DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
It’s been 4 months since I’ve made this which is way to long for such an awesome dish. I just had to remedy this so I gathered everything up and went for it.
Here is the Chuck roast that was on sale.
Here are the rub ingredients:
Sprinkled with hot sauce and rubbed down
Now steak seasoning
Ground coriander
And ground chipotle pepper
Wrapped it up and let it rest in the fridge for 6 hours.
Now on the kamado at 250 degrees until it reaches an IT of around 165.
Here are the veggie ingredients:
2 red bell peppers
2 green bell peppers
1 large brown onion
1 large red onion
1 large jalapeño
Here is everything all chopped / diced up and ready to go.
Add 1/4 cup of Worcestershire Sauce and 12 oz. of Stone Brewing Smoked Porter. (Guinness Extra Stout is used a lot but any good dark beer will do)
Once the IT got to 162 it looks like this and I placed in on top of the veggies and cover with foil.
And back on the kamado and I kicked the temperature up to 325.
Now it’s 1 1/2 hours later and the IT is at 208.
I uncover it and do a loose pull of the beef and continue cooking to reduce the liquids.
And it’s done and ready for tacos, burritos or tortas.
And burritos are what we made with it tonight. Heated up a flour tortilla and placed some cheese and some of the beef and veggie mixture on it.
Now some Pico de Gallo and guacamole
Rolled and ready to eat.
Muy Bueno!
Here is the Chuck roast that was on sale.
Here are the rub ingredients:
Sprinkled with hot sauce and rubbed down
Now steak seasoning
Ground coriander
And ground chipotle pepper
Wrapped it up and let it rest in the fridge for 6 hours.
Now on the kamado at 250 degrees until it reaches an IT of around 165.
Here are the veggie ingredients:
2 red bell peppers
2 green bell peppers
1 large brown onion
1 large red onion
1 large jalapeño
Here is everything all chopped / diced up and ready to go.
Add 1/4 cup of Worcestershire Sauce and 12 oz. of Stone Brewing Smoked Porter. (Guinness Extra Stout is used a lot but any good dark beer will do)
Once the IT got to 162 it looks like this and I placed in on top of the veggies and cover with foil.
And back on the kamado and I kicked the temperature up to 325.
Now it’s 1 1/2 hours later and the IT is at 208.
I uncover it and do a loose pull of the beef and continue cooking to reduce the liquids.
And it’s done and ready for tacos, burritos or tortas.
And burritos are what we made with it tonight. Heated up a flour tortilla and placed some cheese and some of the beef and veggie mixture on it.
Now some Pico de Gallo and guacamole
Rolled and ready to eat.
Muy Bueno!