Hi All
I have to cook chucks roasts on Friday for Nachos for guest on Saturday. Wife set this up without asking me. Arrgh no time to practice. Her comment was "you've done them on a Holland what's your problem" I say a Holland cooks at 400 deg. period. No temperature control , and it took me three try's before I got it right. She just shrugs and smiles. Sigh. I don't have the Holland here and will be cooking on a four burner gas grill. So any advice on external temp., water in a pan under the grate, or anything else will be most appreciated. I'm just hoping to learn from you all since I don't have any practice time.
I will be cooking for 4 hungry adults and figured I need 5-6 lbs. of meat do to shrinkage what do you all think. Also would it be better to have 2 three pound chucks or 1 six pounder.
Thanks for your help in advance
Everyday
I have to cook chucks roasts on Friday for Nachos for guest on Saturday. Wife set this up without asking me. Arrgh no time to practice. Her comment was "you've done them on a Holland what's your problem" I say a Holland cooks at 400 deg. period. No temperature control , and it took me three try's before I got it right. She just shrugs and smiles. Sigh. I don't have the Holland here and will be cooking on a four burner gas grill. So any advice on external temp., water in a pan under the grate, or anything else will be most appreciated. I'm just hoping to learn from you all since I don't have any practice time.
I will be cooking for 4 hungry adults and figured I need 5-6 lbs. of meat do to shrinkage what do you all think. Also would it be better to have 2 three pound chucks or 1 six pounder.
Thanks for your help in advance
Everyday
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