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Old 10-31-2010, 02:53 PM   #53
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

So yesterday I gathered up the ingredients and one the smoker it went. I used a 2.86 lb Angus Chuck Roast from Mejier, which was the biggest one they had. For the peppers, I switched from 3 jalapenos to 2 Anaheim peppers to reduce the heat for others in my house. Cooked per the instructions.

The results were really good. I served with provolone and a little giardinier. It had great smokey flavor mixed with the stout and peppers. I think it actually could have used a little jalapeno pepper, it was missing that zip. My wife agreed. Next time I'll use at least a half a jalapeno. Yes, this will be made again!

Thanks Vince for posting this great recipe!

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.

Last edited by ---k---; 12-23-2013 at 04:52 PM..
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