Cash the tickets presented by Fan duel.

First things first.

Oh, recipe.

Ran into a couple people in Vegas when we were out there doing the show and they go, look, we love the pod.

But our favorite thing, beyond the gambling, beyond the laughs, we love the recipes. We love to get the boys

together and cook and watch football. I go, oh, okay, we can make sure. So I wanted to give you a double

dip this week. They pair together. So I gave you the recipe and you

enjoyed this on opening night of the shredded beef, the smoked chuck roast

chuck roast.

And it's think of it like pulled pork but it's beef.

And you use Dr. Pepper.

There's a great cherry rub that's out there, a company I like called Heath Riles. You guys owe me money for that now.

But I want to show you a variation of that and then a dish you can put with it.

Okay?

So the variation is Italian beef.

You can still use your smoker.

Now you can do this in your oven too.

I'm not mad if you do it in the oven.

It'll just take a little longer.

But take your Chuck Roast, okay?

Usually Chuck Roast is about a five pound piece of meat, cut it in four cubes.

You might require a little trim up, but nothing crazy.

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