The trick is to smoke the meat and not make the meat smoke

SUNDAY NIGHT BEEF ROAST

  Date: May 03, 2014
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I was given a bottom round roast that someone bought and couldn't use. I looked for an interesting recipe and found this Emeril LeGasse Food Network recipe. The beef roast got seasoned, browned on the stove and braised in the oven. I still browned it on the stove in my BGE dutch oven but took it out to the BGE to finish off at 275 using some Jack Daniel's oak wood chips. The recipe also had a companion rice recipe which I discarded in favor of this OUTDOOR CAST-IRON POTATO GALETTE recipe which I made on my other Egg. The roast recipe had you make a gravy from the pan drippings, but I elected to skip this because I felt it would have picked up too much smoke flavor. The roast actually finished much earlier than expected, despite my attempts to slow it a bit. I had to hold it in the oven in a foil covered disposable foil pan for 45 minutes at 170 to get everything else ready. I wasn't sure how this would affect the roast, but I was pleasantly surprised. The roast had shifted in doneness from Medium Rare more towards Medium but it was still extremely juicy when I cut into it. The flavor was excellent. The Emeril's Essence spice rub made as part of the recipe was very flavorful. The slow-cooked, thin sliced roast was very tender. I want to make this tasty roast again soon so I can see how it would taste without being held. As it was, it was very, very good.
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Recipe Source:
Alt image
CI Summer Grilling Guide-2010

FoodNetwork.com

SUNDAY NIGHT BEEF ROAST - Emeril Lagasse
Grill:
Alt image
Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • BGE Cast Iron Dutch Oven
  • Maverick ET-732 Remote Read Thermometer
  • Wicked Good Weekend Warrior Lump Charcoal
  • Jack Daniel's Oak Chips