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3 Egg Lunch-Chuck Roast, New Potatoes & Rosemary Cheddar Cheese Bread

jfm0830jfm0830 Posts: 987
edited February 2015 in EggHead Forum
You have heard of a three egg breakfast? Well this was a three Egg lunch. We were expecting yet another storm which was scheduled to bring us another foot of snow in blizzard or near blizzard conditions. I moved up my plans so we were eating just before noon time so my guess get home before the worst of it started. The bill of fare this day was: Chuck Roast Crusted with Garlic Salt & Instant Coffee and New Potatoes with Old Bay & Dill from Adam Perry Lang's Serious Barbecue, plus Rosemary Cheddar Cheese Bread from the King Arthur Flour website. My new CyberQ WiFi and the CyberCook software for my iPad took charge if controlling the chuck roast cook for me, allowing me to focus on other prep and the food cooking on the other two Eggs. Onto the pictures...

The spice rub used :Ancho chili pepper, cayenne pepper, chili powder, cumin, garlic salt, instant coffee, lemon pepper, oregano & kosher salt.

There was a flavor paste from prepared mustard & beef bouillon paste. 

The roast was studded with halved garlic cloves.

The roast was coated with the flavor paste and rubbed on all sides.

The roast is on the Egg and the CyberQ WiFi took over the rest of the cook. The CyberCook software was running on my iPad in the Kitchen. Here is part of the CyberCook graph showing the first 2 hours of the session. The downward spike at the 45 minute mark is when I placed the roast on the Egg. The temps dropped 100 degrees, but the CyberQ had the cooking temp back up to 275 in 12 minutes with no overshoot. All of this done without my lifting a finger or making any trips out to the Egg. The Yellow & Pink lines show the two meat probes heading up to the set temp of 105 degrees. The Pale Blue line is the third probe which I used to measure the air temp which was 1 degree when I started and never got out of the low teens.

once the chuck roast was moving along I turn my attention to the Rosemary Cheddar Cheese Bread next. The bread used to similar batters. One added cheddar cheese and Cayanne pepper to the mix in the other added some ground rosemary. The two batters were poured into a baking dish, one on top of the other, and swirled together. The two loaf pans went out to my dedicated baking Egg which had been stabilized at 350 degrees. I use the top shelf of the AR to get the pans up in the dome slightly. With single digit temps, it took about 10 minutes to recover the temperatures after opening the Egg. I ended up having to add that 10 minutes onto the one hour cooking time. In this last shot the loaves are done and are ready to come off the Egg.

Next up were the New Potatoes. I use a oil cover disposable pan instead of making an aluminum foil packet. This makes me feel a little more secure where these potatoes steam in the liquid. The ingredients were new potatoes, cubed butter, fresh dill sprigs, fresh tarragon and water. The potatoes placed on the Egg set up for indirect grilling at 375 degrees using the platesetter legs up.

The chuck roast was pulled off the Egg when it reached an internal temperature of 105 degrees and was placed on two sheets of foil. A wrapping sauce made from melted butter and honey was poured over the roast which was then wrapped in the aluminum foil. The roast was taken to 115 degrees and then was returned to the Kitchen to rest in the foil while the temp of the Egg was raised to 350 degrees.

After the Egg reached 350 the roast was taken out of the foil and returned to the Egg to cook to 135 degrees.

The roast was placed on the cutting board which had been doused in EVOO plus fresh flat lear parsley, fleur de sel & black pepper.

Time to Eat. The chuck roast was sliced and then topped with some fleur  de sel & coarsely chopped flat leaf parsley. The new potatoes were garnished with some more dill sprigs. One of the two loaves was sliced into 3/4" thick slices.

This cook was wrapping up when the snows started falling. Here is the scene after the storm had brought us another 12" of snow and blizzard condition.  When people question my choice of roof rafter sizes I would suggest they look at pictures like the two above and I rest my case.

3 LBGE & More Eggcessories than I care to think about.


  • jls9595jls9595 Posts: 1,528
    In Manchester, TN
    Vol For Life!
  • Walt2015Walt2015 Posts: 578
    absolutely ridiculous.  
    Memphis, TN ----> Chattanooga, TN
  • henapplehenapple Posts: 15,986
    Damn. ....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • ChubbsChubbs Posts: 6,925
    Whoa down. Boom
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Wow :bow: 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • That was a meal fit for a king? Where do you live at? 

    Louisville, GA - 2 Large BGE's
  • pgprescottpgprescott Posts: 10,516
    Good grief! You win. Had me at the chuck roast, the rest was gratuitous, but I'm really glad you piled it on. 
  • Hawg FanHawg Fan Posts: 1,463
    Okay, I'm hungry for chuck roast, potatoes and bread now.

    Any road will take you there if you don't know where you're going.


    Tulsa, OK
  • CowtownEggerCowtownEgger Posts: 116
    edited February 2015
    Oh my

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

  • CowtownEggerCowtownEgger Posts: 116
    edited February 2015
    This is the big one! 


    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

  • .

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

  • PNWFoodiePNWFoodie Posts: 1,046
    Nice! I know what I'm cooking on Saturday!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
  • blastingblasting Posts: 5,483
    you can keep the snow, but that meal was well planned and looks amazing
  • PNWFoodiePNWFoodie Posts: 1,046
    Ack! No kindle version of the book available, no recipe online, and don't want to violate copyright laws. Off to look for another chuck recipe. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
  • bluebird66bluebird66 Posts: 2,031
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • grege345grege345 Posts: 3,515
    Amazing as usual. Keep em coming
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • Yep, agree with everything above, that's really great work.

    Congrats, and thank you!

    Bookmarked for sure...

    Finally back in the Badger State!

    Middleton, WI
  • ksmyrlksmyrl Posts: 849
    I'm sitting here trying to figure out what to cook tonight...since it's Lent and we don't eat meat on Friday during Lent.  I was about to default to my normal Friday Lenten cook...veggie pizza. But I'm absolutely adding those potatoes to the menu. So simple yet so....good. Nice job. 
    Golf, Fish, or cook....decisions, decisions

    1LBGE, 1MMBGE, somewhere 'tween Atlanta and Athens GA
  • jfm0830jfm0830 Posts: 987
    Wow! Thanks to all of you for looking and your kind comments!! It is sometimes interesting to see which posts prove popular. To me this was a fairly routine cook using a relatively low-cost meat. But it has been very popular here, whereas other cooks I've done that were far harder and fancier don't strike a nerve like this one did. I will say what APL did with this recipe did make for an excellent chuck roast.
    3 LBGE & More Eggcessories than I care to think about.
  • MaC122MaC122 Posts: 794
    wow wow wow wow wow wow!
    St. Johns County, Florida
  • KiterToddKiterTodd Posts: 2,103
    edited February 2015
    That looks awesome and is FAR from routine just because it is a cheap cut of meat!   Thanks for sharing.
    I just realized the breads look like quick breads.  I can DO quick breads!  (no wait for rising and not so temperamental with ingredient temps and quality...i.e. good for the lazy cook like me).  Do you have a recipe for the bread you based them from?  I'd love to try the rosemary variant.

    So, how was the Chuck Roast?  (tenderness)  I was thinking of trying your mix and paste above on my next brisket. 
  • jfm0830jfm0830 Posts: 987
    @KiterTodd the chuck rost turned out awesome. The cooking method had it jiggling like jello when it was done (meaning extremely tender) and cutting across the grain fairly thin helped too. The rub was excellent! But if you have folks who don't like salty, this isn't the rub for them.


    3 LBGE & More Eggcessories than I care to think about.
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