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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-28-2006, 03:34 PM   #1
Neil
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Default Weekend Cook 4/28-4/30

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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Unread 04-28-2006, 03:49 PM   #2
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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.
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Unread 04-28-2006, 03:49 PM   #3
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Way to go! Neil! Take lots of pics!

Oh, and post them.
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Unread 04-28-2006, 04:34 PM   #4
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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.
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Unread 04-28-2006, 10:37 PM   #5
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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.
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Unread 04-29-2006, 04:00 PM   #6
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Gotta brisket and some chicken quarters and some Cajun sausage smoking. Using hickory this time.
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Unread 04-29-2006, 10:09 PM   #7
Kirk
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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.
Oh, and good luck Neil!
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Unread 04-30-2006, 06:40 AM   #8
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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.
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Unread 04-30-2006, 09:07 AM   #9
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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.
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Unread 04-30-2006, 09:52 AM   #10
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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
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Last edited by Kirk; 04-30-2006 at 10:13 AM..
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Unread 04-30-2006, 10:27 AM   #11
Jorge
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Quote:
Originally Posted by Neil
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.
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.
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Unread 04-30-2006, 12:46 PM   #12
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not bbq but
just finished grilling

20 1 1/2lb lobsters
1/4 bushell little neck clams casino style
5 roasted chickens
4 racks bb (smoked yesterday)
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Unread 04-30-2006, 01:02 PM   #13
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Quote:
Originally Posted by rbsnwngs
not bbq but
just finished grilling

20 1 1/2lb lobsters
1/4 bushell little neck clams casino style
5 roasted chickens
4 racks bb (smoked yesterday)

OPEN THE DOOR DAMMIT!!!
Iím standing outside wondering where all the people & especially the food is!!!!!!!!!!!!
By the way whatís the weather like up there????

Now Iím really hungry!!!
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Unread 04-30-2006, 01:21 PM   #14
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Quote:
Originally Posted by rbsnwngs
not bbq but
just finished grilling

20 1 1/2lb lobsters
1/4 bushell little neck clams casino style
5 roasted chickens
4 racks bb (smoked yesterday)
Be right over Will
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Unread 04-30-2006, 01:51 PM   #15
ThomEmery
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Doin a couple oh Spares on the BDS
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