ULTIMATE Chopped Beef Sandwich | BBQ Meal Prep
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- Опубліковано 14 жов 2024
- Please subscribe by clicking this link! / @fireandferment
In this episode, Zach smokes 6 chuck roasts and makes a meat mountain of chopped beef, then makes a chopped beef sandwich.
Pickled Red Onions Recipe: • ULTIMATE Pickled Red O...
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#bbq #barbecue #offsetsmoker #beef #recipe #cooking #fire #smoked #mealprep #bbqlovers
Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!
On the fermented side, do you have a good kimchi recipe? Also, sourdough pizza dough?
@@KOvitt224 I definitely have those on the list for the future. I wanna do a smoked and confit beef cheek served on a potato bun with homemade kimchi and beet dressing like LeRoy and Lewis has.
I also have an idea for a sourdough pizza crust with either chopped beef or pulled pork as a topping. Then served with fermented garlic honey drizzled on the top.
So I’m still working on those recipes and I plan to have them on the channel down the road!
@@FireandFerment , Both of those, sound incredible; looking forward to it! Easily the best up-and-coming BBQ channel on UA-cam; keep up the good work!
@@KOvitt224 Thank you so much, that means a lot to me! I think there’s so much potential with mixing fire and fermentation so I’m excited to explore all I can and I appreciate hearing what the audience wants to see! I will get to work on those!!
I just made brisket sandwiches and used the same pickles and pickled red onions.
Dude... I live on youtube BBQ Videos and just found your channel. Your CONFIDENCE is addictive and I love BURNT TO A CRISP BEEF like this. Subscribed and waiting for more. Am I gonna get an Offset... Seriously Considering it now. Am I gonna order some Wood... Oh HELL yeah..!
Thanks for watching, man! Yeah, that bark is where it’s all at. And there’s nothing like proper BBQ on a good offset with seasoned wood. Thanks for the sub!!
Great video! And it's particularly timely for me, as I've been trying to figure out the best way to smoke a chuck roast. I've been wrapping them halfway through and adding some broth for moisture. I'm impressed that yours turned out so good (at least, it looks that way) from simply smoking them all the way to tenderness, without any obvious issues with drying out.
Thank you for watching! Yeah, drying out can be a challenge, I think the key is getting them to probe tenderness, usually 203-210. No more and no less. Adding some liquid part way can help but you also risk softening the bark too which isn’t always the best. It’s a balance for sure. I’m glad you liked the video!
I’m from Wichita and live in Tulsa appreciate the plugs bro!
Awesome! I’m a Kansas boy here. Thanks for tuning in!!
I have to admit that smoking a chuck roast is something I never considered (I’ve only done briskets). However, when watching your video, I got a couple of ideas. Has anyone tried brushing the roast with smoked tallow as it cooks, and then again, when prepping for the resting period? I also got the idea to add an onion to the fire box during the cook. Worth a try. Zach, thank you for the video. I was inspired by watching it.
Thanks for checking it out! Fantastic idea with the tallow. I do something similar with my briskets, where I smoke the tallow and then add it to the butcher paper when I wrap. I’ve got a video showing my brisket method as well. And yeah for sure, I’ve heard of that onion trick but I’ve never done it. I’m sure it puts off all kinds of awesome aromas and flavors!
Fellow bellfab pit owner here! Actually having him make a second one for me lol. Subscribed!
Awesome thank you! Cant go wrong with the Bellfab! I’ve thought about ordering a new one, the bigger model next time.
@@FireandFermentI have a 36" right now. Moving up to a 72" mounted to a trailer
@@ask_jeebs That’s a heck of a rig there! Totally jealous!!
i think i need a warming box, I bet the long holds make a big difference
I recommend it! I know they can be pricey but they’re totally worth it. Those long holds increase quality of the end product and there’s a reason the best bbq joints have them. I’ve tried all kinds of workarounds and unfortunately there’s not a good alternative. Especially for holding briskets. Warmers also give so much freedom and flexibility in serving as you don’t have to try to dial in unpredictable cooking and serving times. For large cuts I always cook the day before and hold till the next day. But it goes beyond even large cuts, even if just doing a ton of burgers for a party, you can grill them earlier in the day and hold at perfect serving temps for the guests, then focus on hosting when people arrive. It’s the best BBQ investment I’ve made besides my smoker itself.
