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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Chuck Roast Burnt Ends

Had some chuck roast in the freezer and decided to try chuck roast burnt ends.

Very tender and quoting the wife..."WOW..these are really good!" I think I will count that as a success!

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 the 45 minute mark. No real reason other than I cannot break the habit of checking on what I have cooking.
Took about 5 hours.

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Welcome to the Swamp.....GO GATORS!!!!

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