Combined one of my favorite vegetarian dishes (mujadara) with one of my favorite carnivore treats for an absolutely epic dinner. Rubbed the chuck roast with mustard as a binder, generously coated it with my dad’s espresso rub, let it sit for a few hours, then grilled it over charcoal to an internal temp of 125 before tenting it with foil. Turf and turf magic!
