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Found 5 results

  1. Ingredients: Meat: 3 to 4 lbs. of good quality Chuck Roast Hot sauce (I used Tapatio) Steak Seasoning (I used Kirkland) Ground coriander Ground chipotle pepper Veggies & Broth: Two green bell peppers (Chopped) One red bell peppers (Chopped) One yellow bell peppers (Chopped) 1 large red onion (Chopped) 1 large brown or yellow onion (Chopped) 1 large jalapeño (Diced) 1/4 cup of Worcestershire sauce 12 oz. of Guinness Extra Stout (or any good dark beer) Directions: Take meat and Sprinkle with hot sauce and rubbed down for even coverage. Now rub with steak seasoning, ground coriander and chipotle pepper for even coverage and to taste. Wrap up in plastic wrap and let rest in the fridge a minimum of 4 hours. (8 is better) Once rested, set up your kamado for indirect cooking and preheat to 250. Add a chunk of your favorite smoke wood and place meat on grill. Let it cook until the I.T. is 165 degrees. While the meat is cooking, cut up your veggies and place them in an aluminum chafing pan. Pour the Worcestershire sauce and the beer over the veggies. (You can add more chipotle powder to the veggies if you like) Once the meat I.T. has reached 165, remove it from the grill and place it in the pan on top of the veggies and tightly cover with aluminum foil. Return the chafing pan to your kamado and bump up the temperature to 325 to 350. Cook this until the meat I.T. has reached 210 degrees. Now remove the chafing pan from the kamado and remove the foil. Do a loose pull of the meat being very careful not to splash the hot liquid on yourself. Once you’re done pulling return the chafing pan to the kamado to reduce the liquid to your desired level. (I like mine fairly thick) Once the liquid reaches your desired level remove it from the kamado. Pull any larger pieces of meat to your desired size and it’s ready to use. (Step by step pictures of this process are below) I originally posted this cook as Chucky’s Nightmare. I have decided to post it as a recipe as well. I got the inspiration for this from “The Wolfe Pit” but since I wanted mine for Tacos I switched up a few ingredients. Start with a good Chuck Roast. Here are the rub ingredients. (Note: I would’ve used Cummin but I was out so I used Coriander instead. It turned out so good I’m not sure if I’ll change it.) My Chuck Roast was huge (6.3 lbs.) so I cut it in half. Rubbed it down with some hot sauce. Now with the steak seasoning, ground coriander and ground chipotle chili pepper. (I just eyeballed it) Wrap this up and rest a minimum of 4 hours. (Overnight would be better) Light up the kamado. Throw on the chuck once it reaches temperature (250) with some wood chunks. (I used Mesquite) Here are veggies to I used. Once I had chopped up the veggies I sprinkled on 1 tsp. of ground chipotle chili pepper. Then I poured in 1/4 cup of Worcestershire Sauce and 1 Stockyard Oatmeal Stout. (Guinness is used a lot but any dark beer will do) After the chuck roast had reached and internal temperature of 165 I placed it on the bed of veggies. I then covered the pan with foil and placed it back on the kamado along with some appetizers. I cranked up the temp to 325 and let it cook for another 2 hours. After 2 hours the IT was 209 so I removed the foil. And pulled it apart and let it cook for another hour to reduce the liquids. Here it is ready to eat. I warmed up some tortillas and proceeded to make tacos. And enjoyed them with a Stockyard Oatmeal Stout. Due to the Tapatio and chipotle powder the meat had a bit of a kick. As we ate our tacos my wife gave it a "this is awesome" comment. Now to understand exactly what that means you have to remember that she doesn't like red meat. (Or so she thinks) Every time I buy beef she asks me why. So if she said it was "awesome" you have to believe it.
  2. So I've been wanting so badly to try a chuck roast on the Joe instead of the crockpot, and the post by wb.tarleton a few weeks ago just pushed me over the edge. Seasoned up a chuck this morning with Dizzy Pig "Swamp Venom" rub. Here we are after smoking for several hours. I've just put it in the pan with a beef broth and coffee mixture, ready to put the foil over. And here is the finished product after a total of 7 hours. The onions got a little mushy, next time we'll wait a few hours before adding them. Put in a bun with horseradish mustard, smoked mozarella cheese, sauteed peppers. Wow! The subtle smoke flavor, the sweet heat of the rub, and the astounding moistness made this a winner. Thanks wb.tarleton for the inspiration.
