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SciAggie
SciAggie Posts: 6,481
edited January 2018 in EggHead Forum
I’m still enjoying a few days of vacation. I spent all day “cooking” while my wife went out of town. This “cooking” was mostly checking to see that things were simmering gently and drinking a few adult beverages. 
Arm roast was on sale so I decided to make chile colorado. I seared the roasts on the MM first. Then I cubed the meat into 1 1/2” to 2” chunks. This was dumped into a cazuela and covered in some home made chile sauce I had in the freezer. This went on the large egg (indirect) at 275 degrees for about six hours - I just waited until they were tender. Same story for the pinto beans. They went into a large clay bean pot and spent the afternoon gently simmering away. 





Thanks for looking. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon

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