As I mentioned earlier, I took a chuck roast out of the freezer on Sunday and had intended to do a Bolognese style sauce with it today. Being Taco Tuesday and all, I didn't think that would be appropriate. So I set out in search of Barbacoa recipes. I found this one and decided to run with it (
Barbacoa Supreme Recipe). I couldn't bear the thought of browning that poor roast on the stovetop, so I decided to 'Weberize' the recipe. Mixed up a quick rub of kosher salt, fresh ground pepper, cumin, chili powder, garlic powder and oregano and gave it a good rubdown. I then started one basket of lump in the Performer and added a chunk of pecan wood. I then added the chuck on the indirect side. Windy day here, but I was able to keep things around 275 degrees for about an hour with just enough fuel left for a gentle sear at the end. Here's how things have gone so far.
Rubbed down and ready for some smoke:
At the turn - things moving along well so far.
Almost done! Time for a little sear.
And we're finished with step 1.
While the chuck was on the grill, I made up the sauce. After a short rest, I cubed it up, and put it in the enameled DO along with it's liquid companions. Here it is all ready to go to step 2.
To be continued...
