Chuck tender roast vs chuck roast? — Big Green Egg Forum
We get this cut at our BJs or at Restaurant Depot - they are generally much cheaper than the flat chuck roast and take a little longer to cook - probably due to less fat. Large BGE. Barry,Lancaster, PA. 0·Share on FacebookShare on Twitter.
Smoked Boneless Chuck Roast — Big Green Egg Forum
Place the drip pan down on the plate setter, then put the grill on top. Next, I use the Big Green Egg rib rack upside down to hold the chuck roast. Place the roast on the grill for 4 hours at 200 degrees. After 4 hours, take the roast off and wrap in foil and place in a cooler for a half hour to rest. Cut it up and enjoy!!
Chuck Roast on the joetisserie, how would you do it?
A chuck roast done sous vide for a day or two is a wonderful thing itself. However, might try doing that to a low temp then putting it on the roti for an hour or two to crisp up the exterior a bit. “Reality is that which, when you stop believing in it, doesn't …
Chuck roast - pulled beef? — Big Green Egg Forum
Mar 6, 2006 · Beef, Roast, Chuck, Pulled, BBQ, ClayQ's INGREDIENTS: 3 Choice chuck roasts 10 Strips of good bacon 1 cup About a cup of tomato based BBQ sauce 1/3 cup Real maple syrup 2/3 cup Water 1 Tbs Dizzy Pig Cow Lick 3 Tbs Peanut oil Preparation Directions: 1 Set the beef out on the table and rub with peanut oil and then spice, (Dizzy Pig Cow Lick).
Brisket Discussion: How to keep it from tasting like roast beef.
Plain and simple. More often than not, when brisket takes on the "pot roast" taste, it's from over steaming. This can be caused by to much time in a wrap be it foil, pan, and yes, even paper. You can even over steam simply in your cooking environment if conditions are right.
Dutch Oven Pot Roast - Big Green Egg Forum
Add the sugar and garlic to the bare spot with continuous stirring for about 30 seconds – we don’t want the garlic/sugar to burn. Add some of the chicken/beef broth and thyme. Scrape the bottom of the DO with a wooden spoon to loosen those browned bits. Add the roast to the DO add enough chicken, beef broth & water up to the center of the meat.
Smoked Chuck Roast - Big Green Egg Forum
Beef chucks are somewhat like pork butts, mostly cooked for pulling. There is some nice tender and flavorful meat, but usually lots of tough connective tissue. Unfortunately, not as much fat as a butt, so without some time in fluid, they can get kind of dry before they become tender. Like a butt, they reach sliceable at a lower temp than pullable.
Chuck Roast Burnt Ends — Big Green Egg Forum
Used Oakridge Beef rub, that stuff is awesome. 250 at the grate indirect. When the chuck roast hit 165 I foiled and put them back on and let them go to 190 - 195. Cubed them, into an aluminum pan, added a little more rub and sauce. Aluminum pan back onto the egg uncovered for 2 more hours. I did stir the cubes at the one hour mark and again at ...
Anyone cook beef roasts on the egg — Big Green Egg Forum
Another good cook is Chicago Italian beef, which is really a round roast cooked over broth. Because the egg holds moisture this comes out awesome. Basically you are going to indirect cook at 400F to an internal of 120/125, take it off, put it in the fridge (or ice loaded cooler) to cool and then paper thin slice using a slicer.
smoked chuck roast — Big Green Egg Forum
Go to the recipe section and check out "Clays Pulled Beef BBQ". I've followed this recipe many times and have made great pulled beef from chuck roasts. I've also used the "Dutch Oven Pot Roast" recipe to make wonderful pot roast from chuck roasts.