- Joined
- Feb 3, 2016
- Location
- McPherso...
Just in time for the "On a Roll" throwdown.
A 3.5# chuck roast was injected with BigPoppaSmokers Cattle Prod and soaked overnight in the amount of solution that the roast wouldn't accept.
Then it was rubbed with BPS Cash Cow seasoning. :thumb:
Smoked on the WSM 18 with cherry chunks till the IT was @173.
Then it went into the 4qt. camp oven.
3 roasted chiles got chopped and a bottle of Shiner Bock got called into duty. One for the roast AND one for the cook.
Hot coals were borrowed from the WSM. Placed under and over to finish the roast beast.
Meanwhile I used the remaining heat in the smoker to cook some bacon.
While the beef rested, the green chile broth simmered and reduced.
Once pulled it went back in the pot with the thickened broth.
I cooked up a sourdough Batard that I bought from the store.
And toasted it on the Weber kettle.
Pulled out the ol' Jim Beam griddle to heat the beef.
Melted some aged white cheddar.
And slid the whole mess onto the toasted sourdough with some Dukes mayo.
Added the bacon.
And some sliced garden tomatoes.
And it's time to eat.
The sandwich was incredible.
I had enough to share but none of you were here. So I ate it all (as leftovers).
And as always, Thanks for lookin at my cookin.
A 3.5# chuck roast was injected with BigPoppaSmokers Cattle Prod and soaked overnight in the amount of solution that the roast wouldn't accept.
Then it was rubbed with BPS Cash Cow seasoning. :thumb:
Smoked on the WSM 18 with cherry chunks till the IT was @173.
Then it went into the 4qt. camp oven.
3 roasted chiles got chopped and a bottle of Shiner Bock got called into duty. One for the roast AND one for the cook.
Hot coals were borrowed from the WSM. Placed under and over to finish the roast beast.
Meanwhile I used the remaining heat in the smoker to cook some bacon.
While the beef rested, the green chile broth simmered and reduced.
Once pulled it went back in the pot with the thickened broth.
I cooked up a sourdough Batard that I bought from the store.
And toasted it on the Weber kettle.
Pulled out the ol' Jim Beam griddle to heat the beef.
Melted some aged white cheddar.
And slid the whole mess onto the toasted sourdough with some Dukes mayo.
Added the bacon.
And some sliced garden tomatoes.
And it's time to eat.
The sandwich was incredible.
I had enough to share but none of you were here. So I ate it all (as leftovers).
And as always, Thanks for lookin at my cookin.
