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Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Here's a pic of a 3.2lb "petite roast" I cooked in the EXACT style of a pork butt. Only change was I used Big Bad Beef Rub since it's beef. Otherwise cooked with exact same methods as pork butt.
EDIT: Thanks to Pit Boss Dave for the idea. Without him I would've tried it anyway and the credit would be all mine. Lol!
Thank you sir! I made Philly [smoked] steak & cheese sammies the first time, with provolone and ciabatta bread. Second time I did this I made nachos. The nachos were by far my favorite, best nachos I've ever had. The smoked juicy beef is just unreal as a nacho topping with your fav garnishes.
All sounds deadly and delicious!! What wood did you smoke that with? The smoke ring and the bark look fantastic...on the mexican food side I was gonna try and do Enchiladas with it - but I will do the nacho as well - sound awesome!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I used mostly apple, and a couple chunks of whiskey barrel oak. I find apple to be so universal it's crazy. I'm pretty sure enchiladas would be fantastic too, havent gotten past sammies and nachos, but next time I will experiment further. I used cheddar/jack cheese on the nachos too, mmmmm with that beef it was sick good.
I agree - Apple is my goto wood - very easy to get around here in the fall when they trim and by spring its ready. I will be doing this soon....Thanks again for the ideas and visuals to close the deal!!
Sweet! Chuck roasts are synonymous with pork shoulders so they have larger globs of fat, just like a pork butt...at least the ones I've seen. Let me know how it turns out!
My wife will put leftover beef roast in the slow-cooker for a while and use that to shred for enchiladas or taquitos. Brisket, on the other hand, almost always winds up being used for sandwiches or sometimes chili (or stew) in the winter. I'll post my recipe for stew sometime. (But it's never the same, so take it as a guide at best.)
Chunk the meat up, say 1/4" to 1/2" chunks for either one (smaller for chili, larger for stew.) Add carrots, potatoes, chopped onions, celery and whatever other veggies you like for stew. Add chopped onion, a can of pinto, red and black beans and a can of Ortega for chili. Season to taste with whatever you find in the spice rack (And I prefer a little molasses in chili.) Cook in a crock pot for as long as you think it takes.
BTW, I think pork is even better for chili, especially with molasses and cinnamon.
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