Today's Pulled Beef Sandwiches - Page 3

---k--- · 10-28-2010, 01:16 PM

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.

southernsmoker · 10-28-2010, 01:26 PM

That look good!

Riverside BBQ · 10-28-2010, 02:17 PM

Wow sounds very goood... bet would make a great stew!

Ryan Chester · 10-28-2010, 06:00 PM

That looks excellent!!! I must try the veggie addittion!

cameraman · 10-28-2010, 08:02 PM

Rock'n post. Can't wait to try it.

BRBBQ · 10-28-2010, 08:07 PM

Looks might good

Vince B · 10-29-2010, 07:05 AM

Thanks for all the replies.

Quote:

Originally Posted by colonel00

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.

Quote:

Originally Posted by ---k---

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

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

smkncajun · 10-29-2010, 08:40 AM

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.

ernie11 · 10-29-2010, 09:27 AM

I've done this same recipe a couple times and your right, it's very good!

BBQ PD · 10-29-2010, 09:43 AM

Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook

colonel00 · 10-29-2010, 10:58 AM

Quote:

Originally Posted by BBQ PD

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

bendosia · 10-29-2010, 11:10 AM

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.

smokinvic · 10-29-2010, 11:11 AM

Awesome cook! Great looking food!

---k--- · 10-29-2010, 11:15 AM

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. ;) .

SoCalWJS · 10-29-2010, 11:37 AM

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.

10-28-2010, 01:16 PM	#31
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

10-28-2010, 01:26 PM	#32
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Name/Nickname : JO	That look good! __________________ Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy:

10-28-2010, 02:17 PM	#33
Riverside BBQ On the road to being a farker Join Date: 08-30-10 Location: SW Ohio	Wow sounds very goood... bet would make a great stew! __________________ [FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT] [FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT] [FONT=Comic Sans MS]Walt[/FONT] [FONT=Comic Sans MS][/FONT]

10-28-2010, 06:00 PM	#34
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	That looks excellent!!! I must try the veggie addittion! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

10-28-2010, 08:02 PM	#35
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Rock'n post. Can't wait to try it. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

10-28-2010, 08:07 PM	#36
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Looks might good

10-29-2010, 08:40 AM	#38
smkncajun Knows what a fatty is. Join Date: 11-19-08 Location: Crestview, Florida	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.

10-29-2010, 09:27 AM	#39
ernie11 On the road to being a farker Join Date: 09-21-10 Location: Amherst, Massachusetts	I've done this same recipe a couple times and your right, it's very good! __________________ WSM 18.5, 22.5, Weber Performer, One touch gold, Genesis Silver

10-29-2010, 09:43 AM	#40
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA	Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

10-29-2010, 11:10 AM	#42
bendosia Got Wood. Join Date: 01-05-09 Location: Austin, Tx	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.

10-29-2010, 11:11 AM	#43
smokinvic is one Smokin' Farker Join Date: 02-06-08 Location: Santa Ana, CA	Awesome cook! Great looking food! __________________ Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet

10-29-2010, 11:15 AM	#44
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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. ;) . __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

10-29-2010, 11:37 AM	#45
SoCalWJS is one Smokin' Farker Join Date: 09-19-09 Location: Coast of Southern SLO County Name/Nickname : John	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. __________________ MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.

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