Roast Beef Recipe - Works on the BBQ or in the oven - BBQFOOD4U

[@TheBarbecueShow]

Thanks so much for watching! Amazon BBQ Store - www.amazon.com/shop/thebackyardbbqshow-bbqfood4u Over 100 more videos so be sure to Subscribe and check out my website bbqfood4u.com/

[@dualsportdiary1150]

Dude!!!!??? You edited out the searing at the end of cooking. That's the best part!! I could watch that for hours lol.

[@rootboycooks]

You rock this one Jay! Keep on cooking!

[@actuallowroller]

That would make fantastic roast beef sandwiches with horseradish cheddar sauce! Yum. Thanks for another great recipe and video!

[@416asshole]

Crunchy outside, medium inside, perfect!

[@teetssheer5194]

Amazingly done ☝️👍👍👍

[@PaffordHomestead]

Looks so good thanks for sharing

[@AussieAngeS]

Wow that beef is juicy as! Looks deelish. Shared on FB for you!

[@learntobbq]

Excellent video and a great looking beef roast

[@zroverz]

Just a bit of horseradish on each bite. Delicious. I like how you use a fairly inexpensive grill to accomplish so much. I will be getting the weber this year.

[@Darreninnyc]

Perfectly cooked! Good job!

[@TheBarbecueShow]

Thanks so much!

[@carltrummer5612]

Thanks a lot for your video; clear and easy to follow instructions. It was a success for me.

[@6771Randy]

I used your reverse sear method on a Ball Tip roast aka "Butterball Roast" here in Calif. This worked fantastic and will now be my new go to method! Thank You! Randy

[@TheBarbecueShow]

6771Randy Awesome! A reverse sear is the only way I cook tri tip.

[@michaellmikeyymike]

nice Jay! I have one in the fridge I'm preparing to cook, this is great motivation.

[@tamsteak]

and 9 years later...i have one in the fridge right now thawing out to smoke!

[@carltrummer1704]

Thanks a lot for the technique and recipe. Excellent bbq.

[@TheBarbecueShow]

Thank you for taking the time to watch! Have fun cooking.

[@carltrummer855]

Thanks a lot for your video. Very helpful.

[@TheBarbecueShow]

No prob. Thanks for checking it out.

[@carltrummer5612]

Thanks a lot for the advices ! I always come back to the way you do it; everytime the results are excellent.

[@davidbay1110]

That is my weekend taken care of. Thanks!!

[@TorstenMueller]

Looking good, David Bay

[@konsvarka7376]

that looks amazing and you have lots of fun tools (i only have a big ass propane bbq grill lol) great job man!

[@TheBarbecueShow]

Thanks so much! You can use your propane barbecue to do all the same steps. Play around and have fun cooking some food.

[@SlipperyChickenBBQ]

Nice video and you gave clear instructions I really liked how you seared that roast at the end

[@CastIronCooking]

Nice! I wish I didn't live in apts. I cooked an 8 hour pork half loin, and everybody was complaining for their turn at the grill! lol

[@TheBarbecueShow]

Yikes that would suck. They would really hate me.

[@batuhandogu9672]

Looks good brother send some please

[@PITMASTERX]

Excellent cook Jay. No chinese this just compliments.

[@countrykitchenvillagefoods8958]

Pitmaster X if you are interested in village foods pls check country kitchen. Thankyou

[@san5a89]

no Chinese? ahah that's good

[@MrCijomathew]

Potts

[@LukeGB003]

Wouldn’t be having Chinese now. Might get bats.

[@BARFYADAMS]

I swear I can smell that dang roast all the way up here in my living room! Boy howdy!

[@TheBarbecueShow]

LoL Ya gotta try roast beef cooked like this. Amazing flavors.

[@tomeklukaschyk5691]

best i Like IT and now i'm Hungry. bye bye from Berlin.

[@TheBarbecueShow]

+Tomek Lukaschyk Thanks for stopping by.

[@stephans1990]

I am trying to diet and I'm spending half my day looking at video's of BBQ roasts. Why am I like this? :-(

[@TheBarbecueShow]

Some would ask what diet but I don't know any. Barbecue / grilling is a great way to cook lots of different food for diets. Eat good.

