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Chuck roast?? Arm roast?

Ed
Ed Posts: 123
edited November -0001 in EggHead Forum
I've had my egg a week and love it. In fact right now it is 99 in Texas (threatening to rain too so it's bloody hot) and I am roasting a Mad Max turkey. In fact I am using the old gas grill to make the stock so that I don't have to have anything cooking in the house. Love it![p]Anyway, my question. What the heck do I do with a chuck roast and an arm roast. I bought a cow a while ago and don't really know how to cook it. Any suggestions? By the way, the cow (steer?) was a "limousine" and the meat tends to cook fast.[p]Thanks,[p]Ed
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  • mollyshark
    mollyshark Posts: 1,519
    Ed,[p]That's "limousin" dear, not limousin. Unless the steer has "CADILLAC" emblazoned on its side.[p]I've given up on chuck roasts in the egg. It requires a moist heat that is moister than you can get. I'd take a big ole pot and toss in some olive oil. Rub some dizzy on the roast and brown it here and there in the pot. Then mix some hot water with a beef bouillon cube or 2 (careful, they are salty), or even better if you have that beef paste goo (Costco has it). Toss the water in the pot and let it simmer on low for a couple hrs. When it's almost done, boil up some carrots and potatoes and onions and whatever else you like. Toss it in with the roast for a minute or two after they are soft. Not a new invention. I call it "pot roast." But always damn good.[p]mShark
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  • mollyshark
    mollyshark Posts: 1,519
    And here I am so haughty telling you how to spell this cow and do it wrong. I MEANT it is limousin, not LIMOUSINE![p]Back to my cabernet.[p]mShark
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  • Ed
    Ed Posts: 123
    mollyshark,[p]You're right about the spelling, because I have a hat with Foster Farms Limousin Beef scralled right across the front of it. [p]In the past, all of these 7 bone chucks have been pot roasted in a pressure cooker. Right now, they are slow cooking over a couple pints of Fat Tire with some East Texas Pecan rub on them. The egg is 240ish and dropping and I'm going to bed. Hope they come out half as nice as Fishless seems to make them![p]Thanks tho.[p]Ed
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