roast

Hello BBQ Brethren friends! I am writing to find out if any of you seasoned veterans know about the different beef roasts labeled "chuck". I wanted to make delicious BBQ beef sandwiches but didn't need quite a packer brisket so I thought a chuck roast would do. I picked up a roast that was...

Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in...

First let me explain my absence for the last few months. Between my work going crazy, family obligations, Thanksgiving, Christmas shopping and me doing my annual Christmas display, I’ve been extremely busy and away from cooking since the last week of October. This year I synchronized my...

Hello brothers, I've got a MC PR42 and will be roasting my first porker. Thinking about stuffing the thing with some kind of link sausage, maybe a chicken. What my main concern is, what spices or rubs to use and even more important, how to prepare. Do I de-bone as much as possible including...

Smoking a round roast with oak RUB: 1/2 cup sea salt 1/2 fresh black pepper 1/4 paprika 3 Tblsp chili powder 2 Tblsp cayenne 2 Tblsp garlic powder 1 Tblsp cumin 1 Tblsp dried oregano 1 Tblsp dried thyme 1 Tblsp ground ginger Roast with rub on it After 1hr on grill Finished Product

I was proud to be asked again to cook "prime rib" for the annual company lunch. They wanted the roast again this year. 130 people. My co-worker is going turkeys and quite a few people are bringing in side dishes...so here we go: 122 lbs of Ranchers Reserve from Safeway ($7.99 lb) I took...

What!? Pitbeef on a smoker!? Well, I used my new smoker but I didn't "smoke the beef." Just charcoal in the charcoal basket; no smoke wood. I absolutly love my new UDS (minus a few hiccups such as handle paint flaking off and a little lid rust). It holds temp like a beast. Bottom rounds...

Hey all... I got my hands on a bunch of grass-fed beef that's been sitting in my freezer, some weird cuts. Anyway, I have a Sirloin Tip Roast thawing that I'm gonna smoke on Sunday. I've smoked other beef roasts before as well as Brisket, but I'm wondering if anyone has any experience with...

I have a friend who's son bagged his first dear. They had it processed and have two roasts. One appears to be a hind quarter and the other a forequarter. I have pulled the hind quarter and we are planning on firing up the smoker tonight for the father's birthday. Any tips on smoking a venison...

anyone have a good recipe for a raw ham?

Primal Cut Roast Name Steak Name -Other Steak Names #1 Chuck Chuck Arm Roast Chuck Shoulder Pot Roast Chuck 7-Bone Pot Roast Cross Rib Roast English Roast Chuck-Eye Roast Top Blade Steak, boneless-Flat Iron Steak, Book Steak, Butler Steak, Lifter Steak, Petit Steak, Top Chuck Steak,Boneless...

For those of us having a hard time trying to find "Tri-Tip" or your Mkt doesn't show it out in the Meat Case. here is a Link to a Short page Web site that explains where the Tri-Tip comes from along with "UPC code and the "NAMP Code" So you know what to ask for...:mrgreen...