Neil
Quintessential Chatty Farker
I'll be smoking 30#'s of butt and a 19# rolled chuck on Saturday for a party the following Saturday. This is going to be my first paid catering gig.
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Weekend Cook 4/28-4/30
- Thread starter Neil
- Start date
icemn62
Babbling Farker
Good luck on the cook. I know you will turn out great tasting/looking product. Enjoy the job, enjoy the cook, enjoy the money you make.
Bigmista
somebody shut me the fark up.
Way to go! Neil! Take lots of pics!
Oh, and post them.
Oh, and post them.
B
bbqinNC
Guest
I will be doing two slabs of spareribs, a picnic shoulder, and a few fatties tomorrow. Will be trying some rub from Texasbbqrub.com for the first time.
chad
somebody shut me the fark up.
Neil, have a great weekend...congrats on gig #1!
I'm doing two pork butts, 1/2 of a full pork loin (the other half is to be roated Sunday per directions of the boss!), a 12# brisket, and some chicken bosoms and thighs. Some will be eaten this weekend and for some lunches next week - most will go into the freezer for future meals.
I'm doing two pork butts, 1/2 of a full pork loin (the other half is to be roated Sunday per directions of the boss!), a 12# brisket, and some chicken bosoms and thighs. Some will be eaten this weekend and for some lunches next week - most will go into the freezer for future meals.
Gotta brisket and some chicken quarters and some Cajun sausage smoking. Using hickory this time.
Kirk
is One Chatty Farker
Finally going to get into the smoke tomorrow. Turkey boobs, meatloaf mixed up with Thai chili sauce instead of ketchup, and a cajun spice rubbed pork loin. The whole cook should be less than 2 hrs once the meat hits the heat. :-D
Oh, and good luck Neil!
Oh, and good luck Neil!
Neil
Quintessential Chatty Farker
Took the butts and chuck roll (only cooked 1/2 of the CR) out of the 'dera at midnight. Wrapped them up in hd foil and into a cooler. Woke up this morning to the wonderful aroma of well seasoned smoked meat. Just finished pulling the butts and they looked and tasted great. I'd post pics but you will get a better picture if you just imagine it due to my pic posting non capabilities. The chuck roll however did not want to cooperate with being pulled so I wrapped it back up and stuck it in the oven at 225*. I'll leave it in a few more hours then place it back it in the cooler before mass and try to pull it again after church. Is it normal for a chuck roll to take a lot longer for the connective tissue render away? I've only done a chuck roll once before but it was only about 3#'s.
B
BrooklynQ
Guest
Cooked 350lbs of meat with Poohbah and Sledneck on Friday. I don't want to see or touch a raw thigh for a long while.
Kirk
is One Chatty Farker
Not sure Neil, but a big ol' chuck roll should go 1 to 1.5 hrs per pound. One that big would probably be closer to one hour per. I have done the little guys before, chuck roasts, that were about 3.5 pounds. They take about 3 hours per pound. That gives the connective stuff time to break down. I foil 'em 2/3 of the way through the cook per Kevin Taylor (Stogie). Here's his take on it:
http://mywebpages.comcast.net/ktaylor11/bbq_tips.htm
http://mywebpages.comcast.net/ktaylor11/bbq_tips.htm
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Neil said:
I don't have much experience with Chuck rolls, but a roast is one of my favorites for stews. I use it because of the texture and ability to hold together for a long time. It sounds to me like you are taking the proper steps. If it was till producing liquid you should be able to tell that you are on the right track.
cabo
is Blowin Smoke!
rbsnwngs said:
OPEN THE DOOR DAMMIT!!!
I’m standing outside wondering where all the people & especially the food is!!!!!!!!!!!!
By the way what’s the weather like up there????
Now I’m really hungry!!!:shock: :shock: :shock:
B
BrooklynQ
Guest
rbsnwngs said:
Be right over Will
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Last weeks chusck roast (minus the part that tasted like burned ends) is chopped up and in a pot of red, with beans of course.
icemn62
Babbling Farker
Worked yesterday and today. Hope to grill some hotdogs when I get home.
I will smoke a beef roast on Tuesday, my day off.
I will smoke a beef roast on Tuesday, my day off.
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That was AWESOME chilli
Spice Hunter's sodium free.
Smoked chusck ( about 3 #) Frog Ranch salt free salsa, 28oz salt free canned tomato sauce, 2 cans of salt free kidney beans.
Heart healthy chili. Good chit maynard
Spice Hunter's sodium free.
Smoked chusck ( about 3 #) Frog Ranch salt free salsa, 28oz salt free canned tomato sauce, 2 cans of salt free kidney beans.
Heart healthy chili. Good chit maynard
Neil
Quintessential Chatty Farker
I left that 9 1/2 pound chuck roll in the oven at 225 for 4 hours then turned the oven off and left it in for another 3 hours. When I opened the foil and hit with the forks it just fell apart like a properly smoked pork butt. That was longest cook of any individual meat I have ever prepared. I put it in the smoker at 8:00 am Saturtay and took it off 16 hours later, wrapped it and in a cooler for 5 1/2 more hours then in the oven at 225 for 4 hours finished with 3 more hours with the oven off before it was finally ready for pulling!
Smoker temps were maintained at 225-250. BTW, it tasted fantastick
Smoker temps were maintained at 225-250. BTW, it tasted fantastick
