Less QQ more BBQ

Last night I made the best Q in like a year. Raw data follows.

THE MEAT: A three-pound slab of beef chuck sold as pot roast.
THE HEAT: Oak logs and lump charcoal. I started off at 400 degrees until the meat reached an internal temperature of 140° then wrapped the meat in foil and moved the logs to the firebox. Then it started raining and I moved inside to the oven. I turned off the heat at 190° and let the meat rest for a half hour.
THE RUB: Salt, pepper, cayenne, paprika, chili powder, cumin.
THE MOP: 1 12 oz. can of beer with 4 oz. each of Worcestershire sauce and apple cider vinegar and a touch of salt and pepper. I stopped mopping after the foiling point.
THE SAUCE: Once I finished mopping, I added about a cup of ketchup, some blackstrap molasses, onion powder, garlic powder, mustard powder, and peach juice to the saucepan of mop sauce I had brought to the boil. To thicken it up, I added the usual cornstarch slurry. The peach juice made all the difference.
THE SIDES: Potato salad and garden salad because of CSA vegetable overload.

post/read comments

This entry was posted in BBQ. Bookmark the permalink.

Leave a Reply