Brett Grant
TVWBB Fan
I put this in the Throwdown thread, but not enough accolades :smile:
Never done this before, but I thought I would take a stab at it. Fry's (Kroger's) just happened to have Choice Chuck Roasts on sale, so I picked one up. I haven't done too much with a chuck roast before and was thinking that it should be something to try. I think that the one that I got was 3.5 lbs. I waffled a bit on what to do with it and finally decided on stuffing it.
I should say that for this cook, I did a lot of new things. Maybe too many. But it was fun. I made mistakes and it didn't turn out perfect, but the family went back for seconds, so I will call it a hit.
I've never stuffed anything before. The first snag was the roll cut. Not very pretty, I thought that I got the job done, but then when I rolled it back up, I realized that the natural seams in the meat and my cut left a big gap. Actually I thought it looked pretty, but I knew that it may be an issue. I wasn't too worried, though. After all, I've never bbq a chuck roast either. No reason to stop. So here is the roll cut
Salt & Pepper the meat. I should have put the garlic down too, but I didn't think about that. I ended up putting that on last. Next, Asiago Cheese and Fresh Basil Leaves and then the garlic.
Now tied - not the best job. You can see the huge gaps and stuff falling out. I also put a little EVOO and salt & pepper on the outside.
My wife wants me to learn how to use a crock pot. I don't know why, but anyway I found a recipe for Caramelized Onions & Potatoes in a book that we had. Basically
I threw in a bag of baby carrots at the last minute.
For some reason, I decided to do it on my kettle rather than the smoker. I used the snake method for the first time with hickory. Sure looks pretty.
Temperature went way too high. I haven't smoked enough on the kettle. Going to need some more practice
Its a beautiful sight, though.
As you can see, I don't have any fancy remote thermometers, so I picked up an oven thermo at Fry's. It's probably 50 degrees off, but its a gage. I should probably get a real one sometime. Anyway, it was about 350, a little warm, so I throttled things way down and finally stabilized around 250. Bottom vents were about 1/4 (hard to gage) and the top was maybe an 1/8" (my temp probe would fit in the gap, but not much more). That water pan was so small, it probably didn't do anything. Anyway, it was on for 3.5 hours.
The white stuff is the cheese that leaked out. Boy was it yummy. My wife wasn't home, so it got foiled for about 45 minutes.
Here it is sliced. Nice bark outside. It didn't hold together too well once I removed the strings. Oh, well.
Here it is plated with the Greek Salad that I made (first time for that too)
The roast had a good flavor, was slightly overcooked, but was tender and firm. A lot like brisket flat. I liked it, and everyone in the family had seconds. Potatoes were a big hit.
What I would like to try differently.
All in all, a very successful meal. Probably took me 20-30 minutes to prepare, 4 hours to smoke/grill.
Never done this before, but I thought I would take a stab at it. Fry's (Kroger's) just happened to have Choice Chuck Roasts on sale, so I picked one up. I haven't done too much with a chuck roast before and was thinking that it should be something to try. I think that the one that I got was 3.5 lbs. I waffled a bit on what to do with it and finally decided on stuffing it.
I should say that for this cook, I did a lot of new things. Maybe too many. But it was fun. I made mistakes and it didn't turn out perfect, but the family went back for seconds, so I will call it a hit.
I've never stuffed anything before. The first snag was the roll cut. Not very pretty, I thought that I got the job done, but then when I rolled it back up, I realized that the natural seams in the meat and my cut left a big gap. Actually I thought it looked pretty, but I knew that it may be an issue. I wasn't too worried, though. After all, I've never bbq a chuck roast either. No reason to stop. So here is the roll cut
Salt & Pepper the meat. I should have put the garlic down too, but I didn't think about that. I ended up putting that on last. Next, Asiago Cheese and Fresh Basil Leaves and then the garlic.
Now tied - not the best job. You can see the huge gaps and stuff falling out. I also put a little EVOO and salt & pepper on the outside.
My wife wants me to learn how to use a crock pot. I don't know why, but anyway I found a recipe for Caramelized Onions & Potatoes in a book that we had. Basically
2 Cups Sweet Onions, Sliced
1.5 Pounds New Potatoes Cut in Halves
1/2 cup beef broth
2 Tb brown sugar
salt & pepper to need
3 1/2 hours on high
1.5 Pounds New Potatoes Cut in Halves
1/2 cup beef broth
2 Tb brown sugar
salt & pepper to need
3 1/2 hours on high
I threw in a bag of baby carrots at the last minute.
For some reason, I decided to do it on my kettle rather than the smoker. I used the snake method for the first time with hickory. Sure looks pretty.
Temperature went way too high. I haven't smoked enough on the kettle. Going to need some more practice
Its a beautiful sight, though.
As you can see, I don't have any fancy remote thermometers, so I picked up an oven thermo at Fry's. It's probably 50 degrees off, but its a gage. I should probably get a real one sometime. Anyway, it was about 350, a little warm, so I throttled things way down and finally stabilized around 250. Bottom vents were about 1/4 (hard to gage) and the top was maybe an 1/8" (my temp probe would fit in the gap, but not much more). That water pan was so small, it probably didn't do anything. Anyway, it was on for 3.5 hours.
The white stuff is the cheese that leaked out. Boy was it yummy. My wife wasn't home, so it got foiled for about 45 minutes.
Here it is sliced. Nice bark outside. It didn't hold together too well once I removed the strings. Oh, well.
Here it is plated with the Greek Salad that I made (first time for that too)
The roast had a good flavor, was slightly overcooked, but was tender and firm. A lot like brisket flat. I liked it, and everyone in the family had seconds. Potatoes were a big hit.
What I would like to try differently.
Temperature Control
Pull it a little sooner
Real Rub on the outside
Maybe a bacon weave outside
Gravy or Au Jus from the drippings
Better Roll Cut
Pull it a little sooner
Real Rub on the outside
Maybe a bacon weave outside
Gravy or Au Jus from the drippings
Better Roll Cut
All in all, a very successful meal. Probably took me 20-30 minutes to prepare, 4 hours to smoke/grill.
