Damn, that’s a pretty good idea I never thought of cutting up the meat and then browning the ends.

I’ve marinated meat and due to allergies I don’t use much dry spices due to cross contamination. The more I’ve seen and thought about the whole slow cooking large cuts of meat the more appealing it is. I want so bad to get a small smoker but I just haven’t found one yet. Funny enough I cooked a Chuck roast yesterday. Pressure cooker though with carrots and green beans. Black berries for fruit.

Keep it up! I dig the meals and ideas I gain from seeing what all you put in it. I am more amateur chef than anything so any and all ideas help me learn versatility.