Reverse Seared Chuck Roast on the PK 360
Vložit
- čas přidán 2. 06. 2024
- Reverse Seared Chuck Roast on the PK 360
#beef #pkgrill #steak
Reverse Seared Chuck Roast
Who doesn't love a perfect cooked piece of beef packed full of flavor? For this recipe we take a 2 pound chuck roast and treat it just like a steak!
**What You Need**
- 2 Pound Chuck Roast
- Butchers Twine
- Meat Tenderizer
- Your Favorite Steak Seasoning (We used "Mississippi Grit" and Killer Hogs Hot Rub)
We started out with a great looking 2 pound Chuck Roast. It was packed full of marbling and did not need much trimming at all. You need to make sure to removed any silver skin and shape it up enough so the string will stay put and help hold the shape. We then tied it nice and tight with some butcher time to keep it together. Since a Chuck Steak is made up of several different muscles, it may want to fall apart and the string will keep it together.
To get this Chuck Roast tender we used a meat tenderizer to break the fibers down. You can use a fork and anything to do so. This cut was never meant to be tender so don't be scared to tenderize it a good bit.
Once it is tied and tenderized, we got a good layer of "Mississippi Grit" applied. This brought the salt, pepper, and garlic to the table to get the flavors going. We then applied a layer of Killer Hogs Hot Rub to bring some heat and add a great color to this Chuck Roast. You want the rubs work their magic for at least 1 hour. You can let them sit overnight and treat it like a salt brine if you would like. The salts will start making the Chuck Roast sweat and help with the tenderness.
For this recipe we will be cooking on our www.pkgrills.com/ 360. We are setting it up for a two zone fire. We filled the charcoal basket up with some www.royaloak.com/ All Natural Briquets. Placed two tumble weeds in the corner and got the fire started. Once the coals were going, i placed a piece of smokerwood.com/ away from the coal and set my vents to run 275.
Once the PK came up to temp, I placed the Chuck Roast on the opposite end away for the fire. To monitor the internal temps, I placed a www.thermoworks.com/ DOT and set the alarm to 125. We closed the lid and let the pit do all the work.
Once the Chuck roast hit 125, it was removed from the pit and allowed to rest. This gave us time to place the www.grillgrate.com/ over the coals and open the vents. After about 15 minutes the grates were hot and ready to sear.
For the sear, we simply cooked it like we would a steak. With 1 1/2 minutes between each twist and flip, we got some great grill marks and color. Our finish temp again was right at 125.
We placed the chuck roast back on our platter and put a pad of butter up top, tented it with foil and let it rest again. The color and grill marks looked amazing.
After about 15 minutes it was time to slice. The doness was perfect!!! The texture is very close to a flat iron but you will find the smaller muscles just melt in your mouth!! A Chuck Roast is packed full of flavor and for a great price!!
Give this recipe a try and let us know what you think!!!
swinelifebbq.com
#getthegrind #getthegrit
FB- / swinelifebbq
IG- / swinelifebbq
I reference this video often; chuck is a fraction of the price of ribeye and this recipe is on point, great tasting beef. Thanks brother.
Dude kick ass video..not long and not short just right. I think your country or southern accent makes your videos more legit for some reason 😃
Thanks! Appreciate it!
The color scheme in the kitchen is freaking awesome.
Appreciate it!! That was one of the toughest decisions when we built the house.
Best looking chuck i have ever seen
Thanks
I had never thought about cooking a chuck roast this way until this video. Although I used the spices I had on hand, I otherwise cooked it as in the video. It was amazing and such good flavor. My family loved it and I'll definitely add this to our list of favorites. Thanks for dropping the knowledge.
Great to hear that! Appreciate it!
That’s a damn good look chuck roast
That's a winner
Thanks!
Great communication with clear camera work. Nice.
I've never seen a chuck roast cooked like this and I like it! Another great video guys!
Appreciate it!! It’s something different and turned out great.
That's good stuff, Bro! Thanks for sharing!!
This looks delicious! Instead of traditional "pulled" style with a piece of chuck, you sliced it like a steak. Very nice. What I really like about the timing of this video is you are showing us ways to cook the not so common cuts of meat that are left behind. In San Diego we are unable to get some of the classic cuts of meat at the moment. Very informative, keep em coming.
Greatly appreciate the feedback! The plan for the next few videos is to show similar ideas and recipes that are easily accessible with what all is going on. Thanks again!
Would not have thought to use a chuck roast, but I will definitely try it now! Great job, Mark!
Thanks!
Awesome. Will be doing this soon
Looks good!!
As always, great video !
Thank ya sir!
