Locally-pastured, bone-in chuck roast is marinated in mesquite BBQ sauce, crushed chilies, cocoa and cold-brewed coffee with onions, garlic, sea salt and freshly-ground black pepper, then braised in a covered earthenware pot for three hours at 300 degrees. While the roast rests, the cooking liquids are strained, reduced and thickened, then the roast is cut into thick slices, dipped in the finished sauce and served over long-cooked heirloom yellow corn grits with aged cheddar, fresh jalapeños and chopped cilantro..
Pastured beef from Ross Farm
Mesquite BBQ Sauce from Stubb’s
Coffee from Chameleon Cold-Brew
Herbs and vegetables from my garden
- Antebellum Coarse Grits with Pulled Pork, Poached Egg, Aged Cheddar & Cholula (ediblearia.com)
- BBQ Beans with Burnt Ends, Jalapeño Corn Muffins and Guajillo Honey (ediblearia.com)