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Prince Charles
Teefus
Posts: 1,239
From the Egg that brought you Texas Chuckie, I bring you Prince Charles. A Chuck Roast prepared in a somewhat English manner.
I started with a standard Chuck Roast dusted liberally with Kosher salt and Penzey's English Prime Rib Rub (salt, celery seed, sugar, black pepper, onion, garlic and arrowroot). Following a 30 minute rest to warm a bit, it went on my LBGE at 250° for a couple hours along with a liberal dose of peach wood chunks. After two hours in the smoke the temp was raised to about 280° for another four hours. After a total of six hours on The Egg I pulled the roast at an internal of about 160° and foiled it smothered top and bottom with sliced onions and garlic cloves. I wrapped tight and it spent another two hours in the oven at 300°. I pulled from the foil and sliced, serving with boiled carrots and new potatoes. The juices in the foil were reserved for a simple sauce thickened with a little cornstarch slurry.
This was about the most savory roast I've ever made. The onions and garlic carmelized in the foil and basted the roast. It was butter tender and super juicy. This recipe is a keeper.
I started with a standard Chuck Roast dusted liberally with Kosher salt and Penzey's English Prime Rib Rub (salt, celery seed, sugar, black pepper, onion, garlic and arrowroot). Following a 30 minute rest to warm a bit, it went on my LBGE at 250° for a couple hours along with a liberal dose of peach wood chunks. After two hours in the smoke the temp was raised to about 280° for another four hours. After a total of six hours on The Egg I pulled the roast at an internal of about 160° and foiled it smothered top and bottom with sliced onions and garlic cloves. I wrapped tight and it spent another two hours in the oven at 300°. I pulled from the foil and sliced, serving with boiled carrots and new potatoes. The juices in the foil were reserved for a simple sauce thickened with a little cornstarch slurry.
This was about the most savory roast I've ever made. The onions and garlic carmelized in the foil and basted the roast. It was butter tender and super juicy. This recipe is a keeper.
Michiana, South of the border.
Comments
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Yes sir. Sounds and looks great.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Oh yeah. I could eat that all night long. Any idea what the finishing temp was?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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When it hit 205° I shut the oven off and just let it coast for 30 minutes or so.Michiana, South of the border.
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I didn't know arrowroot was also used as a flavor; thought it was just a thickener.___________
"If you have nothing to say, why do you keep talking?" - Alton Brown's wife
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Fantastic cook. Can't wait to try this.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Nice!
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I'm loving this. Garlic + onions + beef work for me.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Yup. Builds bark.Botch said:I didn't know arrowroot was also used as a flavor; thought it was just a thickener.
Michiana, South of the border.
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