Pepper Stout Beef - if you haven't tried it yet, you need to

IheartBees · 09-25-2012, 08:01 PM

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

FamilyManBBQ · 09-25-2012, 08:07 PM

Looks good. Make something similar from time to time. It's good eatin' for sure!

charray · 09-25-2012, 08:21 PM

Did mine on Saturday. Makes a great burrito with avocado and hot sauce.

Gore · 09-25-2012, 08:26 PM

That is a wonderful meal. Great on nachos too.

Timmy Mac · 09-25-2012, 09:19 PM

That looks great! Gonna give it a try thanks.

Sent from my Galaxy Nexus using Tapatalk 2

chriscw81 · 09-25-2012, 09:26 PM

Quote:

Originally Posted by Gore

That is a wonderful meal. Great on nachos too.

i'll second that, i make nachos with just about everything i grill

MisterChrister · 09-25-2012, 10:20 PM

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?

colonel00 · 09-25-2012, 10:24 PM

Looks great. It truly is a great meal. A buddy of mine always requests it when I cook over at his house.

Toronto · 09-25-2012, 10:38 PM

Quote:

Originally Posted by MisterChrister

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

MisterChrister · 09-25-2012, 11:01 PM

Quote:

Originally Posted by Toronto

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

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......

Wampus · 09-25-2012, 11:02 PM

Yup.....I love that stuff too. I need to do it again soon. It's too farkin good.

That looks great!

Subzerogriller · 09-26-2012, 02:30 AM

I absolutely cannot wait to try this. Tomorrow is jerky day, but I know what I'm doing with my next day off!

IheartBees · 09-26-2012, 07:01 AM

Quote:

Originally Posted by MisterChrister

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.

LukeRoz · 09-26-2012, 09:04 AM

looks fantastic...gonna have to try soon

Bob in St. Louis · 09-26-2012, 09:22 AM

Quote:

Originally Posted by Toronto

Tone down the pepper to taste.

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

That dude has LOT of recipes.
I'll be stealing him blind!

09-25-2012, 08:01 PM	#1
IheartBees Got rid of the matchlight. Join Date: 08-09-12 Location: Newport News, VA Downloads: 0 Uploads: 0	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

09-25-2012, 08:07 PM	#2
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Bothell, WA Downloads: 0 Uploads: 0	Looks good. Make something similar from time to time. It's good eatin' for sure! __________________ Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen Everything I cook is judged by SIX!! Daddy and Me BBQ Competition Cooking Team

09-25-2012, 08:21 PM	#3
charray On the road to being a farker Join Date: 08-20-12 Location: Gardena, CA Downloads: 0 Uploads: 0	Did mine on Saturday. Makes a great burrito with avocado and hot sauce. __________________ Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.

09-25-2012, 08:26 PM	#4
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	That is a wonderful meal. Great on nachos too. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

09-25-2012, 09:19 PM	#5
Timmy Mac On the road to being a farker Join Date: 04-29-11 Location: Youngstown,Ohio Downloads: 0 Uploads: 0	That looks great! Gonna give it a try thanks. Sent from my Galaxy Nexus using Tapatalk 2 __________________ Spittin' Feathers BBQ

09-25-2012, 10:20 PM	#7
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	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? __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

09-25-2012, 10:24 PM	#8
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Looks great. It truly is a great meal. A buddy of mine always requests it when I cook over at his house. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

09-25-2012, 11:02 PM	#11
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Yup.....I love that stuff too. I need to do it again soon. It's too farkin good. That looks great! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

09-26-2012, 02:30 AM	#12
Subzerogriller Full Fledged Farker Join Date: 05-10-12 Location: Blaine, MN Downloads: 0 Uploads: 0	I absolutely cannot wait to try this. Tomorrow is jerky day, but I know what I'm doing with my next day off! __________________ Chris Good Batch BBQ Competition Team Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM's Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag Joined my first TD, and dove headfirst into the Zero's Club. Come to the Dark Side! Join a Throwdown!

09-26-2012, 09:04 AM	#14
LukeRoz Got Wood. Join Date: 08-31-12 Location: Cleveland, Ohio Downloads: 0 Uploads: 0	looks fantastic...gonna have to try soon