BBQ Beef Sandwiches Made From Smoked Chuck Roasts
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- Опубликовано: 16 окт 2024
- BBQ Beef Sandwiches? YES! Anytime I get the chance to smoke up some Chuck Roasts to shred for a delicious sandwich, I take it. In this video I use the SnS Grills Kettle and some Post Oak wood to smoke a pair of USDA Choice Chuck Roasts until they are pull apart tender.
Doctored BBQ Sauce Ingredients
18 oz BBQ Sauce
3 TBSP Apple Cider Vinegar
2 TBSP Whiskey
Postal Barbecue RUclips Channel: / @postalbarbecue
SnS Grills: snsgrills.com/
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#cooking #grilling #chuckroast
Chucks on the grill, onions are pickled, lemonade is chilled! I’m ready to try these sandwiches!
Nice!
"Smoke hole" for the win. lol. I had no idea the impact that was going to have when I said it the first time. I love that everyone calls it that now. I think it's even on their website.
Ryne, that sandwich looked amazing! I like the idea of doctoring up store brand rubs. I don't know why I've never thought of that.
King of the Smoke Hole 👍
@Brayden Estrela Probably in the next few weeks.
I love that rub, a good old Canadian boy! 🇨🇦
Dang Ry! I think Chuck is probably the best value meat out there. Sandwich looked FANTASTIC!
I’m going to say it again. I love your content Ry. It’s history so classic you don’t see much anymore. Music, the narrative, video. Don’t ever change my man!
Thanks! I appreciate that :)
Love your channel, thanks for sharing with us.....pure educational cooking entertainment.
Looks delicious Ry! BBQ beef sandwich from chuck is my favorite above all! Your so right about the SNS grill! Dialing in and holding temperature has never been easier, and when you factor in all the other benefits it offers, it’s definitely a game changer in the kettle world.
You are absolutely right!
Very nice RY! Those roast were really juicy when you pulled them from your grill. That ACV & Honey Jack bbq sauce sounds good. Amazing looking sandwich!🤘#more
Thanks, Joe!
That looks freaking awesome Mr. Ry! I hit the like button 100 times. I need to try this with Chuck Roast. Thank you.
People look at me weird in eastern NC when I say I’m smoking some Chuck roast to make a bbq sandwich. I love them both!!!
Made these over the weekend and they turned out fantastic! Thanks Ry!
That looked delicious! Jabin up at Postal is a great guy - need to order some of that rub!
You nailed it, Ry! Thanks for the video.
Beautiful. Well done Ry!
I love post oak too!
Looks fantastic my wife made your bbq sauce recipe and added peach to it was marvelous Thanks
proper bbq sandwiches they are making me drool
Those look awesome! I haven't smoked chuck roast too many times, but I need to!
Great job! I love your videos!!!
Jabin's rub is actually very good! We have some. Fantastic video Ry. I want an SNS Kettle!! I support the pickles on the sandwich. Perfect recipe.
You're right, his rubs are great!
Lots of beefy goodness in those sandwiches. Awesome! Cheers, Ry!
that sammich looks brilliant, thanks mate
Great I just ate and now I'm starving. I love your videos, they are very well made.👍
WOW!! 🙌🙏🔥 This turned out absolutely INCREDIBLE!! I love the addition of the pickles. I would have loved to feast with you on this one!
Thanks for another great video! Personally I find it refreshing that you don’t normally use commercial rubs. Nothing against them, but it’s fun to experiment with homemade rubs.
I've never understood the controversy over what to do after wrapping. You're right Ry, if the weather is nice, use the energy left in the grill, but if not, or if your drink needs refreshing. just pop it in your oven to finish. Once wrapped, nothing is gained as far as wood smoke flavor goes.
I want this.
That looks amazing and very tasty, great video 👍🏻
Looks good so far!! Postal is a great BBQ channel too, I have quite a few go to's you're 1 of them!!☺️
Jabin's a great guy :)
@@CookingWithRy ry, I comment as I watch!! It's like I'm talking to ya, everyone knows that on RUclips!!! Even if the vid is a week old!! I appreciate your vids.. I've smoked Chuckies a bunch of times off your vids!! Malcolm Reed too!! We have a great BBQ community here!! Look at the masterbuilt gravity feed charcoal grill. It's looking good!!! Full automatic!!
Great stuff. FYI America’s Test Kitchen recommends Bullseye Original as a base for kicked up BBQ sauce
Just did this on Sunday!!
Damn that looks good man!
Great looking bbq beef sandwiches Ry! I also like doctoring up bbq sauce. ( I’ve used the Jim Bean maple infused bourbon) really adds a nice kick. Nicely done sir!
The visual test for barbecue is when you see juice dripping off of their chin and both elbows. And when you ask them if they want a napkin and they say "not now".....
Drool-worthy sandwich👍 The SNS sure does look like a superior cooker. I've been on the fence whether to get one.
Doing some this w eekend but adding a small venison roast with it! Thanks
Ry pretty soon your going to have to move to Texas:Post Oak,SnS grill,Lone Star Grill:Loved that u finished up in oven("BTU IS BTU")
That looked amazing. I love making my own sauce but sometimes I just don’t have the energy, my fall back is sweet baby rays spicy
Nothing wrong with SBR :)
Great to see you trying Jabin's rub on the chuck roasts. I have never seen chuck in the meat section, I will have to look for 'blade shoulder roast' or whatever code words that may be used. Beauty sandwiches.
Love that smoked Chuck roast and that sandwich looked awesome Ry.
I'll be sure to wipe my mouth too when I make one lol.
that looks great Ry! 😋😋
MORE!!!!☺️☺️☺️👍, I like Sweet pickles!! On mine please!!!😜😁 Me Cherry or hickory .. I LIKE pecan too , just started on it!! The sns is a badass.. I still use my kamander, now I'm researching the masterbuilt gravity feed charcoal grill.. bro.. it's awesome 😎!!! I'm not a pellet guy.. so it's my next upgrade ..but the $ ,it took me over 2 years to save up for my kamado, it was the bomb then .. it's like a computer I guess , hot today old news tomorrow!! I'm looking into the SNS too.. I'm old school weber!!👍 Happy new year ry
Nice looking Sammie. I like mine with pickled red onions. I was looking at SnS grill, but got 26 weber. May still get SnS never too many grills
If I wanted to slice the chuck roast instead of pulling it, what temp would I take it too. Thanks, great video.
I still like it around 200. Maybe as low as 195.
I get the dollar a bottle store bbq sauce and add cheap hot sauce. Yum Yum
Meat stops taking smoke at 140. I often smoke a pork butt to a little over 140 and put it in the fridge. Take it to work the next day and put in oven at 350 til it hits 192 or so. Nobody can tell the difference.
One shot of whiskey for you and one for the bbq sauce.
Looking good!
Embrace the sauce face! Now that need to go on a shirt... :) Great video, Ryne! From your Lake Forest neighbor.
looks good
My mouth is watering! Get in my belly...
Was there a reason you didnt use onion and garlic when you put the roasts in the pan to finish the cook like you did the last time? Just curious if it gave you a flavor profile you didnt like with the extras?
No, I just like to change things up 😊
Hey! There how's it going? What have you been up too. Hope all ia well. Hi too your family. Thank you. Love the video. stater brothers has chuck roast on sale for $2.99lb and Tri-tip $3.99lb. Whole chicken $.99lb. Looks delicious.
Is chuck roast what most use for a pulled beef kind of dish or just the one you chose to use today?
I think it’s fairly common to use Chuck Roast 👍
@@CookingWithRy awesome thanks I’ve been thinking of doing Barbacoa and have not looked up any recipes yet so perhaps I should start looking at this cut as it is likely the cut that is used. This looks pretty cool too. I may have to do this first
Hey Ry, have you tried the Meater wireless probe yet? I picked one up last week and I think it's great, would love to hear your honest review of it!
I haven’t 😊
Just curious if you’ve used any of the meat church rubs? Their holy cow and holy gospel are my favorite!
I haven’t used those yet 😊
Hey ry have you used the killerhogs rub?
I haven't.
Ry M.D.
Sauce Doctor.
Where do you get the wood you use for your smokers?
A place called The Woodshed in Orange, CA.
@@CookingWithRy maybe it’s time for a trip up the 5...thanks!
Who cares what can I rob you use ?
Really cooker always should make his own rubs :)
Nice 👍 thanks 🙏
Bro, I do the same thing!! I've made marinades the same way, if it tastes good.. it's good!¡?!!🙂
3:49 Stall? What does this mean? To stall out? I’m learning to cook low and slow, thanks for your help.
The stall is the point when certain cuts of meat stop rising in temperature rapidly. Usually you can push through the stall by wrapping the meat. If you just let it go without wrapping it will eventually begin to rise again.
@@CookingWithRy Thank you. So in all the videos where I see you wrap in foil, that’s to help push through the stall and keep the meat moist?
@@DuzBee Yes, either foil or pink butcher paper.
@@CookingWithRy Thanks Ry - You have a great channel, excellent video editing, concise, informative with great engagement with your audience in comments section - Thanks.
While I have your attention, could you do a video about searing post Sous Vide? Haha.
So I have been Sous Vide cooking Sirloin Steaks at 54.4 Celsius which is medium rare.
Then I get my lump charcoal super hot and flaming, then I dunk my steak in clarified butter and sear.
But searing always takes it from medium rare to medium well.
No matter how hot I get my lump wood and kettle grill, no matter how quick I try to be when searing, the sear process always over cooks my perfect Sous Vide Edge to Edge 54.4c medium rare doneness - turns the whole 1.5 inch thick steak from pink to grey.
When you flame grill sear your steak, they always have a crust and pink across the centre!
Tips and tricks to limit the grey ‘over cook’ banding from searing??
@@DuzBee I don't do Sous Vide, but my suggestion would be to have a screaming hot cast iron pan and sear each side for 15 seconds to prevent any of that extra heat from messing with the edge to edge pink :)
Surprised no horseradish
Just not this time 😊
Who are the 4 crazy people that gave this a thumbs down?
I go to 215 seems to pull better