Dutch oven chuck roast at the campsite.
This is a very basic video I decided to make showing the steps I take in cooking a chuck roast in one of my 12 lodge Dutch ovens. This is one of the more simple meals I make but over the last 20+ years I've used my Dutch oven to cook pretty much every meal I'd make in a regular oven if I were at home.
Become a Dutch Oven Master! |The Ultimate Beginner's Guide to Dutch Oven Cooking
Learn how to cook delicious food in a Dutch oven outdoors by following this easy beginner's guide. Don't be intimidated as we'll walk you through some easy steps for your next camping trip or next family gathering, this guide will show you how to make delicious Dutch oven meals in a simple and easy way.
Used in this video:
Dutch oven trivet
Dutch oven lid lifter
Fogo Hardwood lump charcoal
Lodge 12 inch Dutch oven
Lodge 12 inch deep Dutch oven
Propane Torch
Cowboy Apron
Bertha cowboy wood stove
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Cowboy Hat: Chazhatz.com
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
Printable Recipe:
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This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team
Smoked Chuck Roast | Money Saving Recipe!
Smoked for flavor and oh so tender, lookout pot roast, smoked chuck roast is moving in.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestchuckroast #easychuckroast
Used in this video:
Cowboy Apron
Kent's Original Seasoning
Mesquite wood smoking chunks
Red butter tray
Hasty Bake Legacy 131:
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Rode wireless mic:
For more suggested products seen in our videos click here:
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Printable Recipe:
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Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your signed copy here:
Also available at bookstores nationwide, and Amazon
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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Country Cue 1 by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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Reverse braised beef shoulder | sweet pickle glaze
Thanks to Noom for sponsoring this video! Take their health survey to get started:
***RECIPE, SERVES SIX***
1 3 lb (1.36kg) beef chuck roast
2 shallots
2 jalapeños
vinegar (you'll need 1-2 cups, 236-473mL)
sugar (maybe a quarter cup, 50g)
oil
salt
pepper
mustard
salad greens (maybe 100g per person)
Cut the roast into a few thick steaks (with the meat fibers running up and down instead of side to side). Just cut it into big pieces that are easy for you to handle — they'll break apart into smaller chunks as you cook. Coat them in oil and a very generous seasoning of salt and pepper — it should seem like there's a little too much salt on them.
Lightly brown the meat in a big pan. Pour in enough water to almost cover the meat, cover the pan with a lid or foil, get the heat to a gentle simmer and cook until the meat is almost falling apart — I did about five hours.
While you're waiting, you can cut the shallots and peppers into thin slices, put them in a bowl and nearly cover them with vinegar. Stir in a big handful of sugar (don't worry if it doesn't all dissolve immediately), cover and refrigerate. They'll taste like pickles in about a half hour, but longer is better — up to a week.
Gently fish the meat out of the pan, breaking it up as little as possible, and let the pieces dry/steam-off on paper towels for a few minutes. If there's still a lot of water in the pan, you could turn up the heat and reduce the liquid down a little bit now, but stop before it starts thickening into a glaze. Pour the liquid into a narrow vessel (a glass or measuring cup), holding back any gross chunks at the bottom of the pan.
When the meat is dry and has stopped steaming, transfer it off the paper towels, cover it and put it into the refrigerator. Cover the liquid and refrigerate that as well. (You can do all of this first-thing the morning of dinner, or days before.) Chill until the meat is firm and the fat on top of the braising liquid has gone totally solid.
When you're ready to actually make dinner, take the liquid out and lift the fat puck off the top. You could use that fat to re-sear the meat later, but make sure you scrape off any trace of broth or meat bits clinging to the bottom of the puck. (Any remaining water in the fat will spit as you heat it up to searing temperature.) Alternatively you could just throw the fat away, or you could melt it and use it as the oil in the salad dressing you're about to make.
Pour the de-fatted broth into a pan and pour in about half of the accumulated juice from your bowl of sweet pickles. Bring to a boil and reduce to a glaze, keeping in mind that it'll thicken a lot more as it cools to eating temperature. (This would be a good time to prep your salad greens.) Be sure to stir it frequently once it starts to really thicken — the sugar is liable to stick to the bottom of the pan and burn. Turn the heat off and let the glaze just sit in the warm pan until you need it.
Make a vinaigrette for your salad by mixing more of your sweet pickle juice with a little mustard and however much oil you like — I do equal parts pickle juice and olive oil.
In a wide pan, heat a thick film of oil (or your rendered beef fat, assuming you got all the watery stuff scraped off of it) over moderate heat. Take your cold beef out of the fridge, tear off a little chunk and taste for seasoning. (If it seems to need more salt, you could season the pieces, or your could season the glaze.) Lay the pieces in the hot oil and brown them gently on both sides until golden and the interior of the meat feels soft and reheated.
Take the pan off the heat and the meat can sit in there for a few minutes while you get your plates ready and dress your salad (if you want to dress it in advance). Plate each portion of drained meat with some salad and drained pickles. Either spoon the glaze over the meat at the last second or serve it in a little cup on the side.
EASY 3 STEP STANDING RIB ROAST AKA THE ROAST BEAST!
Walter and I try Alton Brown’s standing rib roast recipe and break it down into just 3 easy steps. While great anytime of the year, the standing rib roast is a holiday favorite and Alton’s method does not disappoint!
CHAPTERS
00:00 Intro
00:21 Step 1 - Drying the Roast
00:49 Step 2 - Season and Cook
02:00 Step 3 - Rest & Broil
03:00 Tasting
03:31 A Few Notes
06:10 Walter steals the Outro
#thechuckwagonshow #standingribroast #primerib
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Music by Benjamin Tissot
Happiness
Music by: Bensound.com/royalty-free-music
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Buddy
Music: bensound.com
License code: 44DCUMU89KLNXSRF