Mike Coffman
TVWBB Olympian
2.5 pound chuck roast was seasoned overnight with Fine Swine and Bovine rub. Hit the roast with
some Montreal Steak seasoning before putting on the Grid Iron.
Put onto my Grid Iron using Lumberjack MHC pellets with some oak pellets in the tube.
Grid Iron coming back up to temp. Cooked at 180 for the first few hours.
Peppers, jalapenos and garlic standing by.
Roast at 160 and it is time to put it on top of the veggies.
Added the roast to the veggies with 12 ounces of Guinness Stout and ¼ cup of Worchestire.
Wrapped tightly with foil and back in the smoker at 350 degrees.
1.5 hours later it was probe tender at 205, BUT the meat was a bear to pull. I normally use 4 or 5
pound chuck roasts and no problem. This one I had to actually use a knife to cut into chunks so I
could pull it. The meat I sampled was not tough. Just the cuts of roast as you never know what
you are going to get. Once pulled and chopped I put it back into the Grid Iron to cook out some of
the juices.
My wife, Bev made some cheesy potato/broccoli casserole topped with cheese.
Recipe: Cheesy Broccoli and Potato Casserole
2 cans of cream of mushroom soup
8 ounces of cream cheese
1 stick butter
1 large bag of frozen broccoli (She used fresh steamed)
8-10 medium or large potatoes
Lawry's seasoning salt
1.5 cups shredded cheese (she used Colby - your choice)
Peel and Cut up potatoes and put them on to boil.
Boil until they are mushy and drain.
If using frozen broccoli boil until mushy then drain.
In a large bowl throw soup, cream cheese, and 1/2 cup shredded cheese
and butter in it. Put drained potatoes and broccoli on top. Mix together
allowing hot potatoes and broccoli to melt the other ingredients.
Season with Lawry's salt.
Put in large casserole dish and cover with remaining shredded cheese.
Bake at 350 for 30 minutes or until cheese is melted and starting to
brown. Let set for about 15-20 minutes to firm up.
Casserole joined the PSB in the Grid Iron.
(To Be Continued)
some Montreal Steak seasoning before putting on the Grid Iron.
Put onto my Grid Iron using Lumberjack MHC pellets with some oak pellets in the tube.
Grid Iron coming back up to temp. Cooked at 180 for the first few hours.
Peppers, jalapenos and garlic standing by.
Roast at 160 and it is time to put it on top of the veggies.
Added the roast to the veggies with 12 ounces of Guinness Stout and ¼ cup of Worchestire.
Wrapped tightly with foil and back in the smoker at 350 degrees.
1.5 hours later it was probe tender at 205, BUT the meat was a bear to pull. I normally use 4 or 5
pound chuck roasts and no problem. This one I had to actually use a knife to cut into chunks so I
could pull it. The meat I sampled was not tough. Just the cuts of roast as you never know what
you are going to get. Once pulled and chopped I put it back into the Grid Iron to cook out some of
the juices.
My wife, Bev made some cheesy potato/broccoli casserole topped with cheese.
Recipe: Cheesy Broccoli and Potato Casserole
2 cans of cream of mushroom soup
8 ounces of cream cheese
1 stick butter
1 large bag of frozen broccoli (She used fresh steamed)
8-10 medium or large potatoes
Lawry's seasoning salt
1.5 cups shredded cheese (she used Colby - your choice)
Peel and Cut up potatoes and put them on to boil.
Boil until they are mushy and drain.
If using frozen broccoli boil until mushy then drain.
In a large bowl throw soup, cream cheese, and 1/2 cup shredded cheese
and butter in it. Put drained potatoes and broccoli on top. Mix together
allowing hot potatoes and broccoli to melt the other ingredients.
Season with Lawry's salt.
Put in large casserole dish and cover with remaining shredded cheese.
Bake at 350 for 30 minutes or until cheese is melted and starting to
brown. Let set for about 15-20 minutes to firm up.
Casserole joined the PSB in the Grid Iron.
(To Be Continued)
