a small slice of heaven out here in the hinterlands
a two-hour cook to bring the chuck roast up to about 132? on the mildly-modded JJ. The JJ has the dandy S'nS charcoal basket for 18s. Walmart lump from a few years ago and smoke from the apple tree out yonder.
The tree expired some time ago but I have a bag or two left of cut wood from it ... going on 6-7 years now ... just gotta put a piece on top of the chimney to burn off the bark first.
saddle storage and random old weber crap, stop looking at the mess!! I don't go prying into your boneyard do I??
oops, blurry pic ... first time actually using the corn 'n tater ring since buying it from Bob (not Bob, or Bob, or Bob? or was it Rich?) in STL a few years ago LOL.
OK so the corn was left on too long but had good flavor ... I brushed it with a custom butter/seasoning mix during the cook ... there's some seasoned kale and fresh-made potato salad here too. Gotta use only eggs for that from Jimmy's chickens here, right up the road. One nice thing about country living is that you never have to refrigerate your eggs. Just rinse off the dried feathers and "other stuff" and you're good to go. And they're $1.50 /dozen, and never a worry about what they ate or how they were treated.
That was pepper stout beef but with IPA instead of stout. The angus beef was so good I almost didn't complete it to add the beer/peppers/and so on. Added the rest of the ingredients from memory ... and finished in the oven.
Topic: a little sumpin' sumpin' for HoosierKettle (Read 974 times)