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Beef arm roast...that’s what the butcher called it...

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  • Beef arm roast...that’s what the butcher called it...

    We buy a quarter of a cow every year we stick with the same farmer, it’s above average beef. Long time customer so we get spoiled.
    Since I got one of these hot tube cookers for Xmas I better try it out on a less inexpensive cut of meat that I got in the deep freeze.
    I was a little iffy letting it fester in water for 21 hours at 135*, but I think I’m going to try the other side .....WHOA....
    Enough with the introductory the pictures should give you the flavor of my dinner.

    Seasoned it with salt, pepper, Rosemary and lots of garlic.




    In it goes at 135 for 21 hours... that’s crazy... I was crossing my fingers... I hope all the research is good research....on this awesome forum..




    So, a long agonizing wait, then it was over, 21 hours later. The grill was waiting hot and ready. I cut the the vac bag, saved a cup of juice that it gave me. Then pat dry seasoned it again with just sea salt and cracked pepper, and put it on the grill on high, high heat. Grilled it one minute on each side. Then let rest for 5min...... sliced thin....WHOE... I’m hooked...it tasted excellent. Can I say it’s equivalent to prime rib, close... the texture ain’t the same but for being a chuck roast the taste is there... I’m happy...




    Dinner plated


    I’m not a Star Wars fan.. but what ever side that side is on, I’m on it...

    By the way I was smoking Snack Stixs at the same time.. but that’s another post....



    Enjoy.............lol.....




    Sent from my iPhone using Tapatalk
    Last edited by Kicken Asphalt; 01-04-2018, 08:45 PM.
    sigpic

    _____________________________________
    Pit Boss tailgater
    2) 30' MES
    Homemade propane smoker
    22’ kettle
    5 burner gas grill
    Anova
    Hobart Meat Grinder 4822 series
    F.Dick 12 Ltr. Sausage Stuffer
    _____________________________________

    There's only two types of Beer: Cold and Free.
    _____
    Jim

  • #2
    Arm roast is part of the chuck...Less fatty than the chuck roast that we all love and know...Good for slicing...

    Good lookin sticks...
    Craig
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    • #3
      Originally posted by SMOKE FREAK View Post
      Arm roast is part of the chuck...Less fatty than the chuck roast that we all love and know...Good for slicing...

      Good lookin sticks...
      Didn’t see the connection.... learn something new everyday... thanks for the info
      sigpic

      _____________________________________
      Pit Boss tailgater
      2) 30' MES
      Homemade propane smoker
      22’ kettle
      5 burner gas grill
      Anova
      Hobart Meat Grinder 4822 series
      F.Dick 12 Ltr. Sausage Stuffer
      _____________________________________

      There's only two types of Beer: Cold and Free.
      _____
      Jim

      Comment


      • #4


        It all looks Awesome KA!
        sigpic

        Comment


        • #5
          to the dark side... Looks wunnerful!


          Drinks well with others



          ~ P4 ~

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          • #6
            also know as a cross rib or clod roast ...good stuff
            sigpic
            _____________________
            MES electric
            Brink s n p
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            homebuilt verticle ( aka the q-bottle )

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            • #7
              Dang it man that looks good nice job,,,, POINT to you sir
              Desert Storm Vet - USS Midway CV41 - decom crew.
              1930 Fridge Build
              MES 30" With Mailbox Mod
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              • #8
                Awesome!!!---

                21 Hours worked Best for me too!!!

                Surprisingly Awesome for what is normally a Tough Hunk of Meat, huh???

                Bear
                Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                Mom & 4 Cub litter---Potter County, PA:

                Comment


                • #9
                  Originally posted by Bearcarver View Post
                  Awesome!!!---

                  21 Hours worked Best for me too!!!

                  Surprisingly Awesome for what is normally a Tough Hunk of Meat, huh???

                  Bear
                  It was tender I’ll be doing it again, plus tonite we have sliced beef Sammie’s.

                  Thanks for the point everybody
                  sigpic

                  _____________________________________
                  Pit Boss tailgater
                  2) 30' MES
                  Homemade propane smoker
                  22’ kettle
                  5 burner gas grill
                  Anova
                  Hobart Meat Grinder 4822 series
                  F.Dick 12 Ltr. Sausage Stuffer
                  _____________________________________

                  There's only two types of Beer: Cold and Free.
                  _____
                  Jim

                  Comment


                  • #10
                    That looks good, gonna have to try that cut.

                    Comment


                    • #11
                      Did the water evaporate much with that temp?

                      Comment


                      • #12
                        Originally posted by 206 View Post
                        Did the water evaporate much with that temp?

                        Gotta cover it for long baths, even if it's just with Saran Wrap.


                        Bear
                        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                        Mom & 4 Cub litter---Potter County, PA:

                        Comment


                        • #13
                          Originally posted by 206 View Post
                          Did the water evaporate much with that temp?
                          I did pay attention to water level, it did evaporate about a half inch...
                          sigpic

                          _____________________________________
                          Pit Boss tailgater
                          2) 30' MES
                          Homemade propane smoker
                          22’ kettle
                          5 burner gas grill
                          Anova
                          Hobart Meat Grinder 4822 series
                          F.Dick 12 Ltr. Sausage Stuffer
                          _____________________________________

                          There's only two types of Beer: Cold and Free.
                          _____
                          Jim

                          Comment


                          • #14
                            Originally posted by Bearcarver View Post
                            Gotta cover it for long baths, even if it's just with Saran Wrap.


                            Bear
                            I did cover with aluminum foil.
                            sigpic

                            _____________________________________
                            Pit Boss tailgater
                            2) 30' MES
                            Homemade propane smoker
                            22’ kettle
                            5 burner gas grill
                            Anova
                            Hobart Meat Grinder 4822 series
                            F.Dick 12 Ltr. Sausage Stuffer
                            _____________________________________

                            There's only two types of Beer: Cold and Free.
                            _____
                            Jim

                            Comment


                            • #15
                              Originally posted by Bearcarver View Post
                              Awesome!!!---

                              21 Hours worked Best for me too!!!

                              Surprisingly Awesome for what is normally a Tough Hunk of Meat, huh???

                              Bear
                              To me...Properly cooked...Arm roast is not a tough cut of beef...

                              But what do I know
                              Craig
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