Daily Dinner thread?

[fast306stang]

If you treat that chuck roast like it was a brisket and cook it about 225 deg for 4-6 hours depending on size, it will be fall apart tender.

Would you do a wrap also or no? I would assume there's a stall as well?

 

[fast306stang]

I usually just throw a chuck roast in the crockpot with a little white wine and some taters, onion, and carrots for 8 hours on low

Crockpot is awesome but the flavor profile from the grill is something else

 

[basstracker89]

Crockpot is awesome but the flavor profile from the grill is something else

Totally agree. And y'all making me hungry......I can taste it now.....

 

[CTS Tactical]

Would you do a wrap also or no? I would assume there's a stall as well?

Honestly I wrap sometimes and sometimes not. Can't really tell it makes much difference. Just depends on the mood and how much smoke you want.

 

[fuelman1]

I'm gonna do it again. Like you said, the flavor is sooo good. I'll make changes and try to improve it now that I know it's worth having again. Maybe marinade longer and let the acid do its magic or try one of the seasoned tenderizers like you did. Which one do you like? Do you go high on the internal temp to let it break down? I wasn't sure if I should try and shoot for a nice medium or take it high like a brisket.

I don't even try to get it tender. Adolph's seasoned tenderizer or even the generic brand. I grill it medium rare. I can live with meat that's chewy to get that outstanding flavor. I love Mississippi pot roast and smoking a chuck roast like a brisket but the flavor of the grilled sets it apart.

 

[fast306stang]

I made 56lbs of Philly Cheesesteak brats last night. Threw a pack on the grill this morning for lunch while I smoked a tri tip.

The brats are AMAZING. The Rectec Bullseye was giving me fits, I had to adjust the auger speed. Between that and eating the brats, I overshot the tri tip. I wanted to pull at 120° but I hit 138°.

Well. Dumb luck because 138° is absolutely perfect.

 

[buellbrewer]

not a cooked photo but this is the 3rd Lions Mane found within 1/2 mile of my house. about 7 lbs(lots of moisture) It was sautéed in butter and added to my omelette, on top of smash burgers and a addition to the turkey carcass bone broth soup (tonight's meal with fried cornbread)

 

[BillsCamino]

 

[thevalueman]

yum!!!

 

[C135]

What's the plan for Christmas? Any interesting lunch or dinner ideas?