Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Larry Wolfe on July 07, 2012, 06:44:50 PM
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Smoked Pulled Chuck Enchilada Casserole
http://www.wolfepit.blogspot.com/2011/06/smoked-beef-enchilada-casserole.html
Started out salting and rubbing a 3lb chuck roast with Knox's Salt Free Barbacoa Rub.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/002.jpg)
Using lump, apple and cherry wood.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/003.jpg)
While the roast was chugging away I prepared the sauce.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/004.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/005.jpg)
Two cans of Rotele with Green Chile's
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/006.jpg)
Garlic, chili powder, salt and pepper and two cans of beer.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/007.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/008.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/009.jpg)
Meat has the color and bark and is ready for it's bath.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/011.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/012.jpg)
Foiled and cooked until tender. Approximately 3 hours.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/014.jpg)
Here we are at the 2 hour mark, getting tender and smelling fantastic.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/015.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/016.jpg)
The meat is tender and ready to begin building the enchilada casserole.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/017.jpg)
Cover the bottom of the pan with the meat mixture.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/018.jpg)
Corn Tortillas
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/019.jpg)
Cheese and more meat.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/021.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/022.jpg)
Repeat twice and last layer with meat and cheese.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/023.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/024.jpg)
Foil and cook indirect until hot and bubbly, then remove foil until the top is nice and golden brown.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/027.jpg)
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/028.jpg)
Dinner is ready!!
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/enchiladas/029.jpg)
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.............
is this your creation?
it looks great.
is there substitutes to the prebought spice mixes?
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.............
is this your creation?
it looks great.
is there substitutes to the prebought spice mixes?
Yes, my creation to emulate a lasagna style dish. YES, seasonings can be suited to your preference. Chili powder, garlic, onion, oregano, cumin, black pepper and salt could be used according to taste.
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Just found the Weber Kettle Club; then spotted a post by you. Merry Christmas, Larry. Hope you're well. I'll try this version soon, it looks fantastic! But, right now I have the chuck going on the grill to 165 and I cannot change it as your Pulled Chuck is a favorite of three grandsons in for Christmas dinner tomorrow and your recipe was not a request of theirs; just kinda this side of a demand!! They love it and want it every visit. Wishes for a great New Year. Regards, Cliff.
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Nice pics! Nice cook!