Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: cgseymour on February 16, 2015, 01:24:30 AM
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Hello all
Has anyone made pepper stout beef on their PBC?
It seems as though you could do it. I was wondering how long you would cook beef before putting in to braising liquid?
Ant thoughts would be appreciated
Thank you
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I just did one tonight and will be posting pictures later. I put the peppered chuck roast on the grate in the PBC and it took ~2 hours to reach 165F IT. Then I put the chuck roast in a roasting pan with the rest of the ingredients in a 350F oven for ~3 hours. Pictures will be posted later, it's late and I'm going to bed.
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I just did one tonight and will be posting pictures later. I put the peppered chuck roast on the grate in the PBC and it took ~2 hours to reach 165F IT. Then I put the chuck roast in a roasting pan with the rest of the ingredients in a 350F oven for ~3 hours. Pictures will be posted later, it's late and I'm going to bed.
Have a good sleep - I'll be looking for the pictures.... ;) ;D
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Did this one last week
(http://i1297.photobucket.com/albums/ag30/Paul_Hart/Mobile%20Uploads/image_zps8ed78244.jpg) (http://s1297.photobucket.com/user/Paul_Hart/media/Mobile%20Uploads/image_zps8ed78244.jpg.html)
(http://i1297.photobucket.com/albums/ag30/Paul_Hart/Mobile%20Uploads/image_zps911b52df.jpg) (http://s1297.photobucket.com/user/Paul_Hart/media/Mobile%20Uploads/image_zps911b52df.jpg.html)
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Man does that look good. nice cook.. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks Ralph
Wow that looks fantastic.
Can't wait for my PBC to get here!
So many things to try!!!
All the best
Chris
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Very nice!
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Nice!
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I've followed this post (http://www.letstalkbbq.com/index.php?topic=9371.0) a couple of times. Always a treat on tortillas.
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Pepper Stout Beef after smoking in the PBC, ready for the oven @350F for 3 hours.
(http://tapatalk.imageshack.com/v2/15/02/16/2b91b2d62b338725900da768ecd57054.jpg)
Pepper Stout Beef after 3 hours in oven @350F.
(http://tapatalk.imageshack.com/v2/15/02/16/1ea9c1fb6beae71a146be805cb5f34ec.jpg)
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paul hart and las vegas cajun both of those cooks look amazing!!!
reading the link that pmillen put up and one of the individuals hung the roast while you put it on the grate las vegas cajun. is there a difference between hanging and putting on the grate? also, i saw that ya'll used beef stock - how much stock did you put in? last question, did you cover it with foil in oven or leave it uncovered? thanks for the answers and 2 fantastic looking dishes!!!
jason
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paul hart and las vegas cajun both of those cooks look amazing!!!
jason
Oh yeah!
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I didn't use any beef stock, I used a bottle of Guiness. It needs to be covered tightly for the frist couple of hours in the oven, then when it's tender enough to pull you pull it and then put it back in uncovered until the remaining liquid reduces some. This is where you risk burning it so watch it carefully. Mine reduced really fast.
Next time I will use a lighter flavored beer and call it pepper brew instead lol.
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I put directly on the grate. No real difference
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I put directly on the grate. No real difference
The grate sits in the "sweet zone" so there should be no difference. The grate is perfect for the things that can't be hung (as muebe... ;) )
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I didn't use any beef stock, I used a bottle of Guiness. It needs to be covered tightly for the frist couple of hours in the oven, then when it's tender enough to pull you pull it and then put it back in uncovered until the remaining liquid reduces some. This is where you risk burning it so watch it carefully. Mine reduced really fast.
Next time I will use a lighter flavored beer and call it pepper brew instead lol.
My favorite in this dish is Modelo Negro. Looks dark - but is not a stout, not even a porter. Just a rich tasting brew - that is my favorite. Not hoppy at all.
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paul hart and las vegas cajun both of those cooks look amazing!!!
reading the link that pmillen put up and one of the individuals hung the roast while you put it on the grate las vegas cajun. is there a difference between hanging and putting on the grate? also, i saw that ya'll used beef stock - how much stock did you put in? last question, did you cover it with foil in oven or leave it uncovered? thanks for the answers and 2 fantastic looking dishes!!!
jason
I don't think it matters if it is cooked on the grate or hung, either method will get you the results we are looking for and that was to get the IT to 165F. I didn't use a beef stock either, I followed this recipe <a href="http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html">Pepper Stout Beef</a> from The Wolfe Pit. I used a bottle of Guinness Extra Stout and Worcetshire Sauce for the liquid. The only alteration I did to the recipe was I used four different bell peppers, green, red, orange, and yellow, as you can see in the my pictures.
