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  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. I have a new found love for chuck roasts. Growing up always had them cooked in a crock pot and never thought about smoking them. My first try at low and slow was so-so and had me chasing temps for 2 or 3 hours. After a little research of all the great info on this site, my second attempt went much smoother. Started with about 3.5 lb chuck all rubbed up with some coffee infused SPOG: Went out to light up little red using ckreef's paper towel roll method and following all the advice here to make very small adjustments and wait 15 minutes between adjustments. About 40 minutes later I overshot my temp a little at 280 but time to throw on the meat: Brought temps down to about 220 but then settled in about 230 at the grate with these vent settings: The akorn's vents are really twitchy. A pencil lead width adjustment really swings the temp, but once you're dialed in, it stays put for hours. In my case about 6 hours and temp raised 30 degrees total. Never touched a vent or raised the lid once until the meat reached 195: All done and ready to rest: Rested about 30 minutes, sliced er up and chowed down. Last pic doesn't do justice. It was tender, juicy and tasted fantastic. I think the coffee rub is now my wife's favorite. Only short coming was the bark could have been more set. It was okay but I like it a little crustier. Any ideas? I heard spritzing actually helps set the bark during the initial 2 or 3 hours. Otherwise I was thrilled with the akorn jr. and its ability to hold a fairly low temp.
  3. This will be my first chuck roast cook on the Akorn. I’ve only cooked steaks and wings on the grill so far, so this will be a learning experience for sure. Any advice or tips are welcome.
  4. Sound off everyone! What's the plan for this weekend? I'm thinking pizza one night, and trying a smoked chuck roast/poor mans burnt ends for the other. Both of these will be firsts for me. I think I have a pretty good idea on how to do the pizza based one what ive read here, and my experience with the devil hotbox inside the house, but any advice/input on the chuck roast would be appreciated. I've braised plenty, but this will be the first smoked one. I was planning on treating it exactly like brisket, with just a shorter overall cook time.
  5. Working on some faux burnt ends. Been smoking since 9:30am. Almost ready to pull and cube up.
  6. I made this last Friday controlling the cook remotely while I was away watching the latest Star Wars movie with my son. Pecan & hickory smoked pulled beef sandwiches, braised in a dutch oven on my kamado, and served on buns; one topped with homemade horseradish cream sauce and another with barbecue sauce. Simply awesome! Recipe Ingredients: One 3 lb chuck roast 1 large onion 2 large peppers, mild/med/hot whatever Sprigs of thyme and oregano coarse salt black pepper Burger Buns Horseradish Cream Sauce Optional dark beer for additional braising liquid if necessary. View the entire charted cook at ShareMyCook.com. Other videos/products mentioned: Back To Basics Brisket - Beef, Smoke, Salt, & Pepper in Perfect Harmony BBQ Guru CyberQ Cloud Temperature Controller
  7. Long day at work yessaday. No lies....it sucked and was a grind. Made it through and finally made it to my truck for the ride home. Called into headquarters and spoke with my son about dinner plans. We both agreed that tacos sounded great. Made it home and pulled apart the leftover jerk chicken and chuck roast. Put in a pot with some taco seasoning & beer and let it simmer a while. Had 6 soft shells and 6 hard shells on hand. Frijoles, cheese and sauce in between the layers. He killed these four and then grabbed up one of the remaining two. I made off with the lone taco and it was mighty good.
  8. BiLo was running some chuck roasts on sale when I was in there yesterday. Picked up a 4.5 lb nicely marbled hunk of goodness. Mixed up a batch of Pay's steak rub and slathered it on. Put it on the grill and chopped up some of the usual suspects and put right back in the same pan over the rub that remained in there. Flavor is gonna be great. Gonna throw some corn on, too. Hoping that Chuckie hits a homerun this evening. Hongry folks carnivores will be demanding eats. Good thing I have leftovers in case I have to scramble.....
