Add remaining 1 tablespoon each butter and olive oil, plus add red pepper and shallots, cook for additional minute to 1 1/2 minutes tossing and turning red pepper, shallots with pork as needed remove from heat temporarily. Add pork to heated skillet, and season with celery seeds, 1/2 teaspoon each salt and ground black pepper and cook 2 to 3 minutes, or until partially cooked, tossing and turning pork as needed. In a large skillet, heat 1 tablespoon each butter and olive oil, over medium high heat. Use your favorite biscuit recipe or use store bought biscuits if necessary.Warm each side until the bread gets toasted slightly.Take a little of the removed Au-Jus and place a little of this on the bread along with your favorite Texas dry rub seasoning.Keep it low and slow in the skillet until it’s thickened to your liking. Pour this back into the skillet and let the gravy thicken.Mix the Pioneer Peppered Gravy Mix with ½ Cup of cold water.Shred the smoked cubes and move the meat to the side.Smoke until internal temperature is 165F, then place in a cast iron skillet and cover until the internal temp is 205F.Place on the smoker low and slow at 225F.This is using a combination of Fiesta Spices (Another Texas Company) Uncle Chris’s Steak Rub & Jalapeno Salt. Season with your favorite Texas Dry Rub or seasoning.Cut the chuck roast into about 1” – 1.5” cubes.
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