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Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
Alrighty, I did ribs and chicken on the PBC last weekend. Looking for a suggestion for this weekend. One caveat is that I don't want pork or chicken although I do want to do a pork shoulder in the near future of course. I am looking to do some sort of beef roast but not tri-tip, or prime rib and probably not a brisket unless I can find one here. What other options are there. Chuck Roast, sirloin roast......Please throw out some suggestions on what you think would be the best choice especially if you have experience cooking it. Thanks!!!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have done both eye of round roast and chuck tender (similar to but different than chuck roast) taken to medium rare (130-135*) dry brined and then reverse seared over oak, as you would the Santa Maria tri-tip recipe. They eye of round roast is a tough roast, best suited to low & slow and not taken above medium rare, and it is fantastic if done right & sliced thin.
The chuck tender was more tender, but has a band of gristle running through the whole center of it.
A regular ol' chuck roast will be similar to a pork butt, (same general muscle on the animals) in that it contains lots of internal fat bands, but also lots of marbling....I've read of folks doing these medium rare, but they may be best suited to pulled beef, which you'd do the exact same as a pork butt by taking it to 200 or so, then holding in a faux cambro, then shredding.
I have done a cut in my store that's called a "petite roast" but is actually more properly called a flat iron roast (same cut you get flat iron steaks from) and it is highly marbled and fantastic as pulled beef but I suspect it would do well taken to medium rare too. Here is Meathead's beef roasts page, which about halfway down discusses these few cuts in greater detail to help steer you in the right direction.
In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here's a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce & Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.
Do a lamb shoulder the same way you would a pork shoulder and make this thin BBQ sauce. Out of this world, one of the top 3 things I have made from this site, not enough delicious adjectives to justify this one.........
Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
So many great ideas! I'm intrigued by the Chuck Roast. Which way would be better do you think? Cooked to 130 and reverse seared or to 200 and pulled? If I go to 200 do I hang to 130 and then put in on the grate until 200? I may end up doing a couple of different things if I can. :-)
I'm doing two cooks on the PBC this weekend, the first will be a chuck roast. Making pulled beef with it, taking it to 205 with a recipe I saw from Smoky Ribs on youtube. I'll be covering in a pan at 160 with coca cola and maple syrup of all things. I would have never dreamed of that combination but glad I tried it. It's a big hit here. The 2nd day doing another bacon covered meatloaf. The first one I did was so good.
Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
If you have a food saver vacuum machine you won't lose any BBQ quality after freezing. It's a beautiful thang!
Ernest! You're a genius! I do have one! By the way......Just out of curiosity, is there any harm/foul from doing pork and beef at the same time? Does it mess up the flavor in any way?
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