Please accept this as my official entry into this weeks Chuckie Challenge.
Picked up a kilo of chuck roast from the local butcher in town.
Trimmed it up and trussed it to ensure even cooking throughout the roast
Rubbed it up good with Plowboys Bovine Bold
Smoked it on my mini kettle set up indirect with lump charcoal and grape vine wood
I pulled it of when it felt about medium rare. Without my thermometers everything these days goes by feel. My kitchen equipment is still about three weeks away and I can't wait to get my hands on my stuff.
Next I cubed up the Chuckie
Sauteed some onions and shallots in butter and fresh herbs and added my chuckie chunks
Next came the beer
After a slow simmer for about 3 more hours stirred in a paste of flour and water followed with a couple of tablespoons of butter and voila my Stoovlees is done. Served with Belgian Fritches. Please use this for my polling pic if you please!
Thanks for lookin. je vais continuer la cuisson