How to Grill a Chuck Roast: Like a Steak

Welcome to our channel, where we're about to revolutionize your grilling experience! In this exciting video, we'll show you how to transform a humble chuck roast into a mouthwatering steak-like masterpiece on your grill.
Grilling a chuck roast might sound unconventional, but trust us, the results will blow your taste buds away. We'll guide you through every step of the process, from selecting the perfect chuck roast to achieving that juicy, tender, and flavorful steak-like texture.
0:00 Intro
0:20 Items needed
0:42 Tie roast
1:14 Season
1:55 Place on ‪@BlazeOutdoorProducts‬ Kamado
2:14 Reverse Sear Roast
4:46 Slice and Serve

[@emmashowalter2792]

Yummy!😍

[@kurtcameron7562]

Wow that looks amazing 😮

[@CasksnQue]

Thank you! Give it a shot.

[@user-us7tc9gl7u]

Awesome can’t wait to try

[@CasksnQue]

Hope you enjoy! 🥩

[@chrism1164]

Looks great!

[@CasksnQue]

Thank you!

[@cooknbbq53]

Looks absolutely delicious brother, awesome cook 👍💯🍺

[@CasksnQue]

Thanks! Chuck roast is a fantastic cut!

[@openfirecastiron]

Killer cook brother!

[@CasksnQue]

Thank you! Appreciate you watching!

[@toddinthemiddle]

i remember when chuck eye was an inexpensive "secret" at $3 a lb, and now walmart is charging $12.98 a lb for it. their supplier must be feeding those cows rib eye. they've lost their damn minds!!

[@CasksnQue]

Quite a shame, isn’t it?

[@BilltheTulaneGuy]

Great content. Will try this out on my #tagwood. Low,slow,pull at 115’ then sear.

[@CasksnQue]

Thank you! Hope you enjoy your chuck roast!

[@426superbee4]

A chuck Roast is a big huge STEAK 🥩🥩🥩🥩

[@CasksnQue]

Absolutely!!! 🥩

[@straightshooter9908]

Looks amazing

[@CasksnQue]

Thank you!

[@hankfleck9007]

Ŏ​@@CasksnQue

[@sgtJOOSEcapeS]

That's a nice 🙂 Chuck 🤠 brother

[@CasksnQue]

Appreciate it!

[@ArielleViking]

That chuck sure looks good. I've done similar before but dry brining it 24 hours before. 👍

[@CasksnQue]

Thanks! I thought about doing a dry brine!

[@davidsettle8456]

Whats dry brine

[@CasksnQue]

Dry brining simply involves rubbing the protein in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).

[@davidsettle8456]

@CasksnQue what about a dry aging a chuck roast.

[@CasksnQue]

@davidsettle8456 I’m a fan of dry aging all cuts of beef! Give it a shot and see what you think. The salt really helps with enhancing flavor!

[@uki_racing]

How much charcoal did you use and did you have to top it off during the 45 minutes? Also, did you wait for the charcoal to turn white before you put the meat down?

[@user-me7ej5gy4v]

Thank you I will grilled it 😅.

[@CasksnQue]

Enjoy!

[@mrcrowley12002]

About how long did you cook it

[@CasksnQue]

About 45 minutes. Then I seared it.

[@shonsmith839]

You should always tell everyone the meat temps

[@CasksnQue]

I thought I mentioned the temps. Thanks for noticing

[@stevenmorris2293]

You did. 260 😊

[@CasksnQue]

I thought so. Thanks for catching that!

[@joeljohnson3676]

Good idea! But my thoughts are, will the price of chuck roast increase with the demand?

[@CasksnQue]

Thanks! Man, they’re already increasing. 🥺

[@craigtorgerson9531]

Can it be done on stovetop n oven? Different results, obviously, but just curious. Cant afford the big time grills y'all use.

[@CasksnQue]

Absolutely! Start it in the oven, once it reaches 115, take it out and sear on the stovetop with a skillet.

[@MichaelOrtello-ek7wi]

What seasoning did you use?

[@CasksnQue]

Chicago Steak Seasoning. It’s at 1:15 of the video

[@426superbee4]

Try a baking soda brine on your steaks and pork chops. IT MAKE THEM SO TENDER, Juicy and Delicious There many KZbin videos on this You can just sprinkle the baking soda on them heavy or a heavy backing soda brine. I use the brine over night > The taste and texture is between a RIBEYE and A NY STRIP, But not a Porterhouse or T bone taste and texture Which is my #1 Steaks 🥩🥩🥩🥩 👉👉 But i can't pass up these chuck roast YUM 👉👉I GO NUTS WHEN THERE ON SALE 🤪🤪👌👌

[@robertpierce8567]

Why not dry brine it?

[@CasksnQue]

That’s a great method too!

[@CasksnQue]

Have you tried this recipe yet?

[@Woodwerker]

Not yet

[@toddinthemiddle]

i'm buying a chuck tomorrow, so next week i'll be doing one.

[@amberloyd8804]

We're trying it tonight

[@CasksnQue]

How’d it turn out?

[@CasksnQue]

Enjoy!

[@nr5384]

There’s something wrong with your camera, video keeps blinking

[@CasksnQue]

The editing software caused that flickering, unfortunately. I no longer use that software. Thanks for watching

[@ggomez4573]

BEEF

[@keith5300]

That’s raw ! Blood going everywhere..

[@CasksnQue]

You mean myoglobin.

[@Siberianpanther]

The bloodier the better.

[@edg5218]

U Must be a Vegan ! lmao

[@keith5300]

No . I’m not a vegan . I just cook all meat to well done .. I love a good ribeye .. but I don’t eat or drink the blood .. it just a religious belief . To each their own.. I just don’t want any pink or blood in my food ..

[@edg5218]

@@keith5300First of all it's not blood ! And u can eat ur steak anyway u want. But it's a proven fact that the best tasting steaks are med rare to med max. Thus why a lot of top tier restaurants won't even cook meat past medium ! But hey u want dry shoe leather have at it might as well order chicken.

[@keith5300]

What’s the point in even cooking it around all if you aren’t going to finish cooking it ? Seriously.. what’s the difference in that and eating raw meat … one is no more bloodier than the other ..

[@CasksnQue]

There’s no blood. It’s myoglobin.