Anyone cook beef roasts on the egg

Rubmyrock · August 2012

If so, is it low and slow and how good are they? More forgiving than brisket?

Shiff · August 2012

I've cooked Top Round and it was great. Got the BGE to 450-500 degrees indirect at the grid. Put in the roast on a V rack then set the vents for 250 and let the temperature drop slowly. Pull it at medium rare and let it sit for 10 or so minutes. Very tender and tasty.

Rubmyrock · August 2012

How long did you cook it?

LizzieSamps · August 2012

Sounds good and easy!

Hillbilly-Hightech · August 2012

What "egg-zactly" do you mean by "beef roast?" I've done some prime rib roasts (it's beef) ;) and the results were phenomenal...

here's the details of the latest one:

http://eggheadforum.com/discussion/1139419/cook-catchup-part-i-prime-rib-roast#latest

HTH,

Rob

ccpoulin1 · August 2012

This might be good for making roast beef like for sandwich meats

stike · August 2012

roast bef is the easiest cook in the egg. can go low, or you can start high (500) and immediately drop temps to 325, 300. or just do 325-350 for the whole cook.

i prefer 250. you still get a crust if the roast has a layer of fat

set up indirect, it's basically the same cook as in your oven

SteveWPBFL · August 2012

Chuck roasts cook up nice. I've followed some of the threads on here.

Shiff · August 2012

How long did you cook it?

I did another top round roast tonight for dinner. It was about 4.8 pounds and I put my usual rub on it. I got the BGE up to 500 degrees and then put it on a V rack. I closed up the vents to eventually drop the temperature to around 300 degrees. In 1.5 hours it was up to the 130 internal range so we took it in to eat.

Came out great. My wife likes meat cooked a little more than I do, so she enjoyed the outer slices and I enjoyed the less done ones. I think I'll aim for a lower internal temp next time- maybe around 125.

This is a great roast - not as tender as a rib roast, but not too tough either and it has a nice flavor. Luckily we have lots of leftovers.

lecrams · August 2012

roast bef is the easiest cook in the egg. can go low, or you can start high (500) and immediately drop temps to 325, 300. or just do 325-350 for the whole cook.

i prefer 250. you still get a crust if the roast has a layer of fat

set up indirect, it's basically the same cook as in your oven

This may be a dumb queston, what cut of meet do you use for the roast beef? We have often thougt that would be a good holiday cook.

stike · August 2012

a roast is basically anything that isn't chunked into steaks
if it is a large hunk of meat, you can roast it

it can be cooked slowly, or at moderate temps, or quickly. i find slower to be better.
indirect.

MrCookingNurse · August 2012

I did a chuck roast the other day and threw it away. Just did 250's until internal was 165. It was tough and nasty. Prolly won't try it again cause my wife's is always amazing so I'll just let her keep the chuck roast.

Shiff · August 2012

I did a chuck roast the other day and threw it away. Just did 250's until internal was 165. It was tough and nasty. Prolly won't try it again cause my wife's is always amazing so I'll just let her keep the chuck roast.

Chuck roast comes out very good if you cook it to about 205 internal or sometimes a little more. It can be pulled and makes a great BBQ beef.

Shiff · August 2012

This may be a dumb queston, what cut of meet do you use for the roast beef? We have often thougt that would be a good holiday cook.

As I said in my post, I use Top Round. A little tougher than Rib Roast, but still very good. I've also used Beef Clod and Chuck Roasts. These last 2 benefit from a little braising.

Northarrow · August 2012

Chuck roast comes out very good if you cook it to about 205 internal or sometimes a little more. It can be pulled and makes a great BBQ beef.

I'm trying this method today as an experiment. Lazy day w/ some home brew baby sitting the Maverick.

Skiddymarker · August 2012

A chuck roast is, to me, a pot roast - we like ours New England style, done in a slow cooker and smeared with horseradish. Cooked into oblivion.

On the egg, a standing rib roast/prime rib/chef's roast or cowboy cut steaks not cut into cowboys yet is the best, IMHO. Oven, or egg, sear it - temp at 500F for 10 minute or so, then drop to 250 for remainder, off at internal of 125F or so.

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. Store for a few days in the fridge if you want. The broth is then heated and the rare beef dipped in the broth to warm and served on an Italian roll. Add some spicy veggies (called giardineriera). A sure crowd pleaser if you like messy stuff, the Italian sangwitch.

Here are some links for those interested. Good place to start......

http://www.amazingribs.com/recipes/beef/italian_beef.html

http://allrecipes.com/Recipe/hot-italian-giardiniera/detail.aspx

500 · August 2012

I just picked up on this thread. After a trip to Buffalo, NY, I want to make Beef on Weck sammiches. We went to Charlie the Butcher; http://www.charliethebutcher.com/. I am hooked on these. Charlie uses Choice Top Round.

stike · August 2012

165 is either 30 degrees to high or 30 degrees too low.

jimreed777 · August 2012

Chuck roast yesterday - before and after:

Yummy. Having leftovers tonight.....

jimreed777 · August 2012

I did a chuck roast the other day and threw it away. Just did 250's until internal was 165. It was tough and nasty. Prolly won't try it again cause my wife's is always amazing so I'll just let her keep the chuck roast.

Take the internal to 215 and you will be singing a new tune...:)

Skiddymarker · August 2012

I just picked up on this thread. After a trip to Buffalo, NY, I want to make Beef on Weck sammiches. We went to Charlie the Butcher; http://www.charliethebutcher.com/. I am hooked on these. Charlie uses Choice Top Round.

Great thread adder (?) This is the Buffalo, German version of the Chicago Italian beef sangwitch. As well as horseradish, try some Lowensenf mustard.

MrCookingNurse · August 2012

Thanks for the tips guys. I'll try it again. My wife does it in a Dutch oven in the oven low and all day. Is amazing and has already fallen apart when we get ready to eat. I didn't have the time to do it long. It tasted like a big tough steak.

stike · August 2012

It will never pull unless taken to 195 or so

Otherwise you just have an overcooked roast

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