Smoked Chuck Roast on the BBQ

The following is the method which I used in this case. I encourage you to adapt it in any way you feel works better for you, that is how we find our favourite ways of BBQ. 

1. Trim the Meat 

• Begin with a 6.6 kg chuck roast.  
• Trim away fat, silver skin, and odd bits, removing roughly 1.4 kg.  
• Cut the roast into two smaller portions—around 2.8 kg and 2.2 kg—for reduced cooking time and better rub coverage.  

2. Season

• Lightly sprinkle SPG+ over each piece.  
• Let the seasoning settle, then coat with a thin layer of mild American mustard.  
• Apply Bark Bark Rub to one piece and Beef Rub to the other for variety.

3. Prepare the Barbecue / Grill (I used a Kamado ceramic grill)

• Use a Barbecue with a full load of lump charcoal.  
• Place large cherry wood chunks under the charcoal to produce clean smoke as they burn through.  
• Position a large foil pan with water beneath the meat to catch  drippings, shield the meat from the direct heat, and help form the bark.  

4. Low & Slow Smoke  

• Stabilize the grill at 120°C / 250°F.  
• Smoke the roasts for about 2 hours until the bark has set.  
• Begin mopping with sauce every hour after the bark is set. 

5.  Internal Temperature Check 

• At 76°C / 170°F, check moisture and fat levels.  
• If the meat is firm or looks dry, wrap in foil or butcher paper.  
• If still moist, continue cooking unwrapped.  
• Cook until 90°C / 195°F internal temperature, checking tenderness.  
• If not yet “probe like butter,” continue to 94°C / 201°F, wrapping with foil or butcher paper as needed.

6. Resting

• Once tender, wrap well (Foil or butcher paper) and rest the roasts in a warm cooler (chilly bin) for at least 1 hour, insulated with old towels.  
• Alternatively, rest in an oven preheated to 95°C / 203°F.

7.  Serving  

• Slice or pull the beef as desired.  
• Serve with BBQ sauce on the side, or enjoy as is with its rich smoky flavour. (See the Ingredients list)

• Preheat the BBQ on low heat.
• Spread mayonnaise on the inside of one slice of bread.
• Top the mayo with sliced tomatoes.
• Top the tomatoes with enough of both kinds of cheese to thickly cover the slice of bread. 
• Spread chutney on the inside of the second slice of bread.
• Place the second slice of bread on top. (Preferably book matched)
• Season with Long Cloud BBQ's SPG and/or grind Black Peppercorns and Himalayan White Rock Salt to taste.
• Butter the outside of both sides of the sandwich and then place it into a BBQ grilling basket. 
• Repeat with other sandwiches.
• Close the BBQ grilling basket and place on the BBQ cooking Grids over low direct heat and watch the sandwiches to prevent burning.
• After about five minutes, the bottoms of the sandwiches should be golden-crisp.
• Flip the BBQ grilling basket and allow the other side to toast.
• Enjoy your BBQ toasted sandwiches with your favourite sliced veggies and/or a hearty salad.

Serves : 6

Prep time : 10 minutes

Cooking time:  45-55 minutes in the oven at 200℃.

 Method 

• Preheat the oven at 200℃.
• Mix the lemon juice, lemon zest, honey, Kecap Manis, soy sauce and balsamic vinegar for the sauce.
• To marinade the butterflied chicken, place inside a Ziploc bag and pour the sauce over. Seal and place in the fridge until required.  If pressed for time, brush sauce all over the chicken and keep some sauce aside for basting.
• Sprinkle with Long Cloud BBQ Chicken Rub.

BBQ

• BBQ over indirect heat (160℃) or in a foil tray.                                                          
• Baste with sauce every 15 - 20 minutes. The chicken is done when it is no longer pink at the bone, juices run clear or it reaches 75℃ in the thickest part of the breast.

Or Oven

• Place the chicken in a roasting dish and roast for 45 - 55 minutes till done and no longer pink at the bone.

Serving suggestions:

• Tangy green or rainbow salad.
• Potato wedges tossed in olive oil, sprinkled with Long Cloud BBQ SPG and baked in a 200℃ oven till golden.

