So the boy came up with an “IDEA” for dinner this week…… since chuck is only 3.99 it became the star….
Started off seasoning up the chuck with lemon pepper & roasted garlic to complement the curry tones….. next the braising liquid is just some soy, beef stock, and hoisin.
On the RT1250 @ 265 over the liquid pan….
As the chuck braised the wife made up some red curry base…..she simmers it with lemon grass, large onions pieces, and Thai chilis and when it’s the right flavor and heat she strains them back out…..
The chuck spent 5 hours in the smoke till it got 160 ish and was stalled then it when in the liquid to braise and when it hit 200 I put in the oven at 145. I intentionally went under pulled temp to have a bit of firmness for texture…..ready to pull…after an hour of resting…
I pulled it in bigger pieces for that texture….
The pieces were added back in with the braise liquid…..perfect flavor for the curry…..
The chuck was added into the curry pot after the wife added the coconut milk to simmer in…..
The wife used potato’s vs sweet spuds so it would reheat better and how do you not love and Idaho russet!
The wife also pan seared some sweet onions and red pepper in a fry pan to get them caramelized and to add another layer of flavor…..
Once the spuds were just done (still firm but not starch flavor) the peppers and onions went in to be folded in….
And now introducing smoked chuck red curry!!!
The salad is dressed with my wife’s Thai basil orange dressing (off the chart!!!!)
I have had a lot of red curry over the years and this was my wife’s first one (she does lots of yellow and green) and this was/is at the top……the individual element layers with the curry and then the rich smoke chuck……I’m at a loss of words at how good this was!!!!
It is topped with fresh chopped Thai basil and Thai chilis…..just magic!!!
Started off seasoning up the chuck with lemon pepper & roasted garlic to complement the curry tones….. next the braising liquid is just some soy, beef stock, and hoisin.
On the RT1250 @ 265 over the liquid pan….
As the chuck braised the wife made up some red curry base…..she simmers it with lemon grass, large onions pieces, and Thai chilis and when it’s the right flavor and heat she strains them back out…..
The chuck spent 5 hours in the smoke till it got 160 ish and was stalled then it when in the liquid to braise and when it hit 200 I put in the oven at 145. I intentionally went under pulled temp to have a bit of firmness for texture…..ready to pull…after an hour of resting…
I pulled it in bigger pieces for that texture….
The pieces were added back in with the braise liquid…..perfect flavor for the curry…..
The chuck was added into the curry pot after the wife added the coconut milk to simmer in…..
The wife used potato’s vs sweet spuds so it would reheat better and how do you not love and Idaho russet!
The wife also pan seared some sweet onions and red pepper in a fry pan to get them caramelized and to add another layer of flavor…..
Once the spuds were just done (still firm but not starch flavor) the peppers and onions went in to be folded in….
And now introducing smoked chuck red curry!!!
The salad is dressed with my wife’s Thai basil orange dressing (off the chart!!!!)
I have had a lot of red curry over the years and this was my wife’s first one (she does lots of yellow and green) and this was/is at the top……the individual element layers with the curry and then the rich smoke chuck……I’m at a loss of words at how good this was!!!!
It is topped with fresh chopped Thai basil and Thai chilis…..just magic!!!
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