Looked fantastic !
Thanks!
Killer job. Love how you and Malcolm work together. Great stuff Mark.
Thanks! That's what it's all about!
Beautiful!!! I have to try this too.
Wow that turned out fantastic
Thanks!
Looks good
Looks delicious! Will try it this weekend. Thanks!
Thanks!
Definitely going to try this.. looks delish.
Thanks!
Love watching your videos! Keep up the good content!
Appreciate it!
Great-looking cook, can’t wait try it!
Thanks!
Awesome cook
Thanks!
I like this idea a lot! Chuck roast has such a great flavor!
Yea it does!!!
Nice idea!!! Heck yeah
Thanks!! Something different.
Looks amazing! Great color and grill marks. Never thought of doing a chuck roast like this. Definitely gonna have to give it a try. Thanks for sharing!
Appreciate it!
you rock...very nice!
Thanks!
Excellent video Mark. That grill is bad ass!
Thanks!!!
That's the best looking chuck I've seen in years!! Thanks for the upload and stay safe. 😊👍
Appreciate it! You too!
I made this chuck roast tonight and it was great! Followed directions as instructed and the wife and I really enjoyed it. After tenderizing the meat it was pretty close to a nice ribeye. With prices so high for steaks right now I would recommend. Didn’t have the HOT rub and used Mississippi Grind instead. The wife gave the thumbs up with lots of leftovers!
Glad to hear it! Appreciate the support and feedback!
@@SwineLifeBBQ About how long should the whole cooking process take. I've got a 3# chuck roast. I know the thermometer is key, but I just want to plan on what time dinner should be.
@@dbarela223 I would allow about 2-3 hours for the rest and that way you have plenty of time.
So very delicious 😋
I have never seen chuck cooked like this before, I always cooked it until it pulls apart for beef sammie’s or French dips. I am definitely gonna try it this way! Looks great, thanks for this great video.
You bet!! Appreciate the support!
OMG IT WAS AWESOME!! Thanks again for sharing your recipe Mark.
Love your channel bro!
Appreciate it!
Mmmm it sure looks pretty!!
👍 I’m going to try that !!
Definitely do it!
Really great video!! Glad I found your channel. Just subscribed... keep the great videos coming!!
Thanks! Appreciate the support!
Meat looked really good. Thx for another nice video...😊👍
Appreciate it!
Nice work! Hope you use the pk in more cooks, I love mine and an always looking for new recipe videos!
Thanks! Definitely more PK videos to come!
I just bought my Pk grill last week I can't wait to try this . Awesome Video
Thanks!
Great job bro I am trying it tomorrow💥💥💥
That looks amazing! Now if I could find a chuck roast!!
Haha! Thanks!
Big fan of chuck roast.. Usually 5# piece using 3-2-1 method...
I bet that is good! May have to try that next!
Use a nice IPA for liquid
The same 3 2 1 method people use for ribs or is there another steak method I don't know about?
Great video
Thanks!
I am going to give this a try this weekend!!!!!!!
Let us know how it turns out! Thanks!!
@@SwineLifeBBQ Turned out great! I will admit I'm gonna let it go to about 130-135F next time. And don't be afraid to trim it. You're not going to do yourself any favors if you don't.
Damn that looks good!
Thanks!
I didn’t know you could do this with chuck roast, now I gotta try it!
The key is to tenderize it and reverse sear. Makes a huge difference. Thanks!
Swine Life BBQ thanks for the tip, I was bored of the same old pot roast!
Great videos as always. With this social distancing, I will be grilling alot, I have a lot of time to learn how to grill. Therefore, I will be watching many of your videos and learning from the best.
We have been doing the same! Get out and cook! Appreciate it!
How have I not stumbled upon your channel until now? Subbed.
Appreciate it!
Great video, only thing I would add is a drip pan.
Just starting making Poor Man Burnt Ends using a chuck roast. Nothing compares to Brisket Burnt Ends but man those Chuck Roast burnt ends are dang tasty. Worth giving a try for sure. Good video. Just subscribed.
My man!! Great video! Never thought of using butcher's twine when smoking a chuck roast. I'm on it now
Thanks!
I like it Mark.
Thanks!
Just learned of you and your channel after seeing you with Malcom on HTBR. Glad I did, I enjoy your videos very much. Keep up the good work.
Appreciate it!
I’ve never done chuck roast, but I have done English roast and it was everything I could have hoped for!! The taste and texture was,perfect,,, I turned in into pulled beef for sandwiches!!! 😎👍 I will try a chuck roast next time! Thank you !
That sounds good! Appreciate it!
