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I am not sure if this is where to post this. This is on a stove so it technically should not be in the Kamado cooking show case. It seems to fit here. This cook as shown took 3 1/2 hours from the refrigerator to the table. If I had went straight in to the pan after browning the meat it would have taken 2 1/2 hours and is very feasible for a week night meal. Especially since 1 1/2 hours are in the oven. The chuck steak could be taken to the stall point on the Kamado and the onions done below. The last stage could be done at 450 on the Kamado. Chuck steak from Sam's Salt and pepper and browned in the tri-ply skillet. This was the first side. This was the second side and it was waiting for the onions to get nice and brown. At this point I am 30 minutes in from taking the meat out of the refrigerator. The onions started like this. I like to take them to a dark brown by sticking them to the bottom and de-glazing with a little water. I am not really in a hurry but I do have a timer set for 5 minutes to check and deglaze. I think the kick in flavor is worth it-- but you could just put the meat in and add the wine up the sides at this point. This is the onions after an hour and a half. Deglaze with a dry red wine. If you use something like a Merlot be sure and really let it boil to cook the fruity taste out. Add the meat and bring to a good rolling boil. Push foil down almost to touch and put the lid on. This gives the meat a smaller cooking environment and besides sealing the Dutch Oven it is said to slightly pressurize the cooking vessel. This goes into a 450 degree oven for about 1 1/2 hours. When a fork twists easily in the meat it is done. Add water or chicken stock if the liquid gets low. on the stove top brown up some carrots and onions Add chicken stock and cover. Cook until just soft or a little before soft. This is cooking on the stove top as the meat is cooking in the 400 degree oven. When done cut the fat out and cut into bite size chunks. Add the carrots and potatoes into the pot with the cut up meat. This is some amazing stew. In looking now I see that I should have tidied up a bit before taking the photo. This was taken in process. The reflection in the back ground was a batch of beans fron scratch.
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!!
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.