1. Before you start

• Preheat the oven to 230°C (or 210°C fan bake). 
• Bring a kettle to the boil. 
• Set aside a baking dish.

2. Prepare the pork

• Place pork, skin-side up, in a colander and pour boiling water over the skin.  
• Pat pork very dry and place in a reserved baking dish, skin-side up and set aside, uncovered for 5 minutes to dry out skin.

3. Prepare the vegetables

• Dice kūmara 2cm, cut beetroot into halves or quarters depending on size. Set aside.

4. Roast the pork & vegetables

• Sprinkle a measure of Himalayan salt over pork skin and cook in the oven for 35 minutes.  
• After 35 minutes, add vegetables to the dish, drizzle with oil, season  and cook for a further 25-30 minutes, until pork and vegetables are  tender. 
• If needed, switch the oven to high grill and cook pork for a  further 1-2 minutes, until skin has crackled and crisped (vegetables can  stay in the dish while grilling). Keep a close eye on the pork - it can crisp up fast and if it starts to burn, place pork on a lower shelf in the oven. 
• Set pork aside to rest for at least 15 minutes.

5. Make the dressing

• Combine honey, mustard, vinegar, chilli flakes (to taste), rosemary, and olive oil in a pot. 
• Roughly chop parsley and set aside. 
• Place the pot on medium heat and bring to a  boil. Cook for 1 minute and then remove from heat. 
• Stir through parsley and set aside for serving.

6. Slice the pork

• Once rested, slice pork, crackling side down.

7. Serve

• Divide pork and vegetables between plates. 
• Drizzle over hot honey rosemary dressing.

 Easy and hearty dish perfect for a chilly winter evening. Loaded with juicy meatballs and nutty lentils this dish is full of morish Moroccan flavours for an easy weekday meal that is sure to please. 

Serves : 4 to 6

Prep time : 30 minutes

Cooking time: 1.5 hours in the 180℃ oven or  3-6 to hours in a slow cooker. 

1. Method

• Combine tomatoes, rinsed chickpeas, lentils and water to your casserole dish or slow cooker and stir to combine.
• Combine the mince, half the onion, 1 tbsp Long Cloud Moroccan Rub and 1 tbsp Long Cloud SPG.
• Roll the mince mix into 15-20 small kofta balls. Add a drizzle of oil to the pan on medium heat and brown on all sides. Add to the dish when done.
• Add the rest of the onion and 1 tbsp Long Cloud Moroccan Rub to the pan and fry till golden.

Oven

• Place the dish in the preheated oven at 180℃. Cover for an hour and remove the cover for the last half hour. Add a little water if it starts to dry out. 

Or Slow Cooker

• Transfer dish to a slow cooker.
• Turn your slow cooker on high for 3 hours or low for 6 hours.

• Spoon into bowls to serve.

2. Serving suggestions:

• Use a sprinkle of Long Cloud Habanero Salt afterwards for some extra spiciness.
• Serve with a drizzle of natural yogurt.
• A side salad with a citrus dressing makes for a great pairing with the Moroccan flavours.

1. Pork Belly 

• Cube pork belly into bite size chunks.
• Place into a container, add Long Cloud BBQ Pork and Rib Rub and shake until the cubes are well covered.
• Prepare your smoker (BBQ) to 120 - 130℃.
• Arrange cubes on a BBQ grilling basket or a smoking tray.
• If smoking, add wood chunks to the smoker and allow smoker to come to optimal smoking temperature.
• Add your pork cubes to the smoker and monitor until a internal temperature of approximately 92℃ is reached (approximately 2 hours).  

2.  BBQ Sauce

• While the pork belly is smoking prepare the BBQ Sauce.
• Mix all the BBQ Sauce ingredients in a pot over low heat until the sugar is dissolved.
• Once the pork belly is ready add to a foil pan or roasting pan and cover with the sauce.
• Place the pork belly back on the BBQ or smoker until the sauce goes nice and sticky.

3. Serving suggestions:

Serve the pork belly burnt ends on coleslaw in a roll and add your favourite accompaniments.