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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 09-26-2012, 10:39 AM   #16
Ijustwantedtolookatpics
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Quote:
Originally Posted by MisterChrister View Post
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......
It's pretty peppery, but I enjoy it like that. My family doesn't, however, so I just tone it down. This is one of my favorites. The peppers and onions at the bottom are amazing.
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Unread 09-26-2012, 12:14 PM   #17
javahog2002
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Photos must be blocked. I see none.
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Unread 10-10-2012, 01:28 PM   #18
JGENTRY426
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I cooked this last weekend and it was great! I also did a pan of leftover pulled pork the same way at it was really good too. Standing on their own, I preferred the beef, but on a sammie, I enjoyed the pork more. I used a hoagie and on one end I had beeef & provolone, the other half was pork & pepper jack.

These are the only pictures I have. I am trying to get better at remembering pictures.
photo3.jpg

photo4.jpg

Thanks for the idea & inspiration!
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Unread 10-10-2012, 02:01 PM   #19
Ijustwantedtolookatpics
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Looks good, nice job
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Unread 10-10-2012, 04:01 PM   #20
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I can attest to the awesomess of this cook! On the traeger for a quick sear and into the pan, awfully good with garlic naan bread with creamy horseradish spread





Down to 350 with the stroke of a thumb




Very highly reccomended recipe by my fellow pelletheads.
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Unread 10-10-2012, 04:32 PM   #21
Bob in St. Louis
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Oh wow. That's just fantastic!
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Unread 10-10-2012, 06:28 PM   #22
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I may have to give this a shot. I do something similar with pork butt and gumbo that is killer!
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Unread 10-10-2012, 06:31 PM   #23
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jmoney, that looks fantastic!
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Unread 10-11-2012, 02:13 PM   #24
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I have made this twice in the last few weeks. The second time I added some beef broth for additional liquid and sliced mushrooms. Mushrooms really kicked it up a notch!
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Unread 10-11-2012, 03:10 PM   #25
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Just took a chuck outta the freezer cause I'm so trying this tomorrow. Thanks for the post
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Unread 10-12-2012, 04:45 AM   #26
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Chucks on sale here this week...im in
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Unread 10-12-2012, 10:32 AM   #27
LittleDick'sBBQ
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Greetings,

I am super-excited about this! I am planning to do my first (a four-pounder) tomorrow. Can I substitute a dutch oven for the foil pan?

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Unread 10-12-2012, 11:24 AM   #28
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I'm doing mine as we speak. I so can't wait.
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Unread 10-12-2012, 11:29 AM   #29
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Sure! Use anything that has a lid. One thing you cannot substitute is the stout beer. Others have tried it with lighter colored beers and there was no flavor to be had. It has to be a stout. They could even tell the difference between the regular draught and the stout.
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Unread 10-12-2012, 06:33 PM   #30
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Well did mine today. Grilled then braised in beer,V-8, Worcestershire,beef broth onion,red bells and jalapeno peppers and oh my lord like said before if you haven't tried this you have to.


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