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Chuck Roast t-Rex Pt.II
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BamaBackdraft
Posts: 318
Well I had already put a heavy coat of Montreal Steak seasoning on it and was thinking about cooking like a 3lbs. steak ala T-Rex Style. :ermm:
After posting my thoughts to the forum, some fine folks talk me back to my reality. Dummy, that ain't a big steak your looking at! :ermm:
Decided to experiment with a T-Rexed pot roast. What the heck got good ole Baby backs left over from last night for a back up. Fired up the lgBGE to 700 dome temp. Threw it on for a 1 1/2 minutes per side.
While waiting on the dome to get down to 350, double wrapped roast in foil topped with golden mushroom soup, chopped onion, sliced shrooms and a splash of Moores Merinade.
Cooked it indirect at felt level for 1 3/4 hour. Checked it with a thermapen stuck through the foli and it had already got to 180. Pulled it off and opened it up to help stop the cooking.
Came out pretty tasty but a little on the dry side. Will try to change it up nex time. The montreal seasoning was a little overpowering for pot roast. Lower the cooking temp to around 200-225. Will do it in a dutch oven next time.
I broke out the fine china for the photo shoot. :laugh:
After posting my thoughts to the forum, some fine folks talk me back to my reality. Dummy, that ain't a big steak your looking at! :ermm:
Decided to experiment with a T-Rexed pot roast. What the heck got good ole Baby backs left over from last night for a back up. Fired up the lgBGE to 700 dome temp. Threw it on for a 1 1/2 minutes per side.While waiting on the dome to get down to 350, double wrapped roast in foil topped with golden mushroom soup, chopped onion, sliced shrooms and a splash of Moores Merinade.
Cooked it indirect at felt level for 1 3/4 hour. Checked it with a thermapen stuck through the foli and it had already got to 180. Pulled it off and opened it up to help stop the cooking.
Came out pretty tasty but a little on the dry side. Will try to change it up nex time. The montreal seasoning was a little overpowering for pot roast. Lower the cooking temp to around 200-225. Will do it in a dutch oven next time.
I broke out the fine china for the photo shoot. :laugh:
Comments
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Yep -- I use a Le Crueset to do this... home run every time.
~ B -
Looks great. Don't eat china anyway!
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That's the way you increase your knowlege base. Good job!
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I was reading the post to see what you did, and you caught me off guard with the last line--I had to laugh at that one. Great job, and thanks for breaking out the fine china :laugh:
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I know what your seeing....a nice cut of chuck roast (arm cut) can look like a Fred Flintstone ribeye steak! Nothing wrong in finding out how this beautiful hunk of beef will handle and I have been down that road with chuck roast meself.
I think searing is a great idea, creates flavors, color and it's just plain fun to do. Then into a covered Dutch oven to slow roast on an indirect setup. I will suggest 250 degrees dome until fork tenda.
Thats how Fred cooked his chuck roast.
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