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Austin Egghead
Posts: 3,966
Sunday nite chicken thighs and portabellas mushrooms
Made a paste with garlic, C&S Rib formula and Rattle Snake Dust. Shrooms oiled and seasoned with chives and a pinch of RattleSnake Dust. Cooked indirect.
Monday for tuesday Pot Roast
Almost 3lb. Patted dry and coated with course Kosher salt, RT for 50 minutes while egg stabilized. Removed salt patted dry and seasoned with Das salt free, lemon pepper, pepper, Rattlesnake dust and garlic powder.
On small at 1300 and cooked indirect @ 285+ until IT reached 195, around 2030. Decanted the grease from drip pan and used ½ bottle of Wild Hare Ale to scrape up the brown bits. Wrapped roast in foil and poured in the ale and bits. Back on the egg (temp about 200) for about an hour.
We decided not to pull but put in fridge for over night rest.
Sliced, on small until warmed through.
The beef was tender, just like a braised pot roast, but taste was all beef. (no wine , veggies or other tastes to interfere with the intense beef flavor). The mouth feel was very velvety. Normally I don’t eat beef fat, but what fat was melt-in-your-mouth good.
Almost 3lb. Patted dry and coated with course Kosher salt, RT for 50 minutes while egg stabilized. Removed salt patted dry and seasoned with Das salt free, lemon pepper, pepper, Rattlesnake dust and garlic powder.
On small at 1300 and cooked indirect @ 285+ until IT reached 195, around 2030. Decanted the grease from drip pan and used ½ bottle of Wild Hare Ale to scrape up the brown bits. Wrapped roast in foil and poured in the ale and bits. Back on the egg (temp about 200) for about an hour.
We decided not to pull but put in fridge for over night rest.
Sliced, on small until warmed through.
The beef was tender, just like a braised pot roast, but taste was all beef. (no wine , veggies or other tastes to interfere with the intense beef flavor). The mouth feel was very velvety. Normally I don’t eat beef fat, but what fat was melt-in-your-mouth good.
The glistening is from the meat, nothing added
The set up The drip pan stands proud of the foiled pizza stone to prevent drippings from burning
Settled at this temp and held for entire cook
Large, small and mini now Egging in Rowlett Tx
Comments
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Pot roast looks great. Nicely different way for a pot roast.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Thanks. It was a long cook, but definitely worth it. We will be doing this again.Large, small and mini now Egging in Rowlett Tx
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That all looks great. I could eat chicken thighs off the Egg every day.XL,L,SWinston-Salem, NC
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For an invite, I'll fly home from Italy right now !! Question: Did you check the IT of the roast?__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Why haven't I tried pot roast sans pot before? I'm on it!
______________________________________________I love lamp.. -
VI, Enjoy Italy. The pull temp was 195 final temp of the roast, after foiled it was 205.Nola, go for it. Tonight's leftovers were pretty darn good.Large, small and mini now Egging in Rowlett Tx
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Austin Egghead said:VI, Enjoy Italy. The pull temp was 195 final temp of the roast, after foiled it was 205.Nola, go for it. Tonight's leftovers were pretty darn good.
______________________________________________I love lamp.. -
Nola, Had to look up SWMBO....in our house it's "if mama ain't happy, no one is happy" I have been in crunch mode since May, but is is starting to slow down. Looking forward to the Texarkana Fest, making it a very long week end. Thinking of cooking a couple of turkey breasts.Large, small and mini now Egging in Rowlett Tx
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