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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 09-25-2012, 08:01 PM   #1
IheartBees
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Default Pepper Stout Beef - if you haven't tried it yet, you need to

This stuff is fantastic! Putting it on a bun is almost a waste - the bun just gets in the way.

3.5 lb chuck roast after 3 hours with some cherry smoke:


After 3 more hours:


Ready to eat!


And just in case you were wondering, no, I am not a professional food photographer

Original recipe here: http://wolfepit.blogspot.com/2009/10...tout-beef.html
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Unread 09-25-2012, 08:07 PM   #2
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Looks good. Make something similar from time to time. It's good eatin' for sure!
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Unread 09-25-2012, 08:21 PM   #3
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Did mine on Saturday. Makes a great burrito with avocado and hot sauce.
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Unread 09-25-2012, 08:26 PM   #4
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That is a wonderful meal. Great on nachos too.
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Unread 09-25-2012, 09:19 PM   #5
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That looks great! Gonna give it a try thanks.

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Unread 09-25-2012, 09:26 PM   #6
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Quote:
Originally Posted by Gore View Post
That is a wonderful meal. Great on nachos too.
i'll second that, i make nachos with just about everything i grill
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Unread 09-25-2012, 10:20 PM   #7
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Ok, I know what I'm doing this weekend! Did you season with JUST the kosher salt and black pepper? How much? I love pepper but my wife and kids aren't as adventurous in that regard as I am. How much pepper can I get away with before I put it over the top? Does it mellow out the pepper as it cooks?
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Unread 09-25-2012, 10:24 PM   #8
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Looks great. It truly is a great meal. A buddy of mine always requests it when I cook over at his house.
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Unread 09-25-2012, 10:38 PM   #9
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Quote:
Originally Posted by MisterChrister View Post
Ok, I know what I'm doing this weekend! Did you season with JUST the kosher salt and black pepper? How much?
Tone down the pepper to taste.

http://wolfepit.blogspot.ca/2009/10/...tout-beef.html

Another Bretheren's cook:

http://www.bbq-brethren.com/forum/sh...ad.php?t=94382
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Unread 09-25-2012, 11:01 PM   #10
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Quote:
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Yeah I had already read the wolfepit recipe which says "heavily season" which concerned me. Just wondering how strong the pepper is after 6+ hours cooking and mixed in with everything else......
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Unread 09-25-2012, 11:02 PM   #11
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Yup.....I love that stuff too. I need to do it again soon. It's too farkin good.


That looks great!
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Unread 09-26-2012, 02:30 AM   #12
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I absolutely cannot wait to try this. Tomorrow is jerky day, but I know what I'm doing with my next day off!
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Unread 09-26-2012, 07:01 AM   #13
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Quote:
Originally Posted by MisterChrister View Post
Ok, I know what I'm doing this weekend! Did you season with JUST the kosher salt and black pepper? How much? I love pepper but my wife and kids aren't as adventurous in that regard as I am. How much pepper can I get away with before I put it over the top? Does it mellow out the pepper as it cooks?
I used roughly 6-8 Tbsp of pepper to cover the whole thing, and I only put in one jalapeno (with seeds). It had some heat to it - I thought it was tasty, but it was a little on the hot side for my wife.

Next time I'll seed the jalapeno and probably half the amount of pepper.

And yes, just salt and pepper.
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Unread 09-26-2012, 09:04 AM   #14
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looks fantastic...gonna have to try soon
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Unread 09-26-2012, 09:22 AM   #15
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That dude has LOT of recipes.
I'll be stealing him blind!
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