Chuck n Butt


 
DanHoo said:
Looks good.

How is smoked chuck compared to tri tip.
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Iā€™d say texture wise, itā€™s more like eating that section of where a brisket flat connects to the point. Itā€™s very beefy and has nice fat in it, unlike a flat.

Now Tritip is much more steak like than a roast. So if youā€™re seeking steak, smoked tritip is the way to go. If youā€™re seeking brisket-like, then do the Chuck. Smoked TT you can still eat at 130-135. You canā€™t do that on a Chuck. Chuck must be rendered.

I like smoked TT sandwiches. On a nice crusty baguette with Mayo, roasted red peppers, shredded lettuce, maybe a slice of pepper jack. I wouldnā€™t eat a Chuck like that.

However, I really like Chuck burgers. To me itā€™s the best value beef burger or burger base with other cuts added in.

Hope this perspective offer some insight.
 
DanHoo said:
What wine did you serve with this feast?
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Good question. My son had burbon whiskey. I personally was too tired so I drank water.

This was a lot of cooking, sides and work. And I had zero help. I even washed my prep bowls and trays along the way.

Dessert was Viscontiā€™s Tiramisu. We picked up 4 of them.
 
Brett, wifeā€™s birthday is tomorrow, Iā€™ve been trying to serve up the ultimate weekend since after work Friday. Iā€™m damn tired already!šŸ˜‚
Youā€™re dinner looks insane!!
 
@Joe T Gomez and @Bruno, your comments coming from fellow bbqā€™rs means a lot. You guys know the effort it takes to get this to the table, on time and cooked right. Thatā€™s what I love most about this forum; everyone here ā€œgets it.ā€
 
Bruno said:
Brett, wifeā€™s birthday is tomorrow, Iā€™ve been trying to serve up the ultimate weekend since after work Friday. Iā€™m damn tired already!šŸ˜‚
Youā€™re dinner looks insane!!
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Make it special! Happy bday Mrs. Bruno!
 
There used to be a Mexican place that did the most amazing barbacoa and they used beef cheeks, hands down the best most succulent thing Iā€™ve ever tasted, sadly, pandemic killed them. It was a great place to go for lunch after looking for ā€œstuffā€ at the antique show in Allegan.
Now there is a place about half a mile from me that does the ā€œchuckā€œ barbacoa and, itā€™s franklyā€¦dreadful! Which is sad because everything else they do (that Iā€™ve had) has been pretty darned good! They do fresh chiccarones on Saturday and if you can stand the crowd, itā€™s amazing! I think I need to get there earlier!
 
Timothy F. Lewis said:
There used to be a Mexican place that did the most amazing barbacoa and they used beef cheeks, hands down the best most succulent thing Iā€™ve ever tasted, sadly, pandemic killed them. It was a great place to go for lunch after looking for ā€œstuffā€ at the antique show in Allegan.
Now there is a place about half a mile from me that does the ā€œchuckā€œ barbacoa and, itā€™s franklyā€¦dreadful! Which is sad because everything else they do (that Iā€™ve had) has been pretty darned good! They do fresh chiccarones on Saturday and if you can stand the crowd, itā€™s amazing! I think I need to get there earlier!
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Now you got me thinking of making Serrano salsa and pulled pork tacosā€¦.
 
Quite a feast man. I usually don't get into that many meats, especially on one bbq.
I did however do smoked ribs and kettle wings with roasted dill potatoes on Sunday, all on one bbq.
Took a bunch of pics but forgot to post them.....I may still, it was really good. About a 4.5 hour ordeal.
Anyways your feast looks top shelf, I always make sure I get up before the sun to get that fire going just right....I like better when the meat has to sit for 2 to 3 hours rather than just getting finished to eat and it is already 8 o'clock scenario.
 
Darryl - swazies said:
Quite a feast man. I usually don't get into that many meats, especially on one bbq.
I did however do smoked ribs and kettle wings with roasted dill potatoes on Sunday, all on one bbq.
Took a bunch of pics but forgot to post them.....I may still, it was really good. About a 4.5 hour ordeal.
Anyways your feast looks top shelf, I always make sure I get up before the sun to get that fire going just right....I like better when the meat has to sit for 2 to 3 hours rather than just getting finished to eat and it is already 8 o'clock scenario.
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thank you! we were seated and eating at 630P. the porker rested a little, but not as much as desired. didn't matter much tho. used large forks and chunked it as that's how we like it. the meal was top shelf. the chuck rested a few hours and was super tender. i'm glad his bday is only once a year. i don't have to do the feast again for a while now. i prefer less complex meals. but i was able to pull it off, and all the sides, in a single day. and the PP will be finished today. so much for leftovers lasting. everyone enjoyed them, and on the hawaiian rolls too.

personally, i made a chicken stir fry last night as i needed veggies and some simple food. all this meat is too heavy for me.
 
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