The virtual weber website bbq'ed beef.


 

Jo Torez

TVWBB Super Fan
I thought this was a simple recipe for me to try today. The recipe is in the Beef section of this website. It was a 7lb chuck roast that I bought at our local warehouse store. This was delicious, and very easy. The only problem i did run into was that i had to add more charcoal about half way through the cook because i only added a chimney and a half on a 22.5 WSM in the beginning. I am quickly learning that the cooker does need a lot more charcoal to keep up to temp. Going forward, i think my best bet is to just fill the charcoal chamber and at the end of the cook, shut it down. Live and learn, i guess.


Rubbed with Amazin Ribs all purpose rub (still trying to find a good one, this one so far is the best that I've tried


this was the temp the cooker dropped down to half way into the cook. I then added more charcoal.



It took a long time to rise but when it did, i threw on some abt's and a few hot dogs


this is how it looked when it was ready to be pulled.


close up :D


sauced and back into the smoker for another 1/2 hour


Im working on my plating skills :D


enjoy!
 
Great job Josie...
I like your style... Beef in a tortilla y frijoles and rice on the side. Mind sharing your bean recipe?
 
Tony,

in the picture, is my mother-in-law's beans, mine are not nearly as good but here you go, enjoy!!

1 lb bag dried pinto beans,* see direction #1
2 TBS of olive oil
1 ham hock
1-2 chorizo (spanish sausage, goya is the one that is available to me)
3 cups water
1 8oz can tomato sauce
1 green bell pepper, chopped
1 red bell pepper chopped
1 onion, chopped
1/2 bunch of cilantro
4 sprigs of culantro (i believe in english its called mexican corriander, i can sometimes find it here, if you cannot find it, you can leave it out)
1 peeled potato diced large
1/2 jalapeno, seeded and finely chopped (optional)
1 tbs of cumin
1 packet of sazon(in hispanic markets or sections of supermarket, the one with the culantro and annato)
1 tsp oregano
1 tsp hot sauce (or to taste)
1 tsp cracked black pepper
salt (I use adobo) to taste


Directions:

1. Soak pinto beans over night or boil for 1 minute then let sit covered for one hour.

2. slice chorizo and fry chorizo and ham hock until just slightly crisp, remove from pan. Saute onion and bell pepper in remaining oil (add a little more if needed) until translucent.

3. Drain soak water from beans and add the 6 cups water (one inch above the beans) and some olive oil (keeps the beans from foaming). Bring to a boil, then cover and reduce heat to simmer. Cook until beans are tender – about 1 1/2 - 2 hours. (if its too thick, you can add water, one cup at a time)
*In the pressure cooker its 12 minutes

4. Add remaining ingredients and mix well.

5. Bring mixture to a boil, then cover and reduce heat to simmer until beans are very tender. Season with the salt (adobo) and pepper to taste. remove from heat, let sit for 1/2 hour, then serve.
 
Josie, once you delete your photos from your host (photobucket), it no longer is available to see in this forum.
In case you did not know.... :)
 
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