While at the grocery store yesterday, a 3.3 lb 7 bone chuck roast caught my eye.
While searching the Brethren archives for a pulled beef recipe that includes beer as an ingredient I found this post: http://www.bbq-brethren.com/forum/sh...ad.php?t=94382
I didn't have any Guinness and my wife was heading to the store so I asked her to see if she could find a single bottle of stout (I'm not a big stout drinker) and if not pick up some Newcastle Brown Ale (which I do like). She came home with a single Newcastle as the Guinness was "huge".
So instead of Pepper Stout Beef, I made Pepper Ale Beef (sounds weird).
Here's some pics of the process (other than the beef I didn't deviate much from the recipe - except I only used 1 jalapeno pepper as we're wimps with hot peppers).
Chucky was generously seasoned with S&P and smoked over oak on the Large Egg:
The green peppers, red onions, garlic, and jalapeno pepper soaking in a pan waiting for the beef:
Chucky jumped in and was covered with foil:
A little over a couple hours later the chucky was pulled and left uncovered:
After another hour or so, the liquids had reduced some and it was looking ready:
We had some extra Kings Hawaiian Sandwich Rolls so they got used (recipe calls for hard bread but these needed to be eaten - quickly I must say before they got too soaked):
I topped my second sammy with some cheese:
I definitely will be making this again (but I'll try it with stout).
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