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ethernectar Newbie
Joined: 26 May 2009 Posts: 59
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Posted: Jun 28 2009 Post subject: |
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Making a test run at a chuckroast tomorrow. Thanks for the inspiration! Will post up pics too. |
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ethernectar Newbie
Joined: 26 May 2009 Posts: 59
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GrueLurks
Joined: 26 Apr 2009 Posts: 6
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Posted: Jul 03 2009 Post subject: |
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Adding this to my dinner list for the weekend, those look awesome! |
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Que-West BBQ Fan
Joined: 24 Jul 2008 Posts: 113 Location: Tulsa, OK
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Posted: Jul 12 2009 Post subject: |
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Did this this afternoon with a 5lb beef eye of round that I starting marinating last night in the smokehouse/bourbon mix. Smoked with hickory, took to 140°, pulled, wrapped, rested for about 20 minutes. I have to say, it was awesome! Thank you for the recipe!
Edited for show, not quite the same without it!
Went here first:
[/img]
On the smoker:
[/img]
Pulled, rested!
[/img]
Sliced:
[/img] |
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kellylizjones
Joined: 18 Jul 2008 Posts: 12
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Posted: Sep 05 2009 Post subject: almost perfect |
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I have been using this recipe for over a year now,, last time I skipped the marinading process and just poked knife holes in the all about the roast, and poured and rubbed it in really good both sides,{the marinade },I was concerned the knife holes would allow the fat and juices to escape ,,but I had to "skip" one step cuz i was pressed for time,, As I smoked I did "mop" with the same mix recomneded for marinade,, HEAVILY,, flipping every 20 minutes and re mopping,, I usually do these at a higher temp,, but wanted to relax abit and drink some beers, and company wasn't due for awhile,,so 170-180 the entire smoke,,,,4 steaks ,,2" thick {not sure the wieght of each}.. Kingsford charcoals and Mesquite woodchunks,,lots of Straub's{bet you never heard of that down in Texas},,,I got the internals up to 150 or so,, cut a center,, and YES it was just like a medium rare steak,,..let it rest,, sliced against the grain,, and served,,, was TRUELLY THE BEST YET! I would say perfect,,,,every one agreed,,I dare say better than the briskets I usually do,, I ALWAYS use the same butcher,, and I ALWAYS CALL them 7 steaks,, seems they get confused between chuck roast and chuck steak,,???is this an ENGLISH chuck roast,,,or steak?,,,,
PS{I'm guessin the whole thing took three and a half hours,,, |
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Florida Pete Newbie
Joined: 14 Apr 2008 Posts: 79 Location: Grand Prairie, Texas
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Posted: Oct 06 2009 Post subject: |
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Alien,
Used your recipe, now a family favorite. Very good!
Thanks for sharing,
pete _________________ Lang 60
Weber 22.5 Grill
Masterbuilt Smoker |
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davidcara
Joined: 04 Jan 2009 Posts: 11
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Posted: Oct 08 2009 Post subject: |
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Alien, Have you ever tried this on tri-tip. I'm thinking I might try it... |
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Savannahsmoker Newbie

Joined: 29 Oct 2007 Posts: 67
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Posted: Oct 29 2009 Post subject: |
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Man do they look good. I am thinking as long as one has the bourdon out and why not a bourdon soak guy also. |
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Rob129
Joined: 04 Feb 2007 Posts: 18
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Jonesy Newbie
Joined: 04 Apr 2010 Posts: 28
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Posted: May 03 2010 Post subject: |
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Got one in the smoker right now. I did these quite often last year. The family fell in love with this recipe. First one of the year. Thanks for the recipe Alien! |
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Jonesy Newbie
Joined: 04 Apr 2010 Posts: 28
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cobol sam

Joined: 05 Sep 2010 Posts: 8 Location: Iowa
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Posted: May 21 2011 Post subject: |
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Alien BBQ wrote: | BBQ-DAWG wrote: | Hey guys im gonna try this but i do have one question.Why 150 degrees?Isnt a chuck close to a pork butt?Im still a rookie but i just thought you would cook these to a higher temp to break it down more. |
Yes and no, if you have a really fatty piece of meat then the longer cook is in order or trim the excess fat. However, the longer you cook the beef, the more "roast like" flavor you will get. Cooking to 150 will give you a more "steak like" flavor especially if you trim the excess fat or (and this takes practice) sear it at the last moment to crisp up the outside fat. I like to choose a thick marbled piece without a lot of excess fat. I cook it to 125 and then sear it to 145ish. |
Bumping this to ask for more details about Searing the chuck roast. I've only ever done pork butt, so I can use all the help I can get! |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: May 21 2011 Post subject: |
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PMPNLT650pxOTLS! _________________ Here's a change Robert.
I still work here! |
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eddieq Newbie

Joined: 20 Aug 2010 Posts: 73 Location: Beautiful Upper Perkiomen Valley, PA
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Posted: Sep 06 2011 Post subject: |
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Made this today. I used a leaner roast and didn't have access to the rub mix, but I used a 1/2 tbs of the McCormick Grill Mates sweet and spicy rub and 1/2 tbs of the McCormick Mesquite dry mix (the "premium" green jar stuff). I had Old Grandad (the 86 proof stuff) for the bourbon. It came out great. The crust/glaze was out of this world.
I stuck a half a dozen potatoes coated in EVOO and Grill Mates Chicago Steakhouse blend, wrapped in foil in there for most of the time, too, so it was meat and potatoes night at the q household.
 _________________ A preposition is a bad word to end a sentence with. |
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SteevieG
Joined: 13 Jan 2008 Posts: 22 Location: Loganville, GA
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Posted: Dec 06 2011 Post subject: |
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Curious if anyone ever tried to make this as a pulled beef?
I can't imagine it would be anything but delicious and I'd just have to take it to a higher internal like pulled pork.
Anybody see a reason it wouldn't work? _________________ 18" WSM
22.5" WSM
And a gasser... |
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flyingsushi
Joined: 10 May 2012 Posts: 3
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Posted: Jun 12 2012 Post subject: |
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Thank you for posting this. Very nice. My Mom loved it and my 5yr old daughter who doesn't eat steak loved it! I can't wait to make it for others now.
Thanks!
Sushi |
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daluqfam
Joined: 12 Sep 2017 Posts: 12
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Posted: Sep 28 2017 Post subject: Thanks for the Recipe! |
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Alien, we're from the "cajun country" so our meat bbq'ing taste and profile are unique to us... but that said, I took your recipe and smoked a prime usda 10lbr for 5.25hrs and served it to my 15member, extended cajun family. It was met with rave reviews. All thumbs up! and added to the family's "To Repeat List".
PS: We varied on the KC Mstrpc Stkhs Marinade and made our own without the HFCSyrup and preservatives in it. Came out delish... the 10oz of Jim Beam didn't hurt Thanks, again. |
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