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I didn't use a beef stock either, I followed this recipe <a href="http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html">Pepper Stout Beef</a> from The Wolfe Pit. I used a bottle of Guinness Extra Stout and Worcetshire Sauce for the liquid. The only alteration I did to the recipe was I used four different bell peppers, green, red, orange, and yellow, as you can see in the my pictures.
Hmmmmm getting an idea..... ;)
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i don't know where I got beef stock from......case of the monday's. thanks for the info though!!
btw, i was just thinking, if it was on the grate for that long, did ya'll flip it during the cook?
jason
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No, no flipping, it cooks very evenly, it's a unique cooker. I used a few pieces of pecan wood in there at the beginning. I use silicon gloves to pick everything up with.
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i don't know where I got beef stock from......case of the monday's. thanks for the info though!!
btw, i was just thinking, if it was on the grate for that long, did ya'll flip it during the cook?
jason
No flipping was needed, once the lid was in place I didn't remove it until the IT reached 165F. I used a wireless remote thermometer, ran the leads through the openings provided for the rebar, to monitor the meat temps.
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My humble attempt. I do not have some money shots but... Was only able to find a 2.2 pound roast but wanted to try this cause it sounds great. Coated the roast with pepper and salt and put in fridge for 4 hours.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_163034_zpsbu6xl84f.jpg)
Started PBC and left lid off while coals were starting. Must have been about 400 in there, hotter than I wanted. Put in roast. After about an hour it was 165 internal. The most amazing thing was it was a great shade of dark red with a nice little crust on it. Juices pooling on top. Since I was between cooking and painting my living room, I did not get a picture.
While that was going I prepped 2 1/2 peppers, 1 1/2 onions. 1 jalapeno in pan. Added 1/4 cup worcestershire and a bottle of Guinness. Put the cooked roast on top, covered pan with foil, put pan in PBC at about 350.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_172419_zps1i7oitot.jpg)
IN order to ensure I had a good batch of Guinness, I had to have one before I committed the roast to the pan.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_162825_zpsybfycz73.jpg)
Result (this was after I removed enough for 2 sandwiches) is a really nice, tender, no real fat batch of beef and the sauce is amazing. I served both on pieces of Italian bread with some provolone melted on sandwich in broiler. No money shot of sandwiches with melted cheese... I had horseradish mayo on mine, the wife just spooned more juice. She does NOT drink any kind of beer or ale, and is super fussy about fatty meat. She loved it. I will make this again.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_200126_zpsdtrf81tr.jpg)
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Ive seen some of these roasts being done, this way and others. Do roasts turn out anything like brisket or are they totally different? Would they be comparable to the point?
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Well the PBC is not really a smoker so there is no real smoke flavor the way I did it. The final result is a consistency more like pulled pork - the beef shreds. With brisket it more falls apart. The flavor, in my case, was a bit like beef stew but tons richer in flavor. It sort of soaks up the Guinness. Very nice.
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Sounds delicious!
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My humble attempt. I do not have some money shots but... Was only able to find a 2.2 pound roast but wanted to try this cause it sounds great. Coated the roast with pepper and salt and put in fridge for 4 hours.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_163034_zpsbu6xl84f.jpg)
Started PBC and left lid off while coals were starting. Must have been about 400 in there, hotter than I wanted. Put in roast. After about an hour it was 165 internal. The most amazing thing was it was a great shade of dark red with a nice little crust on it. Juices pooling on top. Since I was between cooking and painting my living room, I did not get a picture.
While that was going I prepped 2 1/2 peppers, 1 1/2 onions. 1 jalapeno in pan. Added 1/4 cup worcestershire and a bottle of Guinness. Put the cooked roast on top, covered pan with foil, put pan in PBC at about 350.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_172419_zps1i7oitot.jpg)
IN order to ensure I had a good batch of Guinness, I had to have one before I committed the roast to the pan.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_162825_zpsybfycz73.jpg)
Result (this was after I removed enough for 2 sandwiches) is a really nice, tender, no real fat batch of beef and the sauce is amazing. I served both on pieces of Italian bread with some provolone melted on sandwich in broiler. No money shot of sandwiches with melted cheese... I had horseradish mayo on mine, the wife just spooned more juice. She does NOT drink any kind of beer or ale, and is super fussy about fatty meat. She loved it. I will make this again.
