A friend sent some of his Indian inspired dry rub for me to try out.. the first thing that popped into my mind was to make some samosas.. I usually make these with ground beef but smoked chuck was nice for a change..
I smoked the chuck on the Memphis Pro until it reached an internal temp of 165...added onions and indian dry rub infused beef broth. Let it go until reaching almost 200 internal.
shredded the smoked chuck, minced the smoked onions and added a few minced green onions
I used egg roll skins, cut into thirds. Rolled "flag" style and sealed with a dab of water..
dipped in an egg wash, rolled in bread crumbs and fried til golden...
I smoked the chuck on the Memphis Pro until it reached an internal temp of 165...added onions and indian dry rub infused beef broth. Let it go until reaching almost 200 internal.
shredded the smoked chuck, minced the smoked onions and added a few minced green onions
I used egg roll skins, cut into thirds. Rolled "flag" style and sealed with a dab of water..
dipped in an egg wash, rolled in bread crumbs and fried til golden...