Yeah it works well.Can you answer this:
Hatch Green Chile + Chuck Roast = ?
Dinner!! And what time we eating?
I'm with both of the Jims here. Only difference is that I know who's coming to dinner: ME!! As the first Jim asked, what time are we eating?Guess who's coming to dinner
That does sound good.Yeah it works well.
Basically do the same thing you did with your pork meal but use beef and beef broth/bullion and you are golden :D
I think this is the winner. I just had your tomato soup and grill cheese. Braums not had the low carb bread I like for a while now and was in freezer to long. Going to have to find another one.Man I think just straightforward smoke the chuck to 160ish. At some point before the 160 put the peppers on to get a little char. Put them in a covered foil pan with a little broth and roll to 205 or so. Pull that with the peppers in it and dayummmmmm , now I'm hungry. I might even use a pack or be two of Sazon achiote con cilantro as a rub.
That is what I was thinking of doing.You could go down a Mississippi Pot Roast road, or more of a Mexican Shredded Beef flavor profile. Either would be fantastic.