As you know, I'm not afraid to BBQ in the Snow.
Good thing, because Saturday started out real snowy.
One of the things I really like to smoke is Chuck Roast for shredded beef sandwiches.
Chuck Roast is almost as guuud as Brisket, but it takes less effort to cook.
Generally, I smoke the Chuck Roast for 3 or 4 hours and then pull it off the smoker and put it in the crock pot until dinner time. (see Chuck Roast on Weber Kettle and Crock-pot as an example)
The result is tender and juicy and nicely smoked.
Great sandwiches that everyone in my family can enjoy. It also makes great leftovers. I love to make chili with chuck roast.
So I got up Saturday morning.
Shoveled my patio and started up the grill.
I cooked it for 3 or 4 hours.
And then moved it into the crock pot.
One awesome part of finishing off the roast in the crock pot is that I can spend my afternoon doing something other than cooking.
Such as biking.
Sunday was warmer and sunnier. Snow started melting.
As I mentioned in 3rd Everest of 2021, I ordered a new mountain bike.
It arrived Sunday morning, so I spent most of the morning assembling the new bike.
Around noon, I remembered that I had to start getting my spare ribs on the kettle.
My process for smoking ribs is basically cook at 250 to 275 until the ribs look to be the right color.
Then, I wrap them and cook them for a couple of hours.
After a couple of hours, I take the ribs out of the wrap, put them back on the kettle and apply BBQ Sauce.
And ... that is what I did Sunday.
After wrapping, I took my bike out for test rides. That was fun.
The ribs finished off great and were wonderful.
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Go Blackhawks!
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