Chuck roasts, taters n onions

• Sep 24, 2017

• #1

Nicodemus

The Recluse

Staff member

Smoking 2 chuck roasts low and slow, and my big cast iron fryin` pan full of taters and onions. Hope it turns out decent.

Drankin` Buffalo Trace out of the bottle just in case. (got to get rid of it somehow.....)

 

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• Sep 24, 2017

• #2

blood on the ground

Cross threading is better than two lock washers.

Very nice sir! Do you have any oil in the tater pan? I ask because we do them like that from time to time but i usually drop a big scoop of bacon grease in the pan with the taters.

 

• Sep 24, 2017

• #3

Nicodemus

The Recluse

Staff member

blood on the ground said:

Very nice sir! Do you have any oil in the tater pan? I ask because we do them like that from time to time but i usually drop a big scoop of bacon grease in the pan with the taters.

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About a good handful of lard.

 

• Sep 24, 2017

• #4

Moonpie1

Gone but not forgotten

Sure like where this is headed Nic!

 

• Sep 24, 2017

• #5

P

pine floor

Senior Member

I'm watching also.

Can't go wrong with that any way you dice it Nic.

PF

 

• Sep 24, 2017

• #6

Dirtroad Johnson

Senior Member

Looking good Nic.

 

• Sep 24, 2017

• #7

Nicodemus

The Recluse

Staff member

The taters near about done.

 

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• Sep 24, 2017

• #8

Hooked On Quack

REV`REND DR LUV

Dangit bro, that's gonna be GOOD !!!!

 

• Sep 24, 2017

• #9

Dub

Senior Member

Gonna be all sorts of tasty, right there.

 

• Sep 24, 2017

• #10

Nicodemus

The Recluse

Staff member

Turned out right good. Some of this with horseradish will make a good sammich tomorrow too.

 

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• Sep 24, 2017

• #11

Dub

Senior Member

Nicodemus said:

Turned out right good. Some of this with horseradish will make a good sammich tomorrow too.

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Southern Living masterpiece right there, Nick !!!!!

 

• Sep 24, 2017

• #12

Paymaster

Old Worn Out Mod

Staff member

Fantastic, Nic!!!!!!!! Beeeeeeuteeeful Eats!!!!!!!!!

 

• Sep 24, 2017

• #13

ambush80

Senior Member

Yum. Now I have to make a chuckroast this week.

 

• Sep 24, 2017

• #14

naildrvr

Senior Member

anybody that don't like that just don't like to eat. i must say that is absolutely beautiful and i know it's mighty tasty!!

 

• Sep 24, 2017

• #15

tsharp

Senior Member

Oh yea good looking plate.

 

• Sep 24, 2017

• #16

ddgarcia

Mr Non-Libertaw Got To Be Done My Way

Looks dang good Nic.

 

• Sep 24, 2017

• #17

blood on the ground

Cross threading is better than two lock washers.

like button

 

• Sep 25, 2017

• #18

G

gregj

Senior Member

Nic, how long did you cook them beforer putting them in foil? and how long for the total cooking. I would like to try that on my BGE.
thanks ....

 

• Sep 25, 2017

• #19

Nicodemus

The Recluse

Staff member

gregj said:

Nic, how long did you cook them beforer putting them in foil? and how long for the total cooking. I would like to try that on my BGE.
thanks ....

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I cooked em about 2 hours off to the side of the coals rotating them every 30 minutes or so, then wrapped em in foil for about another hour way off to the side so they would just sorta "simmer". During that time is when I put the taters and onions on too.

 

• Sep 25, 2017

• #20

Moonpie1

Gone but not forgotten

It sure turned out really good Nic! And like you said, sammiches the next day are an added bonus!