Garrett
Babbling Farker
- Joined
- Oct 3, 2012
- Location
- Gastonia North Carolina
Started off with a 3.4lb chuck roast.
My setup was RO briqs with hickory chunks on my 18.5 kettle indirect with a pan to catch drippings.
Not sure of temps, only checked IT and at 165 I wrapped in butcher paper placed back on and added a peeled onion to the mix.
After onion cooked about an hour, I give it a rough chop.
Then I added to the pan of drippings, mushrooms, the onion, a can of cream of mushroom soup, a spoonful of beef base, some cooked rice, and water from the cooked rice.
After that the roast was probing tender so I took it off and give it a rough chop as well.
Then added it to mix.
Then wrapped the pan in foil and let simmer for about 30 mins.
I wanted something different tonight and this was extremely good!! Sorry no plated shots and thanks for looking!
My setup was RO briqs with hickory chunks on my 18.5 kettle indirect with a pan to catch drippings.
Not sure of temps, only checked IT and at 165 I wrapped in butcher paper placed back on and added a peeled onion to the mix.
After onion cooked about an hour, I give it a rough chop.
Then I added to the pan of drippings, mushrooms, the onion, a can of cream of mushroom soup, a spoonful of beef base, some cooked rice, and water from the cooked rice.
After that the roast was probing tender so I took it off and give it a rough chop as well.
Then added it to mix.
Then wrapped the pan in foil and let simmer for about 30 mins.
I wanted something different tonight and this was extremely good!! Sorry no plated shots and thanks for looking!
