Thanks for all the replies.
Quote:
Originally Posted by colonel00
It turned out great. I think I might tweak it again but I am pretty sure this is the way I will cook chuckies from now on. I think I will cook some extra veggies in the same mixture minus the meat in a seperate pan for a shorter time. By the time my cook last weekend was done, you couldn't even find the peppers really. So, I figure having some cooking on the side might be a nice addition to a sandwich. Regardless, it was still good. I ate it Sunday night and had sammies Monday, Tuesday, and Wednesday for lunch. Highly recommend provolone as the cheese.
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Thanks for the feedback colonel. Funny that you mentioned cooking some onions and green peppers on the side. I was thinking about doing the same with the hot peppers! I myself do not like big chunks of GP and onion and when I first started to make this I sliced them pretty fine IMO. I figured this would help them break down some. Maybe cut them a little larger next time around.
Quote:
Originally Posted by ---k---
A friend of mine dropped off a bottle of Guinness Extra Stout last night. This is planned for Saturday. I'm really looking forward to it.  |
Got to love friends like that! Let us know how it turns out!
Quote:
Originally Posted by Riverside BBQ
Wow sounds very goood... bet would make a great stew!
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That's a great idea if you have leftovers! I'm a newb to the pulled chuck thing and I always like ideas to use the leftovers with. Thanks Vince