I see Chud on your back 😂
Chud’s the man!!
For a relatively new channel, this was good video quality and content. Congrats to you bro
Thanks for tuning in! I’m having a lot of fun with it!
Not bad not bad for a new channel still has a little work to do.... Like to know where he got that warmer from... And what kind of wood he used..
Thank you! I’m having fun with it! I was using post oak (which I use for probably 95% of my cooks) and the warmer came from Amazon. Link posted below. It really is a game changer, especially for long overnight brisket holds. At some point I’ll try to do a video product review of it.
Here’s the link: www.amazon.com/HeatMax-162224-Catering-Full-Warmer/dp/B07P5GKJJ2/ref=mp_s_a_1_1_sspa?adgrpid=57600883418&dib=eyJ2IjoiMSJ9.fZa6J11EkGAXw21QtCN4NambgsvlNjsRZ9DnC16FnM6wViAu4yg_W9s80VDf6OrGROSHjc_kDDnD4-C2b9z-Hdx7cDqTX_FfmvO9KmhWarAYsxyZFVSYrVotOgHSzp9KR-7hHAjwkhQnyzpyMAMzFXhhTxEPHXgYAPnogUKlLkL7B0_LIXy-mEG49fltbDgFHDH5-mpsM123mCMRsne77A.17We8i5psa0SIk1GknVZa_rXdcLy2NI8cDatz3p-grY&dib_tag=se&hvadid=580781212726&hvdev=m&hvlocphy=9024247&hvnetw=g&hvqmt=e&hvrand=5714965908731257040&hvtargid=kwd-305756005654&hydadcr=28880_14566317&keywords=heatmax+food+warmer&qid=1721688190&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.1740e8b9-be2d-46a4-a376-9d8efb903409&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1
I'm seriously considering getting a Bellfab 36x24. Is yours 1/4" or is it thicker? Did you do any customizing? What did it end up costing you if you don't mind me asking?
Awesome man I highly recommend it! I haven’t looked back. My only regret is I didn’t do the bigger model. Mine is thicker, 3/8” which is insane. It cooks the same in the hot summer and freezing winter since it’s so thick. And it’ll outlive my grandkids who aren’t even born yet. As far as customizing, yeah I did. I had the firebox door added, tractor wheels, stainless steel handles, turkey hooks on the inside, a couple of welded bars to hold utensils on the side, a wood rack on the bottom, and a couple of additional temperature ports on the side. If I were purchasing again, I would for sure get the firebox door, stainless handles, and tractor wheels. I would forego the turkey hooks, utensil holders, side probe ports, and bottom wood rack. I think altogether with the customizations it was $1,150. That was almost 2.5 years ago, so price may have gone up since then.
@@FireandFerment Yeah, I've been talking to Craig and now I'm leaning towards the 48. I'm planning to add a smoke collector, golf cart wheels and firebox door on the side rather than top. $1400 for the 36 or $2150 for the 48 so maybe the price has gone up a little but still quite reasonable compared with other options out there. Since I live only 3 hours from his location, I am just going to pick it up so I won't have any shipping costs which I think leads me towards the 48. I was planning on spending around 2K anyway so we are in the ball park. Just have to get her onboard so I can do this with a clear conscience lol!
@@DanKendrick-z6u For sure man! You’re gonna love it!!
currently doing some smoked chuck beef whilst watching this vid :) looks amazing mate, although im still new to smoking so haven't went full on offset yet, Gravity fed charcoal smoker for me lol
Awesome thanks for tuning in! Nothing wrong with a gravity fed, keep rolling smoke!
@@FireandFerment for sure mate, only issue I have is the weather in Northern Ireland lol, we have rain - or just about to rain.... keep up the good videos, subbed :)
@@rivermagic thanks man!! I’m actually watching College Gameday right now, which is in Dublin this week. Big American Football game today! We love it over in the states. I would love to visit Ireland someday. Appreciate the sub and views, bro!
I've done smoked chuck before. It's not as fatty and rich as brisket. Depends on your preference.
@@safeandeffectivelol Agreed. I love grabbing a good brisket on sale and chop it up. But if I buy a brisket usually I prefer to slice it. Chuck for me is a great affordable alternative.
