Smoked Chuck Roast

I love smoked beef brisket, but sometimes I’m looking for something a little quicker. And cheaper. Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker we go! The end result is a nice beefy flavored tender and moist meat.
Smoked Chuck RoastI chopped most of the chuck for use in tacos, nachos, and BBQ beef sandwiches. Some I sliced for beef sandwiches. It freezes well so I can always defrost a serving for a quick lunch. Just heat with a little BBQ sauce and toss onto a bun! Lunch is served!

Chopped Smoked Beef Nachos

Smoked Chuck Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 3 pound chuck roast
  • 1 cup beef broth
  • Garlic powder
  • BBQ rub (I used our Memphis Rib Rub)
Instructions
  1. Fire up your smoker for 250 F cooking. Add whatever kind of wood you desire (I used hickory).
  2. Warm the broth in a sauce pan. Whisk in the desired amount of garlic powder.
  3. Inject half of the broth mixture into the chuck. Don't be shy.
  4. Lightly sprinkle all sides of the beef with the rub.
  5. Put onto the smoker and smoke for 1 hour or until the internal temperature reaches 145 F.
  6. Transfer the beef to a double-thick large piece of aluminum foil.
  7. Fold up the sides and pour in the remaining broth mixture.
  8. Seal and put back onto the smoker until the internal temperature reaches 200 F.
  9. Carefully (don't spill any juices!) remove the beef from the smoker and let rest 20 minutes.
  10. Chop, shred, or slice the beef as desired.

Cedar Planked Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side you can imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick.

Cedar Planked Cajun Mashed PotatoesI served these cedar planked Cajun mashed potatoes alongside a prime rib that I did on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.

I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!

Cedar Planked Cajun Mashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-10 servings
 
Ingredients
For the mashed potatoes
  • 3 lbs Russet potatoes, peeled, quartered
  • 1⁄4 cup heavy Cream
  • 1⁄2 cup unsalted butter, softened
  • 2 cups pepper jack cheese, shredded
  • Kosher salt, to taste
  • 2 teaspoons smoked black pepper
  • 1 teaspoon Cajun seasoning
For the Cajun butter
  • 1/4 pound unsalted butter, softened
  • 1 teaspoon Cajun Seasoning
  • 1 3/4 teaspoons Tabasco (or Louisiana Hot Sauce)
Instructions
For the mashed potatoes
  1. Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
  2. Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
  3. Place potatoes into a resealable container in the fridge for 1 hour to set.
  4. Meanwhile, soak a cedar plank in water.
  5. Fire up your smoker for indirect cooking.
  6. When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
  7. Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
  8. Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
  9. Serve hot.
For the Cajun butter
  1. Combine all ingredients.

Sriracha Horseradish Sauce

I made a fantastic prime rib on my Char-Broil Big Easy the other day. I needed a rockin’ good horseradish sauce to go with it. One with some serious kick besides just a horseradish kick. And this is it.
Sriracha Horseradish SauceI also made a great homemade au jus for the prime rib.

Sriracha Horseradish Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 2 tablespoons freshly grated horseradish
  • 8 ounces sour cream
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon Worcestershire sauce
  • Sriracha
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
Instructions
  1. Whisk together the horseradish, sour cream, lemon juice, and Worcestershire sauce.
  2. Stir in a few good squirts of Sriracha sauce. Don't be shy.
  3. Season with salt and pepper, to taste.

 

Homemade Au Jus

I made a fantastic prime rib on my Char-Broil Big Easy the other day. I needed a rockin’ good au jus to go with it. And this is it. I couldn’t get enough drippings off the rib roast to make an au jus, so this was the next-best-thing. Great beefy flavor.
Homemade au jusThis recipe makes a pretty good sized batch (about 3 cups or so), but if you’re like me you’ll use a good amount.

I also made a kickin’ Sriracha horseradish sauce for the prime rib.

Homemade Au Jus
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 3 cups water
  • 4 cubes beef bouillon (or 4 teaspoons beef bouillon granules)
  • 1 teaspoon low-salt soy sauce
  • 1/4 teaspoon garlic powder
  • Freshly ground black pepper, to taste, plus a pinch or so of kosher salt
Instructions
  1. Put water, bouillon, and soy sauce in a medium saucepan and bring to a boil.
  2. Whisk in the garlic powder until combined.
  3. Season with salt and pepper as desired.
  4. Lower heat and keep warm until ready to serve.