NICE color on that Mark! Never thought about cooking and eating a chuck roast like a steak, but that is a must try!
Thanks! Take a little extra time and tenderize it and they turn out great. Really great flavor!
good vid dood!!!!!
Thanks!
My question is: you cooked it indirectly to a temp of 125 degrees, let it rest (normally temp would rise a bit more), brought the grill up to a searing temp and then did a 4 side sear for an additional 6 min. You then pulled the meat at 125 degrees. How did the temp stay the exact same?
I’m so hungry now lol
God that looks good...
Thanks!
amazing vid as always.could you make a video about tips and tricks of making a good bbq .thanks.
Working on it tomorrow! Thanks!
nice cook!! I have been dying to get out and be able to actually start spring with some cookouts. . .This winter I have been doing a similar cook type: jaccard it//use any commercial steak rub and give it a good coat//use a mayo&mustard slather//wrap it up//let it 'brine' in the fridge overnite (& up to 3days). I've used the indoor rotisserie & let it self-baste to med-rare and then finish on the grill or cast iron skillet to crust-up.
And yes, there are some parts that are more tender but super-flavorful!!
A good chuck roast can grill-up tender (have your butcher help you select a good one)
Appreciate it! That sounds awesome!
You and Malcolm have the best voices for CZcams cooking.
Looks delicious, watch you and Malcolm do the crawfish boil and watch you on their podcast. I subscribed to your channel. Keep the videos coming.
Appreciate it!
Ok, it’s official. I’ve watched every video you’ve posted...some more than once. There’s just too much goodness here and I am addicted to the process, plus I learn something new with each. So, what’s next? Got anything that makes a duck better than it already is? Any game birds for that matter. Biggest problem these days is this covid-19 virus crap (thanks a bunch China) keeps me away from the meat counter. I’m doing my part to arrest the spread.
We have a ton recipes coming up! Duck is one of my favorite game meats! The sauce we made for the standing rib roast is killer with duck! Appreciate the support!
I’m guessing this cat will be at 100k subs by mid summer. Ready, go!
Haha! That’s a stretch!
Cook this all the time always turns out great but have never reversed before but the next one well seeing is believing great cook
Thanks!
About how long does it normally take you? I’m trying to plan a dinner for my MIL birthday and need a general timeline
Haha perfect timing on this video Mark. My Kroger just put chuck roasts on sale this week and I was going to do this exact thing on Friday. I've done chuck eye steaks before and they come out just like a good ribeye at a fraction of the price. My only concern is the tenderness of a whole roast but the reverse sear will take care of that. Thanks and great looking beef.
Thanks! Just take the extra time to tenderize it really good and it will be fine.
I always smoke then braise them and do pulled beef sandwiches a lot of people thinks it’s better than pulled pork
walmart is charging $12.98 a lb for chuck eye, now. that's FOUR times the price of what i paid for it in 2005 ish. luckily, i can get it for $7 a lb by my house.
Spectacular. Curious to know how long it took to get to 125F cooking at 275F.
EXCELLENT! Been doing chuck roasts this way for years😊.
BTW: Ever done a chuck-eye steak? They're incredible!
Thanks! Haven't tried the chuck eye yet but sound like I will soon!!
@@SwineLifeBBQ Chuck-eye is basically "poor man's ribeye", most folks don't know about it but they are very tender and the flavor is insane-been eating them for over 40 years, lol😊
I agree on the chuck eye steaks....they are literally insane. When I see them at my Kroger for $3/4 lb...I literally buy all they have, so good when seared rare
Phenomenal..my goodness I'm hungry and can't wait to use your guidance ty
Thanks!
Just discovered this one. Chuck roast reverse seared. Gonna give it a try. Curious, where did you get that jaccard?
Has anyone else noticed when he put it in his mouth he cut the video haha I think he likes his meat well done and just makes it medium rare for the internet thugs lol
Wrong
Hillbilly FPV not wrong u just not looking hard enough or else you 9
Great content and video quality, sir. Your camera man (or woman) is doing a great job!!
Much appreciated!
I'm a little confused about the internal temps. You cooked indirect to internal 125 and then seared it for a total of 6 minutes and it stayed at 125. Just wanted to make sure i was seeing that right. Mine always increase in temp while on the sear. Thanks
I think it's because he let it rest for 20 minutes, so maybe the temp dropped? But I'm with you. Its confusing
Correct. It rested for some time. It dropped to about 110 before going back on the pit To sear.
It's because he grilled it on a griddle. The only thing hot the roast encountered was the iron grid...the rest of the iron (not in contact) acted as a baffle to lower the ambient heat. P.S. while great for steak competitions, this is a terrible way to sear a steak.