Great video. I was lookin at bell What size is your pit…
Thank you! Bell puts out a great product at a very affordable price. I went with the smaller model 24” x 36”. Perfect for backyard use. I have fit 3 briskets and 2 pork butts in there at once, so it’ll feed a crowd. But looking back, I should have gotten the 24” x 48”. What size are you looking at?
@@FireandFerment he makes the 26” pipe x36 I don’t need anything big. I have an old country Pecos, over under for sticks, SS uds, hasty bake rough neck and legacy , gmg peak, wild fire gaser. I’m debating selling Pecos and rough neck and go with the bell. In NJ not much selection in offsets.
@@BBQ_JerrY That’s quite the arsenal! I’m in Kansas so I’m quite a bit closer to Bell which was a huge factor in my decision as well. I would just say that Bell runs fantastic for me. It’s the only offset I’ve ever cooked on, so not much to compare to but I love it.
Now THAT is some American BBQ! Beautiful job, can’t wait to see more videos.
Thanks for tuning in!! I’m excited to keep going!
I just can’t do chucks. They taste too much like my mom’s Sunday afternoon pot roast which is great on occasion but not when I want a bbq sandwich on a Monday evening
I can understand that. I like chucks for their affordability mostly. But I definitely won’t turn down a good brisket sale that I’ll smoke up a similar way and make chopped beef that way. Thanks for tuning in to the video!
@@FireandFerment I just found your channel and I subscribed. Please don’t take that as a shot at your cook. I REALLY wanted to love the chucks when I tried them. I’m looking forward to following your upcoming videos. I have ALS an moved from a Kamado Joe to a TRAEGER for obvious reasons. I steal tips from every bbq source I can find , regardless of cooking method. I actually put a few chunks of hardwood on a 6 “ X 6 “ stainless steel plate on the bottom rack if my TRAEGER, light it like charcoal and let it burn with the lid open for about 5 minutes while they catch, blow them out and I can get as close as possible to a kamado on a TRAEGER with a steady stream of blue smoke off my chunks. I use pellets for heat and chunks for flavor .Thanks again and I look forward to stealing from your experience soon
@@lovemytide45 Thank you for subscribing! I totally understood what you meant by your comment. I like your method at getting good smoke on your Traeger. I used to have one and moved to the offset as I wasn’t getting the smoke I wanted. I never tried your method but I should have! What a fantastic way to get that smoke flavor on there. I appreciate your support for the channel and keep on rolling smoke!
This looks phenomenal. Great work, man.
Thank you so much!!
Very nice! Cheers
Thank you! Cheers!!
That meat is burnt to a crisp outside and raw in the middle, no thanks. Not even watching after the first 30 seconds. Who eats a charcoal sandwich?? Not me!
Thanks for tuning in! For your education, that is called bark, and it’s an element in BBQ that is extremely sought after. Raw in the middle? Nope. Internal temp of all the chucks were above 200, which is well above what is considered “done”. In fact it’s so done that the connective tissue and fat had a chance to render out creating the juicy, succulent meat you see here.
If it was raw still, the meat would not have fallen apart as easy as it did. It is truly astounding how dumb people realy are
Agreed! Thanks for tuning in!!
@FireandFerment I actually responded just to your thumbnail pic. I know what bark is, so I dont need you to "educate" me. I also know there's a big difference between bark and charred or charcoal. What you have is charred, charcoal which can cause cancer.
Your internal temperature isn't shown on a video (at least not in the 1st 30 seconds) so folks have to go by what it looks like and the outside is so burnt that even if the inside is medium rare, it looks RAW on the video in comparison.
Like I said, no thanks, I wouldn't even give that to my dog. Go watch some videos from the BBQ Pit Boys, How to BBQRight, AllThingsBBQ, or Meat Church, and learn the difference between bark and burnt to a crisp!
@@charliedavis8894 Thank you for your contribution!
I like the cow sound effects😃Great looking bark on the Chuck Roasts😁That sandwich looks most Excellent😋An Extra "BIG"👍🏻New subscriber here #201Have a great weekendROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thank you so much for tuning in and for subscribing!! You have a great weekend too! 😀