I made some California Chili Beef yesterday. It's kind of a variation on PSB.
Started out with two chuck roasts, about 5.5lbs total. Seasoned with salt and pepper, then into the smoker until they hit about 175*.
The sauce consists of one packet of California chili powder (about 1/4 cup), 2 Tbs of oregano, one beef bouillon cube, about 2 Tbs minced garlic, and 1-1/2 cups water. Bring to a boil over medium heat, reduce heat and simmer for 10 minutes.
Chopped some onion and bell pepper, placed the chucks on top, then pour the sauce on.
Back in the smoker for another three hours.
It had a nice savory flavor similar to green chili stew.
Started out with two chuck roasts, about 5.5lbs total. Seasoned with salt and pepper, then into the smoker until they hit about 175*.
The sauce consists of one packet of California chili powder (about 1/4 cup), 2 Tbs of oregano, one beef bouillon cube, about 2 Tbs minced garlic, and 1-1/2 cups water. Bring to a boil over medium heat, reduce heat and simmer for 10 minutes.
Chopped some onion and bell pepper, placed the chucks on top, then pour the sauce on.
Back in the smoker for another three hours.
It had a nice savory flavor similar to green chili stew.
