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Spencer roast?

 Local market had a BOGO on these. They looked really nice with some great marbling. I grabbed a couple now I need some ideas on how to cook. I think a low and slow would be more appropriate than a bit and fast. Looks like there is tendon running thru it. 
Any ideas?  Tips?

Comments

  • Sea2SkiSea2Ski Posts: 3,548
    Is it a Spenser rib roast (prime rib) or a Spenser chuck roast (chuck)?  The tendon you mention makes me think it is a chuck roast. If not labeled, do you have a picture?  
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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  • steel_eggsteel_egg Posts: 290
    Chuck roast. Here’s a pic 
  • Sea2SkiSea2Ski Posts: 3,548
    There you have it - cook it like a chuck roast.  Low and slow and as a pepper stout beef or SV it for a looooong time. (This I have not personally done.)  If you treat it like a rib or sirloin roast it will probably end up being pretty tough. 

    Or you could even grind it for burgers. 

    Post the results regardless of how you do it. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • steel_eggsteel_egg Posts: 290
    Was thinking smoking for a few hours then braising it for a while to get it to pull for sandwiches. I’ll see if anyone else posts any cooks. Thanks @Sea2Ski
    also have to look for a pepper stout beef. I’ve seen it mentioned here but have never done it. 
  • CornfedMACornfedMA Posts: 213
    One of my favorite braises for chucks and short ribs is to smoke it for a few hours, then into the Dutch over with a softened block of cream cheese, mushrooms and about 3/4-1 cup of beef broth. Cook it at 250-300 until it falls apart with a fork. Serve over rice, egg noodles, on sandwiches, whatever. 
  • very nice marbling  . . . great to see after cook pics
    Lrg 2008
    Mini 2009
  • YukonRonYukonRon Posts: 14,337
    I did one in the SV...25 hours..at 135⁰F..then threw it on the egg for a quick smoke and sear.
    Best chuck I ever made in my life, by far.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • steel_eggsteel_egg Posts: 290
    Finally cooked me up. Smoked with Fogo and some apple wood. Got to about 150/160 then put in a pan with peppers, onions and a can of Guinness. Had a great flavor and was really tender. Odd thing is that the meat was tough to pull but was great. 
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