The trick is to smoke the meat and not make the meat smoke
Date:May 13, 2007 Favorite:Sandwiches Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Chuck Roast gets a dry rub prior to grilling
The dry rub is ready to mix
The final dry rub
The meat is rubbed and sets for 30 minutes
The roast is seared for 15 minutes turning once
The ingredients for the sauce
A red pepper, a red onion & garlic add a little kick
A sheet pan & Black & Decker Workmate make a good table
Peppers for the sauce are sautéed on the sideburner
After 2 hours grill time the roast rests for 15 minutes
The roast was almost too good for just Sloppy Joes
The roast is chopped in a food processor
The meat is added to the thickened sauce
The completed sloppy Joes 4 hours later
Toasted buns don’t get too soggy when holding the meat
A Twice Grilled Potato completes the meal
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This recipe from Weber’s Big Book of Grilling is called Too Good to be True Sloppy Joes. While it lives up to it’s name, you’d better like Sloppy Joes because it is about a 4 hour cook from start to finish. The meat is a Chuck Roast seared and an indirect grilled for 2 hours. I made the sauce on the side burner, This makes a very subtle yet spicy Sloppy Joes and was worth the wait.