[@Funstuff13613]

Perfect

[@mishagray2835]

OMG that looks so good!

[@blairo1226]

It look fantastic! good job!

[@TheBarbecueShow]

Thank you so much!

[@blairo1226]

The Backyard BBQ Show - BBQFOOD4U you're welcome! Subscribed!! Did something similar with pork, indirect heat, yummy!

[@kgardner004]

Looking great what tech!!

[@kevinlugo3466]

I love cows, pigs and chickens

[@huygfc4257]

Can i do bbq with an oven?

[@mt-foods]

*Such a nice place to cook.*

[@avoidingtrees6692]

My best culinary memory was in the UNITED STATE OF AMERICA. humble respect from France 👋

[@TheBarbecueShow]

Come to Canada sometime.

[@DavidSomerville]

Another great cook, Kinger!!

[@lawrencelaquin6885]

Here in Africa we roast with our insticts...we can keep up with the degrees 😂😂😂

[@TechPlayAI]

Come to Kenya

[@aririyadh8359]

PERFECT.

[@alshahariar7546]

helpful video

[@AJ-vd8hn]

can I do this with a chuck blade roast? I noticed most people smoke them like a brisket.

[@TheBarbecueShow]

+Aaron Janes You can do anything you want. There's usually a good amount of fat and connective tissue in a chuck roast so cooking it low and slow like a brisket is actually really good. I love pulled beef with a chuck roast. Cooking it medium rare you might have some chewy parts depending on each roast. It's up to you. Cook it up and have fun.

[@AJ-vd8hn]

+The Backyard BBQ Show - BBQFOOD4U thanks brother, low and slow it is. love your videos and I look forward to more!

[@Bob.Loblaw.Bob.Loblaw]

You may want to wrap it in foil after smoking it for an hour or two and let it cook up to 200 degrees. That will make for a fall apart tender chuck.

[@krauz111]

great bbq!

[@WatchSlob]

End result looked fantastic ! How long was the overall cooking time ?

[@sergeolchowec905]

Is there a reason you don't do this cook on the egg?

[@earth8744]

I LOVE BBQ

[@TheBarbecueShow]

So do I. Check out the shirts I just created on Amazon. One is = I Love BBQ a.co/btAMBFQ

[@pellakurisudhakar965]

Nice cooking bro

[@TheBarbecueShow]

Thanks so much!

[@daisyroyal-ex8ir]

i love eattung steak！！

[@Susrek]

I was about to propane a roast, but after watching this, I'll do that half and half charcoal style (soo much tastier in charcoal). I may even do the olive oil thing as long as Popeye doesn't get mad.

[@darktoadone5068]

Nice, I would love to smoke this and make some Arby's sandwiches. I like my well done though with no red so I guess I'll need a higher internal temp.

[@mg8720-u7j]

Well done is ruined!

[@sealteamryx6758]

what about the gravy? just water with drippings and an onion in it?

[@TheBarbecueShow]

Sure just add a drip pan under the roast and remove it before searing. It should give you time to make the gravy as well.

[@6771Randy]

Where can I get that self draining cutting board?

[@TheBarbecueShow]

6771Randy I bought it at a BBQ store. You can probably find it online to. Here's the link for more information. www.napoleongrills.com/accessories/accessory-details/productid/132/ccd/en-ca/pro-cutting-board-with-stainless-steel-bowls

[@6771Randy]

The Backyard BBQ Show - BBQFOOD4U Thank You for your help. I found it on Amazon.com. Napoleon Professional Cutting Board Set Model 70012 Board comes with 2 Stainless Steel bowls. Just in case someone else found it interesting.

[@dediwelbeck13]

Perfect!!

[@TheBarbecueShow]

Thanks!

[@thomassmith4616]

After you slice, think Horseradish!!

[@416asshole]

I never thought about a pan with the onion and water, gravy stock.

[@TheBarbecueShow]

Toronto guy cool. I grew up at Jane & Lawrence. The water is the bigger factor adding humidity and helping regulate the cooking temperatures. The gravy is a super bonus most people have never had before with a delicious smokey gravy to attenuate the the cooked meat. Have fun my #416 brother.