Hey man. Awesome video! I just have to know, where'd you get that charcoal basket?! Thanks!
Thanks! That basket came from PK Grills. Check their website out!
@@SwineLifeBBQ Appreciate it!
Mark, I may have missed it, but how long did it take to get to 125 internal before you seared it? Thanks, and I love the content!
This took about 1 hour 15 minutes if I remember correctly. Thanks!
This looks fantastic got to try. The thickness looks to be about 2” is that correct? If this comes out you just changed my whole outlook and budget on steaks we love’em eat them once a week now, that’s fix’n to change
Thanks! Just take the time and tenderize the muscles on the roast and it will turn out great. A light salt brine over night make a difference as well.
Swine Life BBQ will do a salt dry brine. How thick was the roast you did ??
Looks like someone got himself a new grill lol
The wife thinks its the old one LOL. Threw a little dirt on it so it looks dusty!
@@SwineLifeBBQ haha, my man!
Keep jumping out dem must be the ones wants to get ate I feel ya😂😂😂
Great cook Mark. How many grills do you have?
Thanks! Well.... I think we are up to 15ish... lol.
@@SwineLifeBBQ and I thought I was bad with grills. You the man
My wife says I have to many and that's only 6
Sorry for such a dumb question, but that knife looked awesome - what is it???
It’s a HOWTOBBQRIGHT brisket knife. You can order them online from howtobbqright.com.
Looks awesome! So to be clear, it slow cooked to 125, sat for 20 mins, then seared for about 6 more mins total, was still 125? And then let it sit again for 15 mins? Just want to make sure I got it right. Thanks!
Thanks! That's correct. Because it rested after the slow cook the temp drops some or stalls at that temp. Then a high temp sear doesn't change the internal as much. That helps with the tenderness. Also really taking the time and tenderizing the muscles makes a huge difference as well.
@@SwineLifeBBQ thank you sir!!!
Your cooking ability is A1. Are you not quite as comfortable in front of the camera? I’ve noticed on all of your videos that you really do a lot of speaking with your hands. I’m definitely not criticizing you, just wondering if it’s a nervous habit. Awesome looking finished product as always bro!
Haha! Appreciate it! I’m sure some is nerves but I Have always talked with my hands. Old habit.
The way to buy a tender chuck roast is? Press down on it, feel for bones and gristle. If you feel them? Its not going to be a tender roast or steak. The texture of a roast steak is between a ribeye and ny strip. Its very hard to tell any difference between the 2. Its tender juicy and all so good YUM TO ME ITS ONE BIG ASS STEAK YUMMY. YOUR LOOKS DELICIOUS WTG 👍👌
Awesome video. I will be trying this recipe out. I really like my original PK grill. After the 360 came out I ended up buying one. It is a good grill but I was very disappointed to learn it is made in CHINA. I feel like I've been cheated by PK.......
If I wanted it to brine overnight, would I leave it uncovered or seal it up in a large Tupperware container?
I would recommend a lite salt brine and left on a raised rack overnight uncovered. Allow air flow all the way around it.
Süper 🙏
Thanks!
On my way to risk my life to get a chuck roast from the grocery store for dinner tonight lol
HAHA! Be safe!! Thanks!
I went to your website for more information on your rubs. Didn't see any description listed. Am I missing something on your site? Thanks!
In the process of updating the website. The grind is a unique bbq rub that is savory and well balanced. The grit is a salt pepper garlic based all purpose with a hint of citrus to set it apart from the rest.
Can you guide me in the direction where to get that meat tenderizer that one is perfect
Check out a onion slicer on Amazon.
Or onion holder for slicing.
Thank you so much, this is perfect I have a Jacquard but don't like the plastic piece that presses down the meat, this is exactly what I'm looking for
I may have missed it. What’s roughly the time it takes to reach 125 on the initial cook?
Question can cook that rib eye with out smoke flavor? My wife doesn’t like smoked food with the z grill thanks
Sure can. Basically with a pellet grill the hotter you cook the cleaner the flavor is.
You could start it in the oven the sear on the grill.
What sort of (plastic?) cutting board is that on top of your Smokerwood cutting board?
They are just disposable cutting boards.
Nice cook what was the total cook time mark?
About 2 hours I think..
How long did you cook it for before the sear
It took about an hour to get to 125 before the sear.
Thanks
110%
Thanks!
At the end of the video, what knife is that?
It’s a howtobbqright.com brisket knife! Great product!
How do you like the pk grill?
Love it. They are a little tricky to get the ash out but cook great.