First Roast, cost of meat, ouch


 

Jeff Padell

TVWBB Pro
I was going to try cooking some beef short ribs, I really like them but then I looked at the price, $9 a pound, ouch

I wanted some red meat and I saw the cheapest thing was the chuck roast at $6.50 on sale.

It is warm here today, 40 degrees but the wind is about 20 mph. I rubbed the roast and put it on my 14.5 and will leave it for about 2+ hours, a 4 pounder.

I will post pics after it finishes
 
14.5 was running about 275 with KBB and wouldn't go higher, which is what I expect of KBB, put a bolt under the lid and came inside, that should raise the temps.

The wife just told me she sees a ton of smoke, the 14.5 spiked to about 375, caught it after about 10 minutes or so, won't hurt may give some more crust. Just put the keilbasa
 
It doesn't take much air to ignite a smoldering flame, when I air mine, it's timed not how big an opening. 40 degrees is warm? Yikes :)
 
Yea Jeff, when you crack the lid you have to watch it, as you discovered if you walk away the temps will spike. I use a metal spatula which is pretty thin and the come up is easy to maintain.
Biff prices are nuts, so I feel your pain.:)

Tim
 
for us 40 is warm, tomorrow it is going to be hot, low 50's but than back to the 20's. I sat outside watching the WSM for about 20 minutes while talking on the phone.

Well everytime you make a mistake it is a learning experiance. Now I can know I can get really high temps if I need them in the 14.5.
The roast came out well, a bit tough but I knew it was going to be cause I only had 2 hours to cook it, I would have liked to run it at 225-250 for 4 hours, will try that next.

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meat was slightly tough, not enough time on the smoker but it was good

I used the McCormack Smokehouse Maple, it is now my go to run!
 

 

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