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.
Got a brand new 5 qt. Dutch Oven for Christmas and wanted to break it in. Looking for something different, I did a quick search for recommended "first cooks". A video by the name of "Layered Meat" caught my eye (how could out not?). Turns out it's a traditional German recipe using pork, bacon, and onions. My kind of meal! I also got to try out my German skills watching a bunch of other videos with the real dish name, Schichtfleisch.
First off, I grabbed an eight pound pork loin and sliced it into pieces about 1 cm thick. These were coated with my sweet and spicy pork rub, then set in the fridge for a few hours. Once ready, I coated the bottom and sides of the pot with a layer of bacon. Then came a layer of onions, also 1 cm thick. Keep alternating until the Dutch oven is full. I also put in some pieces of apple, since the lid is going to block most smoke flavor from getting in. Finally, some BBQ sauce (the mustard sauce was on sale, should go well with pork) and a top layer of bacon.
While watching all the videos, I noticed each seemed to have an exact number of charcoal pieces to use. Having never used a Dutch oven that way, it took me a while to figure out there is a conversion between the size of the oven and amount of charcoal to get the desired temperature. Most videos seem to go for around 350°F. That's where I am now, so here's hoping for a delicious dish in about three hours.
Link to original video that sent me down this path:
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!
One 3 lb chuck roast
1 large onion
2 large peppers, mild/med/hot whatever
Sprigs of thyme and oregano
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