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The Day After-Smoked Chuckie Stew(sort of)

post #1 of 12
Thread Starter 
Was gonna make a stew with yesterdays second(pulled at 190) chuckie,but since it was smoked already no chance for a good RUE

Decided to skillet up some fresh garden veggies and cube up chuckie with some scratch noodles

Made the dough and ran through pasta mill to desired thickness and let rest to tighten up

Fresh picked veggies(except onion and Mushrooms)-roasted the green chiles and my tyme is dynamite

cubbed the smoked chuckie

Softened veggies in skillet-added some au jus and sherry for the mushrooms to absorb,then added 1x3 inch noodle strips-boil noodles in hot water about a minute before adding to skillet

Plated up and munched.Smoke flavor really came through.Fine 1 hour meal.

post #2 of 12
Man that looks good ALX...PDT_Armataz_01_34.gif
post #3 of 12
Looks awesome. Nice Alex. points.gif
post #4 of 12
Beauty leftovers. Might even be better than my chuckie pizza! PDT_Armataz_01_03.gif
post #5 of 12
Thread Starter 
I like that chuckie pizza DUDE.Need to try that before garden goes to bed for winter.....

Thanks for compliments.
post #6 of 12

WOW! I could eat a whole pot of looks amazing, especially with some from scratch noodles and garden fresh herbs and veggies. Points for sure! points.gif
post #7 of 12
Nice Alex, thanks for the qview and idea.points.gif
post #8 of 12
Great looking meal Alex! Next time I do chuckies I'm definitely going to throw one on and cube it up.
And of course the garden veggies and homemade pasta put it way over the top.PDT_Armataz_01_37.gif
post #9 of 12
Thread Starter 
Thanks everyone. Jim I figured since i pulled one-why not cook one without foil and pull off heat at 190 internal.I am having some now for lunch.The smoked cubed chuckie brings alot to the vegetables....I will do again....
post #10 of 12
Now thats a great idea there alex. A chuckie stew with fresh vegis man that just sounds awesomely good. points.giffor the idea to put it together.
post #11 of 12


Great looking food and a great use of leftovers.PDT_Armataz_01_37.gif
Now I have a ? What does the meat and temp have to do w/ making
a roux???
post #12 of 12
Thread Starter 
I like to cube the meat first and sear in the pot and de-glaze bottom before i make a roux for my pot-roast.

I could have made a roux-i should have been more specific....
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