Speaking of BBQ

[UnConundrum]

As I mentioned, I compete a bit with BBQ.  Also, I dabble with computers a bit.  We're expecting a snow storm tonight, so I was thinking that it would be great being snowed in tomorrow with a big hunk of beef.  So, I just put a 16.5 pound (8 kilo) chuck roast on the BGE (Big Green Egg).  I have a device called a "stoker" that is an electronic monitor of temperatures in the BGE, and can control a draft fan, thereby controlling the temperature.  I have a probe in the dome, a probe at grid level, and a probe in the meat.  It should take 12 - 18 hours to cook.  If you care to monitor the  temperatures you can view the graph by clicking HERE.

[Thermomixer]

  So, I just put a 16.5 pound (8 kilo) chuck roast on the BGE (Big Green Egg). 

So, are you snowed in and eating alone , or is the neighborhood invited    

[UnConundrum]

We're always happy to feed anyone who stops by   BTW, my wife said the same thing, LOL.  Sunday, I'll slice down what's left and freeze it in 1# packages.  Always available for sandwiches 

Below is what it will look like when it's done ...



and a bunch more pictures HERE

[Thermomixer]

    That's not the sort of meat we find in our supermarkets.   Hard to find good butchers in Australia who are prepared to cut up carcasses now.

We have a wholesaler with a retail outlet that has pieces like that if you request in advance.

Mouth watering, yum

[UnConundrum]

Well, when you get your Costco, you should be able to get the exact same cut    I buy most of my meat at a Sam's club which is very similar to a Costco.

[brazen20au]

yum!

[cookie1]

I can almost smell that cooking Warren.  Roll on Costco.

[Amanda]

Seems to me that you take your bbq-ing very seriously, Warren.
A bit more thought in that than chucking a chop or two on the barbie!!

[UnConundrum]

Well, took the beef off the heat about an hour ago... soon time to cut.  Here's what this one looked like today :

[UnConundrum]

The results 

[Thermomixer]

You know, sometimes I am so glad that I am not a vegetarian.   

[baf65]

I wish they had an emoticon for salivating

[brazen20au]

LOL!!!

[wombleydoo]

  That's not the sort of meat we find in our supermarkets.   Hard to find good butchers in Australia who are prepared to cut up carcasses now.

Wouldn't you be able to use a big piece of whole rump? I buy whole rumps at about $6.99/kg and get the butcher to slice it up. He'd leave me a roast of whatever size I wanted if I asked him. I freeze the rump in portions and use it for steak or mince (using the TM of course). I have to admit, when I've bought mince on special, its just too fatty and not as tasty.

Cathy

[brazen20au]

we did our mince with whole rump the past month or two as well cathy, and i agree it is sooooo much nicer. never got it that cheap though!