I was, basically, going to be following the Larry Wolfe recipe. I seasoned (salt/pepper/granulated garlic) two 4 1/2 lb. chuck roasts Saturday and let them rest in the fridge overnight.
I left out the jalapenos but added mushrooms. I also went with Black & Tan instead of a stout.
Knowing my sister the way I do, one of the roasts went in w/o the veggies, just the beer & Worcestershire Sauce.
This was going to be the first long cook on my new Weber 26. I used the charcoal ring from my WSM and ran the briquettes around the outside of the ring. I added a mixture of mesquite and cherry wood chunks. It took quite a while to get up to temp. So, I went ahead and put them both on at noon, even thought I was only at 150º. (Sparky, expect a PM for advice.)
It took until 2:00 to get up to 275º and the roasts were sitting at 120º & 126º.
At 5:00, I pulled them off to transport them to my parents' house to finish in the oven. At that time, my ITs were 165º & 145º.
They went into a 350º oven at 6:00. By 7:30 they were at 167º & 205º so I checked the one w/o the veg. It was still very tight, so I covered it back up and let it go. The was no difference at 8:00 (196º & 214º). At 8:20, the roast w/o the veg finally gave up. And since that was the one I was going to serve (remember, my sister) I pulled it out to rest while I finished up the sides.
To quote Mike Meyers (SNL - Coffee Talk) it was "like buttah!"
Served with steamed broccoli, crispy rice, and the veg from the other roast.
Actually this dinner reminds me of a joke. While it's not a dirty joke, I probably should share as a PM, if anyone's interested.
Mangia ! ! !
BD
