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Diablo Beef - The Stew Version

post #1 of 6
Thread Starter 

Made a Diablo Beef about 1 month ago. With that one cook made sammies, tacos and nachos.  This week the last of the leftovers were used in a stew.  Perfect meal for a cold damp day.

 

post #2 of 6

Looks delicious!!

 

Al

post #3 of 6

I could use a bowl of that right now.

 

Very nice!

 

Disco

post #4 of 6
Did a search for the original thread for Diablo beef, but couldn't find it... Did you do one? That looks amazing.
post #5 of 6
Thread Starter 
Quote:
Originally Posted by bgosnell151 View Post

Did a search for the original thread for Diablo beef, but couldn't find it... Did you do one? That looks amazing.

5 LBS of chuck roast
Inject with about 4 cups of beef broth
Tatonka rub
All Spice Chipolte Garlic Sauce

300 degrees. 2 hours open pan with mesquite, apple and hickory wood smoke. Then covered and another 3 hours cooking time. The shredded. On a roll with sautéed onions and cheddar cheese.
post #6 of 6
Looks excellent and the recipe sounds very good, nice work!
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