Put a chuck roast on the grill yesterday. Heavy dose of Tony’s, little oregano and S&P. Indirect with cherry and mesquite smoke. After a couple three hours I wrapped it in a foil pouch with a couple squeezed oranges and a few ounces of that Costco agave wine stuff. Then back on for another couple hours.
Today I pulled and chopped it. Tossed in a hot oiled skillet, fried it, then added the cooking liquid from yesterday.
It made the best damn tacos I’ve ever had.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
