Brahma Bull Success or ?? Long like Sprinters!!

Char-Woody

Beef Pork Roast (the toughest you can get)[p]The cook started two days ago whe a marinate from Lawrey called Mesquite with LimeJuice. I used this as a base.[p]I added to the marinate two tablespoons of crushed galic and 2 tablespoons of lemon juice.[p]After refrigerating for 48 hours I put it on a platter and paper towel dried it. [p]Then I made up a home brew dry rub mix of:
1 tblspoon of French Pepper Rose peppercorns
(first time use of this one made by William Bunda, LTD.)
1 tblspoon of Famous Daves Rib Rub..
1 teaspoon of Sea Salt (why I don't know, it was there)
a couple dashes of coriander..one dash would have been plenty. (1/4 tsp)
I blended these with my Bruan electric grinder, put in a empty spice shaker and coated the exterior of the roast.[p]I had some left over charcoal in my BGE and (I know JJ, I'm a contrarian :-)) about 1/3 of a firechamber full, and I started this up after stirring the coals to reduce the ash, and after a few minutes I was up and roaring at +700F degrees. I put the roast right on a small rectangular (a cake pan rack) grill and seared it for a few minutes on both sides.[p]Then I cooled down the BGE (in a matter of minutes, again I am a contrarian) to 250F and placed the roast with mini grill directly on my prepared pan (double aluminum foil tray inside)on 3 firebricks layed edge to edge. [p]The BGE cool down is very simple and easy!![p]The roast went in for the long cook at 2:30 PM[p]At 3:30, (1 hour) I opened a can (approximately a oversized cup full) of commercial beef broth and poured this directly over the roast and let the residual fall into the drip pan below.
(I could have brought this to a boil first, but went with it cold.) Now I have my liquid in the pan for drippings.[p]My temperature is rock steady at 300F, my target range.[p]At 4:30 p.m. I removed the Brahma Bull from the grill surface and put it directly in the pan with the beef broth and dripping's, and added 4 medium peeled Idaho potato, several cups of small baby carrots, some celery stalks, and place about 4 slices of thick cut Vidalia Onions on top of the roast.[p]I tented this with aluminum foil, tightly around the perimeter of the pan, and made sure the inside edges were indented downward to prevent moisture from escaping.[p]So far, its smelling and looking great, but tough!!

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[p]The finished Brahma Bull[p]Wow..that was good eating. It was fork tender. you could do the fork test, twist and remove meat. All the way thru the roast. The veggies cooked in the broth were delicious. Potato mashed perfectly, and I made gravy from the au jus that was fair to good (I'm no gravy expert, but this was good. Common flour grave recipe)[p]I removed the veggies first place them in seperate pyrex covered dishes.[p]I slice the meat prior to removal from the pan, and placed the slice into a pyrex covered dish. I added au jus from the pan to the top of the meat after removing it from the pan. [p]When I made the gravy, I should have used less drippings and broth, but it was ok.. I had two helpings..[p]My wife was unaware of the "seat of the pants" cook on the forum and during dinner, I asked her how she ranked this roast on a scale of 1 to 10..She gave it a generous 8 1/2 on the Richtor Scale..:- And that is amazing in itself as she is still under her mothers influence.[p]I think I whipped this Brahma Bull Beast..[p]Cheers....Char-Woody[p]BTW...use the technique above, and I guarantee you success. Treat the beast with seasonings and marinates of your favorite choices. My next one will be only salt and peppercorn or similar.

Cat

Char-Woody,[p]OK, fess up - how did you cool down the BGE from 700 to 250 in a matter of minutes?[p]Congrats to you (& Sprinter) on a great cook![p]Cathy

Char-Woody

Dang..whoever heard of a Beef Pork Roast..That should have been Beef Pot Roast...Flubbered again..sigh!![p]

Char-Woody

Cat, Thanks..it was amazing to me that with no communications we traveled pretty close to the same method.
It just proves once again that there are many roads that lead to Rome.
Cheers..C~W[p]

Char-Woody

Cat, this one has been a long time coming..Cooling down the heated Egg..I forgot to mention that after grilling the roast at 700F, I shut the lower vent, and added fresh lump charcoal for the long haul cook of 5 hours or so, and then added my "cool" firebricks to the grill, then the pan, then the roast..and the temperature was right at 250F degrees and never rose much till the lower fire worked up thru the coals... Solid as a rock, and within 1 to 2 minutes from the 700F range.
Neat huh??
Cheers...Char-Woody[p]

