Things are quiet around here today. Son is on a boyscout trip, friends have returned to Huntsville and good buddy Rob is in Indiana doing remodeling work... so it's just me and the kitties.
Decided to thaw some chuck roasts and throw them on the pooper. The pooper hopper is full of Traeger hickory. Here they are after lightly coating with EVOO and rubbing with Head Country. Ths was 7am this morning.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/578d1103.jpg)
Every couple hours I grab the basting brush, turn and baste with this:
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/1a1527fc.jpg)
4:30pm and IT is 143 degrees. Shooting for an IT of 185-190.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/b8e5316d.jpg)
Still trying to decide on a side..
I haven't tried a shoulder roast on the Traeger, but untill yesterday haven't done a brisket either.
It looks might good there Steve.
At 185 you should get about the texture of a Brisket.
It does look good. You say your friends returned to Huntsville. Is that the Alabama one where I am at?
DM, I saw that sauce at Market Street today. How is it?
Quote from: TestRocket on June 05, 2010, 03:01:12 PM
It does look good. You say your friends returned to Huntsville. Is that the Alabama one where I am at?
Negative. It's the Huntsville not far from CRG in Texas north of Houston.
Quote from: DTAggie on June 05, 2010, 03:35:30 PM
DM, I saw that sauce at Market Street today. How is it?
It's a sweet and tangy honey mustard type sauce. This is the first time I've used it to baste. Tastes good directly out of the bottle for sure ;D
I recently started picking up various types of sauces just for fun to experiment. I've been in a rut using Head Country for 15 years. ArnieM encouraged me to try CT. I ordered some CT and loved it so now I'm motiviated to try different sauces. I think I've got 12 different bottles in my fridge right now.
Quote from: DarqMan on June 05, 2010, 03:42:34 PM
Quote from: DTAggie on June 05, 2010, 03:35:30 PM
DM, I saw that sauce at Market Street today. How is it?
I think I've got 12 different bottles in my fridge right now.
You have it bad Son! We may need to call a DR for you. ;D
Quote from: classicrockgriller on June 05, 2010, 05:37:37 PM
Quote from: DarqMan on June 05, 2010, 03:42:34 PM
Quote from: DTAggie on June 05, 2010, 03:35:30 PM
DM, I saw that sauce at Market Street today. How is it?
I think I've got 12 different bottles in my fridge right now.
You have it bad Son! We may need to call a DR for you. ;D
Yes, I may need help for sure. (Steve the sauce horder) ;D
The roasts are stalled in the 160's..... they aren't huge cuts so thinking of either foiling or cranking the heat on them. Decisions, decisions......
Quote from: DarqMan on June 05, 2010, 06:00:04 PM
The roasts are stalled in the 160's.....
It's contagious!!
Quote from: classicrockgriller on June 05, 2010, 05:37:37 PM
Quote from: DarqMan on June 05, 2010, 03:42:34 PM
Quote from: DTAggie on June 05, 2010, 03:35:30 PM
DM, I saw that sauce at Market Street today. How is it?
I think I've got 12 different bottles in my fridge right now.
You have it bad Son! We may need to call a DR for you. ;D
12 different bottles?
I'll show this to Miss Jan to help explain why I have 5 different bottles and thanks!!! 8)
Quote from: TestRocket on June 05, 2010, 08:10:07 PM
Quote from: classicrockgriller on June 05, 2010, 05:37:37 PM
Quote from: DarqMan on June 05, 2010, 03:42:34 PM
Quote from: DTAggie on June 05, 2010, 03:35:30 PM
DM, I saw that sauce at Market Street today. How is it?
I think I've got 12 different bottles in my fridge right now.
You have it bad Son! We may need to call a DR for you. ;D
12 different bottles?
I'll show this to Miss Jan to help explain why I have 5 different bottles and thanks!!! 8)
If Miss Jan wants pics let me know. I only have 11 now because I gave away the Sweet Baby Rays's. Didn't like it.
Took it all the way to pulled stage. Fried tators with carmelized vadilia onions.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/91b3d0ad.jpg)
Dinner for one...
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/67e3a01a.jpg)
Was it good? You decide.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/d0d6328b.jpg)
Gotta have dessert... nothing fancy ;D
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/8e6c53a2.jpg)
Nite all!
Bravo!
Look at that smoke ring!
Gonna try this soon.
Love it!
I have a chuck roast in the freezer and was trying to remember what I bought it for.... it must have been pulled beef! Looks awesome Steve! Potatoes & onions look great too.
Deb
Yum, yum, yum!
Thanks Deb. When you do this, use your Traeger. I only had to wrap it in foil for about an hour to bring IT from 168 to 195. It was delicious. Today, I'm going to make some guacamole and have tacos with the leftovers.
Sonny, the smoke ring did rock man... it was almost a forth of an inch thick. I think I'm hooked on my Traeger. ;D
TestRocket, yum yum indeed.
Some good looking beef Steve
Chuckies were in the first cook on my pellet pooper - and they've been common ever since. My Traeger resides, hidden and undiscovered, at the office. Only use it to cook for the office - so pretty limited to 5 hour or so cooks. I think I'll do the tacos next time - that's a great idea.
Pulled Chuckies are great.
That plate of eats looks good.
I've used the leftover chuck along with onions, penos, shrooms and cabbage in eggrolls, there great.
Quote from: OU812 on June 07, 2010, 01:24:55 PM
Pulled Chuckies are great.
That plate of eats looks good.
I've used the leftover chuck along with onions, penos, shrooms and cabbage in eggrolls, there great.
Egg rolls... now there's a thought that hadn't passed my mind. Good idea.