Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: 4cornersmoker on May 26, 2014, 09:00:11 PM
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Happy Memorial Day! (http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1498_zps04e7fdf0.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1498_zps04e7fdf0.jpg.html)
We fixed a pepper stout beef in the pit barrel today. Seasoned it up yesterday with pepper & Tatonka dust let it sit overnight in the fridge. ready to go into the PBC.(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2372_zpsd67bb130.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2372_zpsd67bb130.jpg.html)
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2373_zpsb1ee8866.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2373_zpsb1ee8866.jpg.html)
cooked for about 4 hrs then in with the peppers, onions, garlic, Worcestershire sauce, beef broth & a can of Guiness Draught till tender(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2378_zps128c62e5.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2378_zps128c62e5.jpg.html)
About 2 hrs later ready to shred(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2380_zps17879099.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2380_zps17879099.jpg.html)
Dinner is ready(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2382_zps00c261a0.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2382_zps00c261a0.jpg.html)
Here is your plate(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2384_zpsf2d5cdf2.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2384_zpsf2d5cdf2.jpg.html)
I want to say a shout out to Noah & Amber for making such a great product.
And Happy Memorial Day to all military past present & future!
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Excellence
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Your PSB looks fantastic. That would sell around my house any day of the week.
Art
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Wow, that really looks amazing! Exactly what cut of beef did you use? It looks to me like a ribeye when you started, but at the end it has the look of a chuck roast. Regardless, I have no doubt it was delicious.
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Excellence
Pure!
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Oh Yeah! That is some tasty and wonderful looking vittles! Great job!
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Wow!
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Nice 4c!!! I haven't done the pepper stout beef yet but will. Yours looks mighty fine!!! Don
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Nice work with the PBC and Tatonka Dust Russ!
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Very nice, looks so delicious. ;)
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Looks great and you served it my favorite way....on tortillas!!! :)
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Fantastic PSB Russ! You have that PBC dialed in my friend!
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that looks good. I have been wanting to try to make pulled beef. Just not sure what to use for it. I really like the pepper and onion idea.
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that looks good. I have been wanting to try to make pulled beef. Just not sure what to use for it. I really like the pepper and onion idea.
X2!
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Comfort food at it's best
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Excellent cook.
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Wow, that really looks amazing! Exactly what cut of beef did you use? It looks to me like a ribeye when you started, but at the end it has the look of a chuck roast. Regardless, I have no doubt it was delicious.
It is a prime chuck black angus roast. Very marbled too.
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That looks great.
We use pulled beef the same ways we use pulled pork.
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Very nice! Plate me
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Looks great and you served it my favorite way....on tortillas!!! :)
Same here! Great job with that PSB. It's one of my fav's.
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Greak cook!!!
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I'm trying the Pepper Stout Beef for the first time today. Any thoughts on target internal temps for transfer to foil pan and completion? I'm thinking something like 150 / 190. I've also got a rack of St. Louis style ribs hanging as well.
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(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2378_zps128c62e5.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2378_zps128c62e5.jpg.html)
When you put the beef on top of the vegetables, did you cover the pan with foil?
If so, did you leave it covered for the remainder of the cook?
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some good stuff