Making of a couple of pepper beef sammies


 

Ed M.

TVWBB Guru
Made this a couple weeks back, finally getting around to posting some pics.

Started with a 3 pound chuck roast, salt and peppered.

002-2.jpg


On to the smoker until an internal temp of 150.

005-3.jpg


Peppers, onions, garlic, beef broth etc.

008-2.jpg


Chuck roast bedded and ready for the oven.

011.jpg


After about 3 hours, ready to shred and cook to reduce the liquid.

017.jpg


Finally ready for some homemade buns.

005-4.jpg


And, on the buns and ready to eet!
icon_smile.gif


007-2.jpg


Man, we love these sammies!

Thanks for looking.
 
¸,ø¤º°`°º¤øøø•• G•O•O•D ¤¤ L•O•O•K•I•N•G ¤¤ C•O•O•K•I•N•G ••øøø¤º°`°º¤ø,¸

<span class="ev_code_WHITE">.........................................</span><span class="ev_code_RED">I L?VE THIS STUFF!!!</span>
 
Only thing that would make those better is a slice of swiss but I wouldn't turn one down just the way it is.
 

 

Back
Top