Note from Seth: This post is sponsored by Gridiron Metal Works. Now that hoops is starting we’re mad at Derrick again. Shoulda beaten Ohio State, Boilermaker. Still, he makes some bad-ass officially licensed grilling and decor products, where “makes” in this sentence actually means “CUTS HIGH-QUALITY STEEL WITH PRECISION LASERS,” so you can do your alma mater proud for years to come. Check out his stuff at gridironmetal.com, and maybe accidentally drop that link where people who buy you holiday gifts are looking.

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Well, this past week took me to the brink and back with the nail biter on Saturday followed up by the “Kiss my Sister” moment with the Lions. And I’m an only child. Oh well, it did accomplish one thing…..I found a new recipe and gave it a go for the first time. I think you will like this one. If you look for it online, you will see that it’s primarily a CROCKPOT recipe. Of course, I had to modify it just a tad and use one of my grills. This one is fantastic and is a perfect tailgate snack.

INGREDIENTS :

• 1 Chuck roast (3-5 lbs)
• 1 stick of butter
• 1 package of Au Jus Gravy mix
• Worchestishireshteknne Sauce (You know what it is)
• Ranch seasoning packet
• 1 Jar Pepperoncini Peppers
• Havarti Cheese
• Salt and pepper

GLAZE: Melt and mix together.

• 1/2 stick butter
• 2 TBS Brown Sugar
• 2 TBS Worchestishirehjgkejr Sauce
• 1 TBS garlic powder
• 2 TBS Dijon Mustard

[After THE JUMP: Do not skip the juice.]

DIRECTIONS:

 

Get your grill or smoker heated up to about 275 degrees. This can also be done in the crockppot in about 8 hrs if you want. Just do it all in on high for 4-8 hrs. Otherwise, keep on grilling. Once your grill is up to temp, toss on a few chunks of pecan wood. Season up your chuck roast with a 50/50 combo of kosher salt and black pepper. Go Heavy! As you can see…down here in Texas, we have Nolan Ryan Beef. Of course we do, cuz it’s Nolan territory.

I wanted to make extra, so I made 2. Dust them heavily. Don’t forget the sides. Trust me, I hit those too.

As your grill gets up to temp, admire that beautiful grill grate from Gridironmetal. Ain’t she a beaut Clarke?

Once you get to 275’ish degrees, toss on your meat. This will go for about 2-3 hrs and get some gorgeous color.

We are going with a little smoke on this one. Nothing too overwhelming. If you can see it pouring out and it looks like dirty smoke, you have too much wood. Less is more here.

As your meat is getting kissed by the smokey gods, enjoy the game with your remote thermometer inside. And maybe a cold one or 4.

after about an hour, the bark starts to set and we see that color start to take hold.

Once your meat hits about 175 internal and the bark is set, we can go to the next step. Gather these 4 ingredients and your favorite Dutch oven. I went with my cast iron here.

Remove the chuck roast with your beautiful GRIDIRONMETAL Spatula and place it into your cast iron or foil pan.

Look at the color on this thing. She sure is purdy.

Add the stick of butter, 3 TBS of ranch seasoning, 1 packet of Au Jus Mix and half the jar of peppers….WITH THE JUICE. Do Not Skip the JUICE. They are not hot.

Place back in the smoker, lid on for another 2 hrs at 275 degrees. We need the lid on to help braise the meat and break down the fibers.

After another 2 hours, we have this. The internal temp of the meat is around 210 degrees.

Once it hits 210 plus, remove from the heat and let rest for about an hour. Now we can shred with a few forks.

Take your favorite loaf of sweet rolls Aloha Y’all….. Slice them in half and place the bottom half in a foil pan.

Add some provolone or Havarti cheese. Both melt really well .

Add your shredded meat and toss on a few extra peppers if you like.

Cover with more cheese. Yummmmmmm……..

Now top with the upper half of the loaf and mix that glaze. The brown sugar adds some nice sweetness to the savory meat combo. Don’t skip this one either.

Brush it on and fill in those little crevices.

Now cover this lovely concoction with foil and place it back on the pit at around 300 degrees.

After 15 mins, remove the foil and place back on the pit for another 15 mins. The tops and edges will get a bit crispy and crunchy and tasty.

Once the cheese is melted and the tops are crunchy, it’s time to eat. Trust me, they won’t last long. I would make a few foil pans of these just to make sure there are enough.

Let me know how you like these. Give me a follow on Instagram at @GOBLUEBBQ for more fun recipes. GO Blue.