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Beef Roast
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Aquacop
Posts: 481
OK, as a Rookie I have tried all the basics and feel like I am getting the hang of it. Interested in making some sort of beef roast, would welcome any recipes that you Veterans could provide. I promise pictures if its successful or a failure!
LBGE 2013 Located in Savannah, Georgia
Comments
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Rib roast, check out the amazing rib site, http://www.amazingribs.com/Have the butcher remove the bones and tie it in a circular shape for you, so no more than a couple of ribs long. Cook it indirect, low and slow until IT is about 10-15º below target finish, then take out the setter and do a reverse sear. Will come out great, and because you are doing a slow cook up front it will not get away on you and overcook.You can really change the taste with the rub you choose and if you use a board sauce. Good luck!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Sounds great thanks skiddymarkLBGE 2013 Located in Savannah, Georgia
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P.S., Interesting username! lolLBGE 2013 Located in Savannah, Georgia
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Baltimore Pit Beef is a nice quick roast. A number of good recipes on here - I remember a good one from @Griffin. Here's how I did it__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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If you reverse sear a rib roast, go really low... like 200. Then sear once you are 15-20 below finish temp. Edge to edge awesomeness.
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If you are looking for roast and potato type meal, take some fresh thyme,rosemary and fresh pepper and cover a chuck roast, cook at 250* until it hits 160* or so then put in a pan with potatoes, quartered onions and carrots with so some beef stock and wrap tight with aluminum foil and bump your egg up to 350*. It should take about 2-2 1/2hs for the meat to reach 200-205 and be ready to pull. This is better than any crockpot roast I have ever had-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I forgot to say cook indirect.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Is it just me or does the caveman in you come out and you want to cook the biggest piece of meat that you can. For some reason, maybe its because I have done so many butts prior to purchasing the egg, I want to cook the biggest piece of beef that the egg will accommodate. Is it just me or are there others out there that feel this way. I have a family of three but feel; compelled to cook monster cuts of beef, looking to settle my need, any recipes would be appreciated!LBGE 2013 Located in Savannah, Georgia
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Mattman3969 said:If you are looking for roast and potato type meal, take some fresh thyme,rosemary and fresh pepper and cover a chuck roast, cook at 250* until it hits 160* or so then put in a pan with potatoes, quartered onions and carrots with so some beef stock and wrap tight with aluminum foil and bump your egg up to 350*. It should take about 2-2 1/2hs for the meat to reach 200-205 and be ready to pull. This is better than any crockpot roast I have ever had
This sounds great.Dave - Austin, TX -
Terrebandit said:Mattman3969 said:If you are looking for roast and potato type meal, take some fresh thyme,rosemary and fresh pepper and cover a chuck roast, cook at 250* until it hits 160* or so then put in a pan with potatoes, quartered onions and carrots with so some beef stock and wrap tight with aluminum foil and bump your egg up to 350*. It should take about 2-2 1/2hs for the meat to reach 200-205 and be ready to pull. This is better than any crockpot roast I have ever had
This sounds great.
I'm giving this one a try today.Dave - Austin, TX -
Make sure to let us know how it turns out. Plenty of pics too!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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