WaterRat
Master of the Pit
Hey All,
I did this cook a little bit ago but it's raining and I'm bored so thought I'd share ;) Chucky was on sale for $2.75lb and couldn't pass it up. Hit everything with SPG and onto the smoker @225°F for about 3.5hrs.
Next I prepared a pan with onion, celery and carrot, add some beef stock and red wine and a bunch of lemon thyme. After the meat hit ~160°F IT, into the pan (already gently warmed in the oven) it went, inserted a probe and covered with foil. Bumped the temp to 300°F for another 3hrs until everything probed tender.
I sampled a chunk of chucky
Meanwhile I made up a pot of turnip and pear puree. This is a very nice a side for the short ribs and a change from regular old potatoes. The flavor is great with that litle bit of peppery spice from the turnip but lets the shortys be the star. Finally a pan of carrots glaze with Mike's Hot Honey and this was quite a feast. The GF was quite pleased ;)
Chucky was saved for sammies the next couple days
I did this cook a little bit ago but it's raining and I'm bored so thought I'd share ;) Chucky was on sale for $2.75lb and couldn't pass it up. Hit everything with SPG and onto the smoker @225°F for about 3.5hrs.
Next I prepared a pan with onion, celery and carrot, add some beef stock and red wine and a bunch of lemon thyme. After the meat hit ~160°F IT, into the pan (already gently warmed in the oven) it went, inserted a probe and covered with foil. Bumped the temp to 300°F for another 3hrs until everything probed tender.
I sampled a chunk of chucky
Meanwhile I made up a pot of turnip and pear puree. This is a very nice a side for the short ribs and a change from regular old potatoes. The flavor is great with that litle bit of peppery spice from the turnip but lets the shortys be the star. Finally a pan of carrots glaze with Mike's Hot Honey and this was quite a feast. The GF was quite pleased ;)
Chucky was saved for sammies the next couple days
