Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: RG on March 26, 2016, 08:22:03 PM
-
While the better half was gone today I took a chuck roast and seasoned it with coarse black pepper and kosher salt (dalmation rub) and put it on the little baby Traeger and smoked it with apple wood pellets for about 3.5-4 hours at 250° until it reached 165°. While it was cooking I cored and julienned 2 bell peppers, 3 large jalapenos (seeds and all), sliced 1 large onion. Diced 6 cloves of garlic and added it to a foil pan with a whole bottle of Guinness extra stout, 1/4 cup worcestershire, 1 better than beef bullion cube, 3 Tbs Stubbs Beef Marinade, salt and pepper, a few splashes of tabasco, 1 tsp brown sugar.
I took the chuckie and added it to the pan and wrapped tightly with foil and into an oven for about 3.5 hours at 350. Shredded with 2 forks and toasted up some hoagie rolls with provolone and piled it on and ate. 'Twas delicious!!
Give it a shot, I sometimes add giardiniera to it but was out, great either way.
Not my best pics, took them with my $50.00 smart phone :P
(http://www.tpdatlanta.com/bbq/psb01.jpg)
(http://www.tpdatlanta.com/bbq/psb02.jpg)
(http://www.tpdatlanta.com/bbq/psb03.jpg)
(http://www.tpdatlanta.com/bbq/psb04.jpg)
(http://www.tpdatlanta.com/bbq/psb05.jpg)
-
Niiiice!!!!!!
Looks great but I bet some good New Orleans French Bread would be nice with that. ;D
-
No doubt!
-
Looks great! :)
-
Larry would be very proud of the job you did on his creation 8)
-
Nice cook Guy!!! Don
-
Larry would be very proud of the job you did on his creation 8)
I would like to think he would approve :P
My problem is that I like to tinker. My Wife normally makes this but she wasn't home so it was up to me. Not being one to leave well enough alone I decided to tinker with Larry's proven recipe. I found that adding that bullion cube and Stubbs Beef Marinade and tabasco boosted the flavor a significant amount. My Wife noticed it without me saying anything! Normally she complains when I alter things lol. That little bit of brown sugar might have helped too since sugar always amps up savory things. I didn't want it to be sweet so just a little went in. Might've helped, might not have done a dang thing :) Also I think I KNOW that the smoke helped the taste. When she makes it, she cooks it diffused on her Keg with lump charcoal, no wood for smoke, just lump. The Traeger added a nice smokiness, very brisket like in flavor. That was a difference maker!
Larry has other great recipes too! I need to try some out, so many recipes, so little time.......
For those that wonder who Larry is, google "The Wolfe Pit"
-
Nice. I am gonna tinker myself the next time using your "tinkering" methods....sounds real good 8)
-
That looks awesome. I love all the seasoning choices. Will have to try but not sure the misses will eat.
-
Looks good to me..my grandma told me to always add a lil sugar to savory stuff and salt to sweet stuff...it works. just sayin. .☆´¯`•.¸¸. ི♥ྀ.
-
Looks delicious to me.
-
Looks great!
-
I've got a nice Kaiser roll here . . . .
X2 on the Tinkering!
BD
-
I followed your lead RG. I smoked a chuck 4 hours on pecan and cherry. Then I took it inside
It took another 4 hours in the oven to finish. I just set the timer and got it out this morning. Got it pulled and packaged for sandwiches this coming week.
It’s really good !
I think sautéing some onions and peppers for the sandwiches will make it even better.