[@najwaabdeen985]

Why did u put water is it to cook on steam or what

[@TheBarbecueShow]

+Najwa Abdeen Moisture and temperature control. It also helps with smoke penetration.

[@2agunner932]

what was your total cook time

[@TheBarbecueShow]

+2A Gunner Say around 90 to 120 minutes.

[@theofilo5]

I'm wondering if the smoke of the black charcoals are unhealthy.great roast btw

[@mycorona66]

You need to rest it for at least thirty minutes. But it looked good.

[@TheBarbecueShow]

Ahh the resting meat debate.

[@Susrek]

I've moved far away from the resting meat thing. I wouldn't even wait for the redness to come out, just into the mouth and it melts.

[@416asshole]

This would still be good right off the coals.

[@naveedjaan1910]

Hi

[@WR3ND]

Not as much experience with grilling or BBQing roasts, but the rib eye steaks I make come out more tender if I let them rest for at least ten minutes in a covered pan. I generally grill 3 to 6 of these a week all year long. I can't get steaks at restaurants anymore. Either way, the roast here looked great, but I would let it rest as well. Part of it is just pulling it off a little early and letting the temps in the middle clime up and even out. It makes it a bit more consistent throughout. Cheers.

[@jacksepticeyeredeyeplaying1722]

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🦃🦃🦃 make another video with a cooking a turkey

[@atath6779]

Nice .i am from iran. But i think it is better to cook more because inside the meat is red and it needs to cook more.

[@TheBarbecueShow]

All depends on how you like your meat cooked. Don't think it matters where you live.My dad will cook a roast till it's brown and he loves it. Just do whatever you like eat and have fun.

[@KingmanIII]

It's supposed to be pinkish-red (medium-rare). The bacteria do not penetrate the surface.

[@domi27041]

Ehen you Cook with Gas did. it. also work ? (Sry Fort Myers Bad Grammatik im from Germany and im 12 years old i ask because i Want to help my dad ehhhh and MERRRY CHRISTMAS EVERYONE)

[@TheBarbecueShow]

No prob my man. Just use the same steps on any cooker. Have fun and I'm sure he'll love it.

[@simbobby03]

yum yum yum

[@lonniebooker9138]

140° eternal temp it should be.

[@TheBarbecueShow]

OK if that's the way you like it.

[@jonj.j.williamsonphotograp175]

In the U.K. its 180 [law].

[@nazarultahir6385]

the best..!!! better than gordon or jamie..

[@TheBarbecueShow]

Who? LoL Thanks so much.

[@ToxopIasmosis]

Alien roast, you took it off at 135, seared it and it measured 132? how the hell did it get negative carry over cooking...

[@alexanderkulakov6483]

Aren't you supposed to sear it first to lock juices in?

[@TheBarbecueShow]

That's what I thought growing up as well. Call it a old cooking myth. Give this way a try and let me know how it turns out.

[@openureyes929]

Reverse sear is the ticket. Ive done both many times. N reverse sear wins hands down. And searing does not seal the meat as many people say. Think about when you put steaks on a grill and have completely seared both sides yet after the med rare ..blood / juice starts to come out. Their not "locked in " .

[@allaudinestateadvisorfaisa9798]

nic

[@JAMBO_number5]

Well he aint no Malcolm reed

[@nicolasherrera7044]

Try to get the deepest part that is something we look for every Day and Night..

[@feralhog1693]

Hmm, roasts are generally leaner cuts, so you propably want to go higher temp shorter duration of cook as to not dehydrate it too much. Also, you never remove temp probe from meat mid-cook! That hole left by probe was oozing meat juices. That piece propably came out good, but not as juicy as it cold've been... just saying

[@TheBarbecueShow]

If you have all the answers why are you watching? Keep being a idiot troll on KZbin. Post you're video troll and I'll chew you apart.

[@feralhog1693]

Dang brah! you sound straight up butt hurt!! Didn't mean to make you feel trolled i mean seriously its just some que

[@haraldm.5846]

Lecker :-)

[@MegaGuru79]

Your fantastic is amazing, salt and pepper....lol!!!

