Author Topic: Spicy Chucky  (Read 4197 times)

Offline Mr B

  • Newbie
  • *
  • Posts: 57
Spicy Chucky
« on: June 12, 2010, 10:51:24 AM »
I went and grabbed a 5lb Bone-In Chucky form Safeway last night (on sale $1.89 lb).

In the Food Processor went 1 can of Chipolte Peppers w/ Adobe Sauce.  1/2 Cup of Dark Brown Sugar and 1-2 Tsp Salt & Pepper.




Put the Chucky in a Vac-Seal Bag and poured the sauce all over it.  Vac Sealed.



Put in the fridge overnight and this is what I have this morning.



Put it in at 10:30 over Apple, Alder & Hickory.  Just waiting for that 190*  Will post finished product later.



Offline DarqMan

  • Hero Member
  • *****
  • Posts: 1,058
Re: Spicy Chucky
« Reply #1 on: June 12, 2010, 11:12:34 AM »
Take that baby to 190 and pull it apart!! YUMMM!
Original Bradley Smoker with Dual probe PID, Traeger Texas BBQ075, Traeger Junior BBQ055, Bubba Keg with Stoker

New car, caviar, four star daydream, think I'll buy me a football team.

Offline ArnieM

  • Member Extraordinaire
  • ******
  • Posts: 4,613
Re: Spicy Chucky
« Reply #2 on: June 12, 2010, 11:19:05 AM »
"1 can of Chipolte Peppers w/ Adobe Sauce"

Sounds like it's gonna be on the 'warm' side.   :D

I've done chuck roast before and it turned out very well.  If you treat it like brisket, 190-195 should do it.
-- Arnie

Where there's smoke, there's food.

Offline classicrockgriller

  • Member Extraordinaire
  • ******
  • Posts: 14,569
  • "I looked back, then looked forward and got lost."
Re: Spicy Chucky
« Reply #3 on: June 12, 2010, 11:22:43 AM »
Man-O-Man!

Maybe you should have waited till the 4th of July for the Rockets red glare.

Can't wait to hear the results .... I like it.

Offline Mr B

  • Newbie
  • *
  • Posts: 57
Re: Spicy Chucky
« Reply #4 on: June 12, 2010, 12:27:54 PM »
"1 can of Chipolte Peppers w/ Adobe Sauce"

Sounds like it's gonna be on the 'warm' side.   :D

I've done chuck roast before and it turned out very well.  If you treat it like brisket, 190-195 should do it.

LOL, sorry no clay going in my sauce (Adobe) just Adobo.

Offline pensrock

  • Member Extraordinaire
  • ******
  • Posts: 5,447
Re: Spicy Chucky
« Reply #5 on: June 12, 2010, 04:41:21 PM »
Man I love chipotles! I bet that is going to come out great.  :)

Offline punchlock

  • Full Member
  • ***
  • Posts: 301
Re: Spicy Chucky
« Reply #6 on: June 12, 2010, 05:36:07 PM »
Just out of curiosity, what is a Bone-In Chucky?

Offline ArnieM

  • Member Extraordinaire
  • ******
  • Posts: 4,613
Re: Spicy Chucky
« Reply #7 on: June 12, 2010, 07:56:08 PM »
Just out of curiosity, what is a Bone-In Chucky?

The bone-in part is pretty obvious.  Other than that it's called a chuck or blade roast. 

I believe it comes from the upper part of the front leg.  I'm sure someone will correct me if I'm wrong.
-- Arnie

Where there's smoke, there's food.

Offline Mr B

  • Newbie
  • *
  • Posts: 57
Re: Spicy Chucky
« Reply #8 on: June 13, 2010, 05:18:31 PM »
Came out very good.  Instead of shredding (lot of meat) I just chopped.  The meat was nice and spicy.  We had it on Tostada style tortillas.  Cooled down with some fresh Pico de Gallo salsa I made, lettuce, sour cream, avocado, Jack and Cheddar.
The family loved it.  We had it again for lunch today and there's still enough for 3-4 more tacos/tostadas.
I kept it moist in the smoker by spritzing once & a while w/ apple cider vinagar.


Ready to come out.




Ready to eat!


Offline KevinG

  • Member Extraordinaire
  • ******
  • Posts: 3,383
  • Worlds Most Ornery Pig
    • Kevin's Storefront
Re: Spicy Chucky
« Reply #9 on: June 13, 2010, 08:43:50 PM »
That looks very tasty Mr B.
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG

Offline classicrockgriller

  • Member Extraordinaire
  • ******
  • Posts: 14,569
  • "I looked back, then looked forward and got lost."
Re: Spicy Chucky
« Reply #10 on: June 13, 2010, 08:48:33 PM »
I may just have to do one of these.

You really have my intrest level up on this one.

It looks and sounds pretty dang good.

Thanks for the post.

Offline hal4uk

  • Member Extraordinaire
  • ******
  • Posts: 5,123
Re: Spicy Chucky
« Reply #11 on: June 13, 2010, 08:56:27 PM »
Nice pics!  I want some of that!
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

Offline classicrockgriller

  • Member Extraordinaire
  • ******
  • Posts: 14,569
  • "I looked back, then looked forward and got lost."
Re: Spicy Chucky
« Reply #12 on: June 13, 2010, 09:00:48 PM »
Maybe sliding that over into a crock pot till the fall apart happens.

Hmmmmm.

Offline OldHickory

  • Hero Member
  • *****
  • Posts: 1,202
Re: Spicy Chucky
« Reply #13 on: June 13, 2010, 09:11:33 PM »
Good work Mr B on what I have always considered a tough piece of meat and usually use it in pot roasts.  Now you have given me some new ideas.  Thanks
Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

We the people own this United States Of America,and the Constitution is our owners manual.

Offline ArnieM

  • Member Extraordinaire
  • ******
  • Posts: 4,613
Re: Spicy Chucky
« Reply #14 on: June 14, 2010, 06:50:28 AM »
Looks like it came out good Mr B.   :D 
-- Arnie

Where there's smoke, there's food.