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Comments
Love it.
Doing pepper stout beef sandwiches of course. Going to smoke the chuck roast on the KBQ to start and then transfer the whole thing in a pan with the peppers into the BGE to finish. Looking forward to this one.
And yep I’ll definitely take some pics!
Any insights with your two step method?
I also held back some pepper and onion, adding it in for the last half hour. It gives the batch a little more color and texture - I think it works really well. I’ll definitely do it this way from now on.
But here we are. Pork belly burnt ends- (look no further if you want a $$ shot as these were a one bite deal.)
Opening run-on the drum smoker-
Ready for the braise-
Into the pan for a road-trip to a party around 30 minutes away.
They are always a treat-
Thanks for lookin-
I love a blood rare steak
My wife's steak gets a much longer time on the fire.