Chuck Roast

[Geezer]

I decided to try a chuck roast on the grill. The wife selected a nice Angus chuck roast that weighed just shy of 3 pounds. It's pretty with a very nice marble to it.



I used a mixture of three different rubs/seasonings on it. I let it rest at room temperature while the charcoal was getting right.



Actually I went easy on the rub and added a little extra wood to the charcoal for some smokey flavor.



I cooked it slow and brought the internal temperature up to 140 degrees and then wrapped it in foil and let it cook another 30-45 minutes. It was very tender, almost crock pot tender, and really juicy. I sliced it up and we made sandwiches out of it. Very tasty, indeed.



While the charcoal was still hot and going, I took an idea from @wolfpack65 and made a cobbler and have it on the grill now. If it turns out as good as I think I'll add a photo of it. It it doesn't turn out good, it wll never be mentioned again.

 

[Geezer]

I checked and the cobbler was ready. This is the first time I've done a peach/blueberry cobbler. I've never mixed them together before. When @wolfpack65 made hers I knew that I had to try it. When it cools off in a little while I'll pass judgement on it.

 

[JustKeepSwimming]

As always, looks delicious!

 

[wolfpack65]

That looks great!

You're gonna like the peach & blueberry.

 

[Geezer]

Wolfie is correct, the cobbler was good!

 

[Burt Gummer]

Damn Larry. You get good use out of them webers

 

[Diverdad]

I hate you, I really do. I can't have beef anymore. Dang Alpha Gal stinks.

 

[Sandman_NC]

I hate you, I really do. I can't have beef anymore. Dang Alpha Gal stinks.

Tell her beef is your friend.... and pork, and chicken, and seafood...... lol

 

[Geezer]

Tell her beef is your friend.... and pork, and chicken, and seafood...... lol

The four food groups.

 

[Diverdad]

The four food groups.

Unfortunately, I'm down to 3.