Another Coffee-Rubbed Chuck

Same coffee rub recipe as on the 7th. I had to bump the amounts up for this larger chuck (added 50%).

3 hour smoke at 250F over Signature blend. Remove chuck (about 165F), wrapped it in foil and added chicken broth. Sealed the foil and put it back on grill for another 2-3 hours till internal temp was ~204F.

Plus a little something extra, Traditional Irish Stew. Might as well use the whole grill, and all of the heat generated by the Traeger.

That was a good night of cookin'.

Comments

Biscuits recipe

https://www.melissassouthernstylekitchen.com/fluffy-southern-buttermilk-biscuits/ Ingredients 3 cups all purpose flour 5 tsp baking powder 1 1/2 tsp salt 1/2 tsp baking soda 1/2 cup cold unsalted butter or vegetable shortening 1 – 1 1/4 cup cold buttermilk melted butter or heavy cream to brush the tops All liquids and butter/shortening should be straight from the refrigerator or on ice. Thoroughly mix dry ingredients prior to adding liquids by sifting and mixing. Don't over knead ingredients once the liquid is added to the dry ingredients. Doing so will make them tough by developing the gluten content.

Coffee Rubbed Chuck Roast

I am addicted to the coffee rub. This makes a tasty product.

Goodbye to an amazing Whisky

Today I took the last pour from this amazing bottle. If I can find another, I with but it again.

This Blog Sucks. Who writes this crap, anyway?

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