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Here’s Chuckie

One thing has become clear since I’ve begun barbecuing, I didn’t know what barbecue was previously. Truth be told, I still don’t, but for completely different reasons.

Good barbecue is not found around here . . . at least not that I have tasted. Once I began cooking, I could taste flavor in the meat (yeah, big pat on the back). It’s no magic; the online fora have been a blessing. Our stomachs have been the beneficiaries.

One thing I have learned in my journey is that barbecue is different depending with whom you speak. In Texas, barbecue is brisket. In Tennessee, whole hog. Others consider pulled pork barbecue. Some call the cooker a barbecue.

Some have tried to define barbecue as the temperature the food is cooked. Smoking is below 250°. Grilling is at high temperatures . . . perhaps 450° and up. Barbecue then is inbetween.

I don’t know what barbecue is. I live in South Jersey, hardly a mecca of barbecue, whatever it is. Of course, step onto our back deck and we’re rather certain you’ll be pleased with the fixin’s.

We have dined on lots of pulled pork over the last year and a half. We love it. But my reading kept bringing me to chuck roasts. Chuck is the beef equivalent to the butt of the pig, whence pulled pork comes from. I was intrigued. This was yet another cut of meat I never dabbled with previously.

During the summer and into fall lots of folks were cooking chuckies. Boy, did they look good. I kept wanting to cook one, but didn’t. I eventually went shopping, but was confused by what I found. Naming meat is not the science it should be. In an effort to sell off “inferior cuts” for more money, markets name meats with non-standard names. Doing so confuses the customer. After getting some help, what I decided I wanted was chuck roll. At BJ’s (Costco, Sam’s Club, etc.) this is sold cryo, two pieces, and runs about $50. I would like to begin a little more cheaply than that, so I went to Shop Rite and found a nice roast (underblade).

My research found that chuck roasts take up to three hours per pound of meat. With more than four pounds, that was a 12-hour cook I had in front of me. That is more than a recreational cook. As such, with Thanksgiving looming, this roast went into the freezer. I pulled it the other day in anticipation of a weekend cook. My original hope was to get this into the smoker last evening, but things didn’t work out that way.

Up this morning I got things going. I made a rub that Chris made for brisket. I substituted seasoned salt for Accent. I was certain I had MSG in the cabinet but I’ll be damned if I can find it. Anyhow, I rubbed the roast and got the WSM fired up. The roast went in just a tad before 10 this morning. I am near out of hickory and I thought apple would not do the roast justice. I pulled out alder, which I had picked up about a year ago. I need to replenish my wood supply. The smoker went along at about 300° for most of the cook. Normally, I would have adjusted that, but I got into watching the Eagles game and just let things go.

At 2:30, four and a half hours in, the roast hit 165° internally. I foiled the roast at that point and put it back in. At that point the family loaded up the truckster and headed down the road to the Christmas tree farm. Gert fancied beginning a new tradition of going out as a family to select a tree, cut it down, and bring it home together. We didn’t know what to expect when we got there. The lady came right over with a tree dolly and a hand saw. We were turned loose to find a tree and cut it down. We allowed Beetle to select the tree. She picked one; it is fine, but not the one Mommy wanted. Nevertheless, we began cutting down the tree.

I am not much for manual labor like this. I sawed, and sawed, and sawed. It wasn’t that big of a tree, but the branches went to the ground and it was difficult to get in there and get work done. I expressed I was not too into the new family tradition. Gert had declared today a “do nothing” day and I had looked forward to it. We had cleared our chores and I was enjoying smoking and watching football. All of a sudden I was sweating my butt off doing physical work all the while the family frolic in the warmth of the Indian Summer. Grrr . . . After a bit we went back to the Jeep, pulled out the chainsaw I had loaded (remember, we didn’t know what to expect), and felled that tree in three seconds. Screw manual labor for tradition; bring out the power tools!

Back at home I checked on the roast. It was about 190° and feeling pretty tender. I left it in for another hour just to get it fork-tender. And it was!

I wrapped it up in the cooler and let it sit for an hour as I prepared the turkey. Yes, as I type this, a 20-lb. bird is in the smoker. At 6:00 I pulled the meat. Awesome! The bark was nice. I wasn’t terribly pleased with the rub I made; it needed heat. Next time I will add some cayenne to the mix and back off the seasoned salt. Gert was nearby. She is apprehensive any time I change things up. She eventually gave it a try and liked it. I plated some on our seeded rolls and sat down.

At that point Gert summoned Beetle by asking her if she wanted some barbecue. So, I guess barbecue can also be pulled beef. Later Gert said she thought she may like this even more than the pulled pork. It’s nice to please the audience. It was pretty tasty.

I like that I had less meat to deal with. I did not need to break out the FoodSaver. I did not look at having four days of food in front of me. There’s plenty of meat to eat, but it will be gone in a day. This was so flavorful, the thought of sauce was non-existent. We’ll defintiely have chuckies again . . . it’s child’s play.

more photographs

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Happy Early Thanksgiving

Since we purchased the rotisserie I have been having a blast. Despite us not hosting Thanksgiving of late, we still enjoy the meal. Turkeys and rotisseries are made for each other. I’ve been eager to give it a . . . ahem . . . whirl.

Last year I made some excellent turkeys on the kettle. I wanted to try something different this time around. My research unearthed the seemingly neverending debate of whether one can brine an enhanced bird or not. Well, obviously one can, the issue is whether or not it is effective and whether it will produce a bird that is too salty. In my reading I read of an apple honey brine. Bryan has turned me onto many a good recipe and he stood behind this method using enhanced birds. I figured, “Why not?” It wasn’t until later that I recalled the birds I had done last year were enhanced too.