  9. Doing a chuck roast this afternoon using some recipe's from Paymaster. It's been sitting in the steak rub/marinade overnight. All this went in the pot along with the chuckie. Gonna do a cobbler, too. Thanks again. I think this sauce will be a hit....in spite of the store not having my usual roostershire sauce in stock....they had only one brand and it's nowhere near the same quality. I added one part sriracha sauce & fresh ground pepper to the blend, too....figuring my son would like the heat.
  10. 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.
  11. A Different Approach on a Pull-Apart Pepper Beef In rearranging the freezer, a 3.5 lb chuck roast emerged from the back recesses in dire need of being cooked. Hummmm… there have been a number of posts on pepper beef so that became my starting point idea. However, I did not want to just do one of the traditional approaches, so I decided to let the imagination spin out of control. The result is a pull-apart sandwich beef with a complex flavor palate that melds smokiness with multiple pepper flavors and a touch of heat all wrapped in a chicory coffee and Steens cane syrup overcoat. Served on warmed Cuban bread with optional Gouda cheese. Sides were salt water corn slow roasted in the husk and roasted sweet potato chunks. BTW - A dollop of mayo on the sweet potatoes really tastes good. A Different Pepper Beef Sandwich Concentrated Meat Goodness Hope There’s Enough The Meat The thawed chuck roast was lightly rubbed with olive oil and seasoned generously with black pepper and lightly with salt. Big Joe was stabilized at 275 degrees with the grill grate in the high position. The chuck was cooked in direct heat for 90 minutes turning as needed to create a crust but no burning – at least each 20 minutes or so. A large chuck of pecan wood was positioned to generate the smoke for this part of the cook. The chuck was removed at about 170 internal just because that is what it was when I checked it at 90 minutes taking a break from mowing the lawn. I placed the chuck in my large Lodge Dutch oven with lid and let it rest while I finished the yard work. Big Joe was kept humming along at 275 or so. He will be needed again. Browning & Smoking the Chuck Roast The Peppers At the same time as the chuck is being browned, a number of poblano peppers were smoked and low temperature roasted for about an hour and then placed in a dish and plastic wrap covered before removing skin and seeds. If all the skin does not come off because they do not get a high level of blistering heat don’t fret it. They are going to be cooked for several more hours anyway. For the other pepper additions, besides the roasted/smoked problano peppers which I sliced, I used one red large bell pepper, a large green bell pepper, both cut in a coarse julienne, and a large serrano pepper with about half the seeds removed and medium chopped. And while we are at it, a large onion coarse chopped. Building the Dish – and the Seasonings The beef was cut into roughly 1 inch cubes and returned to the dutch oven. The peppers were added to the pot. Also, one 14.5 oz can of whole peeled plum tomatoes with the juice. Seasonings were dried thyme, fresh chopped parsley, quite a few toes of garlic, Worcestershire sauce and several dried bay leaves. Sliced & Ready to Cube (the meat while not tender is still moist and tastes good at this point - don't eat too much snacking) Building the Dish The Liquids Here is where the dish gets interesting. First, I prepared a cup of heavily flavored beef stock using a favorite of mine – low sodium Better Than Bouillon beef base to the ratio of 1 TBs+ to the cup of water. Add to the pot. Secondly, I brewed a small strong pot of New Orleans style coffee & chicory (Community brand) using a heavy hand on the amount of coffee. I utilized 2 cups of the brewed coffee for the cooking pot. Save any remaining coffee as a later possible addition. Or have a cup with milk and some of the Steens cane syrup. Now, if you taste the resulting ingredients in the pot at this point the liquid will be bitter and just plain awful. The magic third addition was 3 Tablespoons (add a TBs at a time and check flavor) of Steens cane syrup (another Louisiana favorite). This balances the coffee bitterness with a sweeter overtone and brings out a caramelization note. Ready to Go Back on Joe Into the Final Cook With everything in the Dutch oven, place on stove and get it up to temperature and at a slow boil stirring well. You have options here – cook on stove top at slow braise, in the oven inside or return to the Kamado - which is what I did. Cook covered for another 4 (+/-) hours at 275-300 until meat is falling apart by itself when stirring the pot. Pot should be at a low braise – add a heat deflector under pan if cooking too much - keeping Joe at this temperature is needed when we roast the sides and toast the sandwiches. This