Mark Skeet
TVWBB Pro
Here's my first contribution to the gallery.
Started with a 3 lb. chuck eye roast and made an adobo marinade. Cut the meat into thirds and marinated overnight.
It was a little breezy this morning so I moved the operation to the front porch.
Let the WSM come up to temp and added the meat. I used cherry chunks and a few mesquite chips to get some but not too much mesquite flavor. Also sprinkled the meat with some southwest seasoning.
After about 3 hours transfered to foil pan with some poblanos, onions, garlic and beer. Covered and cooked a few more hours.
Meat ended up so tender and juicy it fell apart in my hands.
Finished plate served with lime cilantro cole slaw, corn and black bean salad and roasted tomato salsa.
My family says this recipe is a keeper. Thanks for looking!
Mark
Started with a 3 lb. chuck eye roast and made an adobo marinade. Cut the meat into thirds and marinated overnight.
It was a little breezy this morning so I moved the operation to the front porch.
Let the WSM come up to temp and added the meat. I used cherry chunks and a few mesquite chips to get some but not too much mesquite flavor. Also sprinkled the meat with some southwest seasoning.
After about 3 hours transfered to foil pan with some poblanos, onions, garlic and beer. Covered and cooked a few more hours.
Meat ended up so tender and juicy it fell apart in my hands.
Finished plate served with lime cilantro cole slaw, corn and black bean salad and roasted tomato salsa.
My family says this recipe is a keeper. Thanks for looking!
Mark
