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Sunday Cast Iron Pot Roast
THEBuckeye
Posts: 4,232
Comments
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Looks like a winner to me brother Eye.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Anus??THEBuckeye said:Never gets oldLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks tasty!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Ask #thehippie!SGH said:
Anus??THEBuckeye said:Never gets oldNew Albany, Ohio -
Beautiful man!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Very nice pot roast!! Any particular recipe followed (or loosely followed).-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks like a win to me.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Give me a fork and watch what happens!!
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Traditional favorites are loved for good reason. That looks great.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Beautiful -- looks so tender, I can picture you cutting it with a fork!It's a 302 thing . . .
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My most favorite of all comfort food is pot roast. I have yet to try and do this on the the BGE. I love cooking it, and it always comes out delicious, with my stove recipe. Should I get the courage to try mine on the BGE, and it looks half as good as yours, it would be a monumental success. That is a beautiful cook, it looks delicious. Thank you for posting."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I would sink my dirty fork into that roast in a second. YUM!
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Fork you that's good stuff!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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That looks dangerously great!
Well done!Living the good life smoking and joking -
Looks awesome.
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Pete....you are forkin right about that.pgprescott said:I would sink my dirty fork into that roast in a second. YUM!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Here's the link to Grandpas Grub Pot Roast for those interested. Fork all the rest of yous.
And remember: NO FORKS!
http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=473938
New Albany, Ohio -
YukonRon said:My most favorite of all comfort food is pot roast. I have yet to try and do this on the the BGE. I love cooking it, and it always comes out delicious, with my stove recipe. Should I get the courage to try mine on the BGE, and it looks half as good as yours, it would be a monumental success. That is a beautiful cook, it looks delicious. Thank you for posting.
@YukonRon , like cooking a butt, it's basically fail proof. It's maybe a 30 minute prep and a 5-6 hour cook based on the of the chuck.New Albany, Ohio -
Thank you for the insight, and posting your recipe too. I will try this soon.THEBuckeye said:YukonRon said:My most favorite of all comfort food is pot roast. I have yet to try and do this on the the BGE. I love cooking it, and it always comes out delicious, with my stove recipe. Should I get the courage to try mine on the BGE, and it looks half as good as yours, it would be a monumental success. That is a beautiful cook, it looks delicious. Thank you for posting.
@YukonRon , like cooking a butt, it's basically fail proof. It's maybe a 30 minute prep and a 5-6 hour cook based on the of the chuck."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
i grew up with potroast boiled stove top. cast iron and an egg was a real eye opener especially when it gets all crispy
fukahwee maineyou can lead a fish to water but you can not make him drink it
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