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My first "Chucky". I turned it into Enchiladas, with Q/View

post #1 of 5
Thread Starter 

First: Thanks Dutch for posting the recipe in 2007 that's now a sticky thumb1.gif

 

I started with a 3.5lb Chuck roast. I added salt, pepper, a little granulated garlic and onion powder


Then brought the kamado up to 250* and put her on  with pecan and cherry wood

When it hit 169IT, I added beef broth and foiled until it reached 205*. Then I pulled it


I took half of it and set aside for burritos later on this weekend. Then I put enchilada sauce in the bottom of the pan, wrapped the beef, some caramelized onions and cilantro in a tortilla and set it seam down in the pan. I made 10 enchiladas and covered them in cheese.


20 minutes later:


The best enchiladas I have ever made. My oldest couldn't stop eating them.

Thanks to everyone on this forum for the ideas, recipes and help. You're the greatest.

Shinny

post #2 of 5
Oh man that looks fantastic!!!! Nice work! Going to put this one on the to do list!!!

Points!!!
post #3 of 5
Nice Shinny, looks great ! WHB. drool.gif
post #4 of 5

Wow. I haven't done a chucky in a few years. This might be a good year to do some chuckies.

:Looks-Great:

post #5 of 5
Thread Starter 

Thanks everyone.

 

I didn't know where to put this in the forum, so I'm adding it to this thread since it started with the chuck roast.

 

I had left over chucky and ribs that I did yesterday so I made a modified calzone from each:

 

I made fresh pizza dough, divided it into 6 sections, rolled it out and filled each one. I sauteed onions and peppers for the beef, added provolone cheese and I did two with ribs and mac & cheese, plus 2 pizza calzones for the youngest. I hope you enjoy.

 

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My first "Chucky". I turned it into Enchiladas, with Q/View