Smoking Meat Questions and Discussion
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That looks fantastic. What's your secret to get tenderness at a medium to rare doneness on chuck roast?
Thanks. After marinating the chuck roast overnight I get the charcoal grill going with one side direct heat and the other indirect heat. Once the grill gets to around 400 degrees I put the roast on over the direct heat for 5 minutes, flip, heat for another 5 minutes (or maybe a little longer, I make sure there's good char and grill marks on both sides), then move the roast to the other side over indirect heat. I usually throw a chunk of hickory wood onto the coals on the direct heat side, close the lid and let it go for about 20 minutes. Once the roast's internal temp is around 140-145 I pull it off the grill, set it on a plate loosely foiled to rest for at least 15-20 minutes. Letting it rest is critical for it staying juicy and tender, don't want to slice it too soon after pulling off the heat. Here's the recipe I use:
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Feed Your Large Family With a Balsamic-Marinated Grilled Chuck Roast
Grilling chuck steak is a delicious way to serve this inexpensive cut of beef. To tenderize the tough meat, marinate it for several hours before cooking.
That sounds delicious. I'm always trying to find different ways to use the beef roasts we get from our 1/4 beef every year so may try this. I've done poor man's brisket and burnt ends with chuck roasts before. The burnt ends turn out better.Thanks. After marinating the chuck roast overnight I get the charcoal grill going with one side direct heat and the other indirect heat. Once the grill gets to around 400 degrees I put the roast on over the direct heat for 5 minutes, flip, heat for another 5 minutes (or maybe a little longer, I make sure there's good char and grill marks on both sides), then move the roast to the other side over indirect heat. I usually throw a chunk of hickory wood onto the coals on the direct heat side, close the lid and let it go for about 20 minutes. Once the roast's internal temp is around 140-145 I pull it off the grill, set it on a plate loosely foiled to rest for at least 15-20 minutes. Letting it rest is critical for it staying juicy and tender, don't want to slice it too soon after pulling off the heat. Here's the recipe I use:
Feed Your Large Family With a Balsamic-Marinated Grilled Chuck Roast
Grilling chuck steak is a delicious way to serve this inexpensive cut of beef. To tenderize the tough meat, marinate it for several hours before cooking.www.thespruceeats.com
I have a couple eye of round roasts I need to figure out what to do with. They are going to be really lean because round does not have much marbling or fat in general. Probably need to marinade or inject it then slow roast to a medium rare and thin slice to get the most tender results. If anyone has some suggestions I'm open to trying anything.
Thanks, Gonzo, I plan to try this very soon!Thanks. After marinating the chuck roast overnight I get the charcoal grill going with one side direct heat and the other indirect heat. Once the grill gets to around 400 degrees I put the roast on over the direct heat for 5 minutes, flip, heat for another 5 minutes (or maybe a little longer, I make sure there's good char and grill marks on both sides), then move the roast to the other side over indirect heat. I usually throw a chunk of hickory wood onto the coals on the direct heat side, close the lid and let it go for about 20 minutes. Once the roast's internal temp is around 140-145 I pull it off the grill, set it on a plate loosely foiled to rest for at least 15-20 minutes. Letting it rest is critical for it staying juicy and tender, don't want to slice it too soon after pulling off the heat. Here's the recipe I use:
Feed Your Large Family With a Balsamic-Marinated Grilled Chuck Roast
Grilling chuck steak is a delicious way to serve this inexpensive cut of beef. To tenderize the tough meat, marinate it for several hours before cooking.
Hope it turns out. Here's the chimichurri recipe I use.
Best Chimichurri Recipe
Easy and simple Argentinian Chimichurri recipe - a delicious authentic sauce you can serve as a dip or topping for any favorite meat or vegetable.
www.lecremedelacrumb.com
Instead of a 1/2 onion which it calls for, I use a couple of shallots. And instead of 2 Tbsp of red wine vinegar, I use 1 Tbsp of red wine vinegar and 1 Tbsp of balsamic vinegar. I also use more like a Tbsp of the Italian blend seasoning instead of a 1/2 teaspoon.
Is Traeger still decent or is it just a name now? I am looking to replace my almost ten-year old Pit Boss pellet smoker but the quality of PB seems to have gone down. The metal seems super thin. Willing to spend more for a better unit, we smoke a lot of meat so I'm not looking for a glorified toy.
I've never owned one, but it seems like there is a lot of hate for them, but my guess is that it's overblown. Most models in their price range are very similarly constructed and have Chinese electronics. I think it comes down to your budget. If I were in the market and wanted to stick with a pellet grill:
$1,500-Recteq. Also, Weber is now considered a decent smoker in this price range.
