squirtthecat
New member
CAB chuckies were on sale. (if you consider $3.99/lb a 'sale') So I grabbed a couple 2.75 pounders.
Cut up one ginormous onion. Line a foil pan with 1/3rd of it.
Rub each roast with Annie's Garlic EVOO, and a heavy dose of Oakridge BBQ Santa Maria. Layer another 1/3rd of the onions on one roast, and place the other on top. Secure with some elastic rotisserie ties. (a third hand to help here is a good idea)
Add a bottle of beer for moisture, and into the MAK at 205° for an overnight ride.
12 hours later..
20° out. BRRR.
Wooo, pretty!
IT is 170°. We'll give it another hour and go back in where it is warm.
Cut up 4 colored peppers and line a crock. (more onions on the bottom for 'insulation')
In goes the chuckies, and the yummy pan drippings. Most of the onions disintegrated.
Supposed to use a Stout beer here, but this was on sale.
Add enough to cover the peppers, lid on, and set to high for an hour or so. Then down to low for the rest of the day.
We'll shred it for some "Chuck, you Arrogant B@stard!" sammies at trivia night...
--
And pulled..
Meanwhile, I heated up some Boudin and some reserved pulled pork to go with it. I skimmed the fat off and we hit the road..
Pint Sized Buffet line.
It turned out great! A bit of time & effort involved, but worth it.
Cut up one ginormous onion. Line a foil pan with 1/3rd of it.
Rub each roast with Annie's Garlic EVOO, and a heavy dose of Oakridge BBQ Santa Maria. Layer another 1/3rd of the onions on one roast, and place the other on top. Secure with some elastic rotisserie ties. (a third hand to help here is a good idea)
Add a bottle of beer for moisture, and into the MAK at 205° for an overnight ride.
12 hours later..
20° out. BRRR.
Wooo, pretty!
IT is 170°. We'll give it another hour and go back in where it is warm.
Cut up 4 colored peppers and line a crock. (more onions on the bottom for 'insulation')
In goes the chuckies, and the yummy pan drippings. Most of the onions disintegrated.
Supposed to use a Stout beer here, but this was on sale.
Add enough to cover the peppers, lid on, and set to high for an hour or so. Then down to low for the rest of the day.
We'll shred it for some "Chuck, you Arrogant B@stard!" sammies at trivia night...
--
And pulled..
Meanwhile, I heated up some Boudin and some reserved pulled pork to go with it. I skimmed the fat off and we hit the road..
Pint Sized Buffet line.
It turned out great! A bit of time & effort involved, but worth it.
