FamilyManBBQ
is Blowin Smoke!
The recent run of threads on pepper stout beef had us really jonesing for some. Love that stuff!! And...there just happened to be a "pulled" throwdown going on: http://www.bbq-brethren.com/forum/showthread.php?t=146057
We usually make this with Black Butte Porter from Deschutes Brewery. My help this day was my 2-year old son Max...while at the store shopping for ingredients we decided to switch it up, went with "root beer in a bottle" for this cook (Hentry Weinhard's to be exact).
Also added some mushrooms this time around. Our assembled ingredients...
Max helped prep the mini for cooking...
Threw it on the mini for an hour or so by itself, over oak and cherry. Here's what she looked like at that point...
Prepped the onions, mushrooms, peppers, garlic, root beer and beef base while the beef was doing it's thing. Put them into the dutch oven, under the chuckie for another hour or so...
Took the chuck roast off the top rack after an hour above the vegies. Put it into the pool with the other goodies. Kept it there until probe tender...another hour or so, maybe a little more.
Getting ready to rest a bit before pulling...
After pulling...
Plated sammie. Topped the beef with some "fancy" pickles, gave the sandwich a nice crunchy texture. Ate this with some roasted sweet potatoes and a nice cold root beer!
This was a big hit with the familly. Not a heck of a lot of difference from when we use the porter. Probably a little sweeter...and dang tasty!! The kids have dubbed this version "Root Beer Beef" :becky:
Be sure to check out the voting thread for the "pulled" throwdown: http://www.bbq-brethren.com/forum/showthread.php?t=146928
Thanks for lookin'
We usually make this with Black Butte Porter from Deschutes Brewery. My help this day was my 2-year old son Max...while at the store shopping for ingredients we decided to switch it up, went with "root beer in a bottle" for this cook (Hentry Weinhard's to be exact).
Also added some mushrooms this time around. Our assembled ingredients...
Max helped prep the mini for cooking...
Threw it on the mini for an hour or so by itself, over oak and cherry. Here's what she looked like at that point...
Prepped the onions, mushrooms, peppers, garlic, root beer and beef base while the beef was doing it's thing. Put them into the dutch oven, under the chuckie for another hour or so...
Took the chuck roast off the top rack after an hour above the vegies. Put it into the pool with the other goodies. Kept it there until probe tender...another hour or so, maybe a little more.
Getting ready to rest a bit before pulling...
After pulling...
Plated sammie. Topped the beef with some "fancy" pickles, gave the sandwich a nice crunchy texture. Ate this with some roasted sweet potatoes and a nice cold root beer!
This was a big hit with the familly. Not a heck of a lot of difference from when we use the porter. Probably a little sweeter...and dang tasty!! The kids have dubbed this version "Root Beer Beef" :becky:
Be sure to check out the voting thread for the "pulled" throwdown: http://www.bbq-brethren.com/forum/showthread.php?t=146928
Thanks for lookin'
