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Pepper Stout Beef - if you haven't tried it yet, you need to

I may have to give this a shot. I do something similar with pork butt and gumbo that is killer!
 
I have made this twice in the last few weeks. The second time I added some beef broth for additional liquid and sliced mushrooms. Mushrooms really kicked it up a notch!
 
Just took a chuck outta the freezer cause I'm so trying this tomorrow. Thanks for the post
 
Greetings,

I am super-excited about this! I am planning to do my first (a four-pounder) tomorrow. Can I substitute a dutch oven for the foil pan?

Thanks,
Little Dick
 
Sure! Use anything that has a lid. One thing you cannot substitute is the stout beer. Others have tried it with lighter colored beers and there was no flavor to be had. It has to be a stout. They could even tell the difference between the regular draught and the stout.
 
Well did mine today. Grilled then braised in beer,V-8, Worcestershire,beef broth onion,red bells and jalapeno peppers and oh my lord like said before if you haven't tried this you have to.
BEEF002.jpg

BEEF003.jpg

BEEF004.jpg
 
I had meant to mention this but if you want to kick up the heat a notch, get a can of chipotles in adobo. I put it all in a food processor then add the slurry to the mix as well.
 
1st time I did it I used Pibs soda as I can not find stout around my parts and it was prob the best chucky I've had.
 
Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick
 
LittleDick'sBBQ said:
Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick
Click to expand...
If you look in the photos above, jmoney7269 cut his in chunks before covering it. I think I might try this next time, as when I made it, mine did not pull totally either.
 
LittleDick'sBBQ said:
Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick
Click to expand...

Make sure you crank up the heat a bit after you foil. I did two five pounders last week and three hours at 325 was plenty for the chuckle to be pull tender.
 
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