SmokinJohn
Babbling Farker
- Joined
- Oct 15, 2012
- Location
- Anaheim, CA
No, this is not a misprint. It's my Chuckie cook for the TD!
We start with chuck (this was the cross rib roast - not my normal cut, but what the hey?)...
Season one with SPOG, and the other with a Garlic Rub I got in Gilroy....
You know the SOP for chucks: Bell peppers and onions, ready for slicing, and some beef stock, but..
I am using Pibil marinade for one of these chucks. Pibil Marinade is not complete with Sour Oranges.
When you mix it, you get nuclear orange!
But it needs some heat, so I stir in some Apricot Chipotle sauce.
Into the UDS they go....zzzzzzz.....
...and chucks are out of the UDS, ready for liquids. You can see how bright it is!
A few hours later, and BAM! Day-Glo Chuckie!
I put some of it in a bowl so you see the orange.
Any way, I plated it on a bed of saffron rice, and topped it with a Lemon Basil leaf.
We start with chuck (this was the cross rib roast - not my normal cut, but what the hey?)...
Season one with SPOG, and the other with a Garlic Rub I got in Gilroy....
You know the SOP for chucks: Bell peppers and onions, ready for slicing, and some beef stock, but..
I am using Pibil marinade for one of these chucks. Pibil Marinade is not complete with Sour Oranges.
When you mix it, you get nuclear orange!
But it needs some heat, so I stir in some Apricot Chipotle sauce.
Into the UDS they go....zzzzzzz.....
...and chucks are out of the UDS, ready for liquids. You can see how bright it is!
A few hours later, and BAM! Day-Glo Chuckie!
I put some of it in a bowl so you see the orange.
Any way, I plated it on a bed of saffron rice, and topped it with a Lemon Basil leaf.
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