Chuck Roll

This is a Chuck Roll I did in January this year. A Chuck Roll is beef shoulder, very similar to pulled pork, but beef. This was a 16 hour cook on the Weber Smokey Mountain Cooker.



I got the Chuck Roll at Sam's, had to ask the butcher, you don't normally find these in the meat case. It weighed around 18.5 lbs. It came in a cryovac, it was marked choice, and Black Canyon Angus.




The rub used was Texas BBQ Rub Brisket rub.





The fuel was Royal Oak Lump, set up for minion method. The smoke wood was Hickory chunks (6) and Apple chips.





The cooker settled in at 225, and the meat went on.






After 6 hours, when the meat reached 160, it was wrapped in a double layer of heavy duty aluminum foil.





When the internal temp hit 205 the meat was pulled and let rest for an hour before pulling. The beef looked awesome coming out of the foil, and was very easy to pull.





There was a nice smoke ring! The yield was 8 lbs of pulled meat. This was sealed up with a food saver and frozen. I'll definitely be making this again when I run out.

Million Pound Ribeye Sale

Winn Dixie has whole ribeyes for $3.99 a lb. So, if you have a Winn Dixie by you get over there and get you one of these bad boys!

Pre Order the new 22.5" WSM on Amazon

Amazon is now accepting pre-orders for the new larger Weber Smokey Mountain Cooker, are you going to get one?

New 22.5" WSM At Amazon.com

Beer Pan Chicken

Tonight’s dinner is Beer Pan Chicken, that’s right, not beer can, beer pan. You won’t find a beer can in my house, ever, I think beer should be served in bottles. Besides, Cooks Illustrated has tested this and they say that it is better to pour the beer in a pan under the chicken.
Start out by rubbing the chicken with your favorite rub, I used John Henry’s Pecan Rub for this one.



Set up the beer can holder in a metal pie pan, and pour in half a beer, I used Red Stripe because it was on sale.


Stand the chicken on the beer can holder.


For a little wood smoke flavor, I used Orange wood pellets in the BBQR’s Delight cast iron smoke box.


Light a full chimney of charcoal.



Assemble the smoker without the water pan, and place the chicken on the top rack.



Adjust your vents to get the temperature between 325 and 350 degrees.



Cook the chicken until the temp hits 160 degrees.

Pizza On The Grill

Tonight I cooked a pizza on a Weber Performer.



The crust is the one demonstrated in these videos:

http://www.monkeysee.com/play/996-pizza-how-to-make-dough-by-hand-part-one

I made up a batch of crust ahead of time, and freeze in 10 oz. doughballs.




the doughball is formed into a 12" pizza skin.



A #10 can of Charcoal is lit on the gas assist on the Performer.




Set the grill up for indirect grilling.



Grill the pizza skin on one side only, placing the skin on oiled parchment paper makes it easier to transfer to the grill. place the skin so that half or so is over the coals, and rotate every 30 seconds until done.




Add your favorite toppings, and return to the grill, place pizza with half of the pizza over the hot coals, turn every minute or so. The pizza should cook in 6 - 12 minutes depending on your fire.