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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 01-15-2011, 08:44 PM   #76
jestridge
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Looks wonderful
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Unread 01-15-2011, 09:15 PM   #77
Vince B
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Quote:
Originally Posted by LT72884 View Post
just because im an ass, i counted close to 30 35 lit coals. HAHA jk. Sorry man, i had to.

Im at work and i am board so.. Anyway. like i said, this looks awesome. i hope it was as good as you thought
I did say 15 or so.....would you believe me if I said I counted in two's? Its all good man. When it comes to cooking I can take a joke! Hope you get a chance to make this one and enjoy it! Vince
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Unread 01-15-2011, 09:21 PM   #78
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Quote:
Originally Posted by Vince B View Post
I did say 15 or so.....would you believe me if I said I counted in two's? Its all good man. When it comes to cooking I can take a joke! Hope you get a chance to make this one and enjoy it! Vince
HAHA, good. its fun to joke sometimes. Awe, yes, you counted in twos. i should have known better! yeah, i just talked with the parents and they wanna try it out. So i will cook it for them. it looks sooo dang good. I swear i have seen this at a local Q joint here or sandwich shop! I think it would be AWESOME with a nice side of horseradish mixed with parsley and sour cream. DANG, now i want to smoke a rib roast instead and have prim rib sammies. I can always do both. haha
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Unread 05-27-2011, 02:44 PM   #79
golfnguitarz
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I have got to try that!
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Unread 05-27-2011, 05:24 PM   #80
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Looks great. Perhaps something other than "processed cheese food product" would have made it even better.
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Unread 07-18-2011, 02:59 AM   #81
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Definitely making this soon.
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Unread 07-18-2011, 03:09 AM   #82
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Unread 07-18-2011, 11:48 AM   #83
Jason Whittemore
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Nice recipe...I will be making this later this week. Thx for sharing!
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Unread 07-24-2011, 09:40 PM   #84
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Tried this today Was a little disappointed. I think the vegtables take away from the rub, beef and smoke taste, Now I only used one jalepeno, and 4 garlic cloves. The final clincher was I put the pan in the oven to reduce the fluid and did not realize there was a hole in it What a mess. Did this with a 7-8 lb chuck. Did two of these today on the egg- one the regular way the other this. I think I like the reg best
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Unread 07-24-2011, 10:45 PM   #85
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This looks fantastic to me and I will have to try this soon. Showed wife and kids the pics and they are all for it.
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Unread 07-24-2011, 11:00 PM   #86
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Wow that looks good! I'm definitely gonna try it.
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Unread 07-26-2011, 01:58 PM   #87
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Ok so i tried this today and I dont know what I did wrong but the meat did not pull i let it get to 160 on the smoker then wrapped it in foil over the veggies and beer and ran it to 202 and then i went to shred and there was no way. Not where in it was it ready to be pulled.... I dont know what I did. I need some help. what did I do wrong? I just sliced it up to about pulled sizes and put it in the liquid and am cooking it for the last hour to reduce the liquid...
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Unread 07-26-2011, 02:11 PM   #88
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Wow!! Lookks delicious. I can't wait to try this myself. Thank you for sharing.
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Unread 07-26-2011, 09:30 PM   #89
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Quote:
Originally Posted by Michael Cowley View Post
Ok so i tried this today and I dont know what I did wrong but the meat did not pull i let it get to 160 on the smoker then wrapped it in foil over the veggies and beer and ran it to 202 and then i went to shred and there was no way. Not where in it was it ready to be pulled.... I dont know what I did. I need some help. what did I do wrong? I just sliced it up to about pulled sizes and put it in the liquid and am cooking it for the last hour to reduce the liquid...
Don't know. I notice the instructions say to cook to 165* before going to veggies. That doesn't seem like it would make a difference, but maybe it would. Maybe just cook longer next time. It is all about feel, not temp. Maybe your thermometer is off 5 degrees? It would make a difference.
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Unread 07-26-2011, 09:33 PM   #90
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I just added this thread to the Roadmap, because it is very worthy. But, now I'm concerned that the original website that has the recipe on it could disappear and this awesome recipe will be lost.

So, give the original link some love:
http://wolfepit.blogspot.com/2009/10...tout-beef.html

He has great photos and deserves the hits.

If it is gone, then read on:

Pepper Stout Beef

What you will need

4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloved (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range, you can add smoke wood if you prefer,

Cook until the internal temperature reaches 165º.

Once the roast hits 165º, place into pan directly on top of vegetable, stout mixture and cover tightly with foil.

Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender.

Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.

Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.

Enjoy.
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