I really don’t know what I’m doing, yet it tastes so damned good!
The kids are flying in the Wednesday before Christmas. They will be tired and somebody made a request for street tacos. Mrs Smoke looked at me and says, “You got this!” Actually I think she would say yes to anything that gets her off the hook.
I picked up a nice 4+lb chuck roast at the butcher shop. I rubbed it with Bang-Bang! taco seasoning, letting it sit overnight, and smoked it for four hours over hickory. While it was smoking, I made up a red sauce in the Dutch oven (God bless Lodge Cast Iron).
After four hours, I removed the roast from the smoker and put it in the Dutch oven with the red sauce. It baked at 300 degrees for another four hours, then stalled. It stayed at 209 for a full cribbage game. Mrs Smoke let me win. She is very gracious in that way. And it continued through a turkey soup dinner. I kept hearing you guys, “It will be done when it’s done.” Finally, at 213 degrees I pulled it out for a probe and test pull. Perfect!
The beef shredded with ease. Oh my goodness it is good! It had to be an accident. It’s too good for my cooking.
I took the red sauce from the Dutch oven and ran it through the blender. This will be drizzled over the meat before serving. This way we can freeze the meat now.
The next time the blender will be used, will be for margaritas on taco night!
But, not done yet, there’s more! Tomorrow morning I’ll be smoking up some CSR burnt ends.
I invited six of our immediate neighbors out to the tap room on Main Street for beer and snacks tomorrow night. I thought I would take the burnt ends, jerky, and the trail mix I made with jerky and smoked cheese.
Except, it is supposed to snow tomorrow…
The kids are flying in the Wednesday before Christmas. They will be tired and somebody made a request for street tacos. Mrs Smoke looked at me and says, “You got this!” Actually I think she would say yes to anything that gets her off the hook.
I picked up a nice 4+lb chuck roast at the butcher shop. I rubbed it with Bang-Bang! taco seasoning, letting it sit overnight, and smoked it for four hours over hickory. While it was smoking, I made up a red sauce in the Dutch oven (God bless Lodge Cast Iron).
After four hours, I removed the roast from the smoker and put it in the Dutch oven with the red sauce. It baked at 300 degrees for another four hours, then stalled. It stayed at 209 for a full cribbage game. Mrs Smoke let me win. She is very gracious in that way. And it continued through a turkey soup dinner. I kept hearing you guys, “It will be done when it’s done.” Finally, at 213 degrees I pulled it out for a probe and test pull. Perfect!
The beef shredded with ease. Oh my goodness it is good! It had to be an accident. It’s too good for my cooking.
I took the red sauce from the Dutch oven and ran it through the blender. This will be drizzled over the meat before serving. This way we can freeze the meat now.
The next time the blender will be used, will be for margaritas on taco night!
But, not done yet, there’s more! Tomorrow morning I’ll be smoking up some CSR burnt ends.
I invited six of our immediate neighbors out to the tap room on Main Street for beer and snacks tomorrow night. I thought I would take the burnt ends, jerky, and the trail mix I made with jerky and smoked cheese.
Except, it is supposed to snow tomorrow…
