That's a nice kamado. I'm enjoying this cook. Glad I stumbled upon this channel a while back. The final product looked amazing. My biggest mistake with chuck roast was pulling it too early, but that extra time to tenderize is so important.
Excellent video! Adding this to my weekend cooks this weekend! Stumbled across this video by accident! Had to stick around and see what you did! Knew you wouldn't disappoint! Always love your videos on ash kickin bbq! Keep it up!
Looks good brother! Nice job. Trying them this weekend for college football crowd pleasers. I have some left over home made snake river farms wagu B’Risquet liquid gold from a previous session that I want to add to the foil or butcher paper portion of the cook. Then separate the Au jus after the cook with a fat separate and mix with a Cherry habanero bbq sauce for the final tacky stage. Looks like yours ended up preserving the bark pretty well in the moisture inducing environment of the foil method? Looked awesome! Also may try the cubed scenario along with you and Malcolm Reeds versions. Seems like more smoke penetration and easier (less time) marbeling rendering during session per cube. Cheers!
I'm going to do this tomorrow in my Char-Griller Grand Champ Offset smoker. Thank you for the video and the recipe. By the way, thank you very much for the very informative emails. I'm subscribed, and I'm learning from you.-Jose
Bought a half a beef and ended up with a dozen square roasts. If this works, I’m ordering more roasts next time!!!
That's a nice kamado. I'm enjoying this cook. Glad I stumbled upon this channel a while back. The final product looked amazing. My biggest mistake with chuck roast was pulling it too early, but that extra time to tenderize is so important.
Excellent video! Adding this to my weekend cooks this weekend! Stumbled across this video by accident! Had to stick around and see what you did! Knew you wouldn't disappoint! Always love your videos on ash kickin bbq! Keep it up!
Wow, thanks for the very easy recipe/instructions. .
So total time was only about 3 to 3 and a half hours?
Poor man no afford big ugly egg grill.
Looks good brother! Nice job. Trying them this weekend for college football crowd pleasers. I have some left over home made snake river farms wagu B’Risquet liquid gold from a previous session that I want to add to the foil or butcher paper portion of the cook. Then separate the Au jus after the cook with a fat separate and mix with a Cherry habanero bbq sauce for the final tacky stage. Looks like yours ended up preserving the bark pretty well in the moisture inducing environment of the foil method? Looked awesome! Also may try the cubed scenario along with you and Malcolm Reeds versions. Seems like more smoke penetration and easier (less time) marbeling rendering during session per cube. Cheers!
I'm going to do this tomorrow in my Char-Griller Grand Champ Offset smoker. Thank you for the video and the recipe. By the way, thank you very much for the very informative emails. I'm subscribed, and I'm learning from you.-Jose
5 hours till go time.. looking fwd to these bad boys
They are on the BGE right now, can't wait, great video, thanks.
Great video can't wait to make these !!!
My mouth is watering 😍