length of cooking provides a mix of shredded beef and tender beef nuggets which work well on a sandwich. If needed, add some of the residual coffee mixed with some beef base and the Steens if it is getting too dry or just a small amount of water. You are looking for a meaty dish with not an excessive amount of liquid. If required, cook at the very last for a while with the lid off. The sides I chose get addressed in the final hour of the cook. . Salt Water Soaked Corn The Raw Sweet Potatoes (olive oil + salt & pepper gets added) Adding Expansion Rack For Roasting The Slow Roasted Corn is Done The Roasted Sweet Potato (Ido not have any wood smoke going when doing the sweet potatoes) At this point you can adjust final seasonings to your personal liking for salt, pepperiness, sweetness (reduce it if too much by a touch of regular white vinegar), etc . Mine needed no adjustment. Or if so inclined, you can add careful dashes (go real gentle on the amount) of cider vinegar which will surprisingly swing the overall flavor in yet another and completely different direction. Or do some of both …. I served the cider vinegar at the table for people to add as desired, . Now Serve It Up Layer the meat on a good bread optionally with melted cheese ( warmed/melted in the Kamado of course) and savor a “different approach pepper beef”. Getting Toasty & Gooey Enjoy!
  12. Made these for a party recently. No leftovers. http://youtu.be/n7Vfh-cVPBE
  13. 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.
  14. Howdy Gurus! Monday evening, I looked in the freezer to see what I had for dinner on Tuesday evening. There was a chuck roast, almost the last of a cow my brother and I had slaughtered and butchered. I pulled it and thawed it. Below are the results of yesterday's cook. Here is a picture of the guest of honor right out of the package. I decided to lay some smoke, peach smoke specifically, on the chuckie. I got this at Academy. I only used a couple of pieces directly in the heart of the lit lump. I was doing this indirect, hence the heat deflector. I"ll be laying on the smoke at 250ish. No big deal as the real key to this cook is the braising which comes later. I always like to keep my kamados as clean as possible, so I always set a drip pan on my heat deflector. A clean kamado is a safe kamado; no flashbacks for this Okie! And finally here is the chuckie on the grate. The temp probes are to the new iGrill thermometer that operates on BlueTooth. Red for the cook; yellow for the grate temp. I seasoned with my Embarrassed Zebra rub. Salt, pepper, granulated garlic, paprika, and cayenne. As many of you know Beauty! has thermometer probes built in the side through which you can run probes and their wires. Curved probes negate that capability, especially those that have a collar (red and yellow in this case. Hence the probe wires sitting on the lip of Beauty! I smoked this chuckie to about 160F internal according to the probe. Following is a pic of the chuckie at the end of this smoke. Here is picture of the chuckie in a pan with a liquid of beef broth and merlot wine. The veggies are red skin potatoes, turnips, carrots, and grossly chopped onions. Braising is classically combination cooking technique that consists of a sear on the meat and then a lower temp cook in a vessel, generally with some liquid in the bottom. Many of you may know this technique as pot roasting, hence the term pot roast! And here is the chuckie all buttoned up with its foil covering getting ready to be braised at a temp of 350F. It's back on Beauty! for the duration of the cook. Here is a picture of Beauty! holding rock solid smack dab in the middle of a rain storm. Here's the iGrill sitting on the KK teak side table. It's sitting under a glass bowl to protect it from the rain coming down and swirling around. Notice the water on the table. All in all Iwas quite pleased with the performance of the iGrill temperature unit. I had little if any problems with the BlueTooth. This was the first real test and it went well. I can recommend it. This next pic shows the finished product still in the pan after about 5 hours in the roasting portion of the cook. Here is a pic showing that the bone in the chuckie just easily wiggled loose. And finally here is a plated pic of the cook; braised chuckie, root veggies, and a green salad. SWMBOI and I used some of the broth over the meat and on the root veggies. Scrumptious! The chuckie, which can tend to the tough side, was really tender. Total time on smoke was about 2.5 hours and total time braising was about 6.5 hours. Because of the braise, the chuckie was incredibly moist. All in all, this was a very successful cook. I normally would reduce the liquid in the pan and make a gravy. But, SWMBOI's stomach thought her throat and been cut and she wanted to eat NOW! So, ever mindful of who butters my bread ...! Thanks for looking in!
