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MisterChrister 09-23-2013 12:33 AM

Beer Chuck Squash n Taters
Buttered up some chuckies (from the in-laws farm) to get the herbs de provence, kosher, pepper, and French onion soup mix to stick. Smoked 4 hours on lump and cherry, sealed up in a foil pan with beer and onions and peppers from my garden for 3 hours, then opened up to reduce for an hour. Garden squash with butter, sugar, and cinnamon. Taters were covered in bacon grease and Montreal steak seasoning and French onion soup mix. Best beef in awhile. Veggies on the smoker were worth eating too I might add!

westy 09-23-2013 12:45 AM

Great looking meal. Those Chuckies look fantastic.

BBQDaddio 09-23-2013 01:09 AM

That looks awesome

Diesel Dave 09-23-2013 06:49 AM

That looks amazing!! Thanks for the french onion soup idea gonna try that.

yeppers smoked veggies are the way to go if the smokers smokin

HeSmellsLikeSmoke 09-23-2013 07:00 AM


Ron_L 09-23-2013 07:33 AM

Nice job! Did you get any burnt flavor from the butter?

daninnewjersey 09-23-2013 07:53 AM

From the in-laws farm???? I see you married well.....:mrgreen::mrgreen:

fantomlord 09-23-2013 09:12 AM

yep...that'd do nicely!

MisterChrister 09-23-2013 10:06 AM


Originally Posted by Ron_L (Post 2634318)
Nice job! Did you get any burnt flavor from the butter?

Nope, kept it around 260 until the meat got panned. The butter in the squash hollow mixed with the sugar and more caramelized, even at 350.


Originally Posted by daninnewjersey (Post 2634331)
From the in-laws farm???? I see you married well.....:mrgreen::mrgreen:

More than I can explain in words!

J-Rod 09-23-2013 10:18 AM

Looks great. I see some tasty Philly cheese steaks in your future with the leftovers... if there are any!

charrederhead 09-23-2013 10:56 AM

Haven't had breakfast yet...serious salivating! :hungry::hungry::hungry:

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