Southwestern Shredded Beef we get a large Chuck Roll every month  that we cut into huge roasts along with a few steaks and stew meat.  This time we cut a beautiful 7lb. chuck roast and had a wonderful time deciding all the things we wanted to do with it, Southwestern Shredded Beef. Doing this one a little different than I usually do, I am cooking it covered first, then uncovering it for that “Kiss of Smoke”.

First, we generously seasoned it with Swimmin’ in Smoke Cattle Call. Ken had it on the grill for 4 hours in Mesquite smoke. Then we pulled it off the GMG and shredded the meat. It was so rich it should have been called Charles instead of Chuck. We put it back on the smoker uncovered for that “Kiss of Smoke” for an hour. Patti served it with refried beans topped with shredded cheddar cheese and chopped red onion. Plus, she made a Spanish rice and added medium hot fresh salsa and instead of water cooked the rice in spicy tomato juice.

We will be enjoying good eats all week with tacos, burritos, nachos and pulled beef burgers.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 5 hours at 350* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Southwestern Shredded Beef

• 1 7lb. boneless chuck roast
• 1 ½ bottles of Goya Mojo Chipotle Marinade
• 5 Tablespoons Swimmin’ in Smoke Cattle Call
• 3 Tablespoons flour
• 3-5 Tablespoons fresh minced garlic, to taste
• 5 sweet peppers, seeded and sliced
• 2 large sweet onion
• 1 14oz. can diced tomatoes with green chilies
• 1 7oz. can diced green chilies
• 3 Tablespoons bacon drippings

Backyard BBQ
A Wood Pellet Grill Recipe

Directions: Southwestern Shredded Beef

Rub the seasoning and flour into the meat.

In a large cast iron Dutch oven heat your bacon dripping and brown the meat on all sides.

Add one onion, the sweet peppers and ½ the Goya Mojo Chipotle Marinade. Now you’re ready for the grill.
Place on the grill at 350* (177c) covered for 4 hours until “fork tender”. Then, remove it and shred it.

I used my “Meat Rakes” to make easy work of it.

Put it back into your Dutch oven adding the green chilies, diced onion, diced tomatoes with green chilies and the rest of marinade.
Now back onto the grill uncovered for an hour for that “Kiss of Smoke”. I used a smoke tube because there is little or no smoke above 250*, just heat.

We use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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