  15. Tonight's 3.38 pound cook was inspired by the following from the video index in the Cooking with Fire Forum: https://www.youtube.com/watch?v=4GFSa4WfvtY I substituted for the Midnight Espresso but the sauce measurements was per the video. Cooked about 2 hours with some mesquite chunks at 225-250 till an internal of 145. Panned, sauced and foiled shut for an additional 4 1/2 hours at 280-310. Sauce thickened up nicely. Definitely a keeper! Thanks for looking Devin
  16. Perfect weather today.....but didn't have to time to fire up the grill. I did fire up the crockpot earlier. Picked up a pair of chuck roasts on sale earlier. Putting a bunch of stuff in there with them. Usual suspects in the bottom... Added 4 jalapeños in there, too... Green onions, potatoes and 'bellas went on top of the chuck roasts. For some extra flavor I poured a mix of the following over it all: 1/4 cup Sriracha sauce (tried a Texas Pete version...not bad, but I think I prefer the original) 1/2 cup soy sauce 1/4 cup minced garlic 24 oz Guinness Extra Stout It should be ready prior to the Gamecocks-Tigers kickoff. A bit of pepper and it was fit to eat !!!!!! Wife had gone out with one of her girlfriends to see GIRL GONE and came back hungry and didn't want to wait on the old crockpot. So I made her a 30 minute pizza. Sorry, no finished pics. It was fast & furious as it came out of the oven. At least one of the tribe was nonplussed by the cooking endeavors.
  17. A Hybrid Chuck Roast Cook for Fall Weather I call this a “hybrid” cook for several reasons. Firstly, it was started on the Kamado and finished on the stove, secondly I had been wanting a chuck roast which I like to cook in a braise with veggies after browning, but I also have been wanting beef barley soup, and then finally there was a draw towards a good beef stew, and thus it evolved. So, this cook took elements from all those and rolled it into a “hybrid” chuck roast meal. Bon Appetite Started with just over a 5 lb Costco chuckie. It was three nice pieces in the package. After cooking on Joe we were down to 3 lbs of really good tasting beef. The Starting Point In place of the browning of the meat, I seasoned the chuck roast pieces with just a rather light coating of Montreal Steak seasoning. Got Big(Red)Joe fired up and was going to cook at 275-300 degrees but got a very late start and reflecting on my high temperature pork butt cook, I instead opted to cook at 375-400 degrees indirect– closer to 400 degrees most of the time. At this temperature it took 3 hours to get to 185 internal and had developed a beautiful crust and patina along with a very nice smoke ring. Tossed a pecan chunk in with the lump. I removed the meat at the 185 temperature. It tasted really good at this point and with a bit more cooking on the Kamado (maybe another 30 minutes) to final tenderness (~200-205) would have been an excellent meal by itself. The bark/crust on the meat from cooking at 400 was superb. And no stall! Chuckies Ready to Come Off Big Joe The Meat Is Already Good At This Stage (Cooks Treat) When the chuck was nearing its removal, I got out the 7.5 qt Lodge enameled cast iron and on the stove sweated down the following (all coarse chopped): onion, green bell pepper, celery, green onion and garlic. Added to the sweated mixture 5 cups water and several tablespoons of Better Than Bouillion low sodium beef base. Initially seasoned with dried thyme, oregano, basil, bay leaves, Worcestershire, black pepper, and Crystal hot sauce. Now it was time for the chuck to go into the pot. Brought it all to low boil and then reduced temp to a simmer. It cooked for an hour and at that point the meat was getting fork tender and at about 205 internal. Some Fixins Meat In The Pot Time to add the 2 large cut up red potatoes, the 4 sliced carrots and 1 cup of quick cook pearled barley. Add additional water and more beef base if needed – the barley will suck up the water. Adjust seasonings