(http://i1277.photobucket.com/albums/y485/danman66/Mobile%20Uploads/th_20150218_200126_zpsdtrf81tr.jpg)
Mine had that same color going, almost looked Raw underneath a burned crust, but awesome. I liken it more to a roast than a brisket.
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Another great looking Pepper Stout Beef in the PBC. Noah and Amber should make a video on this one, if they haven't already. ;)
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Thanks for the comments. This is a great recipe.
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Thanks for the comments. This is a great recipe.
Yes it is, I'm in the middle of making another batch right now, toning down the pepper and jalapeño, the first batch was to my liking, really spicy, I'm making a milder batch for those that can't handle the heat.
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I just did a chuck roast on the PBC over the weekend. 2 hours on the grate till it hit a perfect 165. Took it off and put it on a bed of green and red peppers and onions. Instead of using stout I used beef broth and added a package of Good Seasons dry salad dressing on top of the beef. Covered and in the 350 over for about 3 hours. Pulled perfectly and tasted awesome. Sorry no pictures cause it got eaten so fast but trust me it looked just like the one in the first set of photos. That PBC is a miracle!
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DJM, did you cook it down any after you pulled the foil off? Pic is super small but it looks a tad bit to wet for sandwiches just yet. Might just be the pic though.
I think I'm making this again this week but with a plain old Budweiser.
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That last smart a-- comment just caused me to leave this site. Too bad someone doesn't follow the "can't we all be friends" post. See ya!
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Can't we - as LTBBQ members remember WHY we came here? Much of it is because of attitudes we experienced that were not congenial or friendly on a site, or teasing. Let's start taking it easy on new folks THAT DON"T EVEN KNOW WHAT "UNICORN" means....
Enough of the crap guys...I mean it. when someone is new, they deserve the SAME respect as anyone else. Give them a chance. Let them get comfortable. Allow them the SAME courtesy that YOU would expect if you were new.
I hope some apologies will be extended to Papa Bob. He has mine on behalf of LTBBQ.
I am very disappointed......
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Can't we - as LTBBQ members remember WHY we came here? Much of it is because of attitudes we experienced that were not congenial or friendly on a site, or teasing. Let's start taking it easy on new folks THAT DON"T EVEN KNOW WHAT "UNICORN" means....
Enough of the crap guys...I mean it. when someone is new, they deserve the SAME respect as anyone else. Give them a chance. Let them get comfortable. Allow them the SAME courtesy that YOU would expect if you were new.
I hope some apologies will be extended to Papa Bob. He has mine on behalf of LTBBQ.
I am very disappointed......
Been a tough day for you today huh teesquare? I saw it started early with the flag. 3 times I looked at it today and then I said no ......... My Avatar........" Thinking" before sending. Hope things are better for tomarrow.
CM
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DJM, did you cook it down any after you pulled the foil off? Pic is super small but it looks a tad bit to wet for sandwiches just yet. Might just be the pic though.
I think I'm making this again this week but with a plain old Budweiser.
Paul
I am going to fire up the PBC for the 2nd time Saturday or Sunday and try this same recipe with the Guinness. I guess most everyone is laying the roast on the grill. I want to try hanging it. I don't think I will have to worry about it falling off the hangers if the temp will only be going to 165 when it comes off the hangers?
CM
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Been a tough day for you today huh teesquare? I saw it started early with the flag. 3 times I looked at it today and then I said no ......... My Avatar........" Thinking" before sending. Hope things are better for tomarrow.
CM
Thanks - but, no, it has not been a tough day for ME...but we lost a new member - because he felt disconnected and intimidated before he had enough time on the board and posts under his belt to understand the communal sense of humor and the pursuant colloquialisms attached to it.
I think we should strive to keep that sense of humor alive as we grow, with the exception - that we make sure new folks get a fair chance to understand it - before we embarrass them.
We WILL maintain the friendly demeanor that we started with. Sure, so folks may be over-sensitive. How can we know what fresh hell that may have dealt with today - or everyday?
Which is all the more reason to allow new members the same opportunity every one of us was afforded...congenial conversation.
Lastly - Chief, sorry this had to be in your thread. Not trying to detract from your efforts.
