173 smoked chuck with Recipes

mayonnaise, dijon mustard, minced chipotle in adobo , including some sauce, divided, bacon slices, ground beef chuck (not lean), sweet smoked paprika, red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together, firm-ripe avocado , quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices, olive oil for brushing on onion and avocado, hamburger buns, grilled or toasted, lettuce ; cilantro sprigs

beef brisket (or chuck roast), celery salt, garlic powder, black pepper, a-1 steak sauce, hickory liquid smoke (or more to taste)

chuck roast, ketchup, brown sugar, vinegar (cider or white), onion (medium, chopped fine ), worcestershire sauce, water, orange (sqeezed), liquid smoke flavoring, yellow mustard (wet), garlic salt (to taste), salt & pepper (to taste)

chuck beef (cut into 1 cubes ), carrots sliced, onions, chopped, scallions, chopped, red peppers chopped into large pieces, celery stalks, sliced, garlic minced well, sliced mushrooms ( i used bella), beef stock, dry sherry, dry red wine, sun dried tomatoe paste, tomatoe paste, smoked paprika, herb de provence, salt , pepper, all purpose seasoning, flour mixture, flour, thyme, salt - pepper, garlic powder, sazon seasoning (found in spanish section), paprika, lard

chuck roast, garlic, crushed, paprika, celery salt, garlic powder, dried parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder, dried tarragon, beer, worcestershire sauce, hot pepper sauce, liquid smoke flavoring, onion, chopped, green bell pepper, chopped, jalapeno chile peppers, chopped

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

freshly ground coffee, golden brown sugar, freshly ground black pepper, ground coriander, dried oregano, fine sea salt, applewood-smoked bacon, ground chuck (preferably grass-fed), ground sirloin (preferably grass-fed), smoked provolone , smoked caciocavallo, or smoked gouda cheese (about 8 oz), potato-bread hamburger buns, red onion, tomato

ground beef, italian breadcrumbs, egg, pepper, salt, celery salt, paprika, oregano, thyme, garlic powder, onion, finely chopped, catsup, barbecue sauce, worcestershire sauce, liquid smoke

butter, minced garlic, tomato paste, water, chipotle peppers in adobo sauce , seeds removed and chopped, worcestershire sauce, red wine vinegar, yellow mustard, ketchup, dark brown sugar, paprika, molasses, honey, black cherry preserves, ground cumin, spanish red onions, butter, minced garlic, sea salt and freshly cracked black pepper, chipotle bbq sauce, scallions, for grilling, olive oil, lean ground chuck, sea salt and freshly ground black pepper, applewood smoked bacon, aged smoked cheddar, toasted kaiser rolls, oil, for frying, sweet vidalia onions, all-purpose flour, blue cornmeal, salt, eggs

water, liquid smoke (optional), brown sugar, celery salt, onion salt, ground nutmeg, mustard seeds, pepper, boneless chuck roast, barbecue sauce

water, liquid smoke , optional, brown sugar, celery salt, onion salt, ground nutmeg, mustard seed, pepper, boneless beef chuck roast (2 to 3 lb), barbecue sauce

ground chuck, ground pork, ground veal, onion, minced, bell pepper, minced, italian seasoned breadcrumbs, cajun your favorite barbecue rub, thyme, sage, eggs, beaten, glaze, sesame oil, glaze, for topping, glaze, brown sugar, apple cider vinegar, prepared yellow mustard

chuck steaks, ketchup, apple cider vinegar, blackstrap molasses, hickory liquid smoke, yellow onions, coarsely chopped (lg. chunks), italian rolls (i prefer long rolls over round rolls)

chuck roast , trimmed of excess fat, vegetable oil, worcestershire sauce, liquid smoke, soy sauce, vinegar, garlic cloves, crushed, celery salt, dry mustard, ginger (can use fresh or powdered ), brown sugar

chuck roast (cubed ), pork shoulder (cubed ), bratwurst (johnsonville beer brats), ground beef, salsa (use your favorite ), diced tomatoes, ground cumin (freshly toasted and ground ), chili powder (homemade is the best. see my recipe), tomato paste, chipotle peppers, beer (i like shiner bock. don tsp go with a darker than that), salt (smoked ), peanut oil, tortilla chips (crushed )

chuck roast, garlic cloves, crushed, paprika, celery salt, garlic powder, dried parsley, ground black pepper, chili powder, cayenne pepper, seasoning salt, mustard powder, dried tarragon, beer or 4 fl oz coca-cola, worcestershire sauce, hot pepper sauce, liquid smoke flavoring, onion, chopped, green bell pepper, chopped, jalapeno peppers, chopped

chuck tender roast, trimmed and cut into small cubes, vegetable oil, beef broth, chicken broth, fire roasted diced tomatoes, pitted dry pack prunes, chili beans, tabasco chipotle pepper sauce (optional), smoked paprika, onion powder, garlic powder, beef bouillon cubes, salt, new mexico chile powder, cumin, garlic powder, onion powder, black pepper, salt, new mexico chile powder, cornmeal, oregano, chili powder, cumin, salt and pepper