Tony R
TVWBB 1-Star Olympian
This was our entry for the recent throw down.
Seasoned the chuck roast with lawrys seasoned salt and a little garlic salt.
Smoked with hickory for 6 hours or so
Almost done. Flipped after a few hours
All done.
Got the cast iron ready with a little oil and some onions. Lightly cooked.
Then added my chopped-cubed meat
Then added my sauce which a friend of mine gave me the recipe. This stuff is spicy.
Here's the recipe
a small handful of de arbols
a small handful of japones
(maybe 20 each)
2 tbsp Chipotle Chili Powder
3 Cloves Garlic
1tsp Knorr
3 tbsp White Vinegar
3-4 Cloves
1 tsp Salt and cracked Black Pepper
I didn't toast or do much d-seeding.
Boiled Water. added de-stemmed de arbol and japones as is. Let them soak for 20 minutes or so.
Added the chilis and garlic to the blender with the Vinegar, Knorr, Chipotle Powder, Cloves, Salt, Pepper and enough Chili water to cover. Blended it really good - a good minute or longer.
I didn't strain or anything... that's the sauce. Add more chili water if it's too thick. Keep adding until you get the right consistency.
This the final result. Left it on low for 40 min.
Here's your plate.
This was fork tender and very delicious.
Thank you for your time in reading this post.
Tony and Maribel
Seasoned the chuck roast with lawrys seasoned salt and a little garlic salt.
Smoked with hickory for 6 hours or so
Almost done. Flipped after a few hours
All done.
Got the cast iron ready with a little oil and some onions. Lightly cooked.
Then added my chopped-cubed meat
Then added my sauce which a friend of mine gave me the recipe. This stuff is spicy.
Here's the recipe
a small handful of de arbols
a small handful of japones
(maybe 20 each)
2 tbsp Chipotle Chili Powder
3 Cloves Garlic
1tsp Knorr
3 tbsp White Vinegar
3-4 Cloves
1 tsp Salt and cracked Black Pepper
I didn't toast or do much d-seeding.
Boiled Water. added de-stemmed de arbol and japones as is. Let them soak for 20 minutes or so.
Added the chilis and garlic to the blender with the Vinegar, Knorr, Chipotle Powder, Cloves, Salt, Pepper and enough Chili water to cover. Blended it really good - a good minute or longer.
I didn't strain or anything... that's the sauce. Add more chili water if it's too thick. Keep adding until you get the right consistency.
This the final result. Left it on low for 40 min.
Here's your plate.
This was fork tender and very delicious.
Thank you for your time in reading this post.
Tony and Maribel
