Midnight Chuck Cook

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Oak said:
I've never had chuck roast like that. What part of country is that traditional?
I believe it's a BBQ Central tradition. IIRC, Larry invented it. Or was that Finney? No, Morgan, I think.

--John
(It's basically treating a chuck the same as a pork butt, foiling it around 170*, taking it to super-done internal temp, say 195*, resting it in a cooler, and pulling.)
 
Oak said:
Larry,

That's some great looking beef? What is the sauce in your last picture? I've never had chuck roast like that. What part of country is that traditional?

Regards,
Oak

It's Reverend Marvins Gourmet BBQ Sauce, one of my favorite all time sauces. It's a mustard/vinegar sauce, fantastic on beef and pork and chicken and meat loaf and shrimp and chicken wings and ham......well you get the point!

Not sure if shredded BBQ beef is a regional dish anywhere or not, but it should be! It's very veratile other than just eating on sammiches, great for nacho's, burritos, taco's, etc.
 
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