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A little behind the scenes to my Instagram post. Sunday I smoked two small chuck roasts for about 4 hours at 250 

 

Then I put them in foil in beef broth and aromatics and let them braise for another four hours. 

 

After two hours FTC these were ready to serve. I fried up the onions and served on fresh buns with American cheddar, horseradish mayo and Au jus 

 

will deffinetly be doing this again 

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5 hours ago, daninpd said:

I first encountered beef like this in Puerto Rico, what they call "Ropa Vieja"  (old rags). That looks really good and the fried onions are a perfect addition.

Thanks. It might have over taken pulled pork in our hearts as a favourite 

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On 3/11/2019 at 8:40 AM, MD_Ag said:

That is a great looking meal, but I'd be terrified that a small splash of oil could become a huge fireball.

@MD_Ag i am also VERY leery of oil on the grill... BUT I used a high wall pan/shallow(er) pot with high sides and just enough oil for what i needed... its a HUGE benefit, frying on the grill... no mess on the stove top

 

of course i watched it the whole time, but the high sides made all the difference

 

and THIS recipe just hit the to-do list as well...

 

I'm going to have more food than weekends at this rate... fantastic looking sammich!

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35 minutes ago, TexasBlues said:

@MD_Ag i am also VERY leery of oil on the grill... BUT I used a high wall pan/shallow(er) pot with high sides and just enough oil for what i needed... its a HUGE benefit, frying on the grill... no mess on the stove top

 

of course i watched it the whole time, but the high sides made all the difference

 

and THIS recipe just hit the to-do list as well...

 

I'm going to have more food than weekends at this rate... fantastic looking sammich!

 

Thanks ... getting the craving to make this again already 

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