Had some left over chuck roast (1 lb) from an Irish stew we made; used it for a barbecue only dinner.
We had already cut the beef into 1 inch cubes; today- salt, pepper, and about a tablespoon of a Persian spice blend- and then some fresh thyme and garlic when I added the fluid; the fluid was a glass of corona beer, and two cubes of home made hybrid stock; I added sliced onion (generously) and sliced carrots. We put that on the cold part of the grill, and let it sit for over two hours. Before eating, we put the stew (it was in a disposable foil pan) over the hot coals; removed the meat, and thickened the sauce in the pan with buerre manie- and nothing else.
In a second disposable pan, we roasted some carrots and broccoli, in olive oil, salt, pepper, and a touch of sugar.
In a mini cast iron dutch oven, we did some basmati rice, after sauteeing some onion, carrot, olive oil, and turmeric in the dutch oven, and adding the rice and water to the onion mixture in the pan. The cast iron and the barbecue go together beautifully.
We had a bottle of J Lohr cab, because we found it as Smart and Final for a great price.
Total success-
To the odd victory: Na Zdravi!
Dan and Lenka
Slow Down and Cook 