Majestik Posted July 6, 2006 Report Share Posted July 6, 2006 So there I was on vacation in the wasteland known as Texas.... I vowed to give the ol' chuck roll a try at Porkchop's urging. And I had to find a way to cook in a ceramic while on vacation just to spite ceramic-less Drunk_J. For the record: Drunk_J-- your 'Joe cooks looked amazing. And could you please post that cajun beans recipe in a separate thread for me? Despite some of the cretinous bluster about it, I thought it looked wonderful. Anyway, my inlaws had purchased a #5 mexi-K from a dealer some 5 or 6 years ago, and my father-in-law hadn't used it hardly at all. Don't understand why, but that's not my place. Anyway, this green #5 has just been there sitting fallow on the deck overlooking Lake Texoma for quite awhile. I was happily surprised to find everything in good working order. The spin top spun just fine, the spring operated properly. No apparent cracks or tile loss. Quite surprising, actually. Oh, the green grout had somehow turned yellow, but that's about it. It was just kinda ugly, but workable. Except... inside were 2 colonies of mud-daubers and 3 colonies of paper wasps... the crowning glory being a cantaloupe size paper wasp colony hanging in the middle of the dome. My fatherinlaw flushed 'em out and I spent the morning saturday flushing the K thoroughly with a hose, cleaning grills, clearing firebox holes and such. Filled the unit to the lip with oak wood and set it ablaze... I let go all day full bore, open top and drafts to "sterilize" it. The wasps were persistent though.. we had to combat wasp-scouts returning to the K for the next few days. But it was worth it. So I went to Sam's Club and couldn't find a chuck roll. Asked the butcher and he went in back and brought me one all sealed in cryovac plastic. It was a monster-- 18 lbs! This is hands down the largest hunk of meat I have ever attempted. Sunday morning I rubbed it down with a good dry rub, got the #5 sputtering away with a heat deflector in place and threw the "beast" on the grill... it barely fit in the #5: Side note: I also did up these ABTs which came out fantastic: Anyway, the chuck roll was in there with a full load of royal-oak lump and several large chunks of hickory. The little K puffed away for about 7 hours. The temp stayed at about 350F, actually. Not what I intended, but a subject for a different, more melancholy post to come later... So it was on at 11ish-am and pulled at about 6:30pm. It was truly spectacular. It looks like it lost almost a 3rd of its mass in drippings. I hope these photos can convey the sheer juicy sweetness that was this roast: I took this beautiful hunk of flesh inside and proceeded to easily pull it apart with a fork and knife. It was truly succulent. Everyone raved. Absolute perfection in beef. The sandwiches were unbelieveable. It really did pull like a fine pork roast. And it was hands down the best thing I've ever pulled out of a kamado: For scale, that green dish is approximately 18" x 14", and that is a giant fork stuck in the roast. So I am really doubtful that I will ever do a brisket again. There is simply no comparison. You have GOT to try it. We had a dozen folks gorging on this for 2 days. I am so pleased that Pork Chop turned me on to this, that I removed the picture of him wearing Fanny Bush underwear. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2006 Report Share Posted July 6, 2006 The words are great...got the mouth watering real good...but I can't see a thing. Well then...never mind, they showed up. You think the inlaws will start using that thing now that they've seen it work right Quote Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2006 Report Share Posted July 6, 2006 Yeah, I'm gonna do me a chuck roll. Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 6, 2006 Author Report Share Posted July 6, 2006 I think they might have started to use it if they hadn't seen the disaster that followed two days later... I'll write it up in another post... Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 6, 2006 Report Share Posted July 6, 2006 One more day... I bought one of these from BJs ($1.99/lb) last weekend, intending to cook it on the 4th. I am going to open it tonight, put it on a rack, and and let it dry overnight, them hit it with some rub in the morning. Saturday...Clermont Florida will be awash with the scent of beef BBQ Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 6, 2006 Report Share Posted July 6, 2006 maj, glad you tried that chuck roll. pics look great! there is something about the taste and texture of that finished chuck roll that beats chopped beef brisket, in my book anyhow. what kind of sauce did you dress it with, if any? imagine how slow and sweet one of those would cook up on a KK with the fine adjust knob! yum! ps, i've got the thong-cave-chop as my wallpaper! Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 6, 2006 Author Report Share Posted July 6, 2006 As luck would have it my dadinlaw had picked up a mason jar of someone's home recipe... it was more tomato and sugar-sweet than I'd usually prefer, but still yards ahead of anything at the grocery. The meal really was phenomenal. Thanks again. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2006 Report Share Posted July 6, 2006 PorkChop, If the butcher (or whatever) don't know what I'm talking about with a chuck roll, how do I let him know what cut of meat it is again? Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 6, 2006 Report Share Posted July 6, 2006 shoot, brother. i've only done one of 'em. somebody on the BGE forum turned ME on to them. thot i'd pass it along! once i get my BBQ trailer rig, i'll be doing those bad boys for sammiches at fairs and whatnot. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2006 Report Share Posted July 6, 2006 So, is beef shoulder what we want? The whole beef shoulder the same as the chuck roll? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 6, 2006 Report Share Posted July 6, 2006 thats how I understand it. good info: http://www.virtualweberbullet.com/chuckroll.html Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Report Share Posted July 6, 2006 Nice Man, I sure wish I had something to cook that on! It looked delicious! One question, can you get that much smaller? It is just me and the wife here, I love cooking beef, but like something smaller. My coworkers love me on brisket day - hehe. -=Jasen=- I will try to get the Red Beans and Rice into a text doc so I can post it. Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 6, 2006 Author Report Share Posted July 6, 2006 The link Porkchop gave mentioned something like 12 to 15lb sizes... we kept a lot in ziplock bags and the leftovers were as good as the "fresh" Q. I think I'll do another on my own cooker this weekend. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2006 Report Share Posted July 6, 2006 Foodsaver man. Mine gets used all of the time. Stays on the counter...daily used. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Report Share Posted July 6, 2006 Foodsaver man. Mine gets used all of the time. Stays on the counter...daily used. I need one of those. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
DavidS Posted July 6, 2006 Report Share Posted July 6, 2006 I use Firefox browser and the pictures do not show up, ImageShack is not supported or I am doing something wrong. Any help or answers? Thanks David Quote Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2006 Report Share Posted July 6, 2006 I may get in trouble TNW, if this is already on your site, sorry, I didn't check first This is just another site with beef cuts of it. Maybe we need these sorta things put in a certain place so we can get back to them easily. Pork cutts, frog leg cuts, whatever http://www.cbef.com/products.htm Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Report Share Posted July 6, 2006 Re: I may get in trouble TNW, if this is already on your site, sorry, I didn't check first This is just another site with beef cuts of it. Maybe we need these sorta things put in a certain place so we can get back to them easily. Pork cutts, frog leg cuts, whatever http://www.cbef.com/products.htm I think we scared him off - I have not seen him for a while! So, do you think that a chuck roast might cook up the same? Since I know I can get a small chuck roast. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2006 Report Share Posted July 6, 2006 I'm wondering if a chuck roast is just a cut up chuck roll. I called Midway here in Buffalo a few miles down the road. I'm sure your wife has eaten there. They had chuck roast, the grocery store had chuck roast, but I can't find a chuck roll either. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Report Share Posted July 6, 2006 I'm wondering if a chuck roast is just a cut up chuck roll. I called Midway here in Buffalo a few miles down the road. I'm sure your wife has eaten there. They had chuck roast, the grocery store had chuck roast, but I can't find a chuck roll either. It is funny how things are so different in other areas of the country. I have looked everywhere around here for flatiron steaks or tritips and they just look at you like your an alien (well, they look at Curly like that anyway). -=Jasen=- Quote Link to comment Share on other sites More sharing options...
