- Jun 21, 2007
- 8,432
- 41
I decided to shoot from the hip on this marinade, so here it goes.
2 12 oz. Cans of Tecate beer
2 parts mixture of salt and fresh ground pepper
3 parts Worchestershire Sauce
The juice of 3 fresh limes
1 part mixture of cumin and Mexican oregano
1 part garlic powder
1 4 lb. chuck cross rib roast @ $1/49 lb.
The batteries on my camera were dead, so while the roast was in the fridge overnight, I charged the batteries for a pic before it went on the chimney for searing.
I seared it at high heat, then into the GOSM at 225° using mesquite chunks. I smoked one till internal temp hit 155 (mine), not inserting the meat probe till after 3 hrs; at which time they read 142°. I was going to slice one this time. I left the other till it hit 185 for Gloria, and then I foiled it. I didn’t foil mine while it was cooling.
Pics are of the overnight marinade, searing, in the smoker (light part of the meat is the sun shining through my top vent onto the meat), Suzie-Q and the thin blue, and the final plating of my roast. Gloria didn’t want her roast photographed, she says she’s used to bigger BBQ’s. Like she cooks outdoors anymore… but she can create a storm indoors.
Flavor was through the entire roast, and it had a nice bark and smoke ring. This is something you don’t want to eat between two slices of bread, got to have tortillas, salsa, and a brew or two. It was as moist and tender as a Tri Tip.
Thanks for checking out the Q my friends.
2 12 oz. Cans of Tecate beer
2 parts mixture of salt and fresh ground pepper
3 parts Worchestershire Sauce
The juice of 3 fresh limes
1 part mixture of cumin and Mexican oregano
1 part garlic powder
1 4 lb. chuck cross rib roast @ $1/49 lb.
The batteries on my camera were dead, so while the roast was in the fridge overnight, I charged the batteries for a pic before it went on the chimney for searing.
I seared it at high heat, then into the GOSM at 225° using mesquite chunks. I smoked one till internal temp hit 155 (mine), not inserting the meat probe till after 3 hrs; at which time they read 142°. I was going to slice one this time. I left the other till it hit 185 for Gloria, and then I foiled it. I didn’t foil mine while it was cooling.
Pics are of the overnight marinade, searing, in the smoker (light part of the meat is the sun shining through my top vent onto the meat), Suzie-Q and the thin blue, and the final plating of my roast. Gloria didn’t want her roast photographed, she says she’s used to bigger BBQ’s. Like she cooks outdoors anymore… but she can create a storm indoors.
Flavor was through the entire roast, and it had a nice bark and smoke ring. This is something you don’t want to eat between two slices of bread, got to have tortillas, salsa, and a brew or two. It was as moist and tender as a Tri Tip.
Thanks for checking out the Q my friends.
