Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a 4-5
lb. chuck roast on my gas grill. The burner arrangement on my grill
is such that I can maintain an indirect temperature of 225-250°F.

I would like to use a rub and have one that I made and like, although
I've only used it on ribs before.

Any and all suggestions would be greatly appreciate.

TIA

Wayne

Wayne Boatwright wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a 4-5
lb. chuck roast on my gas grill. The burner arrangement on my grill
is such that I can maintain an indirect temperature of 225-250°F.

I would like to use a rub and have one that I made and like, although
I've only used it on ribs before.

Any and all suggestions would be greatly appreciate.

Here's a good write up. Times and temps are pretty straightforward.

http://yyyz.net/bge/Picture42.asp

My suggestion is don't go too nuts on the rub. It's beef so you want
to enhance the flavor, not mask it. I like to use salt, pepper,
and a little garlic powder. Sometimes I throw in some ground chile powder.
No sugar though, please.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 15-Jul-2004, (Wayne Boatwright) wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a 4-5
lb. chuck roast on my gas grill. The burner arrangement on my grill
is such that I can maintain an indirect temperature of 225-250°F.

I would like to use a rub and have one that I made and like, although
I've only used it on ribs before.

Any and all suggestions would be greatly appreciate.

TIA

Wayne

Sounds to me like you've got it under control. Cook that sucker and
enjoy. And who says that slow cooked chuck is not barbecue? BBQ
is cooking with fire and smoke. Slow is a tenuous subject. I would guess that
most mothers won't cook a roast for 6 or more hours. We do that and
go way beyond that. You don't hear much here about throwing failures
to the dog. Yeh, sometimes, but then it's usually so bad the dog won't
eat it. Chuck is a tough piece of meat. It deserves to be treated in the BBQ
manner. Cook that sucker until the collagen breaks down. 175° to 185° to
slice and 195° or higher to shred. That will be very tasy meat with a lot of
character.

--
M&M ("When You're Over The Hill You Pick Up Speed with worn out brakes.")

"M&M" wrote in
:


On 15-Jul-2004, (Wayne Boatwright) wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a
4-5 lb. chuck roast on my gas grill. The burner arrangement on my
grill is such that I can maintain an indirect temperature of
225-250°F.

I would like to use a rub and have one that I made and like, although
I've only used it on ribs before.

Any and all suggestions would be greatly appreciate.

TIA

Wayne

Sounds to me like you've got it under control. Cook that sucker and
enjoy. And who says that slow cooked chuck is not barbecue? BBQ
is cooking with fire and smoke. Slow is a tenuous subject. I would
guess that most mothers won't cook a roast for 6 or more hours. We do
that and go way beyond that. You don't hear much here about throwing
failures to the dog. Yeh, sometimes, but then it's usually so bad the
dog won't eat it. Chuck is a tough piece of meat. It deserves to be
treated in the BBQ manner. Cook that sucker until the collagen breaks
down. 175° to 185° to slice and 195° or higher to shred. That will be
very tasy meat with a lot of character.


Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"M&M" wrote in
:


On 15-Jul-2004, (Wayne Boatwright) wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a
4-5 lb. chuck roast on my gas grill. The burner arrangement on my
grill is such that I can maintain an indirect temperature of
225-250°F.

I would like to use a rub and have one that I made and like, although
I've only used it on ribs before.

Any and all suggestions would be greatly appreciate.

TIA

Wayne

Sounds to me like you've got it under control. Cook that sucker and
enjoy. And who says that slow cooked chuck is not barbecue? BBQ
is cooking with fire and smoke. Slow is a tenuous subject. I would
guess that most mothers won't cook a roast for 6 or more hours. We do
that and go way beyond that. You don't hear much here about throwing
failures to the dog. Yeh, sometimes, but then it's usually so bad the
dog won't eat it. Chuck is a tough piece of meat. It deserves to be
treated in the BBQ manner. Cook that sucker until the collagen breaks
down. 175° to 185° to slice and 195° or higher to shred. That will be
very tasy meat with a lot of character.


Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In article , Wayne
wrote:

Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

In short....no.
Mopping is just going to add to your cooking time due to the heat lost
while you have the lid opened.

monroe(mops are for floors)

In article , Wayne
wrote:

Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

In short....no.
Mopping is just going to add to your cooking time due to the heat lost
while you have the lid opened.

monroe(mops are for floors)

"Monroe, of course..." wrote in message
...
In article , Wayne
wrote:

Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

In short....no.
Mopping is just going to add to your cooking time due to the heat lost
while you have the lid opened.

monroe(mops are for floors)

It is a gas grill. Coming back up to temp is not a problem.

