A member of the Char-Broil LIVE Community Forums, RonG, posted this pictorial of preparing a beef chuck roast on his infrared grill. I had to share these tasty looking photos with you. Welcome to the Cookout! ~ Barry CB Martin
My wife bought a 4 lb. “chuck roast” from a local specialty meat shop that I cooked using indirect heat on the Char-Broil Quantum infrared grill. I am not sure which part of the chuck it came from, but it looked like it was rolled and tied.
I placed the roast over the middle grate with the burner off and left and right burners on low setting.
After 2 hours and 45 minutes the internal temp was 140°F degrees — so off came the roast to rest. It was medium-done (was redder than the photos) and was tender and tasty. ~ RonG
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