I've seen a couple posts for chuck roasts lately, figured I'd give it a shot. Picked these bad boys up at the mega mart.
All seasoned up with salt, pepper, garlic, onion powder, and cumin. Into the 1 star burning wine soaked oak, and a little black walnut that was left in the hopper. smoke for 1 hour then up to 250.
After several hours the IT was approaching 150, so I sliced up this stuff for the bottom of the pan.
All bedded up and on top go the chuckies.
Foiled over the top and back on the smoker. Cranked the pellet boss up to 350. Two more hours and the IT hit 203. Time to check. Looks good to me.
All shredded up. Nice smoke ring you say? Thank you.
Threw the peppers and onions from the pan into the blender, added most of the liquid, some garlic cloves, a little seasoning and some AP flour. Blended smooth, then into a pot to simmer and keep warm.
Then the meat went into a pan with the remainder of the drippings to sizzle up and get happy.
Warmed up some flour tortillas and rolled the sauce, meat, and shredded jack and cheddar into enchiladas. Topped with olive slices, sliced jalapenos, and scallion onion. Into the oven......
Plated.
Nothing fancy here. Paper plates, fresh avocado, and a cold glass of suds. They came out great. Will be doing this one again. Maybe even try pulled pork next time. Thanks for looking.
All seasoned up with salt, pepper, garlic, onion powder, and cumin. Into the 1 star burning wine soaked oak, and a little black walnut that was left in the hopper. smoke for 1 hour then up to 250.
After several hours the IT was approaching 150, so I sliced up this stuff for the bottom of the pan.
All bedded up and on top go the chuckies.
Foiled over the top and back on the smoker. Cranked the pellet boss up to 350. Two more hours and the IT hit 203. Time to check. Looks good to me.
All shredded up. Nice smoke ring you say? Thank you.
Threw the peppers and onions from the pan into the blender, added most of the liquid, some garlic cloves, a little seasoning and some AP flour. Blended smooth, then into a pot to simmer and keep warm.
Then the meat went into a pan with the remainder of the drippings to sizzle up and get happy.
Warmed up some flour tortillas and rolled the sauce, meat, and shredded jack and cheddar into enchiladas. Topped with olive slices, sliced jalapenos, and scallion onion. Into the oven......
Plated.
Nothing fancy here. Paper plates, fresh avocado, and a cold glass of suds. They came out great. Will be doing this one again. Maybe even try pulled pork next time. Thanks for looking.