Cat

Char-Woody,[p]Brilliant. And simple, an unbeatable combination.[p]We are humbled before your genius. ;-}[p]Cathy

Char-Woody

Cat, Now cut that out..I won't be able to live with myself..Just pure luck!! But been doing it for some time now and even just entering the cool bricks does wonders in dropping the temps. My wiffy is the genius..just ask her!!
Cheers..C~W[p]

Cat

Char-Woody,[p]Takes a big man to admit his wife is a genius! Hooray for Joyce.[p]Cathy

Char-Woody

Cat, Yeeeeehaaaa.. thats why I am overwieght..??? Your fun!! I think we should take this up with Mr. Toad!!
Speaking of him, I wonder if he is high "fly"ing today??
C~W[p]

sprinter

Char-Woody,[p]DANG CW, you and I were about 2 shakes from whoopin this beast the exact same way. I've done pot roast in the oven before and with the veggies and maybe a little bit of broth, you cook it covered for a few hours and it comes out fork tender with the veggie liquid etc. Kinda like boiling it in a way. I thought long and hard about this but then thought to my self "self, you can lick this thing by just COOKIN' it, c'mon man, show some spunk, you can do it".....well, the taste was there in spades but I was lacking in the tenderness department. Shoulda known better but I'm young and stupid and the roast cost me all of 4 bucks (buy one get one) so I said what the heck.[p]Anyway, sounds like yours was the cats meow. I'm still not convinced that a pot roast slow cooked on the egg would not be a GREAT piece of meat. This one had great flavor and the portions that were fork tender on mine had a great texture. A few more hours slow cooked over a drip pan would be great.[p]Congrats on the success. Mine did make for pretty great sammiches at lunch. Thanks again and give a holler if you have any more "back to basics" ideas again, its been a blast.[p]Troy

sprinter

Char-Woody,[p]I posted above without reading this post. Either great minds think alike or we're somehow telepathic. Scary.[p]Troy

Char-Woody

sprinter, One can argue both ways on the foil wraps. One has to sacrifice a bit of crusting and maybe flavor for tenderness. I try to get both with the direct and indirect methods. I forget about smoke as the searing will close the doors to smoke entry. Just use plain charcoal and maybe if you want a hint of smoke..toss in some wet hickory chips at the immediate entry of the meat. Especially at 700F.
I guess one can compare it to boiled meat, but there is a subtle difference. Its more like pressure cooked. The cut of meat is going to determine the cooking method used.
Yep..its been fun all the way..Good luck on your next one.
Char-Woody

sprinter

Char-Woody,[p]Not really boiled meat (why does that sound disgusting?). When I've done them in the oven I put in the veggies and about a quarter cup of broth (and even this broth is not really necessary but it makes for better gravy). By the time the veggies have cooked, their liquid mixed with the broth makes a wonderful juice in the bottom of the dish. So, steamed is more the correct term, or like you say, pressure cooked.[p]Troy

Char-Woody

sprinter, just came back from some websurfing and found this site with over 20,000 recipes. Kinda interesting in the meats recipe section. One there called "Amehnat" Country Style Beef that should or could be interesting for you and Korean Beef architechs..such as NatureBoy. Lotsa goodies here. Also look for the brisket recipe. Not BBQ, but interesting.
Char-Woody

Char-Woody

sprinter, ooops..here..try this again.

[ul][li]YumYum Recipes...[/ul]

sprinter

Char-Woody,[p]Thanks for the link. Added to the favorites page. Ya know, if I had the time to try every recipe that I wanted to try I'd weigh 400 pounds and spend my day cooking. Kinda like Paul Prudholm. Thats interesting, maybe its not such a bad life afterall......[p]Troy

Dr. Chicken

Char-Woody,
Between your approach and sprinter's approach, I think the notoriously tough "pikes peak" roast will meet its defeat. (use to be "defeet"! That was all it was good for!) I will have to try both of your methods on a couple of dem jewels next week! [p]Thanks to you and sprinter both for the tips![p]Dr. Chicken

Char-Woody

Dr. Chicken, your welcome and I was wondering what was delaying the "cacklin canary" the past few weeks. :-)
Hope you don't mind the name..:-)
Use your best rubs and marinates..!
C~W

Char-Woody

sprinter, I know what ya mean.. I like to cruise thru em quickly and see what catch's my eye. Anything that can be cooked on a open stove or in the oven, can with few exceptions be modified to a great BGE cook. There are some exceptional finds out there.
C~W

Unknown

Cat,i agree he the very best
frans