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I must be missing something, what was the comment that made him leave??
I figured it out. That is a darn shame we lost someone this way :(
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Paul
I am going to fire up the PBC for the 2nd time Saturday or Sunday and try this same recipe with the Guinness. I guess most everyone is laying the roast on the grill. I want to try hanging it. I don't think I will have to worry about it falling off the hangers if the temp will only be going to 165 when it comes off the hangers?
CM
You and I will be trying this together it seems! I'm running out to my local Target to get a 3qt Pyrex with handles so I can do the entire cook in the PBC (and avoid using the oven) since I think there will be plenty of coal power left after the chuck roast reaches 165F IT. I'll first be hanging it, probably using the method Noah uses to hang the pork (shoulder?) in one of his videos, with a hook in either side of it. My Sam's Club sells about 2.5# chuck roasts in packs of two for like $4/lb, so that's definitely happening Saturday!
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Paul
I am going to fire up the PBC for the 2nd time Saturday or Sunday and try this same recipe with the Guinness. I guess most everyone is laying the roast on the grill. I want to try hanging it. I don't think I will have to worry about it falling off the hangers if the temp will only be going to 165 when it comes off the hangers?
CM
You and I will be trying this together it seems! I'm running out to my local Target to get a 3qt Pyrex with handles so I can do the entire cook in the PBC (and avoid using the oven) since I think there will be plenty of coal power left after the chuck roast reaches 165F IT. I'll first be hanging it, probably using the method Noah uses to hang the pork (shoulder?) in one of his videos, with a hook in either side of it. My Sam's Club sells about 2.5# chuck roasts in packs of two for like $4/lb, so that's definitely happening Saturday!
Looking forward to your results and thoughts!
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That dudes comment was right after mine. I hope It wasn't me!
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Hey Paul
Just my $.02 here but reading back through the thread I don't think it was your responses that caused the issue.
I could not tell what the offending message was, but apparently it did rile someone's feathers.
I am still a newbie on the forum but the help I have received has been outstanding here.
Hopefully, the person will calm down and come back later.
I hate to see when people who are helpful and do share their insights start to feel bad about their posts.
Again, just my opinion here, but this is a public forum, people have different opinions and that's what makes the forum useful. Everyone has different delivery styles. If someone posts something you don't like, ignore it, plain and simple.
If there is a post about no pictures on a cook will I run right out and get a camera, probably not, but I might preface my next posts as "here comes another unicorn cook"
In the end we are all different, and that what makes this forum great in my opinion.
I will get off my Sat morning soapbox now.
Thank you
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Just to clarify the "missing posts" that make my comments confusing:
We have a tradition here of calling a cook description with no pictures a "Unicorn"...because no one has ever really seen a unicorn - so no pictures means - it did not happen.
Once you have been here long enough to know that this is only a tease, and a nudge to take pictures with your cooks AND understand that it is all just good humored teasing - no problem....
*BUT* - there are some guys that did not allow new members the time to understand our customs - before they hammer them with a big picture of a unicorn. If you you are someone that does not understand the meaning of this and perhaps easily intimidated because of your newness ( maybe of an age that computers are new to you ;) ;D ) it could embarrass you. Well - it has, and frankly we have lost new members when they got hit with the "Unicorn card" before they had the opportunity to learn that it was only a tease...Shame...and one that I do not want to see repeated.
Lets give new folks a chance to get used to our personality. Give them a chance to build some confidence in understanding how we joke, and tease as part of the community sense of humor.
And - just as importantly, my apology to the OP of this thread - I hate having to address issues publicly, or in a great cooking thread. SO, let's all just have some fun cooking this weekend folks - and share your stories and pictures with us, please.
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It's all good. :)
I had an idea, tell me what you think. I'm going to make the pepper stout again this week and try to complete it in the barrel (Warmer temps this week)
I'm thinking that after I shred it and put it back in to reduce, to add a chunk of wood to give the overall dish a little smoke while it reduces. Sounds great to me. Whatcha think?
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Sounds like my kind of meal. You will find that the beef will adsorb smoke much better when it is cold, and once the meat reaches 145-160F ( depending on the kind of meat it is ...) it will not really take on any more smoke.
If you have not tried cold smoking - I highly recommend that you try one of the Amazen Smoker tubes or the maze design.
