Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chuck Roast
Options
Willie
Posts: 132
I am thinking of doing this roast on a raised grid direct at 250*, shooting for medium rare, will this be tender?
Thanks
Willie.
Thanks
Willie.
Comments
-
Did you mean to put a picture up?
Medium rare, and, tender, not sure.
GG -
GG
I have no luck posting a picture, I will try this cook and if it is tough I will cook it in mt Ci with some liquid.
Tks for responding
Willie -
Except for one small section, sometimes called chuck eye or chuck steak, beef chuck roasts (there are several variations) are not suitable for medium rare cooking. Most of it will be quite tough. They are good for roasting, better with braising with liquid, and very good for lo-n-slow for pulled beef. But the lo-n-slo takes at least 5 hours, usually more like 7, and even then often requires foiling.
-
Willie:
I just did two chuck roasts (Chuck & Jim), each weighing in at a bit over 4.5 lbs.
They got a Bourbon (Jim Beam) Marinade for 24 hrs. in the bag, in the fridge.
Sorry, I thought I took a pic, but I either didn't or I can't find it.
No matter, the roasts got the marinade and bagged.
Drunk & Dirty Marinade:
1 C. soy sauce
1/2 C. bourbon
1/4 C. Worcestershire
2 T. brown sugar
1/2 t. ground ginger
4 cloves garlic, crushed
Then onto the Egg, set up indirect, at 250 F. with a goodly ammount of Wicked Good lump and Wild Cherry smoke-wood.
Should take about 4 to 5 hours to get to an inturnal of 165 F.
Once at 165-170 F.
The finish is a braise in the Dutch oven.With liquid (the reserved marinade and some water) about 1/2 way up
OTOH, these looked and smelled SOOOO GOOD right now it was hard to put them in the D.O. but I did!
The D.O. then gets a cover and another hour or so to a temp. of 185-190 F. for slicing...It was wonderful. -
Let us know where you are having problems with posting pictures, I am sure one of us can help you out and get you on the picture posting road.
Here is my attempt at a roast cook... (liquid method)
Details are in the recipe section of the forum and here is the link for details http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=473938&catid=1
GG -
ive cooked my chuck roasts vertically in a vrack...over mesquite lumps until they are about 190-195...
its like burnt ends, its fricking amazing good.
on a diet now, no chuck roasts for me.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum