MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-15-2011, 08:44 PM   #76
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Looks wonderful
jestridge is offline   Reply With Quote




Old 01-15-2011, 09:15 PM   #77
Vince B
is one Smokin' Farker
 
Join Date: 11-15-09
Location: Bloomingdale Illinois
Default

Quote:
Originally Posted by LT72884 View Post
just because im an ass, i counted close to 30 35 lit coals. HAHA jk. Sorry man, i had to.

Im at work and i am board so.. Anyway. like i said, this looks awesome. i hope it was as good as you thought
I did say 15 or so.....would you believe me if I said I counted in two's? Its all good man. When it comes to cooking I can take a joke! Hope you get a chance to make this one and enjoy it! Vince
__________________
18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS
Vince B is offline   Reply With Quote


Old 01-15-2011, 09:21 PM   #78
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by Vince B View Post
I did say 15 or so.....would you believe me if I said I counted in two's? Its all good man. When it comes to cooking I can take a joke! Hope you get a chance to make this one and enjoy it! Vince
HAHA, good. its fun to joke sometimes. Awe, yes, you counted in twos. i should have known better! yeah, i just talked with the parents and they wanna try it out. So i will cook it for them. it looks sooo dang good. I swear i have seen this at a local Q joint here or sandwich shop! I think it would be AWESOME with a nice side of horseradish mixed with parsley and sour cream. DANG, now i want to smoke a rib roast instead and have prim rib sammies. I can always do both. haha
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 05-27-2011, 02:44 PM   #79
golfnguitarz
Got rid of the matchlight.
 
golfnguitarz's Avatar
 
Join Date: 02-02-10
Location: Lewisville Tx
Default

I have got to try that!
golfnguitarz is offline   Reply With Quote


Old 05-27-2011, 05:24 PM   #80
Paulie G.
is one Smokin' Farker
 
Paulie G.'s Avatar
 
Join Date: 08-07-06
Location: Bluffton, SC
Default

Looks great. Perhaps something other than "processed cheese food product" would have made it even better.
__________________
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
Paulie G. is offline   Reply With Quote


Thanks from:--->
Old 07-18-2011, 02:59 AM   #81
CenTech
On the road to being a farker
 
CenTech's Avatar
 
Join Date: 06-20-11
Location: Frisco, Texas
Default

Definitely making this soon.
__________________
UDS
CenTech is offline   Reply With Quote


Old 07-18-2011, 03:09 AM   #82
Smiter Q
is One Chatty Farker
 
Smiter Q's Avatar
 
Join Date: 05-05-10
Location: Austin - TX
Default

__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
Smiter Q is offline   Reply With Quote


Old 07-18-2011, 11:48 AM   #83
Jason Whittemore
Got rid of the matchlight.
 
Join Date: 07-06-11
Location: Minneapolis, Mn
Default

Nice recipe...I will be making this later this week. Thx for sharing!
Jason Whittemore is offline   Reply With Quote


Old 07-24-2011, 09:40 PM   #84
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

Tried this today Was a little disappointed. I think the vegtables take away from the rub, beef and smoke taste, Now I only used one jalepeno, and 4 garlic cloves. The final clincher was I put the pan in the oven to reduce the fluid and did not realize there was a hole in it What a mess. Did this with a 7-8 lb chuck. Did two of these today on the egg- one the regular way the other this. I think I like the reg best
Big George's BBQ is offline   Reply With Quote


Old 07-24-2011, 10:45 PM   #85
Pa_BBQ
is one Smokin' Farker
 
Join Date: 11-29-09
Location: Wentzville, Mo
Default

This looks fantastic to me and I will have to try this soon. Showed wife and kids the pics and they are all for it.
__________________
Shirley Fabrication 24 X 42
Meadow Creek BX50
Kamado Joe Classic II
PK360
Fireboard, CyberQ
Pa_BBQ is offline   Reply With Quote


Old 07-24-2011, 11:00 PM   #86
NorCal Q Man
Full Fledged Farker
 
Join Date: 06-22-11
Location: Santa Rosa, California
Default

Wow that looks good! I'm definitely gonna try it.
__________________
-Avery

WSM 22.5"
Weber Genesis
NorCal Q Man is offline   Reply With Quote


Old 07-26-2011, 01:58 PM   #87
Michael Cowley
Knows what a fatty is.
 
Join Date: 07-19-11
Location: Severn, MD
Default

Ok so i tried this today and I dont know what I did wrong but the meat did not pull i let it get to 160 on the smoker then wrapped it in foil over the veggies and beer and ran it to 202 and then i went to shred and there was no way. Not where in it was it ready to be pulled.... I dont know what I did. I need some help. what did I do wrong? I just sliced it up to about pulled sizes and put it in the liquid and am cooking it for the last hour to reduce the liquid...
Michael Cowley is offline   Reply With Quote


Old 07-26-2011, 02:11 PM   #88
ALLENY
Full Fledged Farker
 
ALLENY's Avatar
 
Join Date: 06-20-11
Location: woodland hills, california
Default

Wow!! Lookks delicious. I can't wait to try this myself. Thank you for sharing.
ALLENY is offline   Reply With Quote


Old 07-26-2011, 09:30 PM   #89
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Quote:
Originally Posted by Michael Cowley View Post
Ok so i tried this today and I dont know what I did wrong but the meat did not pull i let it get to 160 on the smoker then wrapped it in foil over the veggies and beer and ran it to 202 and then i went to shred and there was no way. Not where in it was it ready to be pulled.... I dont know what I did. I need some help. what did I do wrong? I just sliced it up to about pulled sizes and put it in the liquid and am cooking it for the last hour to reduce the liquid...
Don't know. I notice the instructions say to cook to 165* before going to veggies. That doesn't seem like it would make a difference, but maybe it would. Maybe just cook longer next time. It is all about feel, not temp. Maybe your thermometer is off 5 degrees? It would make a difference.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Old 07-26-2011, 09:33 PM   #90
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

I just added this thread to the Roadmap, because it is very worthy. But, now I'm concerned that the original website that has the recipe on it could disappear and this awesome recipe will be lost.

So, give the original link some love:
http://wolfepit.blogspot.com/2009/10...tout-beef.html

He has great photos and deserves the hits.

If it is gone, then read on:

Pepper Stout Beef

What you will need

4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloved (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range, you can add smoke wood if you prefer,

Cook until the internal temperature reaches 165º.

Once the roast hits 165º, place into pan directly on top of vegetable, stout mixture and cover tightly with foil.

Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender.

Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.

Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.

Enjoy.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from: --->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Gonna try pulled pork sandwiches ... Sam_Wheat Q-talk 14 10-04-2011 06:40 PM
Best uses for pulled pork other than sandwiches? Tricky Q-talk 52 07-20-2011 10:58 PM
chooped/pulled Beef sandwiches DMDon Catering, Vending and Cooking For The Masses. 11 04-04-2011 11:53 PM
Other pulled pork sandwiches dgassaway Q-talk 15 09-15-2009 09:37 AM
roast beef sandwiches chargriller Q-talk 14 09-20-2007 08:06 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:23 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts