header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


Share this topic!!! Share
Author

Topic: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

 (Read 21973 times)

utee94

  • Global Moderator
  • All Star
  • *****
  • Default Avatar
  • Posts: 4746
  • Liked:
Pork butt is like that too.  So much fat and connective tissue throughout, it's quite forgiving.  Pretty much the only way to screw it up, is to douse it in that crappy vinegar sauce.

MaximumSam

  • All Star
  • ******
  • Posts: 4196
  • Liked:
I've smoked chuck a couple times, mostly as an afterthought because I had some around. It's fine. One time it came out great and one time a little tough and dry. Had I paid more attention to what I was doing I'd say more.

MaximumSam

  • All Star
  • ******
  • Posts: 4196
  • Liked:
Btw the white bbq sauce isn't that far away from tartar sauce, so I used it on fish and tar was just fine

utee94

  • Global Moderator
  • All Star
  • *****
  • Default Avatar
  • Posts: 4746
  • Liked:
Tartar sauce on BBQ is... interesting, I guess...

MaximumSam

  • All Star
  • ******
  • Posts: 4196
  • Liked:
Hey man good food is good food

MaximumSam

  • All Star
  • ******
  • Posts: 4196
  • Liked:
Tomorrow I'm gonna try braising some meat then grilling it. I have an Indonesian recipe for chicken thighs and gonna try done beef too though I haven't decided on a recipe for that.

MarqHusker

  • All Star
  • ******
  • Default Avatar
  • Posts: 3046
  • Liked:
A chuck roast can be plenty good, whether in the oven or on the smoker.   I think I had a healthy exposure to it at home as a kid (Mom feeding 3 boys) and she made a great gravy for it, which certainly serves as a master delivery device, whether the chuck is perfectly cooked or even taken a little long.   Of course it was always the cut for making beef stew.

Clearly its going to be faster than a brisket, but as far as temps, and technique very comparable with a brisket.  I'm guessing I'm done with a Chuck roast after about 3 hours on a smoker, aiming for 195.   I find it definitely pairs better with potatoes and vegetables, particularly if you have a beef gravy.    I honestly can't say I've thought about using bbq sauce, ever, with a chuck roast.

utee94

  • Global Moderator
  • All Star
  • *****
  • Default Avatar
  • Posts: 4746
  • Liked:
When I braise a chuck roast, it renders out pretty much all the fat.  I'm good with that, the texture works for me.

That BBQ'd version in the video above, still had huge chunks of unrendered fat, throughout.  I'm not fine with that, I loathe that texture.

I suspect that, in order to smoke that chuck roast to fully rendered perfection, you'd take it to the point where it was no longer particularly cohesive for being sliced or chunked.  Basically, it would become pulled beef instead of pulled pork.  Which is fine, and would likely make a fantastic sandwich or street taco.

But I smoke a brisket for the purpose of slicing it to perfect slices against the grain of around 1/4" (the width of a pencil).  A brisket can do that because, while it has fatty and connective tissue in abundance, they're localized to certain regions within the brisket.  The chuck roast just doesn't seem to be capable of the same preparation.

Still, I now want to try a chuck roast and see where it lands.  If I end up making BBQ street tacos or enchiladas out of it, I'm good with that!

FearlessF

  • Hall of Fame
  • *****
  • Posts: 12275
  • Liked:
In his latest Instagram post, Alton Brown drops 15 minutes and 48 seconds of straight culinary knowledge. He sat down with a glass of oat milk punch and answered all the questions that people threw at him before he finished his cocktail. Somewhere, buried in between talking about how he will be making more “Chicken with Bowler” prints and how to make limoncello at home, he drops in the best way to make a burger, and it’s probably nothing like what you made last weekend.

https://www.thekitchn.com/alton-brown-burgers-23043149

“Fry the patty.” On his website, he goes into more detail, saying that if the world was about to end, he would calmly walk into the kitchen and make this cheeseburger. To make it, you heat oil in a Dutch oven to 320°F, then dip a spatula into the hot fat and use it to smash the meat into a patty. Then you scrape the patty up and cook it in the pot for one minute before putting it in your burger.

It might seem absurd or indulgent, but he promises that as long as you keep the oil between 300°F and 325°F, “this will be the most un-greasy burger you’ve ever enjoyed.” Of course, that doesn’t mean you can’t invite Alton to your next outdoor barbecue. “I’m not going to turn down a grilled burger,” he says in the Instagram post. “But it’s way easier to griddle or fry it.”
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

CWSooner

  • All Star
  • ******
  • Posts: 3328
  • Liked:
When I braise a chuck roast, it renders out pretty much all the fat.  I'm good with that, the texture works for me.

That BBQ'd version in the video above, still had huge chunks of unrendered fat, throughout.  I'm not fine with that, I loathe that texture.

I suspect that, in order to smoke that chuck roast to fully rendered perfection, you'd take it to the point where it was no longer particularly cohesive for being sliced or chunked.  Basically, it would become pulled beef instead of pulled pork.  Which is fine, and would likely make a fantastic sandwich or street taco.

But I smoke a brisket for the purpose of slicing it to perfect slices against the grain of around 1/4" (the width of a pencil).  A brisket can do that because, while it has fatty and connective tissue in abundance, they're localized to certain regions within the brisket.  The chuck roast just doesn't seem to be capable of the same preparation.

Still, I now want to try a chuck roast and see where it lands.  If I end up making BBQ street tacos or enchiladas out of it, I'm good with that!
I have never smoked a brisket, basically because it's my impression that there's not a large margin for error in doing so.  The chuck roast seems like it would be harder to mess up.
Play Like a Champion Today

847badgerfan

  • Administrator
  • Legend
  • *****
  • Posts: 9207
  • Liked:
In his latest Instagram post, Alton Brown drops 15 minutes and 48 seconds of straight culinary knowledge. He sat down with a glass of oat milk punch and answered all the questions that people threw at him before he finished his cocktail. Somewhere, buried in between talking about how he will be making more “Chicken with Bowler” prints and how to make limoncello at home, he drops in the best way to make a burger, and it’s probably nothing like what you made last weekend.

https://www.thekitchn.com/alton-brown-burgers-23043149

“Fry the patty.” On his website, he goes into more detail, saying that if the world was about to end, he would calmly walk into the kitchen and make this cheeseburger. To make it, you heat oil in a Dutch oven to 320°F, then dip a spatula into the hot fat and use it to smash the meat into a patty. Then you scrape the patty up and cook it in the pot for one minute before putting it in your burger.

It might seem absurd or indulgent, but he promises that as long as you keep the oil between 300°F and 325°F, “this will be the most un-greasy burger you’ve ever enjoyed.” Of course, that doesn’t mean you can’t invite Alton to your next outdoor barbecue. “I’m not going to turn down a grilled burger,” he says in the Instagram post. “But it’s way easier to griddle or fry it.”

I've done this. Turns out great.
U RAH RAH! WIS CON SIN!

utee94

  • Global Moderator
  • All Star
  • *****
  • Default Avatar
  • Posts: 4746
  • Liked:
I am intrigued by this fried burger.  I wish to subscribe to this man's newsletter.  Where do I send my $9.95??? :)

Seriously, sounds awesome.  I'll try it this weekend.

FearlessF

  • Hall of Fame
  • *****
  • Posts: 12275
  • Liked:
I've had some that were dunked in the fryer with the french fries

very good
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

CWSooner

  • All Star
  • ******
  • Posts: 3328
  • Liked:
How about breading it?

Wait--then you'd have a chicken-fried steak sandwich, more or less.
Play Like a Champion Today

 

Associate Links/Search