My first "Chucky". I turned it into Enchiladas, with Q/View

[shinny]

First: Thanks Dutch for posting the recipe in 2007 that's now a sticky

I started with a 3.5lb Chuck roast. I added salt, pepper, a little granulated garlic and onion powder

Start.JPG

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• Jan 17, 2014

Then brought the kamado up to 250* and put her on  with pecan and cherry wood

Going on.JPG

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• Jan 17, 2014

When it hit 169IT, I added beef broth and foiled until it reached 205*. Then I pulled it

pulled.JPG

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• Jan 17, 2014

I took half of it and set aside for burritos later on this weekend. Then I put enchilada sauce in the bottom of the pan, wrapped the beef, some caramelized onions and cilantro in a tortilla and set it seam down in the pan. I made 10 enchiladas and covered them in cheese.

cheese.JPG

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• Jan 17, 2014

20 minutes later:

Finished.JPG

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• Jan 17, 2014

The best enchiladas I have ever made. My oldest couldn't stop eating them.

Thanks to everyone on this forum for the ideas, recipes and help. You're the greatest.

Shinny

 

[dirtsailor2003]

Oh man that looks fantastic!!!! Nice work! Going to put this one on the to do list!!!

Points!!!

 

[Rafter H BBQ]

Nice Shinny, looks great ! WHB. :drool

 

[duffman]

Wow. I haven't done a chucky in a few years. This might be a good year to do some chuckies.

 

[shinny]

Thanks everyone.

I didn't know where to put this in the forum, so I'm adding it to this thread since it started with the chuck roast.

I had left over chucky and ribs that I did yesterday so I made a modified calzone from each:

I made fresh pizza dough, divided it into 6 sections, rolled it out and filled each one. I sauteed onions and peppers for the beef, added provolone cheese and I did two with ribs and mac & cheese, plus 2 pizza calzones for the youngest. I hope you enjoy.

Making dough.JPG

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• Jan 20, 2014

finished ribs.JPG

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• Jan 20, 2014

Finished beef.JPG

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• Jan 20, 2014

Finished calzone.JPG

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• Jan 20, 2014