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View Full Version : Chuckwagon Stew


Elrik
03-04-2012, 06:18 PM
Wanted to enter the bone in throwdown and was trying to figure what I should do. Had bought some bone-in chuck ribs from the Korean grocery store awhile ago and thought that they would make a kick butt chuckwagon stew so I pulled em out of the freezer and started the process.
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Setup some Mis-En-Place by the keg. Was a nice warm day, but killer wind. Had to keep a few items just inside the door for fear of blowing away!
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Started getting some char on the ribs while I sauteed the veggies in the pot.
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Threw in all the meat once it had a nice char, then topped up with some beef broth and coffee. God I love the taste and smell coffee imparts on bbq beef!
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Then I just left her to reduce down a bit and get some good smoke taste into the dish.
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Cooked it until the meat was nice and tender then quick cooled and popped in the fridge as was planning to have it a few days later when we didn't really have the time to cook. When we were ready took off the top layer of fat and reheated on the square indoor bbq. Turned out real fine. Mentioned it earlier, but really find coffee to be a killer ingredient with beef. Have loved it as a main ingredient in a brisket rub and again here in the chuckwagon stew.

Finished up and in the bowl.
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Too much good liquid to waste on a fork, so instead here's the spoon shot!
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Mmm mmm mmm, good to the last bone!
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Thanks for looking!

Chef Jim
03-04-2012, 06:32 PM
Nice work, i'm hungry.

BBQ4FUN
03-04-2012, 06:35 PM
Awesome!!