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Author Topic: Potroast Method Question  (Read 495 times)

clarissa

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Potroast Method Question
« on: May 16, 2017, 03:48:10 AM »
Normally I make chuck roasts in my slow cooker and they come out tender and juicy with delicious mushroom gravy. Now I want to make it on my kettle and not sure if I should use the snake method or just indirect. Either way the roast will be in a pan. Need advice on best way to do this meal 

Mr.CPHo

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Re: Potroast Method Question
« Reply #1 on: May 16, 2017, 03:53:44 AM »
cast iron dutch oven + snake method = kettle crockpot.


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clarissa

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Re: Potroast Method Question
« Reply #2 on: May 16, 2017, 03:57:58 AM »
Thanks for that.  I don't have a dutch oven, so what is a good substitute

Mr.CPHo

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Re: Potroast Method Question
« Reply #3 on: May 16, 2017, 04:04:45 AM »
You could just use aluminum foil over your pan to seal in moisture.

May I suggest adding something like this to your arsenal, super versatile and a lot of bang for your buck:
Lodge L8DD3 Cast Iron Double Dutch Oven, 5-Quart https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_api_8OUgzbBYFKKHC


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JEBIV

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Re: Potroast Method Question
« Reply #4 on: May 16, 2017, 04:39:13 AM »
cast iron dutch oven + snake method = kettle crockpot.


Sent from my iPhone using Weber Kettle Club mobile app
perfect combo

clarissa

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Re: Potroast Method Question
« Reply #5 on: May 16, 2017, 05:05:21 AM »
Thanks for that info. We have a local Dicks Sporting Goods store that carries Lodge in their camping section. Will check out what they have today when I go to pick up my new running shoes.

HoosierKettle

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Potroast Method Question
« Reply #6 on: May 16, 2017, 05:11:43 AM »
Don't forget about graniteware. Cheaper, lighter, porcelain finish. I prefer it for most pot meals.



Available at rural king, wal mart, amazon.


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Mr.CPHo

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Re: Potroast Method Question
« Reply #7 on: May 16, 2017, 05:13:22 AM »

Thanks for that info. We have a local Dicks Sporting Goods store that carries Lodge in their camping section. Will check out what they have today when I go to pick up my new running shoes.
FWIW, I bought mine at World Market after signing up for their rewards program and receiving a 25% off coupon.  Love it. 

Fellow runner?  Stay hydrated out there. 


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clarissa

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Re: Potroast Method Question
« Reply #8 on: May 16, 2017, 05:46:03 AM »
A question about making the snake.......is it important to manually line them up or can it be more kind of dumped in a line as long as they are touching? 

clarissa

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Re: Potroast Method Question
« Reply #9 on: May 16, 2017, 06:26:31 AM »
Now that you mentioned graniteware, I have several sizes of roasting pans that will work nicely. Will try that first before investing.


Davescprktl

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Re: Potroast Method Question
« Reply #10 on: May 16, 2017, 07:31:27 AM »
@clarissa

I am planning on cooking one today.  I will season with salt and pepper.  Smoke indirect for an hour.  Then place in large foil pan to braise.  My braising liquid will be beef broth, red wine and some diced tomatos.  Almost forgot...Before I place meat in the pan I will place thick slices of onions for the roast to rest on.  This prevents any sticking to the bottom of the pan.  Cover pan tightly with foil.  Total cook time will probably be 4-5 hours. I will post this cook later. 
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EricD

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Re: Potroast Method Question
« Reply #11 on: May 16, 2017, 09:56:03 AM »
I've cooked chuck roasts directly on the grate, dead center.  Using a 3x2 snake method.  I forget now how long it took.
I've also cooked it in a big foil roasting pan to make Pepper stout beef.

I've always manually arranged the charcoal for a snake.  Poured out will work, but you might get an uneven burn and end up with temp spikes.  (which for a chuck roast won't really matter)
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SmokeVide

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Potroast Method Question
« Reply #12 on: May 16, 2017, 10:12:23 AM »
I've found that sous vide, then a little time in the kettle, produce excellent results for chuck roasts. It's probably the best application for sous vide.


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« Last Edit: May 16, 2017, 10:18:45 AM by SmokeVide »
Brian
@SmokeVide

clarissa

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Re: Potroast Method Question
« Reply #13 on: May 16, 2017, 11:35:55 AM »
Since I am a newbie here......what is sous vide?

EricD

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Re: Potroast Method Question
« Reply #14 on: May 16, 2017, 11:38:28 AM »
Everything you could possibly want to know: http://www.douglasbaldwin.com/sous-vide.html
22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie