I love smoked beef brisket, but sometimes I’m looking for something a little quicker. And cheaper. Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker we go! The end result is a nice beefy flavored tender and moist meat. I chopped most of the chuck for use in tacos, nachos, and BBQ beef sandwiches. Some I sliced for beef sandwiches. It freezes well so I can always defrost a serving for a quick lunch. Just heat with a little BBQ sauce and toss onto a bun! Lunch is served!
I doubt I’ll ever make mashed potatoes the ‘old way’ again. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side you can imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick.
I served these cedar planked Cajun mashed potatoes alongside a prime rib that I did on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.
I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!
I made a fantastic prime rib on my Char-Broil Big Easy the other day. I needed a rockin’ good au jus to go with it. And this is it. I couldn’t get enough drippings off the rib roast to make an au jus, so this was the next-best-thing. Great beefy flavor. This recipe makes a pretty good sized batch (about 3 cups or so), but if you’re like me you’ll use a good amount.
I also made a kickin’ Sriracha horseradish sauce for the prime rib.