Monday, December 20, 2010

Char-Broil / Classic Cooker

I stumbled onto this slick little cooker a few months back while doing some research on the much larger Char-Broil 940X which is one of the Classics. It is called the Char-Broil 500X and is a smaller version of the CB 940X. Like it's bigger brother, the CB 500X just looks like quality with both cast iron and heavy steel going into it's production. You know, it's just not "tinney" like many of the cookers out there today. I really liked the looks of it, the design and features, and figured if I could get it to do half of what I can do on my Weber kettle, it might be a great purchase. And then I find it on sale for 1/2 price....Bingo!!

I just got this grill on Wednesday so I put it together and then got it ready for the first seasoning and the first cook.

Very neat little grill with the pre-seasoned cast iron grates, pull out ash pan, adjustable fire grate, and a service door in the front of the grill.

I slopped on a heavy coat of vegetable oil on all the inside parts and areas like the manual suggested and then took it outside in the cold (13 degrees) for the first fire.

Placed about 3 pounds of charcoal in a chimney and fired it up and then dumped it into the cooker for a two hour seasoning session.

When that was done, I set the cooker up for my big chuck roast that I planned to use for my pulled beef.

I trimmed all the fat off of the outside of the roast and sprinkled on a heavy dose of my low carb rub.

I moved all the charcoal to the right side of the grill and then added a drip pan with about 1-1/2 cups of water to help keep it moist and prevent the drippings from burning.

Added a few more brickettes and some chunks of hickory for smoke and then placed the roast on the cooking grid.

I smoked the roast about 3 hours at about 275 degrees and when it looked right, I took if off to wrap in foil for my braising period which will tenderize it enough for pulling.

I added about 1/2 cup of beef broth to the foil and wrapped up the meat and placed it back on the cooker.

When the internal got to about 205 degrees, I pulled the roast off of the cooker being very careful to not tear the foil as I need the juice for my meat. The total time was about 5 hours for ths smoke. Sure looked good!

I pulled the meat and then added the juice back into it and it was ready for serving.

I toasted up a piece of low carb bread, added some of that pulled beef, drizzled on some of my low carb bbq sauce, added some salad and cheese, and I had myself a great meal.

You know, this cooker at half price right now has got to be one great bargain for the folks that do like charcoal. I would think it would be perfect for tailgating.

Pizza Next.....

1 comment:

  1. That is a studly, little cooker. To be able to hold temps in scorching weather like that (ha ha) is impressive for such a compact cooker.