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OT - First SV chuck roast and missing the smoke

Sea2Ski
Sea2Ski Posts: 4,088
This will not be the last time I use this method, but I need my smoke.  34 hours at 132F.  A big chuck roast beefy flavor for sure.  Had a little bit of chew, but just the right amount.  Not tough at all. Seasoned with salt, pepper, onion powder and garlic powder.  Served with roasted radishes, turnip, string beans and a bit of roasted garlic. A side of toasted Amaroso roll because we had them. 

Next time it will get an hour or two of oak smoke off the egg then put in the bath. I will see how that works out. I missed that smoke flavor. 











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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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Caliking said:   Meat in bung is my favorite. 

Comments

  • smbishop
    smbishop Posts: 3,054
    Looks fantanstic!  have had simalar results.  Have you ever used liquid smoke?  Used to say no way, but it sure works with beans! :}
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • lkapigian
    lkapigian Posts: 11,114
    edited September 2019
     Looked killer SV Chuck is the best , just dial in your taste ...im ok with a quick sear on the Egg for smoke or CI for straight up beef 
    Visalia, Ca @lkapigian
  • You never disappoint!
  • Sea2Ski
    Sea2Ski Posts: 4,088
    smbishop said:
    Looks fantanstic!  have had simalar results.  Have you ever used liquid smoke?  Used to say no way, but it sure works with beans! :}
    I have not.  I used liquid smoke before the egg and I knew I had a small bottle about a year ago. When I put the meat in the bag, I was looking for it but I guess my wife tossed it. I thought it may work out and would have tried it.  This roast was 5.5 lbs.  How much would you have used? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • Sea2Ski
    Sea2Ski Posts: 4,088
    @lkapigian I used a CI sear on this one.  I do not see much smoke getting on it after the bath (maybe I am wrong). I can see it beforehand and then bathe in it. I think that may work.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • That looks delicious! You could have told me it was prime rib.
    Stillwater, MN
  • jtcBoynton
    jtcBoynton Posts: 2,814
    I do not see much smoke getting on it after the bath (maybe I am wrong).
    Why not.  Smoke adheres best to wet surfaces so the post sv surface should be perfect for smoking.

    I can see it beforehand and then bathe in it. I think that may work. 
    Remember that smoke is water soluble is most of the smoke from a pre sv will end up in the liquid in the bag and not on the meat.  You need to account for this by smoking more than usual.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • northGAcock
    northGAcock Posts: 15,171
    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
  • Webass
    Webass Posts: 259
    smbishop said:
    Looks fantanstic!  have had simalar results.  Have you ever used liquid smoke?  Used to say no way, but it sure works with beans! :}
    Good suggestion. Liquid smoke in the bag during SV might do the trick.    

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit