Did a mid-week chuck roast on the gasser. Marinated the roast in steak marinade for a day and a half, and put some red potatoes, onion and carrots in the drip pan. Easy cook, and the family was very pleased. Sorry for the mediocre photos, I guess I need a better cell phone.
Veggies cut and dusted with some homemade rub I had. Butter added to melt for flavor and non stick.
Meat trussed and prepped
Off we go. High heat for 15 minutes, then down to 350...
Forgot to take photos when I took everything off, but here are some remnants after the family had picked over the first helping...
The veggies were fantastic, but I don't think I will try the high heat at the beginning on the meat again. It probably just needed more time at a lower temp, as it was a little tough. Was very edible, just not quite to the standard I was hoping for.
Veggies cut and dusted with some homemade rub I had. Butter added to melt for flavor and non stick.
Meat trussed and prepped
Off we go. High heat for 15 minutes, then down to 350...
Forgot to take photos when I took everything off, but here are some remnants after the family had picked over the first helping...
The veggies were fantastic, but I don't think I will try the high heat at the beginning on the meat again. It probably just needed more time at a lower temp, as it was a little tough. Was very edible, just not quite to the standard I was hoping for.
