A friend at work used to bring this in for the crew to eat. Pretty good stuff.
The "Ree Drummond" version looks something like this.
https://www.thepioneerwoman.com/foo.../spicy-stewed-beef-with-creamy-cheddar-grits/
So, with the throwdown in mind, I set about to make my own version.
The only changes I made were to correct glaring oversights on her part.
Started with a <3# chuck roast. Cut out the large vein of fat that runs through the center. Rubbed it with Naturific New Mexico spice blend.
Then smoked it @300 degrees for 1.5 hours with Hickory on the 18" WSM.
Pioneer Woman obviously forgot that hickory smoke just makes beef better.
Or maybe she just doesn't know as much as she thinks she does.
OK she might take better pictures than I do...
From this point I kinda followed her directions.
After everything was mixed in the pot, I sorta went my own way with the whole thing.
It seemed a lot more fun to cook it over live fire/coals.
I never have seen her do any cooking outdoors.
The Santa Maria gadget with the Weber 22 seemed like the right combo to get the pot to boiling quickly.
Then raise the rack and put the lid on the pot to simmer for three hours till the beef was falling apart and the sauce was thickened.
Adding more coals as needed. The ability to raise and lower the pot made simmer control a breeze (and fun)
The grits got made in the house, much the same as the recipe called for.
And it came together, looking like this.
In the end, the smoky flavor was far better than the original. She shoulda known that. But what do I know? I don't have a cooking show...
The "Ree Drummond" version looks something like this.
https://www.thepioneerwoman.com/foo.../spicy-stewed-beef-with-creamy-cheddar-grits/
So, with the throwdown in mind, I set about to make my own version.
The only changes I made were to correct glaring oversights on her part.
Started with a <3# chuck roast. Cut out the large vein of fat that runs through the center. Rubbed it with Naturific New Mexico spice blend.
Then smoked it @300 degrees for 1.5 hours with Hickory on the 18" WSM.
Pioneer Woman obviously forgot that hickory smoke just makes beef better.
Or maybe she just doesn't know as much as she thinks she does.
OK she might take better pictures than I do...
From this point I kinda followed her directions.
After everything was mixed in the pot, I sorta went my own way with the whole thing.
It seemed a lot more fun to cook it over live fire/coals.
I never have seen her do any cooking outdoors.
The Santa Maria gadget with the Weber 22 seemed like the right combo to get the pot to boiling quickly.
Then raise the rack and put the lid on the pot to simmer for three hours till the beef was falling apart and the sauce was thickened.
Adding more coals as needed. The ability to raise and lower the pot made simmer control a breeze (and fun)
The grits got made in the house, much the same as the recipe called for.
And it came together, looking like this.
In the end, the smoky flavor was far better than the original. She shoulda known that. But what do I know? I don't have a cooking show...
