Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: HighOnSmoke on October 22, 2014, 07:17:03 PM

Title: Pepper Stout Beef
Post by: HighOnSmoke on October 22, 2014, 07:17:03 PM

This is my version of Larry Wolfe’s Pepper Stout Beef. The players for today’s cook.  I seasoned the chuck roast last night with
Top Secret #2 and Montreal Steak seasoning.  I will hit it with a little more pepper and salt when I get ready to put it on the grill.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7229_zps71785eec.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7229_zps71785eec.jpg.html)

I set the Weber Performer up with a snake of charcoal surrounding the Vortex.  I have a pie pan half full of water inside the Vortex. 
I am using a combination of Pecan and Cherry chunks today.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7233_zps4b81239e.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7233_zps4b81239e.jpg.html)

Chuck roast is on! I will take it to about 165 then put it in the pan with the veggies and other ingredients.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7234_zps203cc863.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7234_zps203cc863.jpg.html)

Chuck roast hit 160 and went into a stall so I added it to the veggie combination with the Guinness Stout and Worchestire sauce. 
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7237_zps7ed34405.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7237_zps7ed34405.jpg.html)

Covered tightly and back onto the grill.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7239_zpsa36a0d52.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7239_zpsa36a0d52.jpg.html)

Finally was able to pull it.  I had to take it to 207 to get it tender enough to pull.  It took 6 hours at an average temperature of
250 to get it to this point.  I pulled it and put it back on the grill to sop up some of the juices.  To me this isn’t very unusual as I
have had chuck roasts that could be pulled anywhere between 195 and 205 in the past.  Just really depends on the cut of meat
and how much marbling and fat it has.  This one was obviously missing some of that fat!  And this was also only a 2 pound chuck. 
I have had better luck with the 3 to 4 pound ones but the store was out of them at the time.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7242_zpsa79e2f58.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7242_zpsa79e2f58.jpg.html)

My sandwich with some mustard based BBQ sauce.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7246_zpsb584acf9.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/BEEF%20CATEGORY/Pepper%20Stout%20Beef%20III/DSC_7246_zpsb584acf9.jpg.html)

Nice and spicy with a little bit of chew!

Title: Re: Pepper Stout Beef
Post by: SmokinKat on October 22, 2014, 07:21:31 PM

DANG that looks good, HOS!   I like the idea of jalapenos in with the other veggies! 

Title: Re: Pepper Stout Beef
Post by: Pam Gould on October 22, 2014, 07:32:27 PM

I would eat that  WTG Mike.   .☆´¯`•.¸¸. ི♥ྀ.

Title: Pepper Stout Beef
Post by: Scallywag on October 22, 2014, 07:52:57 PM

Wow! That looks amazing! Bookmarked!!

Title: Re: Pepper Stout Beef
Post by: TMB on October 22, 2014, 08:33:40 PM

You hit that one out of the park!!

Title: Re: Pepper Stout Beef
Post by: sliding_billy on October 22, 2014, 08:50:37 PM

Looks great Mike!

Title: Re: Pepper Stout Beef
Post by: Smokin Don on October 22, 2014, 09:05:27 PM

Amazing, great looking beef!!! A nice color at 160 deg.!!! Don

Title: Re: Pepper Stout Beef
Post by: muebe on October 22, 2014, 09:40:21 PM

I have made that recipe before and it looks better every time I see it!

Title: Re: Pepper Stout Beef
Post by: ACW3 on October 22, 2014, 11:19:34 PM

Nice Mike, really nice!!

Art

Title: Re: Pepper Stout Beef
Post by: pz on October 22, 2014, 11:34:20 PM

Very nice!

Title: Re: Pepper Stout Beef
Post by: CDN Smoker on October 22, 2014, 11:50:53 PM

That looks so good HOS

Title: Re: Pepper Stout Beef
Post by: akruckus on October 23, 2014, 05:22:06 AM

That looks amazing.  My buddy has a chuck roast he wanted to know a good recipe to try with it.  I will surly pass this along!

Personally I really enjoy that bright red smoke ring shredded and mixed in!

Title: Re: Pepper Stout Beef
Post by: TwoPockets on October 23, 2014, 08:23:40 AM

That looks good!

Title: Re: Pepper Stout Beef
Post by: Las Vegan Cajun on October 23, 2014, 01:20:45 PM

Outstanding looking beef, nicely done.  ;)

Title: Re: Pepper Stout Beef
Post by: Smokerjunky on October 23, 2014, 03:35:49 PM

HOS that looks great!  Nice job!  Me thinks you nailed it

Title: Re: Pepper Stout Beef
Post by: africanmeat on October 23, 2014, 03:38:02 PM

I like it looks good.