Making Dutch's Enchiladas Today - Still Snowing

Discussion in 'Beef' started by meowey, Mar 17, 2007.

  1. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Howdy folks,

    Just digging out from Mother Nature's latest "blessing". We got clobbered on Valentine's Day and again on St. Patrick's Day. Not looking forward to any more "holidays".

    Latest picture of the back yard. (The higher lump of snow is the picnic table)

    [​IMG]

    Smoking a 3 lb rump roast with apple wood. Will be following Dutch's recipe for the enchilada filling. Will be making a red enchilada sauce from "scratch" because I've been "itching" to learn new recipes. Smoker holding at 235F without problems even though ambient air was 12 friggin' degrees Fahrenheit at smoker start. I started the smoker and then ran the snowblower. There's nothing like the smell of snowblower exhaust in the morning.

    Hour 1 beef (hot dogs are for lunch)

    [​IMG]


    Will post more pics later.

    Take care, have fun, and do good!

    Regards,

    Meowey

    Link to Dutch's Post

    http://www.smokingmeatforums.com/for...ead.php?t=3703
     
  2. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    Meowy we got about 8 " here in central pa. looking great.. got a turkey on the rottiserie here can't wait to eat i'm starving from pushing snow since 5am
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Linescum,

    I feel your pain!! This past week we had finally gotten the roof clear and ALL the ice melted from the walks and driveway. Get to start over again.

    Beef hour 3

    [​IMG]


    More later!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. gypc

    gypc Meat Mopper OTBS Member

    What a trooper you are!! Can't wait to see more pics and how ya digg it!
     
  5. illini

    illini Smoking Fanatic OTBS Member

    Hey meowey[​IMG]
    That 3 hour photo looks damn close to the old "vaporized blue bourbon trick"[​IMG]

    Man you surely got plenty of the white stuff[​IMG]

    Like you say "take care and do good"
     
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Marvin,

    I thought of you when I snapped that pic. I had just sprayed with the AJ/Bourbon mix. LOL!

    Yea, we have got white stuff. I wonder how much snow Monty has been plowing.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    That's looking good Meowey[​IMG] , Looking forward to pics of the finished product.
     
  8. Looking there on the food meowey,,, well that same storm hit me with 3-in. of ice !!! I was choping all day... i`m ready for some hard liquor tonite .....couldn`t even do my hole driveway ..only a pathway up from the bottome of d/w !! i`ll have to take a pic and get it up !! well enjoy !! [​IMG]
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Wow! That's a lot of ice!! Hang in there!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  10. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Looks wonderfull so far Meowey, that is an incredible picture with the smoke wafting of the meat!!! Also looking foward to seeing the finished product as I am planning on trying this tommorow.

    Sounds like quite a few of you recieved some real nasty weather....stay safe and warm.[​IMG]
     
  11. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Well folks,

    Here are the final pics.

    Beef Done

    [​IMG]

    Sauce

    [​IMG]

    Filling

    [​IMG]

    Pan of Enchiladas

    [​IMG]

    Plated and Delicious

    [​IMG]

    The taste of these are out of this world. I don't need to order enchiladas in a restaurant anymore. Dutch, this recipe is a keeper. I did make my own sauce, which is also a keeper. The flavor of the beef by itself is fantastic, and when you add the sauce, onions and diced green chilles it blew my mind.

    The only issue I had was that the beef plateaued at 155F for 2 hours, which put me hard against a deadline. I foiled it after 2 hours at 155F and took it up to 180F. The beef did not shred easily. I figure that the next time I will foil a little sooner and also go up to 195. Today I did not wrap in towels and rest in a cooler because of the time issue. Next time I will smoke the beef a day ahead and be sure to rest it before shredding.

    I have been informed in no uncertain terms that I MUST do this again. I will gladly comply. [​IMG]

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  12. illini

    illini Smoking Fanatic OTBS Member

    My complements to the chef [​IMG]
    Looks absolutely great!

    Time constraints? You had company with all that snow?
    In Illinois we hibernate when it gets that deep[​IMG]

    Guess Monty is very busy again, probably knee deep in snow plows!
     
  13. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Like Monty, a "little" snow does not stop most folks around here.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  14. WOW Meowey, i just got done eating my corn beef & cabbage ,, after seeing that dinner you made I`m ready for more !!! YUMMY !!![​IMG]
     
  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    71 warm wonderful degrees outside, the St. Paddy's Day parade was enjoyable and as always-the Pipe Bands were FANTASTIC!!!

    That is one good looking plate of food, Meowey!! Lets see, a little sour cream and some salsa on top and it would look just like the enchiladas that I made and had!!!





    Erin go Braugh!! [​IMG]
     
  16. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Dutch,

    Thanks for posting the recipe!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  17. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Meowey, I have never tried to put a fork through my moniter before.....looks unbelievably good!!!

    Playing poker tonight and everyone is here, and I asked them to come take a look at the pictures and they said " mmmmmmmmmm, how can we do that.....

    Thanks Dutch!!!
     
  18. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    OK Buddy, you gotta come clean with that sauce recipe[​IMG] Looks out of this world.[​IMG]
     
  19. I got room…I could snarf a few of those! [​IMG]
     
  20. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Rodger,

    Here is how I made the sauce.

    Red Enchilada Sauce

    3 TBL Shortening (I used Crisco)
    3 TBL Flour
    ¼ Cup Chili Powder
    8 oz Tomato sauce
    14.5 oz Beef Broth
    1 tsp Jalapeno Sauce (I have Boar’s Head brand)

    Melt the fat and add flour to make a roux – cook until light brown

    Add stock, tomato sauce, chili powder, and jalapeno sauce

    Bring up and then simmer 4-5 minutes – thin with water to suit your preference

    Makes about 3 cups of sauce

    Fairly mild – you can “kick it up” a notch by adding more jalapeno sauce and chili powder

    (My chili powder has cumin, oregano and garlic already in the mix)


    Take care, have fun, and do good!

    Regards,

    Meowey
     

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