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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-28-2010, 01:16 PM   #31
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A friend of mine dropped off a bottle of Guinness Extra Stout last night. This is planned for Saturday. I'm really looking forward to it.
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Unread 10-28-2010, 01:26 PM   #32
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That look good!
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Unread 10-28-2010, 02:17 PM   #33
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Wow sounds very goood... bet would make a great stew!
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Unread 10-28-2010, 06:00 PM   #34
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That looks excellent!!! I must try the veggie addittion!
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Unread 10-28-2010, 08:02 PM   #35
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Rock'n post. Can't wait to try it.
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Unread 10-28-2010, 08:07 PM   #36
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Looks might good
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Unread 10-29-2010, 07:05 AM   #37
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Thanks for all the replies.

Quote:
Originally Posted by colonel00 View Post
It turned out great. I think I might tweak it again but I am pretty sure this is the way I will cook chuckies from now on. I think I will cook some extra veggies in the same mixture minus the meat in a seperate pan for a shorter time. By the time my cook last weekend was done, you couldn't even find the peppers really. So, I figure having some cooking on the side might be a nice addition to a sandwich. Regardless, it was still good. I ate it Sunday night and had sammies Monday, Tuesday, and Wednesday for lunch. Highly recommend provolone as the cheese.
Thanks for the feedback colonel. Funny that you mentioned cooking some onions and green peppers on the side. I was thinking about doing the same with the hot peppers! I myself do not like big chunks of GP and onion and when I first started to make this I sliced them pretty fine IMO. I figured this would help them break down some. Maybe cut them a little larger next time around.

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Originally Posted by ---k--- View Post
A friend of mine dropped off a bottle of Guinness Extra Stout last night. This is planned for Saturday. I'm really looking forward to it.
Got to love friends like that! Let us know how it turns out!

Quote:
Originally Posted by Riverside BBQ View Post
Wow sounds very goood... bet would make a great stew!
That's a great idea if you have leftovers! I'm a newb to the pulled chuck thing and I always like ideas to use the leftovers with. Thanks Vince
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Unread 10-29-2010, 08:40 AM   #38
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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.
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Unread 10-29-2010, 09:27 AM   #39
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I've done this same recipe a couple times and your right, it's very good!
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Unread 10-29-2010, 09:43 AM   #40
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Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook
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Unread 10-29-2010, 10:58 AM   #41
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Quote:
Originally Posted by BBQ PD View Post
Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook
Thats why you get one of the 24oz bottles...some for the meat and some for me
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Unread 10-29-2010, 11:10 AM   #42
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Great lookin cook there breaux...I will have to try chopped beef because I've never even thought of trying to make em before. The photos you took were great too.

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.
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Unread 10-29-2010, 11:11 AM   #43
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Awesome cook! Great looking food!
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Unread 10-29-2010, 11:15 AM   #44
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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. ;) .
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Unread 10-29-2010, 11:37 AM   #45
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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.
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