  3. Saturday afternoon, I put on a 2.5 pound chuck roast to do the "Chucky's Nightmare" tacos that I've been drooling over for 3 months now. I've seen the wide variance of how long it takes to be pullable, from 5 hours to 11. Admittedly, I put it in way too late, about 2:30, hoping that it would be ready around halftime of the Razorback game (started at 6:30), or at least during the second half. WROOOONG!! We didn't eat dinner until about 11:30, but it was very much worth the wait for those willing to stick around. To start, I'm not the biggest fan of Tapatio sauce. It has something to it that I find a little overpowering that I don't think complements beef well, so I used Taco Bell's hot sauce because I knew it would give it heat and a little flavor, but you could add whatever hot sauce you like when you eat the tacos without a flavor problem. I just used a standard mexican steak rub, and a good bit of cayenne. It sat in the fridge overnight. I used 2 green bells, 2 jalapenos, a purple onion, and half of a VERY big yellow onion. The red bell I got had some crud in the middle, I think a bug got in there. Oh well. So I got the Akorn up to 260 with a couple hickory chunks mixed in and put the chuck on there with the Maverick hooked up to it. I decided I wanted to go a little hotter since I had less time. It ended up settling around 288, and didn't move more than 2 degrees for the next few hours as you'll see in the picture. Very proud of the Akorn. When it got to 165 IT, I put it on top of the chopped veggies that I put a little taco seasoning and some homemade salsa on. For the beer, I went with what I had, Sierra Nevada Kellerweis--a pretty good hefeweizen. I poured around half of it in there and drank the rest. I covered the pan with foil (a glass pan that I got in trouble for using. If anyone knows how to get smoke stains out of a pyrex pan, please help!), and put it back on at 325. By this time, the game was getting ready to start, so I was crossing my fingers that this last leg would be quicker than the first. WROOOONG!!! The IT dropped to 145 over the next 20 minutes before it started back up. In the future, I'll wait for the IT to get hotter, and I may heat the veggies in the oven before adding them in. It finally got to 205 around the time the 4th quarter started, not really sure what time that was. Would NOT pull. Shout out to the folks who helped me out through this period, I thought I'd ruined the meat for sure. It got to 210 after the game was over and pulled into 3 big pieces. I had it right where I wanted it. I left it on there for another 30 minutes, then pulled it to pieces. Let it cook for a little while longer and pulled it down more. Let the sauce thicken up. It finally came off a little after 11:00. I'd consumed a good bit more in the libation department than I thought I would, and I was about to consume more, the jalapenos we put in there were HOT and I added on my Spur Tree crushed red pepper sauce before trying it. It was glorious, I love the spice. I made some beans (black, dark red kidney, mexican corn, rotel, taco seasoning) to put on the tacos, and it was a great pairing. The money shot is somewhat pathetic as I was so hungry I'd already eaten that tacos partner who was much prettier with ponchos cheese dip, beans, and lettuce. I've decided this is the best thing I've made on the Akorn. I love pork butts, but this had so much flavor and was more challenging. Definitely worth doing again and again and again. Now for the part everyone really cares about... If not for this forum, I would have never known something like this existed. Thank you all for the great ideas and motivation.
  4. You all have seen my version of Pepper Stout Beef (AKA Pulled Beef) before. (The recipe is in the Beef Recipes forum. Link: http://www.kamadoguru.com/topic/10881-pepper-stout-beef-aka-pulled-beef/) Well, Freddy’s cook reminded me that I was out of all my leftovers in the freezer so Chucky paid me another visit. I took half and squirted on some Tapatio hot sauce. I spread that out and applied my rub ingredients. Wrapped it up and let it rest overnight. The next day I prepared the kamado for indirect cooking and placed it on the grill. Here it is at an I.T. of 165. Placed it on my cut up veggies. I then covered it with foil and put it back on until I got an I.T. of 210. Once it reached 210 I did a loose pull and then put back on the kamado uncovered, to reduce the liquid. As it reduced, I occasionally stirred and continued to further pull it. Here is the final result. I packaged this up and it’s now ready for Tacos, Burritos, Eggs, Pizza, etc.. etc.. (All pics of past cooks)
  5. A Smokin’ Duo - Chopped Wild Pig Shoulder and Pulled Beef Chuck Roast My brother is an avid hunter and on my last trip to visit him in Louisiana he gave me some wild pig he had in the freezer. In the batch were some bone-in shoulders. Each was about 5 ½ pounds. Since I had not done a major pork cook in a while and freezer space was running low it was time head to the Kamado with some wild pork. It was a first time for me cooking wild pig. Two shoulders were prepped along with a chuck roast because I was also craving some pulled beef. An interesting note - I was going for pulled pork. But when it was time to pull the pork which was cooked to about 205 internal and had a good level of probe tenderness, it was not amenable to being pulled, so we did a coarse cube chop. An interesting take away from this (in the assessment of my son and I and confirmed by my brother) was that this wild pork harvested in the Pearl River/Honey Island Swamp was much much leaner than domestic pork and hence did not have the same level of fat and collagen to promote pulling. I was considering removing it at a lower temperature but it was probing tough. The aroma and the flavor of the pork was excellent – much more of a pronounced level of real “porkiness”. The texture was also firmer – again due to the lack of internal fat. The 4 ½ lb beef chuck was simply coated with Montreal steak and cooked until roughly 208 internal and butter tender. It was foil wrapped at about 140 degrees internal. It pulled beautifully. The cucumber side was sauced with oil and balsamic vinegar. Made for a nice complement to the meats. A Double Portion of Smoked Meats --- Let’s Eat The Coarse Cubed Chopped Pork Shoulder The Pulled Beef Chuck A Nice New Orleans Sazerac to Complement the Good Food The Wild Pig Shoulders The shoulders were injected with my modified version of Chris Lilly’s injection (less salt and the addition of sriracha). The rub is my modified version of the Mike Mills Magic Dust recipe. Injected and Rub Applied The Beef with the Montreal Steak Seasoning These meats were cooked at ~275 degrees indirect in Big(Red )Joe with a good hickory smoke. The chuck took about 5 hrs and the pork about 6.5 hours. The potatoes for just a couple of hours. A Happy Big Joe The dinosaur turds (white baking potatoes) were merely rubbed with oil (sometimes I also coat with the meat rub but chose not to this time) and then removed when they got soft after a couple of hours. The skin gets a bit crunchy and the smoke gives them a rich dark color and rich flavor. Dinosaur Turds - aka Smoked Baked Potatoes Beef Finished and Removed– Pork Almost Done One of the Pig Shoulders The Chopped Wild Pig Shoulder The Pulled Beef The next time I do wild pig (I have more in the freezer) I think I might wrap the meat in foil midway through the stall and see if the steaming effect might promote pulling. On the other hand, the coarse cube chop on the meat was a nice change and did not detract from the meal and the result. Let’s see… I think I have some “hams” he gave me from the same pig - onward to the next adventure.
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