My brother-in-law gave me a bunch of beef. Most of the steaks and ground meat are gone all ready, but I have 2 arm roasts and a chuck roast left. I’ve never cooked one on the grill, or anywhere for that matter. What are some good ways to cook these?
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Here’s what to do with the chuck roast.
https://amazingribs.com/tested-recip...k-roast-recipe
Makes dang good Philly steak subs with sauté bell peppers and onions and top it off with Provolone cheese.Last edited by DWCowles; March 11, 2018, 04:17 PM.
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I usually get fresh made hoagie buns at Sam’s club. The bell peppers, onions and mushrooms I just sauté with a little olive oil and butter. After I applied the meat to the bun I put the cheese on it and put it the broiler to melt the cheese and toast the bun a little.
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Have you tried provolone sauce??
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
My last chuck roast I smoked for 2 hours at 225 the put in a pan with a bunch of onions and peppers and some beef broth then covered the pan with foil. Cooked until IT was 195 so I could slice it. One of the better ones I’ve done actually.
As far as the arm roast goes, I’ve never cooked one but would think hot and fast and slice thin but others on here will know way more than me in that one.
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
I'd let it ride in the cooler and monitor the temp. Once it hits 145 you basically have two hours before you enter the food safety zone limit at that temp. I'm assuming you foiled it prior to putting in cambro, so if the temp drops too quickly stick it in the oven on the lowest setting you have. You can also cycle the oven on and off to keep the oven temp lower than the actual dial setting.
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