I was thinking what can be different with a chuck steak....so this is my Chuckie Challenge.
Didn't need a big chuck so I picked out this off cut at the butcher. Slow smoked 250* in the mini up to a 195* IT gave it a rough pull and then braised in a little diluted beef bouillon for a few hours to complete render the fats
Took the pull and braised in a little stock.
Now let's work on that pizza
I started with some Artisan Style Pizza dough from my neighborhood bakery.
Some veggies...onions, peppers, garlic, roma tomatoes.
The rest of the toppings...this is starting to sound good1
Getting the pizza put together
Pre baked the crust a little and got the pizzas on the Jumbo Mini ( Jimmy) smoker.
I gotta do some more recipes with this style pizza....wow this crust blew me away!
Thanks for looking!
Didn't need a big chuck so I picked out this off cut at the butcher. Slow smoked 250* in the mini up to a 195* IT gave it a rough pull and then braised in a little diluted beef bouillon for a few hours to complete render the fats
Took the pull and braised in a little stock.
Now let's work on that pizza
I started with some Artisan Style Pizza dough from my neighborhood bakery.
Some veggies...onions, peppers, garlic, roma tomatoes.
The rest of the toppings...this is starting to sound good1
Getting the pizza put together
Pre baked the crust a little and got the pizzas on the Jumbo Mini ( Jimmy) smoker.
I gotta do some more recipes with this style pizza....wow this crust blew me away!
Thanks for looking!
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