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Joan's Fabulous Carne Guisada Turbo-Cooked! message contains a link message has embedded images

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Posted by: Judy Mayberry on 2012/02/16 20:15:59  

Joan (Austin Egghead) posted this recipe for Carne Guisada 2 weeks ago:

Yesterday I made it my project for the day. Let me tell you, my sense of SMELL was over the moon for the entire day AND evening! I follow Joan's ingredients except I used a poblano instead of the serrano. I used chicken stock and the cumin was freshly ground. The anchos were toasted for a while before being added. The meat was 3 lbs. of Choice grade chuck roast from the Navy commissary, and I cut off as much outside fat as I could find..

Browned the meat real well:

Everything in the pot and ready for the Egg:

The Egg was set up direct, with the adjustable rig and the grid at the halfway height on the AR. Temp was about 350° most of the time:

I used two mesquite chunks and almost went into a trance at the smell! The Dutch oven was covered and it cooked for at least 2 hours. I peeked at the midpoint and it's a good thing, because I needed to add more liquid. I took the cover off for the last 20 minutes:

At midnight the smell was still all through the house. What a wonderful memory! Thank you, Joan.

Judy in San Diego

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