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Boneless Chuck Roast on the Mini
I had the day off from work today and my wife is going out with her girls tonight. That means no compromising for dinner and no friggin' chick flicks for my Friday night entertainment. It's all about me baby. Just bought my fishing license, put the canoe rack on my truck, organized my fishing gear for tomorrow's fishing trip, and threw some beef on the smoker. \m/ Once the chuck roast is finished, I'll FTC and hit the gym for leg day. Then back home for pulled beef and some UFC. :ar!
I'll post finished pix later today. This was only a 2 pounder, so I doubt it will take too long. Stay tuned...
Comments
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That all sounds great, except I would skip leg day. :PWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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haha @Griffin and @jfm0830 used to give me a hard time about my skinny legs. Not sure why they were so infatuated with them though. :-?
Here is a progress pic when the internal temp was around 175 deg f. I foiled it and then placed it back in the Mini until the probe easily slid in and out at around 207 deg f internal. Now it's resting in the cooler for later. Smells pretty good!
I'll post some final pix later. Making some Pulled Beef Sliders with white onions and horseradish sauce. =P~
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Seems an awful high IT to take a Chuck too. But I have not yet done a Chuck Roast on the Egg myself. Looking in to see how it came out.
Jim
LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
@CtTOPGUN, I always hafta bring my boneless chucks to a slightly higher temp than I do my pork butts. Beef can be a little tough to pull at 195 to 200ish in my experience with them. 205ish always seems about right for me (or at least when the probe slides in and out easily). You kinda just have to feel it out.
This one turned out pretty dang good. Got some great bark and a really nice smoke ring. The beef was nice and juicy too. Topped the sliders with some Horseradish, Pickles and White Onions. Had a Chopped Salad on the side.
There's nothing quite like the combination of Smokey Pulled Beef and Horseradish. =P~
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Awesome looking man meal!!! Pulled chuckies are my favorite pulled meat.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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99.9 just need tots for 100% ^:)^Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I know what I'm doing tomorrow... Any rub on this? Cherry wood?
LBGE since June 2012
Omaha, NE
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Nice Dyal SC. Great presentation.PROUD MEMBER OF THE WHO DAT NATION!
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Looks like a winner to me. Way to show the potential of the mini my friend! =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I really like the plating as well. Good job all around!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Final product looks great!LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
Nice!Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Thx guys! @SaltySam , I used DP Cowlick Seasoning and Hickory wood. Normally I would have used Oak for beef, but I ran out. Time for a trip to Sportsmans Warehouse.
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Very nice! looks great!
How long was the cook ?
Charcol lasted ok on the Mini ?
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Thx, @EAT ! It was a 2 lb chuck roast. I smoked it indirect for about 3 hours. Dome temp in the mini ranged from 250 to 300 deg f. Foiled the roast for the last 30 min of cooking and then FTC for about 1.5 hours. And there was plenty of coal... Still have some leftover that I snuffed out.
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Can't cook today due to evening plans (SHMBO).But, I know what's for dinner tomorrow!Thanks @Dyal_SCNew Albany, Ohio
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@Dyal_SC What are you doing cooking beef? Your only suppose to cook chicken!NW IOWA
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Never skip leg day.
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@Eggcelsior , there is a trainer at my gym that looks just like that. lol
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Looks like a delicious cook. I just got thru eating and I'm hungry again looking at this....
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@Dyal_SC Yes! Daddy likey! Very nice Sir!!! :-bdLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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nice beef and buns, legs that another storyTrenton ON 1 mbge for now
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Dude! I'm still wkg and so freaking hungry. What the hell are ya torturing me for? Brilliant!!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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If you take it off earlier is like a pot roast? I have been thinking of doing a chuck or rump roast here soon.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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@Ladeback69 , I'd imagine it being more like a well done steak vs a pot roast. I think of a pot roast being falling apart tender. Chuck roast can be a little tough cooked like a steak. But it can still be good as long as you slice thin against the grain.
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So cook it more at 300 to 350 to get a pot roast kind of feel. I may still have to try this.Dyal_SC said:@Ladeback69 , I'd imagine it being more like a well done steak vs a pot roast. I think of a pot roast being falling apart tender. Chuck roast can be a little tough cooked like a steak. But it can still be good as long as you slice thin against the grain.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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