Smoked Chuck on Fry Bread

One of the things I love about smoking chuck roasts, is how many meals I can make out of one. I think I made at least three meals from these two small chuck roasts.

Shredded the meat...

I went with fry bread for this meal. It's really easy to make!

For the fry bread I mix 2 cups of flour,

1 TBS baking powder

and 1 tsp salt

Blend in 1 TBS lard or shortening

Then add 1/2 cup of warm water

Blend well and let dough rest for 30 minutes. 

Divide the dough into at least 6 pieces, flatten with a rolling pin or your hands. Try to make the outer edges thicker than the center.
Fry til golden.
I like to use a spoon to drizzle the hot oil over the bread as it fries. This helps the top puff. Then turn and finish browning.

Top the hot bread with warm smoked chuck, fresh pico, cilantro, cheese...

I like to add a dollop of sour cream. Also topped with some of my home made Hatch chile sauce and garden salsa...

You can pick it up to eat but I end up loosing most of the toppings down the front of me.... so I used a knife and fork for starters. 

Winter must be around the corner, it's colder than heck here!  The month is flying by too fast. I've been spending a lot of time breaking ice for the animals. It's hard for me to switch from running around in shorts, to bundling up til I can barely move. I feel like a tick, ready to pop.  I'm not a good bundler! :)

One thing I do love about this time of the year...the sunsets are amazing. The air is so crisp and fresh.

Hope everyone is keeping warm. Thanks for stopping by!