Just headed out the door for San Francisco, so driving over the weekend. Made up for it last night though. Did a combo cook (very rare for me): 4.5-pound chuck hunk (rubbed with onion, garlic, marjoram, white pepper, nutmeg, ginger, cardamom, clove) on the top rack next to a 3-pound butt hunk (onion, Aleppo, garlic, white pepper, thyme, marjoram, sugar, cinnamon, allspice); below, a dozen skinless chicken thighs (garlic, onion, Aleppo, thyme, sage, white pepper). MM'd the start.
At ~ the 1:45 mark I brought all inside. I potted the chuck (with white wine, a little cognac vin, lots of sliced onion, a pound of whole mushrooms, several cloves of smashed garlic, and a few ribs of celery, thinly sliced); I foiled the thigh meat after pulling it off the bones in large chunks (with 4 heads of roasted garlic, squished out, onion, roasted red peppers, and a drizzle of pom molasses); and foiled the butt (with finely chopped tomato, chopped roasted banana peppers, dried mango) and returned all to the cooker to finish. When each was done I removed the meat and puréed the liquids and solids to form a sauce. The chicken which we had for dinner over kale stewed with onion, garlic, Aleppo and butter, I left in large chunks. The pork and beef, both destined for the freezer, I shredded/chopped, mixing all with their respective sauces. Good stuff - but I forgot to bring any of it with me for my trip!
