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Chuck Roast t-Rex Pt.II

BamaBackdraftBamaBackdraft Posts: 318
edited 9:20PM in EggHead Forum
Well I had already put a heavy coat of Montreal Steak seasoning on it and was thinking about cooking like a 3lbs. steak ala T-Rex Style. :ermm:

ChuckRoast001.jpg

After posting my thoughts to the forum, some fine folks talk me back to my reality. Dummy, that ain't a big steak your looking at! :ermm: :blush: :whistle: Decided to experiment with a T-Rexed pot roast. What the heck got good ole Baby backs left over from last night for a back up. Fired up the lgBGE to 700 dome temp. Threw it on for a 1 1/2 minutes per side.

ChuckRoast002.jpg

While waiting on the dome to get down to 350, double wrapped roast in foil topped with golden mushroom soup, chopped onion, sliced shrooms and a splash of Moores Merinade.

ChuckRoast003.jpg

Cooked it indirect at felt level for 1 3/4 hour. Checked it with a thermapen stuck through the foli and it had already got to 180. Pulled it off and opened it up to help stop the cooking.

ChuckRoast004.jpg

Came out pretty tasty but a little on the dry side. Will try to change it up nex time. The montreal seasoning was a little overpowering for pot roast. Lower the cooking temp to around 200-225. Will do it in a dutch oven next time.

ChuckRoast005.jpg

I broke out the fine china for the photo shoot. :laugh:

Comments

  • BrocBroc Posts: 1,398
    Yep -- I use a Le Crueset to do this... home run every time.

    ~ B
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Looks great. Don't eat china anyway! ;)
  • Big'unBig'un Posts: 5,909
    That's the way you increase your knowlege base. Good job!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    I was reading the post to see what you did, and you caught me off guard with the last line--I had to laugh at that one. Great job, and thanks for breaking out the fine china :laugh:
  • Clay QClay Q Posts: 4,435
    I know what your seeing....a nice cut of chuck roast (arm cut) can look like a Fred Flintstone ribeye steak! Nothing wrong in finding out how this beautiful hunk of beef will handle and I have been down that road with chuck roast meself.
    I think searing is a great idea, creates flavors, color and it's just plain fun to do. Then into a covered Dutch oven to slow roast on an indirect setup. I will suggest 250 degrees dome until fork tenda.
    Thats how Fred cooked his chuck roast. ;)
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