Cooking/Food thread

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tRidiot

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So I decided to do a chuckie on the smoker today. Got a 5lb chuck roast from the local butcher yesterday, salted it well and left it wrapped in the fridge overnight. This morning seasoned it with a layer of smoked paprika, a layer of garlic powder and some black pepper. Threw it on the pellet smoker for about 4 hours. Took it out, put it in a pyrex dish and covered tightly with foil, threw in the oven at 325 for a couple hours, dropped it down to 250 for another hour or two, then down to 170 to hold for an hour or so.

Pulled it apart, threw it on a toasted bun. Sauteed some green bell pepper and onion in some butter, chopped garlic and S&P. Threw in some sliced jalapenos about halfway through.

Topped the whole thing with a few slices of a hot pepper American cheese and broiled it in the countertop oven.

Sorry... the only pic I took before I devoured it with some salt & vinegar potato chips;

20200216_163448-X2.jpg
 

dennishoddy

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Did that with a 3 lb tri-tip yesterday. Marinated in Daddy Hinkles/worcestershire/garlic/onion for a couple of hours and put it on the table top charcoal grill using the snake method. Came back 11 hours later after some activities and it was perfect. Did thin slices that just about fell apart and made some great sandwiches today. No pics unfortunately. Keep forgetting to do that.
 

MacFromOK

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The way I do it, it's so tender, you don't need teef!
I don't doubt it. The problem is that anything touching the toof in question feels like a hammer blow.

However, it's actually a lot better at the moment. ACT mouthwash (lol, for sensitive teef) is a lifesaver (used it several times today). I've just failed to use it regularly for a while because nothing was hurting.

Don't intend to make that mistake again. ;)
 

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