The BBQ BRETHREN FORUMS. - View Single Post - Tex-Mex interpretation of Pepper Stout Beef

chingador · 01-06-2013, 01:25 PM

peppers and onions are cooked down enough. Deglazed pan with a dark Mexican beer and added a can of fire roasted tomato enchilada sauce (Hatch brand). I am leaving it on the Primo to take in some post oak smoke. I might add a can of petite diced tomatos later. Not sure. Will see how it goes.

01-06-2013, 01:25 PM	#2
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	peppers and onions are cooked down enough. Deglazed pan with a dark Mexican beer and added a can of fire roasted tomato enchilada sauce (Hatch brand). I am leaving it on the Primo to take in some post oak smoke. I might add a can of petite diced tomatos later. Not sure. Will see how it goes. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. Last edited by chingador; 11-27-2020 at 04:19 PM..