Discussion Thread -> "Chuck Primal" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Please accept this as my entry into the "chuck primal" TD.

This was my first chuck roast that I've smoked. Had a hankerin' for some peppers n onions,so I sliced some up and put them on the grill. As I was going thru the fridge getting the pepper and onion,I found some carrots. Had the bright idea to slice them, and put them in another foil packet with some butter,sugar,and brown sugar. Other than the mac n cheese and bread,everything on here was done on my WSM. I don't even like carrots, but MAN these were good.
As for the chuckie,being my first,it turned out great!!



Thanks for looking and considering my entry.

I whipped up an onion bread to put it on. My official entry please. Thanks for looking.

Please accept this as my official entry to the "Chuck Primal" Throwdown.

The players...

CAB chuckie and Oakridge Black Ops



Rubbed and sitting alongside the ham I did today...



Earl crankin' along with some hickory, pecan and bradford pear...





A few hours in...



Getting ready to wrap. Braising this with some Real Ale Coffee Porter...



Wrapped it up and braised it for a couple hours until it was pull tender and pulled it and placed it back in Earl to reduce the liquid.



Here it is ready to get inside some tacos!



Enjoyed the meal with a Kentucky Ale.



Tacos with pico, guac, pepper jack cheese, and chopped cliantro! Killer!!!





Entry shot is above.

Official entry...

Seasoned up a hunk of chuck with some S&P, and tossed it on the kettle with a couple of onions. used some RO briqs, mesquite, and apple

Let it go for a while to pick up some color and flavor

meanwhile, rehydrated some guajillos and chipotles

Chopped up the chuck, and the onions, tossed them into the crotch pot with some diced tomatoes, the peppers (blended up and pushed through a metal strainer), some beans, and some chile seasoning (chile powder, cumin, pepper, cayenne, etc)

Let that go all day while I did some painting, and got some sleep. Served up with some shredded cheddar...ended up looking a little somethin' like this

entry pic, please:

Wow...all that looks great! I don't stand a chance hahaha

So last weekend I cooked a bunch of chuck, and then I saw that there is a chuck throwdown going on. Score! I haven't been able to do any throwdowns lately.

I did 2 chuck roasts, a bit over 7 lbs total. Smoked with pecan, then in a foiled pan with onions, wine, and broth, then pulled.

Cook thread: http://www.bbq-brethren.com/forum/showthread.php?t=202020

Please use this as my entry picture:

robbq said:

So last weekend I cooked a bunch of chuck, and then I saw that there is a chuck throwdown going on. Score! I haven't been able to do any throwdowns lately.

I did 2 chuck roasts, a bit over 7 lbs total. Smoked with pecan, then in a foiled pan with onions, wine, and broth, then pulled.

Cook thread: http://www.bbq-brethren.com/forum/showthread.php?t=202020

Please use this as my entry picture:

Click to expand...

Sure is nice when the stars unknowingly align like that!!! Thanks for the great looking entry!

peeps said:

Sure is nice when the stars unknowingly align like that!!! Thanks for the great looking entry!

Click to expand...

that's exactly how/why I entered. had some chuckie sitting around, had a taste for chili...

Super Entries!

Oh I am hungry now!

Chuck Primal Td

Off the smoker--7- bone chuck roast, onions, bell peppers, potatoes, and a little jalapeno for a kick. Please use this as my entry picture.

Entry Primal

Chuck roast bacon bowls with mashed potatoes and candied carrots

Flatiron Cheese Steak.

Please accept this as my official entry. My polling pic if you please.



The complete cook thread can be found here.

http://www.bbq-brethren.com/forum/showpost.php?p=3120253&postcount=1


Thanks for looking!

Nice sandwich! I will be back in a bit with my entry lol.

Official entry... I was originally going to do this as a clod TD, but I thought it might end up with me competing against myself. It worked out good doing chuck primal since technically I didn't do a clod. The day I was going to buy the clod, I saw Market Street had CAB chuck shoulder on sale for $3.50 /lb, the same price that RD charges for clod. (basically the same part of the shoulder as clod but cut and marketed differently). I talked to the meat manager, and he agreed to custom butcher me a couple of 8 pound roasts. So for the same price as the ~16 pound clod I would have had to buy I got a higher grade of meat, no sinew and someone else to do the butchering (I would have cut it into two pieces anyways). One for the TD, and one for the freezer... 12 hours on the nose cook time. Mostly around 240, but a bit hotter while in the butcher paper. Pooling pic noted in caption.


Nice marbling. The other one is a little bit larger and more uniformly square, but this one was still very nice. Dry aged in the fridge for 72 hours.


Rubbed with my regular brisket home brew.


167 degrees internal, and the color is perfect. About to be wrapped in butcher paper.


All done. Probing nicely at 192 degrees.


30 minute rest in the paper.


Good mix of lean and fatty.


But who doesn't like fatty better? Please use this as my pooling pic.


Saving some for later, so separated a chunk at the fat line.

Nice!

I've decided Old School. Seriously New Braunfels Black Diamond with HICKORY. Concession stand time. I'll be back with an entry soon-or later!!

New Braunfels Black Diamond coming to a throw down near you


Seasoned one side PBYardbird other side Coopers


I've decided on Bavarian Chuck roast.


Please accept this photo as official entry in Primal Chuck Throwdown. Bavarian Chuck Roast. 4-5 hours hickory smoke, into crock with sour kraut, onions, sour cream and beef broth. Served with garlic cheese biscuits and garlic mashed potatoes.