Good Gravy

by zydecopaws on January 14, 2012

I suppose that phrase could be used to describe the playoff games today (each for different reasons), but in this case it is being used in the literal sense. A chuck roast was cooked on Bubba Ho-Keg in a dutch oven today, and the resulting gravy was the hit of the meal.

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The chuckie was originally going to be given the “smoke first, then finish in the pot” treatment, but at the last minute the hail, snow, and wind convinced me that I was more interested in watching football on TV than worrying about temperature control. So in the pot it went over a bed of sliced onions and was then splashed with a bit of Worcestershire and soy sauces, about a half-cup of water, and a liberal coating of Simply Marvelous Season All. On went the lid, on over the fire it went with some large russet taters to keep it company. A couple of hours later the taters were removed, the innards turned into mashed potatoes, and then spooned back into the skins for twice-baked taters. On went a foil pouch with some seasoned green beans, and dinner was almost ready.

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After all this time simmering away in the pot with the meat juices the onions had pretty much turned to mush and the flavor was well-incorporated with the rest of the juices. A bit of flour and water were added to thicken, and dinner was served.

The pot roast was actually very good, as were the potatoes, but all I heard was ravings about how good the gravy was. I guess this means there is a new standard to live up to next time pot roast is on the menu…

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