Sorry about the lack of pictures, I lamed out on yhis cook.
Smoked 5lb prime Chuckle at 175* for 4 hours, then vacuum sealed it and tossed it into 165* water bath for 56 hours. I was planning on eating yesterday but got busy so I let it go another day in the S.V. tank.
I par boiled then roasted up some baby red potatoes. The reason I par boiled was so I could smash them between two cookie sheets.
I sprinkled them with Lipton onion soup mix and some Romano cheese. Then I par boiled up some baby carrots, 2 quartered white onions, halfed baby bela shrooms and some celery.
Then placed everything on cookie sheets and blasted them in a 550* oven.
Made up some brown gravy out of the chuck roast drippings and the fond of the veggie pan. And blended everything into a C.I stock pot. I was going to make drop biscuits, but got lazy. So I warmed up a loaf of kalamata olive sour dough bread to use as a mop gor the plates.
Like I said, I lamed out on the pictures, sorry.
The meat was flat out melt in your mouth, no chewing necessary. LOL!!!
Smoked 5lb prime Chuckle at 175* for 4 hours, then vacuum sealed it and tossed it into 165* water bath for 56 hours. I was planning on eating yesterday but got busy so I let it go another day in the S.V. tank.
I par boiled then roasted up some baby red potatoes. The reason I par boiled was so I could smash them between two cookie sheets.
I sprinkled them with Lipton onion soup mix and some Romano cheese. Then I par boiled up some baby carrots, 2 quartered white onions, halfed baby bela shrooms and some celery.
Then placed everything on cookie sheets and blasted them in a 550* oven.
Made up some brown gravy out of the chuck roast drippings and the fond of the veggie pan. And blended everything into a C.I stock pot. I was going to make drop biscuits, but got lazy. So I warmed up a loaf of kalamata olive sour dough bread to use as a mop gor the plates.
Like I said, I lamed out on the pictures, sorry.
The meat was flat out melt in your mouth, no chewing necessary. LOL!!!