-CAL

On 16-Jul-2004, Wayne wrote:

"M&M" wrote in
:


On 15-Jul-2004, (Wayne Boatwright) wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a
4-5 lb. chuck roast on my gas grill. The burner arrangement on my
grill is such that I can maintain an indirect temperature of
225-250°F. Cook that sucker until the collagen breaks
down. 175° to 185° to slice and 195° or higher to shred. That will be
very tasy meat with a lot of character.


snip a bunch

Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On mopping, you'll get as many opinions as there are lovers
of cooking outdoors. Many do, I don't. I rub the day before.
Others rub minutes before. Some don't rub at all. Some
just use S&P. For a first chuck roast, I'd keep it as simple
as possible, so I could better judge what I'd do different next
time. That 4-5# chunk should take six hours or more to finish.
Try not to peek during the first 4 hours at least. That's the
hardest part. And don't fool around with it. Turning it over and
or around won't make enough difference to be worth spit. What
it will do is let the heat out while you're fooling with it.

--
M&M ("When You're Over The Hill You Pick Up Speed")

On 16-Jul-2004, Wayne wrote:

"M&M" wrote in
:


On 15-Jul-2004, (Wayne Boatwright) wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a
4-5 lb. chuck roast on my gas grill. The burner arrangement on my
grill is such that I can maintain an indirect temperature of
225-250°F. Cook that sucker until the collagen breaks
down. 175° to 185° to slice and 195° or higher to shred. That will be
very tasy meat with a lot of character.


snip a bunch

Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On mopping, you'll get as many opinions as there are lovers
of cooking outdoors. Many do, I don't. I rub the day before.
Others rub minutes before. Some don't rub at all. Some
just use S&P. For a first chuck roast, I'd keep it as simple
as possible, so I could better judge what I'd do different next
time. That 4-5# chunk should take six hours or more to finish.
Try not to peek during the first 4 hours at least. That's the
hardest part. And don't fool around with it. Turning it over and
or around won't make enough difference to be worth spit. What
it will do is let the heat out while you're fooling with it.

--
M&M ("When You're Over The Hill You Pick Up Speed")

"M&M" wrote in
:


On 16-Jul-2004, Wayne wrote:

"M&M" wrote in
:


On 15-Jul-2004, (Wayne Boatwright) wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a
4-5 lb. chuck roast on my gas grill. The burner arrangement on my
grill is such that I can maintain an indirect temperature of
225-250°F. Cook that sucker until the collagen breaks
down. 175° to 185° to slice and 195° or higher to shred. That will
be very tasy meat with a lot of character.


snip a bunch

Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On mopping, you'll get as many opinions as there are lovers
of cooking outdoors. Many do, I don't. I rub the day before.
Others rub minutes before. Some don't rub at all. Some
just use S&P. For a first chuck roast, I'd keep it as simple
as possible, so I could better judge what I'd do different next
time. That 4-5# chunk should take six hours or more to finish.
Try not to peek during the first 4 hours at least. That's the
hardest part. And don't fool around with it. Turning it over and
or around won't make enough difference to be worth spit. What
it will do is let the heat out while you're fooling with it.


Okay, thanks. I'll try it this way first. I'm putting the rub on
tonight, and will start it on the grill around 11am tomorow.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

cl wrote:



It is a gas grill. Coming back up to temp is not a problem.


BTUs are BTUs. At any given BTU input the effect of the loss of heat due
to opening the cooker is the same. The source of the BTUs is irrelevant.

Matthew

In article , "Matthew L. Martin"
wrote:

cl wrote:
It is a gas grill. Coming back up to temp is not a problem.


BTUs are BTUs. At any given BTU input the effect of the loss of heat due
to opening the cooker is the same. The source of the BTUs is irrelevant.


And CALonic is CALonic. Leave it to him to say some of the stupidest
stuff ever to hit Usenet! So lemme get this right- if you have a gasser
you can mop every five minutes and lose no cooking time whatsoever due
to the "Coming back up to temp" "not" being "a problem"? Talk about
missing the forest and planting your face into a tree-that's even
dumber than mere stupid. You may wanna reread Thermodynamics 101 again,
cl(it).

monroe(amazed-really amazed)