[@memostacosbirria8495]

You should of left it rest 20 after carving it

[@1squigler]

gonna give this a whirl this afternoon my 732 went for a crap yesterday i was doing a 6 pound chicken on my treager pissed me off

[@1squigler]

the probes are froze at 125

[@TheBarbecueShow]

I've been there. You really have to watch the ends of the probes for any liquid. It shorts them out. Give the people at Maverick a email on their website and they will send you probes free of charge. I have done it already. Pretty sure they give you a quick call so just say it's only a few months old. Thanks for checking this video out and keep cooking BBQ.

[@1squigler]

have replaced the probe off amazon but in meeting bought the smoke of of thermopen amazing rib site they are gonna have an app out soon for it too run wi fi give me a call and ill give u a heads up on a neat gadget i ordered today 6135776024 See More from KZbin

[@soangrysee4792]

😋😋

[@lefthandpathlovecraftian2927]

Really should have rested that for about 30 minutes for sure before cutting it:/

[@dualsportdiary1150]

Whats the purpose? To let it sit in it's juices inside? Or something else?

[@vedros6822]

Your missing potatoes in that dripping pan

[@bighardman33]

How long did you cook it for?

[@jerryhubbard4461]

Just can't understand why you would use a Weber and The Big Green Egg is sitting in the background. Go figure

[@TheBarbecueShow]

+Jerry Hubbard It doesn't matter. All the same steps apply. Any barbecue will work.

[@jerryhubbard4461]

I have used many methods for sure. I really love cooking on an open pit doing larger meats, but I love my Green Egg and I love it.

[@mikasurname8596]

Make a brisket

[@TheBarbecueShow]

Mika surname OK That's easy.

[@Cuenta-ry4bm]

But if it is still red that means its a little bit raw isnt that bad for health? Still i would devour that beef 🤤

[@TheBarbecueShow]

Everything is bad for health and I don't believe much these days....Remember margarine use to be better than butter. Studies now find it's so bad for human consumption it's being pulled of grocery store shelf's being 1 molecule off from being rubber. Live good and have fun!

[@KingmanIII]

The bacteria is only on the surface of the meat, not interspersed like with ground beef.

[@lekikelekona9809]

All that juice running away... didn't rest long enough

[@gm7304]

Good....... That smells Great.......Thank You.......MMmmmmmm I've got the cannabis munchies

[@konnievir]

Hahaha amerikaners vir jou 😂😂😂

[@mathiashellberg1153]

Feels you talk More about the tec stuff then the meat

[@doconyoutube2365]

Sorry to say but it's not properly cooked

[@TheBarbecueShow]

Cool. Show everyone how to do it.

[@KingmanIII]

You know nothing about cooking steak if you think that's undercooked.

[@seemak8144]

It's not fully cooked

[@KingmanIII]

It is perfectly cooked.

[@bertamunoz3399]

This has been meat-glue-ified

[@TheBarbecueShow]

It's a whole roast. Greg at Ballistic BBQ has a great video about meat glue. Check it out.

[@freemasonry666]

Raw

[@KingmanIII]

No, it's medium-rare.

[@jboo6163]

😭😭😭😋😋😋🙏🙏🙏

[@nsfarm4610]

not cooked well.. Better eat raw fish

[@TheBarbecueShow]

You should probably order the chicken.

[@KingmanIII]

The bacteria is only on the surface. You DO NOT want overcooked beef filet.

[@michaelruatfelaralte84]

The most technical mechanical cooking ever, not trying this lol

[@julioswedo5743]

Raww

[@KingmanIII]

Medium-rare, not raw.

[@minimadey]

the inside looks. too raw man.

[@maheshchavan2272]

Stop shaking your head. Stop oscillating your neck!

[@tosh8377]

Over done IMO

[@elFuego29]

And its bitter on the outside, Wackeldackel

[@christophernelson1240]

eww there's blood on it

[@michigan0207]

Wrong.,its myoglobin.

[@TheBarbecueShow]

+michigan0207

[@KingmanIII]

Carcasses are drained of all fluids at the time of slaughter. The "blood" is myoglobin.