(blues music)
♪ Gonna smoke me a fatty brisket ♪
♪ Got my barbecue shoes on ♪
♪ Gonna smoke me a fatty brisket ♪
♪ Got my barbecue shoes on ♪
♪ Got my natural case and got the hogs on the run ♪
(saxophone)
- [Bobby Fame] Welcome to BBQPitBoys.com
Today, we're cooking up some chuck roast on the open fire,
and it's real easy to do.
And we have to thank Lodge Cast Iron
for sponsoring this Pit Boys video
and providing us this Cook-it-All.
Just two pieces of cast iron can do a lot of cooking,
and you'll be firing the pit.
All right, for this recipe we're going to need some veggies,
and we're going to start out with some peppers.
We got some green bell peppers,
we got some red bell peppers.
Now, if you never done chuck roast on
the open fire before, you definitely gotta check it out,
especially in these cast iron pans.
All right, we got some sweet onion.
Here, we got some mushrooms.
Now, you can go to our website and check out
the exact ingredients and how much we use.
This will give you a good idea.
Here, we got some fresh garlic.
I'm gonna chop 'em up.
(deep inhale)
I'm telling you, this is gonna be good!
You've got all these veggies at the beginning, right?
(chuckles)
All right, here's some long green peppers.
They've got a little heat in 'em.
Sometimes they call 'em Italian green peppers.
All right.
So the veggies are done, the fire is coming on.
Now, here we've got some chuck roast, two of 'em.
In total, maybe about seven or eight pounds.
And here, we're applying some salt and pepper,
we're using our SPG, right, and this is gonna provide
a lot of flavor to this roast,
so you want to adequately salt and pepper your roast.
All right.
All right, those chuck roasts are seasoned!
Now, we're taking the Cook-It-All bottom pan.
They call it a wok.
It's like an open pan, you call it what you want.
And what we wanna do is sear these roasts all sides.
This will provide a ton of flavor.
You need to do this!
We've got a little bit of cooking oil in there, right?
And we'll just keep turning these roasts
until we get a nice sear on all sides.
It's all about the flavor there.
Aw, man!
Can you smell that?
It smells good!
All right.
Man.
This'll only take a few minutes.
Then keep turning it.
Aw, man.
This Cook-It-All will be good at the lodge,
good at the open camp, and good at your pit.
You can use it for a grill or a griddle,
fry pan or a stew pan, or a dutch oven.
There's a lot of ways to use it.
All right, now we're gonna take all those cut up veggies,
throw 'em into the pan.
I told you this was gonna be easy to do.
And to that, we're gonna add some beer.
Now, if you'd rather not use beer, it's up to you.
You could add heated water.
You could add some stock, like some beef stock.
We find that beer works perfect.
And here, we've got some beef paste.
All right, you've seen this before.
Nice, concentrated beef broth.
We're throwing a good couple tablespoons in there.
Put the cover on.
This is only gonna take a couple hours.
Now, while we're waiting, we gotta do some snacking.
(police sirens)
Of course, here come the food police.
They're always looking for us.
And we happened to add these scallops
and some shrimp to some skewers.
This goes perfect with a couple beers, kickin' back.
This is called the good life.
All right, now we're gonna use the griddle part
of this Cook-It-All, throw some butter on it,
and lay these scallop and shrimp skewers right on top,
and it only takes a few minutes.
Don't overcook 'em, right?
Add some more seasoning.
Give 'em a quick flip.
It doesn't take long, right?
You don't wanna overcook 'em, like I said,
or you'll ruin 'em.
Baby!
We're eatin' good tonight, Martha!
All right, I'd say these are done.
Pull 'em off the Cook-It-All.
Take a look at that!
Are you hungry, or what?
All right, let's check on these chuck roasts.
Oh, yeah.
Now, you wanna make sure you keep adding
a little bit of liquid, you wanna check it
every once in a while, it all depends
how hot that fire you've got going, right?
So you've kind of got medium heat,
maybe a little hotter than that.
So we just monitor it, check out the moisture content,
add a little bit each time.
Aw man, just take a look at that!
(chuckles)
Flip 'em a little bit.
Oh, man.
There's your flavor, right there.
Perfect.
All right, put a few more minutes.
And in a miracle of time, these chuck roasts are done
on this Cook-It-All.
Nice.
Now, you can serve these roasts up any way you want.
It's kind of easy just to make sandwiches out of 'em.
It's gonna be nice and tender, full of flavor.
Aw man, cut these strings off.
Now, there's no need for a fancy-ass setting here, right?
This is the way to do it.
Get some slices.
We've got some nice, fresh rolls there.
And you can set these up any way you want.
We brought along some jalapeños just to kick it up a bit.
Man.
And then those peppers and onions and mushrooms
just full of flavor, right there!
This makes this sandwich!
You've definitely gotta check this out.
Whoa.
You kidding?
And of course, as always, we do apologize
for eating in front of you like this,
but we call this Pit Master Privilege.
Yeah.
- [All] Barbecue Pit Boys for life!
Yeah!
- [Bobby Fame] So the next time you're looking for a recipe
for your pit, check out BBQPitBoys.com.
(bird caws)