scotty
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12-15-2007, 02:35 PM
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#15
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Zat's mustard is good stuff, I eat it on meatballs.
Gooooooo Da Q!!! lemmy know when ya git low
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12-15-2007, 04:33 PM
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#16
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Lookin' good Q boy
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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12-15-2007, 07:22 PM
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#18
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Scotty, how are the rolls? Please post the recipe!
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12-15-2007, 08:01 PM
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#19
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Nick...Kaisers are easy. It's a lean dough. The key is steamy proofing and baking so they get nice and crusty! I'll throw the recipe in the recipe section, and link it later. Mine shoulda been more "poofy", but I blame it on old crappy flour.
Man.... Look at the juices!
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12-15-2007, 08:15 PM
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#20
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by ScottyDaQ
Nick...Kaisers are easy. It's a lean dough. The key is steamy proofing and baking so they get nice and crusty! I'll throw the recipe in the recipe section, and link it later. Mine shoulda been more "poofy", but I blame it on old crappy flour.
Man.... Look at the juices!
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Excellent!
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