GotGarlic
Chef Extraordinaire
Our chuckie (smoked shredded chuck roast with barbecue sauce) is on to the second stage. We smoked it to 165*F using my new wireless probe thermometer - I can sit in the kitchen and chop the veggies for the next stage while watching the temperature climb [emoji2]
DH got an aluminum pan that is too big for the smoker grate, so we're doing the next step on the grill - put the roast on a bed of chopped bell peppers, onions, garlic and jalapeños, add a bottle of a local stout, cover tightly and braise for three hours. Then I'll shred the meat, add BBQ sauce ingredients and smoke it on the grill for another hour.
In the meantime, I'm going to make a watermelon-cucumber-feta salad with lime juice and mint from the garden.
DH got an aluminum pan that is too big for the smoker grate, so we're doing the next step on the grill - put the roast on a bed of chopped bell peppers, onions, garlic and jalapeños, add a bottle of a local stout, cover tightly and braise for three hours. Then I'll shred the meat, add BBQ sauce ingredients and smoke it on the grill for another hour.
In the meantime, I'm going to make a watermelon-cucumber-feta salad with lime juice and mint from the garden.
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