Tecate marinaded, seared, and smoked chuck croos rib roast

Discussion in 'Beef' started by richoso1, Aug 19, 2009.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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. bmudd14474

    bmudd14474 Guest

    Very nice. [​IMG]

    Id be honored to have been invited over for that meal. I wasnt so ill droll over here a bit more.[​IMG]
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That looks Great Rich...[​IMG]
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Real nice Rich, thanks for the qview.[​IMG]
  5. fire it up

    fire it up Smoking Guru OTBS Member

    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.
  6. rivet

    rivet Master of the Pit OTBS Member

    Very tasty reciep and beautiful presentation! Love the way you seared your meat too....never thought of that. Great smoke there Rich! [​IMG]

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