Mister Bob
Babbling Farker
Two of my favorites, BBQ and Pot Roast met this weekend in great fusion recipe. I tried something like this a couple of weeks ago with beef short ribs, and I was so happy with the results I decided to try it with a full sized roast. I started with a 7 1/2lb chuck.
Pegged it with some garlic cloves,
marinated overnight,
and rubbed in the morning. I couldn't decide between two of my favorite beef rubs, so I used both!
Into the BGE in a cast iron pot on a bed of carrots, celery and onions swimming in some vegetable stock.
I also did some Hasselback potatoes and a really great Malbec gravy. For the entire recipe and lots more pics, go to http://thehogblog.com/?p=1878
Here's how it all turned out.
Pegged it with some garlic cloves,
marinated overnight,
and rubbed in the morning. I couldn't decide between two of my favorite beef rubs, so I used both!
Into the BGE in a cast iron pot on a bed of carrots, celery and onions swimming in some vegetable stock.
I also did some Hasselback potatoes and a really great Malbec gravy. For the entire recipe and lots more pics, go to http://thehogblog.com/?p=1878
Here's how it all turned out.