Greetings all,
In what is seemingly becoming a go to meal around here, we had chuck roast enchiladas for dinner tonight. I started with about a 2# chuckie and seasoned it up with salt and pepper (50% pepper, 25% kosher salt, 25% Lawreys).
Into the KJ Jr it went for a few hours at 250-275. The wife isn't a huge fan of smoke and since this was going to be shredded for enchiladas anyway I just used JD lump alone. At the stall I pulled it off and sat it in a Dutch oven with some store bought chile sauce. Let it get nice and tender in the oven, pulled, and then assembled some enchiladas.
These went into the oven for a bit. In the meantime I was already working on some rice. Super simple. I just cooked some brown rice in chicken broth, then added it to a pan of onion, garlic, jalapeño, and a can of fire roasted tomatoes. Let that get all friendly for a bit. By that time the enchiladas were ready.
All plated up and ready to eat:
These were really good. The jalapeño I used must have been one of those spice bombs because it really carried the spice through the rice. But it was a good spicy and not overpowering.
Well thanks for lookin all!
In what is seemingly becoming a go to meal around here, we had chuck roast enchiladas for dinner tonight. I started with about a 2# chuckie and seasoned it up with salt and pepper (50% pepper, 25% kosher salt, 25% Lawreys).
Into the KJ Jr it went for a few hours at 250-275. The wife isn't a huge fan of smoke and since this was going to be shredded for enchiladas anyway I just used JD lump alone. At the stall I pulled it off and sat it in a Dutch oven with some store bought chile sauce. Let it get nice and tender in the oven, pulled, and then assembled some enchiladas.
These went into the oven for a bit. In the meantime I was already working on some rice. Super simple. I just cooked some brown rice in chicken broth, then added it to a pan of onion, garlic, jalapeño, and a can of fire roasted tomatoes. Let that get all friendly for a bit. By that time the enchiladas were ready.
All plated up and ready to eat:
These were really good. The jalapeño I used must have been one of those spice bombs because it really carried the spice through the rice. But it was a good spicy and not overpowering.
Well thanks for lookin all!
