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Oh no that's not barbacoa. That's chipotle restaurant fake barbacoa. The real barbacoa is beef cheeks
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I ate SOS quite often between first watch and middle watch while I was in the Navy.
25 years later, I still make it at home.
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It has been said, but I always make pulled beef sandwiches. I usually add a thin, vinegary sauce and add a little rub to the mix. They are really underrated.
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When I smoke chucks I'll do two at a time so I can slice or pull one and turn the other whole roast into burnt ends. Depending on how much time I have, will smoke to anywhere between 170-190, cut into cubes, toss in a pan with some sauce, and either let 'em smoke another few hours or toss on a hot grill until nice and sticky. Sometimes will sauce a second time while finishing. Again, it all depends on how much time I have.
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Large cheese pizza from Papa Murphy's with smoked chucky on it is a huge hit at our house.
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Treat like a brisket but take it to 208° to pull. And throw some of the pulled beef in a hot skillet with chipotle or ancho sauce to make barbacoa like Ernest did the other day
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I love tossing leftover pulled pork into a big pot of red curry lentils (I mix the rice right into this dish to make one giant pot of goodness). I see no reason why pulled chuck wouldn't be great in there.
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Originally posted by ssandy_561 View PostI love omelettes with shredded smoked chuck roast and sharp cheddar cheese.
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A lot of things made with ground beef are better when you use pulled chuck roast instead.
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I love a good sliced chuckie sammich with peppers and onions
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