Smoked/Grilled/Braised Beef CSR's

[Bob Correll]

Costco calls them Boneless Beef Chuck Ribs, or something like that.
Possibly just a chuck roast cut into strips?

Salted for an hour before start, and smoked indirect for 30 mins. with hickory.

Then seared direct.

Into a pan with a little beef stock, Stubb's beef marinade, butter, and a splash of red wine and woosy sauce.
Foil covered, indirect, and turned at 30 min. intervals.

Out of the pan after about 1.5 hours, and glazed with bbq sauce thinned with some of the braising liquid.

Sided up with boiled spuds and corn.

The flavor was excellent, but the beef had a bit of a chew to it.
I knew I was rushing the braise time, but the Cardinal/Giant game 6 was about to start. Congrats to the Giants!
Nothing more will be said on that subject

Thinly sliced, the beef did make for a great lunchtime panini.
Pepper jack, spicy mustard, and pickles added.

Thanks for your visit, and have a great week!

 

[Andy Beers]

both meals look great

 

[Gene Brownson]

I should just call my recipe folder here the "Bob Correll Cooks and Recipes" folder. Man Bob, you swinging for the fences or what? Dat dare is sum MY T FINE looking meals there bubba. And X SELL NT pics also. I likes me some Cheetos too, it's the cheese that goes CRUNCH!! Awesome Bob!!

 

[John Solak]

fantastic looking beef!!

 

[Mike Coffman]

Perfect food and photos Bob!

 

[Ed M.]

Awesome lookin' food and photos, Bob!

 

[Paul Kastner]

Bob I think you just invented a new BBQ food. Nice of you share with us and the pictures are amazing.

 

[Kim Drana]

Awesome cook!

 

[Jon Des.]

Bob I think you just invented a new BBQ food. Nice of you share with us and the pictures are amazing.

That's what I was thinking, too. I have to make a trip to Costco to investigate.

 

[Jim McKelvey]

Bob - The look great in the pics and love the idea of having them on day 2 in a sammy!

 

[DaleW]

OK so first indirect smoke, then direct seared, then braised, then glazed .... We're you trying to do the entire Julia Child repertoire in one cook? Nicely done sir!

 

[S Riddell]

That looks amazing! Especially loving the panini grilling technique with 2 CIS

 

[Dave O (Alaska)]

Bob, i am going to have to steal this one from you. It's a cheap cut of meat (at least up here) and looks delicious!

 

[M. Rollins]

I swear Bob, you never cease to amaze me!! Both of those meals look fantastic. And of course, your photos are awesome. Thanks for sharing.

Mike

 

[Wolgast]

Absolutely Stunning BOB! Really dig the panini press,and the way you snug in some veg on that last plate(read corn)
And dont even get me started on the main plate! 10/10 once again buddy!

 

[Rolf Jacobsen]

Bob as always, you're amazing! I'll be off to Costco today and hope I can do these half as good as yours. Thanks!

 

[Chad M.]

Both plates look great, Bob. I've done something similar with pork country style ribs. Hot, quick sear on all sides and then braised in a Western dressing concoction until super tender. Sounds weird but it's really good. I'll have to try these. Oh, and you can't go wrong with Cheetos as a side dish!

 

[Morgan C.]

Looking good Bob! I get the same cut of meat at my Costco! I have tried to make them several different ways but I always seem to just going back to a high heat sear like steak....

You made it look good Bob! Great idea!

 

[Jim Lampe]

Costco calls them Boneless Beef Chuck Ribs

I call them....

"Lookin' Good Move Aside I'm Comin' Thru An' Gonna Eet'em Up Too Bad For You" GREAT!