This is Kenji's stew recipe, with the following modifications: I dry-brined the chuck roasts, rubbed them with BBBR, and smoked them to 180 internal; I smoked the "sacrificial veggies" for about an hour.
I learned a couple of things. First of all, I now understand why I see so many pics of smoked chuck roasts. They are the bomb-diggity. The chuck roasts almost didn't make it to the stew. Thank you Clint Cantwell for the technique.
Secondly, Kenji is a genius. And I appreciate that he explains the rationale behind what he does. This is such a brightly-colored, clean, flavorful stew. It's not only the best I've ever made -- it's the best I've ever had anywhere.
I learned a couple of things. First of all, I now understand why I see so many pics of smoked chuck roasts. They are the bomb-diggity. The chuck roasts almost didn't make it to the stew. Thank you Clint Cantwell for the technique.
Secondly, Kenji is a genius. And I appreciate that he explains the rationale behind what he does. This is such a brightly-colored, clean, flavorful stew. It's not only the best I've ever made -- it's the best I've ever had anywhere.
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