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Chuck Roast

Bordello
Bordello Posts: 5,926
edited November -1 in EggHead Forum
My two beer butt chickens I did yesterday were a big hit with my neighbors. (I did gloop them)[p]Today I will try a bone in chuck roast coated with BlueSmokes Gilded Splinters rub, slow cook for about an hour with cherry chips, take it out and set in a 5 qt. dutch oven that has been warmed on the stove, crank the egg up to about 500° and do some Nature Boy veggies. (onion,bell pepper, chunk pineapple and whatever else I find mixed with a little olive oil and BlueSmokes Easy Life run) I will do these very quick as they are going in the dutch oven along with taters and carrots. All the ingredients will be put in the dutch oven and cooked in the egg . [p]Cheers,
New Bob
Have the egg warming up (empty) with M. T's # 1 ring under the daisy wheel top which is wide open, bottom vent, wide open, dome holding at 210°. Outside air temp about 86° with a slight breeze.

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Comments

  • Wise One
    Wise One Posts: 2,645
    New Bob, I did a chuck roast last weekend with Gilded Splinters and it was good. My wife took the leftovers and made it into a very tasty stew. I just wish I had done the entire stew on the EGG.

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  • Bordello
    Bordello Posts: 5,926
    Wise One,
    How did you egg the roast, indirect,direct,etc?????
    Thanks,
    New Bob
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  • Wise One
    Wise One Posts: 2,645
    New Bob, I did it indirect at about 250. I left it on for about 4 hours and took it off when the meat temperature hit 155. I was doing a Boston Butt and just put this one in at the same time. Of course, the butt satyed on longer and I think my wife wished I had left this chuck roast on longer as well.

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