Hi Ry, Awesome video! Long time fan. One of your best! Will be copying and doing on a weber 22” grill. Will get a whole chuck roll from Chef Store and cut it down. Plenty of scraps will soon be Meat Candy. As well as a variety of great cuts will be great BBQ.
This looks absolutely delicious. I have a nice Angus chuck roast in the freezer, that I bought to grind for burgers. I might use it for this recipe instead 😊
Made this a couple months ago. These were amazing, had to comeback and watch the video again for a reminder as Im doing another round today. Is the bourbon sauce a sweet sauce? Im looking for a sweet and spicy sort of flavor.
Very cool video RY. Never thought of this with a chuck.... But now I wanna try it. Scale of 1 to 10..... How close was it to brisket burnt ends? Looked very very good.
Doing this right now (wiht just a couple hourssitting in the rub). Was the recipe I was lookng for. I will smoke them and then cover in the pan and will then let cool in the pan. Going to eat Sunday. Will put on the broiler for a short while to set the glaze and warm them up right before eating.
I find the best thing for these is to put the pieces after there cooked place into zip lock bags and take them with me to work and in between breaks ill eat them. help me loose weight keeps me from starving before lunch.
This probably isn't the right place for this question but what do you think of the writers and actors strike? It would make an interesting video by you.
Too much sugar. 1/4 cup sugar, less honey and half as much or less sauce. Can’t taste the meat because it’s so sweet. Vast majority of people put WAY too much sugar products. IMO.
You can find more of my Chuck Roast videos here: ua-cam.com/play/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z.html
Ry, tonight this recipe was a hit with fourteen relatives and friends who are here for Thanksgiving. THX!
Awesome!
Your commentary is bob ross for cooking. Always relaxing watching your videos.
Love your videos, Ry. We get the what and the how easily explained with soft background music that always gets me out of the daily funk.
Thank you 😊
An amazing snack indeed. Looks like a great appetizer/dish for summer fun. Thanks Ry.
Ry those turned out amazing looking !! I Added to my MUST give it a try list. Thanks
Perfect title. I ate these just like candy😊thank you!!
Great video. Easy to follow and very well presented.
I love your recipes keep up the good work RYI can't wait to try This one
100% going to do this recipe , nice one Ry they look delicious
Meat candy is exactly what you created! Great job
What a great way of preparing it, I like it very much👍👍👍
Love this channel. Once again, thank you Ry for such a pleasant place to learn and enjoy.
I Love it that you always mix the rub by yourself! That is also my way 👍 Greetings Bernd
Hi Ry,
Awesome video! Long time fan. One of your best! Will be copying and doing on a weber 22” grill. Will get a whole chuck roll from Chef Store and cut it down. Plenty of scraps will soon be Meat Candy. As well as a variety of great cuts will be great BBQ.
This looks absolutely delicious. I have a nice Angus chuck roast in the freezer, that I bought to grind for burgers. I might use it for this recipe instead 😊
Always love your vids, and learn something. Will have to get turbinado next time, never heard of it.
Really good looking chuck roast burnt ends. I think that would be great over rice. Cheers, Ry! 👍🏻👍🏻✌️
So long pork belly there’s a new kid in town! Thanks mister.
Hard to beat a chuck roast,definitely gonna try your rub.
I can't wait till I'm off my diet to try this recipe at home
Diet is a four letter word around here.
Ultimate appetizer!
Looking good Ry
Made this a couple months ago. These were amazing, had to comeback and watch the video again for a reminder as Im doing another round today. Is the bourbon sauce a sweet sauce? Im looking for a sweet and spicy sort of flavor.
U are such a humble man always enjoy your videos. Always brings my stress down after work. Keep the videos comeing.
Thank you 😊
Ry I absolutely love your shows. Your really great Ry. Your an excellent cook. Where you located at Ry?
Making my mouth water.
Very cool video RY. Never thought of this with a chuck.... But now I wanna try it. Scale of 1 to 10..... How close was it to brisket burnt ends? Looked very very good.
8 👍
Yummy Tetris FTW🤩
Question about spritzing; do you ever turn the pieces? Thanks for this video, I'm trying it this weekend.
You can, but I don't usually do that :)
@@CookingWithRy I didn't, and it turned out Great. Thanks!
I would like to try this recipe, can u use a regular grill and Chips for smoke ?
Sure. Just aim for similar temperatures 👍
can't find the chuck roast at the store. Can I use the cube roll instead?
Can I smoke this in the Weber kettle grill? If so, can you give me any help with instructions. Ty!!
Same everything. Heat is heat 😊
Just do the snake method same cook time. Use a lighter wood like cherry along ur snake
Where can I find a jerky rack. Looked awesome
I purchased mine from Camp Chef.
@@CookingWithRy Thanks
What wood do you recommend for creating the smoke?
Awesome video Ry, as usual. What was the glaze setting temp? Also 225F? Thanks
Yes. Once I turned it down to 225 it stayed there until the end 😊
Looks delicious! So total cooking time is about 4.5 hours?
Could be more or less. Tenderness should tell you when it’s done 👍
I saw the rub and realized we were long lost family. Subscribed
Ry, how can this be reheated?
I like to wrap the pieces in foil with maybe a tablespoon of water and pop in the oven at 250 F for 30-45 minutes.
@ Thx. Going to be part of Thanksgiving this year.
Can I do this on a 57inch Webber Kettle!?
Doing this right now (wiht just a couple hourssitting in the rub). Was the recipe I was lookng for. I will smoke them and then cover in the pan and will then let cool in the pan. Going to eat Sunday. Will put on the broiler for a short while to set the glaze and warm them up right before eating.
Looks great. But, I'd be dreading cleaning that jerky rack.
Oh yeah, that was fun 😂
I find the best thing for these is to put the pieces after there cooked place into zip lock bags and take them with me to work and in between breaks ill eat them. help me loose weight keeps me from starving before lunch.
👍
Lekker saam met mieliepap
Yum
How on earth were these that tender in 4 hours?? I’ve followed this to the T, I’m at almost 5 hours and they’re still not even close to being tender
I have still never tried this one .
Instead of chuck roast get a pork belly and make the burnt ends from them it's game changing
Good video but why not just leave them on the original metal rack rather than transferring them?
This probably isn't the right place for this question but what do you think of the writers and actors strike? It would make an interesting video by you.
Too much sugar. 1/4 cup sugar, less honey and half as much or less sauce. Can’t taste the meat because it’s so sweet. Vast majority of people put WAY too much sugar products. IMO.
Go away.