This time of year is great for cold smoking, because even with heat sensitive items like fish and cheese - you will not over heat them with just a little understanding of the objective - and your tools. If you have a "traditional" type of grill that is not being used at the moment ( a gas or charcoal horizontal type is what comes to mind - but anything could work with a little thought...) OR:
If you have some clean flat area - preferably concrete - where you can place an elevated cooling rack, and a med-large cardboard box upside down over it...you can cold smoke anything....fish, nuts, chez mix, cheese....tomatoes for your ketchup ;D...use your imagination!
Poke a SMALL hole ( think #2 pencil ) on one end of the box on a vertical side - close to the ground. And - one at the opposite end of the box on the highest point of the opposite end of the box.
Place the smoker tube/device on the end of the box where the hole is near ground level - but not so close as to catch the box on fire :D and your cooling rack at the other end of the box, where the hole is up high. This will prevent heating up what you want to keep cold. Place your meat on a tray on the cooling rack ( or small items on Q-mat - also available from Amazen Products -who is one of our sponsors ) and light the smoker device - allow it to flame up for a couple of minutes, then when it settles down to just smoldering pellets or chips or dust - depending on which device and fuel you use - put it in the box at the described location. Now - go prep the side dishes while you allow meat get 30 min. to 2 hours of cold smoke depending on your tastes. I do not recommend cold smoking ground meat because of the time that the meat will stay in the temperature "danger zone" (see USDA guidelines online) but whole muscle cuts - this is a great way to get a nice smoke profile before you cook it it by any other method - and well worth the time.
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Well I was coming back to look at the Pepper Stout because I am thinking of making it, I make a meas Guinness Beef Stew but haven't made a Pepper Stout Beef yet. I guess I missed something though. I am member number 16 and if I had left every time when someone took a poke at me I would have been gone a long time ago. What makes this forum so great is that normally everybody gets along but like Tee said, a new member might take some of the ribbing the wrong way. Let's give a little time to get used to us then we can poke at them.
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Uh Oh. I've posted a couple of times w/o pictures. Didn't know about the Unicorn thing. Hope my past Unicorns haven't "bothered" people. If they have, you've all been kind enough not to ding me. In the future, I will post pictures any time I describe a cook
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Don - we do love pictures...But, we are also ready to assist anyone that finds it difficult or complex - in learning to post pics, if you need any help. Just ask us, I promise we will not give you a hard time.
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I've done a pepper stout beef on the kettle before it was outstanding. I followed a post by HOS
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Sounds like my kind of meal. You will find that the beef will adsorb smoke much better when it is cold, and once the meat reaches 145-160F ( depending on the kind of meat it is ...) it will not really take on any more smoke.
If you have not tried cold smoking - I highly recommend that you try one of the Amazen Smoker tubes or the maze design.
This time of year is great for cold smoking, because even with heat sensitive items like fish and cheese - you will not over heat them with just a little understanding of the objective - and your tools. If you have a "traditional" type of grill that is not being used at the moment ( a gas or charcoal horizontal type is what comes to mind - but anything could work with a little thought...) OR:
If you have some clean flat area - preferably concrete - where you can place an elevated cooling rack, and a med-large cardboard box upside down over it...you can cold smoke anything....fish, nuts, chez mix, cheese....tomatoes for your ketchup ;D...use your imagination!
Poke a SMALL hole ( think #2 pencil ) on one end of the box on a vertical side - close to the ground. And - one at the opposite end of the box on the highest point of the opposite end of the box.
Place the smoker tube/device on the end of the box where the hole is near ground level - but not so close as to catch the box on fire :D and your cooling rack at the other end of the box, where the hole is up high. This will prevent heating up what you want to keep cold. Place your meat on a tray on the cooling rack ( or small items on Q-mat - also available from Amazen Products -who is one of our sponsors ) and light the smoker device - allow it to flame up for a couple of minutes, then when it settles down to just smoldering pellets or chips or dust - depending on which device and fuel you use - put it in the box at the described location. Now - go prep the side dishes while you allow meat get 30 min. to 2 hours of cold smoke depending on your tastes. I do not recommend cold smoking ground meat because of the time that the meat will stay in the temperature "danger zone" (see USDA guidelines online) but whole muscle cuts - this is a great way to get a nice smoke profile before you cook it it by any other method - and well worth the time.
Should we call you Alton Teesquare or Tim Brown - what a cool simple / quick idea. Thanks!