to taste - for example, I added a tablespoon of ground chipotle powder and a tablespoon or so of vinegar to balance the sweetness from the onions and carrots. Cook for another 30 minutes or until the final additions including the barley are tender. The barley will also act as a thickener for the broth. At this point the meat can be cut with a spoon which is how we like it when cooked in a braise. As the dish sits the barley will slowly absorb the water. For leftovers/reheating just add some water or eat it as is. Almost Done - A Pot Full Of Food Fun Serve in a bowl and enjoy a nice fall weather meal! The final result has a nice smokiness component, a great grill flavor on the very tender meat and a wonderful medley of veggies, broth, barley and flavors. Goes well with your favorite red wine. A Great Fall Food Fix
  18. Betcha didn't think I was going to make it today, did you? It's almost 9 p.m.! So this cook was completely inspired by @DerHusker's Pepper Stout Beef. My original intent was to duplicate his post, but work got hectic today and I didn't get a chance to hit the grocery store for what I needed. So I punted. Started with a 3lb chuck roast which I rubbed with Louisiana Hot Sauce, and then coated in a mix of Penzey's medium chili powder, celery salt, cumin, and garlic powder. I wrapped it in plastic and let it rest in the fridge for about 4ish hours. Into my 3qt dutch oven, I put potatoes, about 3/4 of a leftover red onion, a yellow spanish onion, a bag of baby carrots (chopped), some celery, and 5 of the riped Hatch chiles that I roasted off yesterday. Oh, and a couple of smashed cloves of garlic. Added 1/4 cup of Worcestershire, and about 3/4 of a bottle of Shiner Bock. Grill at 200°, cast iron griddle as defuser on the lower rack, dutch oven with veggies on the middle rack, and chuck on the top. Of course the minute I put everything on the grill, the skies opened up. Nevertheless, the grill held the temp perfectly. After about 2 hours the meat was at 163° So I popped the meat into the bowl with the veggies, foiled, and bumped the temp to 330° 2 more hours and it was testing at 205° and felt like butter. Shredded and mixed with the veg and juice: And served with a salad with sliced avocado. And plenty left over for lunch tomorrow! Yum!!
  19. Tonight's cook was a la @Dub, and apparently a la @jackjumper101. I took the leftovers from last nights chuck roast and chopped them up. Layered them in corn tortillas, topped with chopped roasted red chile and shredded cheese: On the grill at around 400°: Off 15ish mind later and topped with cabbage and tomato: I made 4 batches of these rotating the stands through the grill. They were delicious!! H doused his with salsa and I put avocado and Greek yogurt on mine. No photos because we were too busy eating!!! And ... as a bit of a teaser for Saturday's cook, here's a pork butt in a chile powder based rub, that is going to be stashed in the back of the fridge for a while:
  20. Wound up with a rare day off (I keep thinking the light season is coming, but the horizon keeps shifting)... I was unprepared for a brisket so I decided to try a chuckie again. My first attempt (http://www.kamadoguru.com/topic/5139-my-firhuckiest-c/) turned out a bit tough and dry. I seasoned the ~3lb roast with montreal steak and some olive oil and trussed it up before hitting the grill. Started at 250° for the first 3.5 hours and then panicked a bit at the stall (151°) and foiled/cranked it to 350°. That worked. Added potatoes and carrot/onion pack then with about an hour and a half to go. Everything finished together with the roast at 205°... 5.5 hours total on the meat. The potatoes were a bit underdone but they cooked longer on the stove (mashed) while the meat rested. Made a gravy from the foiled juices. All together outstanding. Way better result than my first chuckie... it was fork tender and really juicy.
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