"Swamp & Turf"Awrighten...

This involved three main parts.
First the chuck roast. I trimmed out the silver, cut into smaller pieces, and sliced about 3/8 think across the grain.
Then, I tenderized them...

Fried up some bacon (of course)...

Added 1/2 stick of butter to the bacon grease, some trinity (with some red pepper mixed in) and green onion...

Added a couple tablespoons of flour, some thyme and black pepper...

I cooked that down with some gahhhlic, Tabasco, Lea & Perrins, some Veron's Cajun seasoning, some clam juice, and I probably spilled some bourbon in it too...
We'll get back to that stuff soon.
In the meantime, I made a Mac n Cheese
sauce.
Didn't want BIG MAC (I made a funny!) for this, so I cooked and chopped the mac...

Whipped up a white sauce from a little butter, flour, and milk...
Added shredded swiss, and fresh grated Gruyere..

Chopped some stuffed spanish olives along with some of the bacon and into the cheese sauce with the chopped mac...

Looked like this after a minute...

Then BOTH of these concoctions went into some pyrex for a slow ride in the smoker...

Hickory and apple chunks with a couple of Bradley cherry bisquits.

Seasoned the tenderized chuck with some Veron's dredged in flour and fried up crispy.
(Forgot the fry pics --- The frying part was well into
the drinking part)

Out of the smoker, I added crawfish tails to the first sauce and gave a quick simmer on the stove...


Made a "bed" of the crawfish tails in sauce, topped with fried chuckie slices, and then the smoked mac-n-cheese sauce.
Finally topped with the rest of the bacon and more fresh Gruyere...

And that's that.
