A Grilled Chuck Roast, by RS

[fxsales1959]

Picked up a prime chuck roast at HEB
View attachment 657799

Sprinkled with Kosher salt and set it in the fridge overnight. This morning I injected it with a 50/50 mixture of Lea & Perrin's Worcestershire sauce and unsalted beef stock and put it back in the fridge for 4-hours+ then let it sit on the counter to come to full room temperature.
View attachment 657800

Started a mesquite fire in the pit, got some good coals going and tossed it on the fire.View attachment 657801

I didn't time it but by instinct and voodoo alone, I turned it over when it needed turning over.
View attachment 657803

Then when it was finished grillin' - again just by instinct and voodoo - I wrapped it in heavy aluminum foil and placed it in the microwave to let it rest for an hour (no, I did not turn the microwave on - its just a nice micro-climate). After 1-hour I opened it up to see this mouthwatering sight!
View attachment 657804

I placed it on the cutting board, reserved the liquid, sliced some up, and dipped those slices in the liquid and MAN that stuff is fricken good! Came out fabulous! Juicy, tender, packed with awesome flavor, cooked just right - I love the tatse of chuck above all other beef cuts.
View attachment 657805
Grilled chuck roast by RS

looks great....... vodoo-mometer looks to be about 135.

 

[Retired Spook]

looks great....... vodoo-mometer looks to be about 135.

Thank you sir! No idea on the temp all I know is it came out perfect!

 

[Retired Spook]

Great looking Chuck, bet it was tasty.

Thank you sir!

 

[Retired Spook]

Man I missed the invite to that great looking cook. Betting it made some good left over sammichs too.

Jim

Thank you sir - it came out great and tasted awesome at breakfast!

 

[TripleLindy]

Nice voodoo! Is that an open pit, Santa Maria style? I like the microwave rest idea. Great job!

 

[TNJAKE]

Man that looks fantastic. I've never grilled a chuck. Guess I have to now lol. Nice work bud

 

[Retired Spook]

View attachment 657856

Nice voodoo! Is that an open pit, Santa Maria style? I like the microwave rest idea. Great job!

This is my pit with my rotisserie set over it when I first got the rostisserie a few months ago.

[EDIT] Found another photo

 

[Retired Spook]

Man that looks fantastic. I've never grilled a chuck. Guess I have to now lol. Nice work bud

Thank you sir!

 

[Buckeyedude]

Great looking cook sir! All week ive been thinking about grilling 2 chuckies that are in the freezer for something different! And this work of beefy art has helped me make up my mind!

 

[Retired Spook]

Great looking cook sir! All week ive been thinking about grilling 2 chuckies that are in the freezer for something different! And this work of beefy art has helped me make up my mind!

Thank you sir! I just finished it off today. I've tried this with a few select chucks in the past and they were good (I actually do not mind a little chew), but the prime chuck always turns out the best. I love the taste of chuck over all other cuts of beef - period.

 

[bauchjw]

Great cook! I love your set up! I’ve never tried grilling chuck, seems similar to pit beef?

 

[Retired Spook]

Great cook! I love your set up! I’ve never tried grilling chuck, seems similar to pit beef?

Thank you sir! Now that you mention it, yes, very similar to pit beef!

 

[jcosu86]

Lord have mercy, that looks good. Even as I'm typing this I have a chuck in the smoker. I'm following Jeff's chuck burnt ends recipe. It went from 37 (out of the fridge) to 100 in an hour, but has slowed considerably. Almost like a stall with brisket. Is this normal?

 

[Gonna Smoke]

Very nice, Spook. That looks most excellent and I'd bet it tasted even better...

 

[Retired Spook]

Very nice, Spook. That looks most excellent and I'd bet it tasted even better...

Thank you sir!

 

[Retired Spook]

I did it again - but this is a prime boneless chuck shoulder roast - a little different cut but still flavorful! Previous was prime chuck roast (taste slightly beefier / better, in my opinion).

Injected and marinated with straight Worcestershire sauce overnight.

Then I gave it a Montreal Steak rub, most of which, unfortunately, got left on the grill. I grilled it according to voodoo again (not so many photos this time), wrapped it in aluminum foil, put it in the microwave for an hour (again, I did NOT turn microwave on but just to keep it warm), and this is just out of the foil.

Then I sliced it and man does it taste good! That Worcestershire is like magic.

Another grilled chuck roast by RS

 

[dls1]

Another great job RS, and your voodoo looks spot on.

 

[Retired Spook]

Another great job RS, and your voodoo looks spot on.

Thank you sir!