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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-02-2014, 11:30 PM   #1
robbq
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Join Date: 06-03-12
Location: Westborough, MA
Default Chuck Stew

I've been wanting to try a smoked beef stew, so I did this for the chuckie throwdown. Here's the cook:

3 1/2 lbs chuck blade roast. I wasn't familiar with this cut, but I figured I would give it a try. I seasoned it with just salt and pepper and smoked it with hickory.



After 2 hours I pulled it out. It was up to around 140 internal temp.



I chopped up the meat and coated it with flour seasoned with salt, pepper and chili powder.



For the stew: carrots, potatoes, diced tomatoes with green chilis, onion, garlic, and in the picture a can of corn I decided not to use.



Cook the onions and garlic a bit.



Brown the meat.



Into the pressure cooker for 20 minutes.



Here it is finished.



I also made a couple loaves of Italian bread.



The final result:



The smoke flavor in the stew is really good. I've seen a lot of people on here make the whole stew in the smoker instead of just the initial smoke like I did. Any thoughts on which is better?

Thanks for looking.
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Old 02-02-2014, 11:33 PM   #2
Shagdog
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Great Entry and cook! Looks exellent
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Old 02-03-2014, 03:18 AM   #3
sliding_billy
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Hold the sesame bread (allergy), and pass me a bowl.
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Old 02-03-2014, 03:42 AM   #4
Bigr314
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Nice looking stew.
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