Labor Day's Chuck Roast cook on the Slow 'N Sear and 26" kettle. The recipe will be posted on the abcbarbecue website in the very near future. Folks you have not lived until you've tried smoked chuck roast. Makes me wonder why brisket is so popular.
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At the expense of wearing out my welcome here's the plated picture of tonight's chuck roast cook. Philly Cheese steak made with smoked chuck roast, sauteed onions and peppers, provolone cheese, and Johnsonville's sausage rolls. The wife said, "This chuck roast is so tender I can't tell where the bread ends and the meat begins."
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I did the exact same thing with my chuckies David Parrish like you said just can't beat those chuckies
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Drool..... I'm getting a little tired of being Joe Lunchpail already...Comment
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Schmancy smoked salmon (ok, Arctic Char) on bagels w/ traditional accompaniments for breakfast!
First time using alder-- good stuff!
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I made some homemade corn bread in the Skillet last night. I always coat the skillet in bacon grease, add a whole bunch of fresh honey from our hives to the batter and pour it into the skillet. I put it on the grill at 350 F for 25 mins. This batch came out awesome. After it cools, the top of the bread is a little bit sticky from the honey. It just makes the whole kitchen smell great when I bring it in from the grill.
Last edited by Spinaker; September 8, 2015, 05:57 PM.Comment
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Today's cook... Short ribs in the BGE @250° for 4 hours. Half rubbed with Memphis Dust and half with Big Bad Beef rub. Mmmmm
Last edited by Breadhead; September 8, 2015, 06:52 PM.Comment
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Did some buffalo wingsComment
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Last night was a twofer in the Performer. I started with 'weeknight chili' (the chili I will make for the Michigan/Ohio State game will be vastly different and more complicated :-). I filled one basket with charcoal and a small pecan chunk and used the propane starter. I then pureed onion, serrano, poblano, celery and 4 cloves of garlic. I took ground chuck and formed loose patties that were seared and then cooked indirectly while the cast iron wok got hot. This is what it looked like:
After the veggie puree softened I added: Cumin, chili powder, paprika, Lowry's, black pepper, white pepper, oregano and a bay leaf. The meat then went into the pot and was broken up into small chunks. A small amount of Worcestershire, ketchup and tomato paste were added. Then a large can of whole tomatoes were torn up by hand and added along with the juice and then 2 cans of chili beans were added. Then a can of beer. After a half hour in went a second spice dump consisting of a small amount of: Salt, pepper, cumin, chili powder and Demerara cane sugar (to tame the acidity). After another 15 minutes I added a large diced tomato from the garden and a small green tomato from the garden and some lime juice to brighten things. This is what the final product looked like:
This was for future consumption. After that I removed the grate and moved the charcoal basket off to one side of the grill and knocked the ash off the coals which were mostly spent. I dumped on a bunch of unlit charcoal and let it come to temp. I then added a tin of Brussel's sprouts tossed in a little olive oil, salt and pepper. I also threw in a spatchcock chicken. Toward the end of the cook I threw in 4 ears of corn. This was last night's dinner. The pictures were a bit of an after-thought so the presentation is a bit lacking. Here they are:
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This thread is breaking the internet so I've started a new one you can find here. Feel free to repost any recent Labor Day photos in that thread so the most folks will see them.
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