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Tecate marinaded, seared, and smoked chuck croos rib roast

post #1 of 6
Thread Starter 
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.
LL
LL
LL
LL
LL
post #2 of 6
Very nice. PDT_Armataz_01_37.gif

Id be honored to have been invited over for that meal. I wasnt so ill droll over here a bit more.PDT_Armataz_01_12.gif
post #3 of 6
That looks Great Rich...PDT_Armataz_01_37.gif
post #4 of 6
Real nice Rich, thanks for the qview.PDT_Armataz_01_37.gif
post #5 of 6
What a great idea!
Several times I have wanted to sear meat but wasn't going to bother with the grill to do it so I did without.
Never even thought to use the chimney, I toss my chunks in there to burn them but just bought one of those propane tank torch thingys to burn weeds with and am going to use that to burn the wood.
Actually, I wonder how well meat would sear at 3500 degrees...

Definite points, beautiful finish pics.
post #6 of 6
Very tasty reciep and beautiful presentation! Love the way you seared your meat too....never thought of that. Great smoke there Rich! PDT_Armataz_01_34.gif
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Tecate marinaded, seared, and smoked chuck croos rib roast