Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="tRidiot" data-source="post: 3326669" data-attributes="member: 9374"><p>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.</p><p></p><p>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.</p><p></p><p>Topped the whole thing with a few slices of a hot pepper American cheese and broiled it in the countertop oven.</p><p></p><p>Sorry... the only pic I took before I devoured it with some salt & vinegar potato chips;</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-FwbqRLj/0/7c312368/X2/20200216_163448-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="tRidiot, post: 3326669, member: 9374"] 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; [IMG]https://photos.smugmug.com/Street-tacos/i-FwbqRLj/0/7c312368/X2/20200216_163448-X2.jpg[/IMG] [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Top
Bottom