Who had the 19lb chuck roast?

Car Wash Mike

Just curious how that came out and do you have any pics.
Thanks,

Mike

BENTE

i think that was me







these were all the photos i had.. i made it as roast beef cooked it till 170 sliced it kinda thick... the bride loved it so all was good

Car Wash Mike

Thanks,
I have a catering gig on Oct. 11 for 250-300. I told them 45lbs of pit beef and 25lbs pulled pork. I need to slice this thin. How was the middle of the meat compared to the ends? Doneness/tender ect.

Mike

BENTE

yea it was done per thermapen.. but since i had to rewarm the larger one i cut it thick so it would not just fall into pieces... if you are doing pit beef i would use the eye round.. it has always come out great here but i have not had pit beef in a resturant

but excuse the pic it was alot better tasting than looking :laugh:



besides with the eye round following wessb's instructions it will be a quick easy cook direct at 400 if i remember correctly

Car Wash Mike

I will probably use bottom round roast. Or, I can get what is called "whole goosenecks". It is the bottom round and eye of round included. Just looking for a large piece of beef instead of a bunch of small ones.
Thanks
Mike

BENTE

let me knhow if i can help would love to return the favor on the ribs

UnConundrum

I just did one this past weekend for our East Coast Gathering using the stoker and some new software we're writing....





You can review the graph HERE

If you have any questions, please feel free to ask. I think they're great and have made several over the years... ever since NB did a small one at a small eggfest in PA years ago. It' s my favorite big group go to. Of course, you could always ask this guy:



I've sent out a request for more pics. Will post if I receive them.... Oh yeah, more pics of the gathering HERE

Car Wash Mike

I knew there were a couple people. That looks tied. What all did you do? Did you serve as a roast or pit beef? I think chuck roast as more flavor that bottom round for pit beef.
Thanks,

Mike

UnConundrum

Like I said, I've asked for some pictures from the folks who attended. I was busy cooking

I trimmed it, removing silver skin, and tied it to keep it under control. I prefer DP Red Eye Express, which is all I used on it. 225 grid for 18 hours I think.... I pull them earlier than most folks around here; It was about 165 internal.

This was a gathering of folks who are into kitchen knives, mostly Japanese steel. Everyone carved their own Served with homemade Jewish Rye.

Car Wash Mike

That is a heck of an idea. How impressive to serve a huge chunk of meat and let every one carve there own portion.

Mike

UnConundrum

LOL, made them cut their own bread too

UnConundrum

Here's some pics from one of the attendees. I forgot that I carved a few slices off before we put it out.... to give them the idea. Looks a little dry in the pictures, but rest assured, it wasn't....











And here's a link to one I did about a year ago... Picassa