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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-28-2012, 10:29 PM
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#1 |
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is one Smokin' Farker
Join Date: 01-10-09
Location: Ohio
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Tried out the infamous "Pepper Stout Beef" today.
Decided I needed to give this one a whirl and I had a hankerin' for some Beef on this cold, rainy fall day in Ohio.
(Used the recipe here via Google Search http://wolfepit.blogspot.com/2009/10...tout-beef.html) Looked at Chuckies ...$5.79 a lb  Went on over to the butcher's counter and they had "English Roasts" $3.99 a lb.  ( that's more like it, I am only going to shred it in the end)So here we have the ingredients  Hit them with some generic "Steak Spice" from Big Lots and Black Pepper.  Threw them on the Performer with a couple chunks of Cherry and a Naked Fatty for lunch.  The veggies all ready to go (along with a pint for the chef!  ) Cruising along nicely...  Snack Break  Ok, time for your bath....   Quality control sample at 165F  Pulled well and nice tasty bark...  Toasted up a bun and threw a handful of Gorgonzola on top along with some Oven Baked Homemade fries ( tossed with Olive Oil, Paprkia, Chili Powder, Garlic and Onion Powder - bake at 450F for around 40 min turn them at 1/2 way point) Here is the Money shot folks....  Yeah, I think I will make this again 
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PitMaster - Bark Brothers BBQ • Humphrey's Qubed Pint • Weber Kettles • KCBS 180 Club |
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10-29-2012, 12:17 AM
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#4 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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lookin' mighty fine,!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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10-29-2012, 03:27 AM
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#5 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Hmmm...gotta try me that soon!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-29-2012, 08:28 AM
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#7 |
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is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Damn...makes me want to make another batch and add home fries to the menu! Looks real good.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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10-29-2012, 08:36 AM
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#8 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I would certainly hit that HARD!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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10-29-2012, 11:13 AM
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#9 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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That looks sooo good. I really wanna make that, but the family really doesn't care for bell peppers, and I'm the only one that likes it spicy.
Matt |
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10-29-2012, 11:18 AM
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#10 | |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
It's really all about the beef. I think the beer, onions and garlic are the real players in the flavor party. I used mild peppers instead of jalepenos in mine for the same "family reasons". I'd bet that mushrooms ilo bell peppers would work too. Celery may also work. The whole point of the recipe (IMO) is to prevent the beef from drying out and imparting some flavor in the meat. I'd recommend modifying it to fit your family's preferences rather than NOT trying it at all. BTW.....looks GREAT MarleyMan!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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