Chuck in the akorn????

the dane · Post by **the dane** » Sat Apr 29, 2017 4:47 pm

So do i do it like beef ribs? As in a dry rub then 6 hours latter? And is 1.2kg big enough? Also going to be my first over night cook with the maverick.
Cheers

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12x7 · Post by **12x7** » Sat Apr 29, 2017 5:18 pm

At least 4 kg.

Too small and it drys out in a low and slow.

When it gets to the stall if you aren't worried about the bark. Wrap in foil and baste with beef stock.

Cook to temp and not time.

the dane · Post by **the dane** » Sun Apr 30, 2017 9:16 am

Yeah thought 1.2 was small. In the freezer now, wife can crockpot it. I can remember when chuck and gravy beef were cheap as. Master chef shows are jacking the prices through the roof now.

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12x7 · Post by **12x7** » Sun Apr 30, 2017 9:33 am

It's not just chuck that's risen in price. I was eyeing off some New York steaks the other day but didn't feel like forking out the dollars.

Post by **paulr** » Sun Apr 30, 2017 10:10 am

Hrmph dont get me started on the meat prices (especially pork ribs).

On topic, so would a really low and slow (im talking 225F (abou 107C) and below) work for a smaller piece like that?

Happy BBQ-ing, Paul

12x7 · Post by **12x7** » Sun Apr 30, 2017 3:09 pm

paulr wrote: ↑Sun Apr 30, 2017 10:10 am Hrmph dont get me started on the meat prices (especially pork ribs).

On topic, so would a really low and slow (im talking 225F (abou 107C) and below) work for a smaller piece like that?

Happy BBQ-ing, Paul

Even at @100C you need a decent size of meat. Anything less than 4KG you end up eating leather or jerky instead.

Post by **paulr** » Sun Apr 30, 2017 7:50 pm

Nooooooo
I wanted to slow cook a 1kg shoulder (a small one just for the wife and me (yeah yeah I can freeze my 4kg ones) but I wanted to:
1 Cook on a gas BBQ
2 Cook a smaller pork shoulder for pulled pork.

But is its jerkyor leather nah...

Happy BBQ-ing, Paul

12x7 · Post by **12x7** » Sun Apr 30, 2017 9:02 pm

Unless you are adding smoke on your gasser you might as well cook it in the slow cooker or pressure cooker.

Post by **paulr** » Mon May 01, 2017 8:56 am

My Weber has a smoker box but I will prob use parcels (to be replaced when they stop smoking.
Just trying it out I always use my Komodo Kamado for low and slow....

Happy BBQ-ing, Paul

12x7 · Post by **12x7** » Mon May 01, 2017 12:36 pm

Interested to see how you go if you try it. When we have a fire ban and you can't use charcoal it would be good to know how to do it with a Weber Q.

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