$3,000-Yoder YS640 or Lone Star Grillz Pellet Smoker. Both have similar electronics. The Yoder is cooler looking w/competetion cart. The LSG is built like a tank and will last multiple life times.
A hidden gem is the masterbuilt gravity smoker for $500. It's probably going to last you less than 7 years, but those gravity smokers put out some great flavor. I think the biggest mistake people make is running them up to 700 degrees. They are cheaply built, but if you use them strictly as a smoker, they are a good buy.
The Recteq and Yoder lines are where I was looking. I like to smoke year round so heavier steel is important
I did my shopping about 12 years ago. I was set on a RecTeq, but they were fairly new then and the wait time was crazy long to get one. Even back then, I felt the Traegers seemed flimsy compared to some of the other brands in their price range, especially the lid. I went with the Louisiana Grills pellet grill at that time. The steel was thicker and over-all was a more solid rig in terms of build quality than the Traeger.
I can't say what any of them are like any more as my LG is still going strong and haven't checked any of them out lately. I did miss out on the wifi revolution for pellet cookers, so I have been starting to look to see if their is a conversion kit for my LG.
I have a GM Daniel Boone that is like 15 years old. Been through three controllers (all covered by GM),three temp sensors, two heat shields, and two igniters. I’ve added the Don Godke downdraft system, a second interior grate level, and a front fold down shelf/counter. Also had to pull the auger out a couple of times due to creosote build up. I do clean it regularly. It’s got the thermal blanket on it and sits under the roof over hang with the GM cover over it. Considering I used to use it almost every week when I first got it.
Now maybe once or twice a month. I’ve had it in the interior on fire a couple of times but the thing is a tough old girl. Even found this felt like tape to put around the lid to help prevent air/smoke from leaking out.
Just showing all the things that have happened to it or upgraded and it has been solid. Goes to show if you take care of it, it will take care of you.
Now maybe once or twice a month. I’ve had it in the interior on fire a couple of times but the thing is a tough old girl. Even found this felt like tape to put around the lid to help prevent air/smoke from leaking out.
Just showing all the things that have happened to it or upgraded and it has been solid. Goes to show if you take care of it, it will take care of you.
Doing my first smoked ham. Happy Easter everyone
Finally ordered another Pellet Grill. I went with he Weber Searwood 600XL after watching a TON of reviews online.
I have the OG RecTec from 2014 at my cabin, and it’s been great. I almost got another one, but since they got bought out, the build quality doesn’t feel the same, plus I wanted to try something else. I was set on a Yoder 640, but to be honest, over $3k for a pellet grill just didn’t seem worth it. I know Yoders are amazing though.
So now in my backyard at home I have a Gozney Dome, a PK360, and soon the Weber. Really looking forward to it!
I have the OG RecTec from 2014 at my cabin, and it’s been great. I almost got another one, but since they got bought out, the build quality doesn’t feel the same, plus I wanted to try something else. I was set on a Yoder 640, but to be honest, over $3k for a pellet grill just didn’t seem worth it. I know Yoders are amazing though.
So now in my backyard at home I have a Gozney Dome, a PK360, and soon the Weber. Really looking forward to it!
Thanks for the tip! Going with anything Weber seems like a safe bet.
I'm not really in the market (hopefully) anytime soon but always thinking about what my next move might be in the future should that day come along.
I think you're right -- no doubt you'd be happy with a Yoder but I am not sure I could justify that price tag with a cost/benefit analysis myself.
I bought a Masterbuilt AutoIgnite Gravity Series 545 on sale at Home Depot last year (I think it was around $150). It's a smaller grill with the hopper inside vs. outside. I've only used it a couple of times. It's similar to a pellet grill.
I really like the flavor you get with the charcoal, and you can toss in chunks of flavored wood. Lump charcoal lasts a pretty good while even though it's not a huge hopper. It has a smaller ash tray and online reviews recommended modifying that to be bigger, so that's on my to do list. It is a bit messy and leaks some ash out. Using lump charcoal produces less ash than briquettes. It's very responsive to changing the temperature setting and like that I can crank it up pretty quickly to sear, although I'm not going to crank it to 700F and let it sit there and warp. But it's a nice change of pace from my smaller Traeger that barely gets to 400F. The top of the charcoal hopper/burn pit has a cast iron lid just big enough for you to throw a steak on it to sear it as well. Haven't tried that yet.
I am just finishing up building a covered patio so looking forward to using it more this year.
