colonel00
Quintessential Chatty Farker
Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook :thumb:
Thats why you get one of the 24oz bottles...some for the meat and some for me :thumb:
Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook :thumb:
Very nice Vince!
I'll be giving this a try in the not too distant future, the only qustion is: how many jalapenos. I like a bit of spice (my wife, not so much). Ah well, easy enough to add more, very tough to take out.:heh:
However, correct me if I'm wrong, but the hotness from a pepper comes from the ribs rather then the seeds? i've heard that the seeds actually don't have any heat, but rather the capiscin comes from the ribs on the inside of the pepper. Can anyone else confirm this? If that's true, then you'll need to trim all of the ribs off the pepper and it should be pretty mellow when you use em. :thumb:
Has anyone ever done this without the Guinness or other beers. Beer normally isn't stocked in my house (though I got it for this cook). Just wondering how much it really adds, as compared to beef stock. I also wonder how much it varies depending on if it is Guinness v. Guinness Extra Stout v. PBR, etc. .
Very nice Vince!
I'll be giving this a try in the not too distant future, the only qustion is: how many jalapenos. I like a bit of spice (my wife, not so much). Ah well, easy enough to add more, very tough to take out.:heh:
I think I'm going to switch the jalapenos to Anaheim/New Mexico peppers. Should be a little less heat, but still with that heat flavor. Chicago style Giardiniera sounds like it would be really tasty on these that could be added afterwards for those that want more heat.
You are the man! Making a Gumbo for the Halloween party, but was looking for something else; after this post I am sold out and will try it on Saturday. Just got half a cow butchered and got a few chuck roast so GAME ON! Pron will follow, just have a napkin handy to catch the drool, just saturated my shirt looking at these pics, haha.
Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook :thumb:
Thats why you get one of the 24oz bottles...some for the meat and some for me :thumb:
Just got back from Mejier. Got the biggest chuck roast they had, 2.86lbs. Should be enough for 4 plus kids. But a little dissapointed, because I was hoping for LOTS of left overs. This will go on the smoker around 9:30 am tomorrow. I'll have to look around at other store's chuck roasts for future smokes.
Ryan those pic's look almost like you copied and pasted mine! Nice job. Looks like you had a nice smoke ring judging by the pictures. Thanks for sharing. Vince
:thumb:It really does look good. My only change would be to take that plastic cheese out and add a few slices of provolone. I love provolone on beef.
Keep on keeping on.
Yeah, but I used fancy cheese!
I guess I read your post enough times that when I went to take my pictures you were subliminally telling me how to stage the pictures.