Pepper Stout Beef on the PK Grill

[HighOnSmoke]

This is a 3 pound chuck roast that I seasoned last night with Killer Hog's TX Brisket rub. 
'

4 hours in and it is time to get in the pan with the veggies. I am burning B&B Oak charcoal with a couple chunks of oak.


I varied a little from the original recipe by Larry Wolfe by adding orange bell peppers and not putting Worcestershire sauce in
the mix. I also did not move it to the oven once I covered it.


Another 3 hours and it was probe tender at 208. I pulled it and put it back on the PK to cook down some of the liquid.


I put some jalapenos stuffed with cream cheese on the direct side for an appetizer.


My plate with some pasta salad that my wife made.


It was definitely a delicious and filling dinner. I believe it was 2 years ago when I last made PSB. It won't be that long next time.

Here is the link to the recipe: http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

[Old Dave]

Looks great. That recipe is in my favorites list and have made it several times.

[IR2dum]

Mike, that is a pretty tasty and good looking PK cook. Love those stuffed jalapenos.

[ACW3]

Mike,
If and when we can all get together for another outing at Jack's Backyard, consider making this again.  It looks and sounds fantastic.  That may be one of the first meals I cook after we, finally, get to move into our new house.  Can't wait to throw some smoke in the air for my new neighbors.

Art

[smokeasaurus]

BBQ's greatest recipe done proper!!!!

 Great cook HOS 

[pmillen]

BBQ's greatest recipe done proper!!!!

+1

Probably the most frequently posted recipe.  It's an often requested family favorite here.

[Tailgating is my game]

This is a 3 pound chuck roast that I seasoned last night with Killer Hog's TX Brisket rub. 
'

4 hours in and it is time to get in the pan with the veggies. I am burning B&B Oak charcoal with a couple chunks of oak.


I varied a little from the original recipe by Larry Wolfe by adding orange bell peppers and not putting Worcestershire sauce in
the mix. I also did not move it to the oven once I covered it.


Another 3 hours and it was probe tender at 208. I pulled it and put it back on the PK to cook down some of the liquid.


I put some jalapenos stuffed with cream cheese on the direct side for an appetizer.


My plate with some pasta salad that my wife made.


It was definitely a delicious and filling dinner. I believe it was 2 years ago when I last made PSB. It won't be that long next time.

Here is the link to the recipe: http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

Mike as always that is amazing......how do you think my 22 Weber would be for this recipe? Thanks for a great cook.

[Roget]

Looks fantastic Mike.
I gotta try making that. Never have.
I can almost taste that sammich.

[HighOnSmoke]

This is a 3 pound chuck roast that I seasoned last night with Killer Hog's TX Brisket rub. 
'

4 hours in and it is time to get in the pan with the veggies. I am burning B&B Oak charcoal with a couple chunks of oak.


I varied a little from the original recipe by Larry Wolfe by adding orange bell peppers and not putting Worcestershire sauce in
the mix. I also did not move it to the oven once I covered it.


Another 3 hours and it was probe tender at 208. I pulled it and put it back on the PK to cook down some of the liquid.


I put some jalapenos stuffed with cream cheese on the direct side for an appetizer.


My plate with some pasta salad that my wife made.


It was definitely a delicious and filling dinner. I believe it was 2 years ago when I last made PSB. It won't be that long next time.

Here is the link to the recipe: http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

Mike as always that is amazing......how do you think my 22 Weber would be for this recipe? Thanks for a great cook.

I used my 22 Weber all the time previously to cook this. It will work just great!

[TMB]

Wow nice cook!!!!!

[pmillen]

Mike as always that is amazing......how do you think my 22 Weber would be for this recipe?

Several years ago, when Larry Wolfe first posted it, he posted it on the Weber (Charcoal) forum and cooked it on a kettle.  It'll be great on any cooker that has reasonable temperature control, but it's better with a little smoke (what isn't?).

[Tailgating is my game]

so no excuse for me now you all say lol

[ClimberDave]

Looks great!!   

Have always wanted to make that.

Put on my to-do list for the summer.

[Big Dawg]

Haven't had that in a loooong time.  Thanks for the reminder, Mike ! ! !





BD