Anyhow, I picked up the turkey at Wally World on Monday. I defrosted it in the evening. First thing yesterday morning I made the brine and put the turkey in breast side down. Being off today permitted me to remain awake (kind of) until 1:00 a.m. I pulled it from the brine, rinsed it, patted it dry, and then placed in the refrigerator to air dry. The chickens I have done this too have been particularly crispy. Turkey cooked low and slow tends to have rubbery skin, so air drying helps . . . as does pumping up the heat.

After a stellar steak and eggs breakfast with a big old Porterhouse, the rain came. As turkey time approached, I decided to forgo the rotisserie, which needs electricity, and opt for the smoker. I pulled the bird when I lighted the fire. Then I painted the turkey with melted butter. I wasn’t thinking about this at the time, but it is how I have done my other turkeys. I am not certain, but the butter probably would counteract air drying the skin. I have to think this through more.

Anyhow, I soon recognized a blazing fire out on the deck. Oh shit! It turns out the wind blew the smoker’s cover into the chimney, catching the cover on fire. Grrrr . . . the cover is toast. Oh well . . .

Soon enough I put the turkey on with a drip pan beneath. filled with the neck, giblets, chicken stock, and some vegetables. I used three chunks of apple wood for the smoke.

Four hours later the breast was 162°. I took everything out of the smoker and began working on the gravy. The turkey looked great.

I used a foil drip pan since my roasting pan doesn’t fit into the smoker. I decided to make the gravy in the same foil pan. Because the volume of this thing is much less than the roasting pan, I cut back on the butter and flour. Apparently, I did not cut back enough on the wine. Gert and I both could taste the wine in the gravy. Also, because the bird had not cooked in the pan, while there were drippings, there was not the typical “bits”. That affected the gravy. It was fine, just not quite as good as it could have been. Gert made the sides.

The turkey was scrumptious! The breast was moist. It really was like eating a different piece of meat altogether. There was a hint of sweetness from the apple brine. Not overpowering, but pleasant.

Thanksgiving is likely to be “lively” this year. Gert and I agreed to a signal should things flare up with the in-laws. That will remind us both of this fine Thanksgiving meal that was pleasant and without 15 others bickering.
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Late Sunday Dinner

We purchased some spares to smoke this afternoon. We went out for a bit and ended up being out far longer than anticipated. Knowing tomorrow would not produce enough time, I put them on for a late dinner.

I followed lesson four of Wiviott’s tutorial (although, really, this is pretty much how I have been doing spares of late anyhow). For some reason the WSM had some trouble getting up to temp. It hovered around 170 for a bit, which is unusual. We had the Performer going as well and after some burgers came off, I shoveled a big spatula’s worth of coals into the WSM. Within no time temps got up to 225 and a bit higher.

Anyhow, the slowness of the rising temps I think contributed to a bit of dryness. Not really bad, but enough that my wife asked if something changed this time. I have been going dry of late and love it. I have concocted a nice sugarless rub that has some kick. Love it!

Anyhow, I also put a handful of ABTs on. I took the trimmings from the spares that I had smoked a bit too and added it to the beans. The ABTs and beans came off a little after the ribs. So there we were after 9:00 having a nice dinner.
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Burnt Ends

The other day I smoked my first brisket. I don’t know why it took so long. Growing up I don’t recall ever eating brisket. Who knows when I first had it. Nevertheless, I made it and we have enjoyed it thoroughly . . . so much so Gert suggested I smoke another this weekend.

The brisket has two parts: the flat and the point. The flat is what must people think of, I suspect, when they think of brisket. The point sits atop the flat and is thicker and fattier. It can be removed. Yet, all the boards I read seem to suggest that making burnt ends is a treat. I’ve seen them on menus, but have never heard them. Last night I polished off the brisket. Today I decided to make the burnt ends from the point.

I cubed the meat. I had a cajun rub from a sampler pack. It was the perfect amount. I mixed in the balance of the No. 5 sauce I made the other day. I placed the meat in a foil pan and placed in the smoker for a couple hours.

Life is good. Burnt ends are like beef candies. Awesome!

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Smoke Day V

Today is Smoke Day V, a day when folks break out their Weber Smokey Mountain smokers and cook. On a holiday weekend, what could be finer? I have been looking forward to this day for months now. Really, it’s just another smoking day, but there’s something about the camaraderie of others enjoying the same activity as you at this same time that forms some sort of synergy.

What to smoke? That was the $64,000 question. After much deliberation, I came to wanting to do a brisket, a fatty, and some ABTs. I wanted to go shopping Thursday evening so all was set to prepare things last evening. But Gert was out Thursday and the shopping did not get completed until Friday. I could not find a packer and did not want just to smoke a flat. Frustrated, I picked up a couple pork butts. I decided to go to my Go To pulled pork. The Renowned Mr. Brown is a crowd pleaser, so no problem.

Except I did not prep last evening. I crashed in my chair. When I awoke at 3:30, I should have prepped things for a late dinner. But I just went to bed. Because of that, there was no waking up early and having a fatty for breakfast. Rather, I rubbed the butts at 1:00. They need to sit eight hours.

So, the butts didn’t go on until 9:00 p.m. It’s still Smoke Day, so I am good there. We are going to have plenty of food tomorrow. The fatty for breakfast, the pork and ABTs for lunch, and Greek food from the festival in the evening. I suspect I will be bloated.

Nevertheless, it was good to be among the may good men and women today smoking. What a great way to spend a day an evening.

NPR even published an article about our day.

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