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Chuck Roast (pic heavy)
freduc2
Posts: 73
I've been following these forums for awhile now and for 2013 I'm going to post more.
Here some chuck roast I learned on here and some pork trimming that I threw on the extended grid
Roast was smoked @250 till internal of 160 then foiled with green peppers, onions leeks and Guinness till 200. Chopped up and made like a Greek taco with goat cheese, tomato and tzatziki sauce.
Here some chuck roast I learned on here and some pork trimming that I threw on the extended grid
Roast was smoked @250 till internal of 160 then foiled with green peppers, onions leeks and Guinness till 200. Chopped up and made like a Greek taco with goat cheese, tomato and tzatziki sauce.
LBGE, Weber Performer. Located in Franklin County Pa.
Comments
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Drool.... That looks mighty tasty.
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Dumb question-- pork trimmings?
Chuck roast look amazing._______________________________________________XLBGE -
Very impressive cook and I bet it tasted as good as it looks. How long was the roast foiled and at what temp?Large, small and mini now Egging in Rowlett Tx
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I have the R&B oval combo, the extender combo and the foil ring.
MrCookNurse...they are the scraps left over from cutting spare ribs down to St Louis style. I normally cook them to throw in beans but these just got picked at till gone.LBGE, Weber Performer. Located in Franklin County Pa. -
Austin. Not sure of the times I think it was about 6 hours total. I just look out the window to the thermometer. Foiled @160 and pulled off at 200. Might take to 205 or 210 some parts were still a little tight. Nothing my cleaver couldn't handle.LBGE, Weber Performer. Located in Franklin County Pa.
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Cool man. Everything looks awesome!_______________________________________________XLBGE
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That looks great. Did you sauté the onion and green peppers before foiling?
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Nope, just cut'em up poured in a bottle of Guinness and set the roast on top.LBGE, Weber Performer. Located in Franklin County Pa.
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