Ping....Qbabe...recipe

Unknown · February 2007

Tonia,
I saw that Lawnranger posted a pic of one of your recipes for potroast. I love pot roast. Could you please tell me how to do it on the egg....what kind of pot/kettle? I don't navigate this very well...so sorry if the recipe was there and I didn't see it.
Thanks...looking forward to seeing you at another "fest"
Kim

AZ Traveler · February 2007

MrsAZRP,
Try the link below. AZ
[ul][li]Click here[/ul]

QBabe · February 2007

Hi Kim,[p]This is one of those things that I don't really have a recipe for. I get the egg started and put the plate setter in, so it will come up to temp with the egg. I aim for about 350'ish for a dome temp.[p]I get a nice sized chuck roast and season it liberally with salt, pepper and garlic powder on all sides. We have a burner attachment on our old gas grill (which is outside), so I use that to sear the roast in my cast iron dutch oven on all sides. Then, I add a chopped onion or two (depending on how big they are and to your liking), and add some water and/or beef broth to cover the roast about half way. Then I cover the dutch oven and let the roast cook for about an hour or so. When I think that I'm about 45 to 60 minutes away from eating dinner, I'll add carrots, potatoes, and whatever other veggies I have or want to the pot and checking the liquid also. If it needs more, I add more. After 45 to 60 minutes, I take it off the egg and serve it up. Sometimes I make gravy out of the pan liquid, other times I don't. [p]I usually use oak to smoke my beef with and it comes out very tasty. [p]Thanks for asking![p]Tonia
:~)

Ping....Qbabe...recipe

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