Tex-Mex interpretation of Pepper Stout Beef

chingador · 01-06-2013, 12:39 PM

I really liked the threads I have seen on the pepper stout beef. Really good way to do a chucky in my opinion. A couple of weeks ago I wanted to make some shredded beef enchiladas so I smoked a chucky for the filling. I created my own interpretation of the pepper stout process to incorporate more tex mex flavors. I used onions and jalepenos and used canned roasted tomato enchilada sauce + beer + beef broth for my liquid. It was awesome.

I am not making enchiladas today, but will be recreating the meat. It is good in tacos, over salad, or just by itself. It is awesome.

Here is the start:

1 5lb chuck roast. 2 onions. sliced Jalapenos. Liquid gold (garlic infused olive oil). 2 cans of enchilada sauce. 1 bottle of beer. Beef Broth.

I just put the roast on the UDS and will smoke over post oak at 225 until I hit about 165 internal or where I really like the bark. On the Primo, I am roasting the onions and peppers with liquid gold at about 325.

chingador · 01-06-2013, 01:25 PM

peppers and onions are cooked down enough. Deglazed pan with a dark Mexican beer and added a can of fire roasted tomato enchilada sauce (Hatch brand). I am leaving it on the Primo to take in some post oak smoke. I might add a can of petite diced tomatos later. Not sure. Will see how it goes.

Mason Dixon Bowhunta · 01-06-2013, 01:48 PM

Lookin' good so far. Can't wait to see the final product

cowgirl · 01-06-2013, 01:48 PM

Looks great so far!

Ron_L · 01-06-2013, 01:49 PM

That sounds like a good variation!

Will32Rod · 01-06-2013, 02:03 PM

Yes sir that is looking good. Keep it coming!

Bludawg · 01-06-2013, 02:18 PM

I just slobbered

on my self

Rocco05 · 01-06-2013, 03:21 PM

"1 5lb chuck roast. 2 onions. sliced Jalapenos. Liquid gold (garlic infused olive oil). 2 cans of enchilada sauce. 1 bottle of beer. Beef Broth."

You're speakin' my language brother!!! That sounds like a great combination (almost like a Chicago beef w/peppers + smoke). Mmmm... Smoked taters or mac n cheese would be great with the finished roast alone. The tacos sound good too...

landarc · 01-06-2013, 03:30 PM

That seems like a great idea

chingador · 01-06-2013, 04:55 PM

chucky is at 165 and I like the way it looks. Good smoker flavor and a nice smoke ring. In my opinion, the UDS puts out a better tasting product than my Primo and as a bonus produces a much better smoke ring.

I decided to keep the liquid as is. I did not put the second can of enchilada sauce in, nor did I add any beef stock. There is enough liquid to knock this out.

About to be foiled and back on the pit.

fantomlord · 01-06-2013, 05:28 PM

that chucky looks great! can't wait to see the finished product

chingador · 01-06-2013, 07:38 PM

took longer than anticipated, but it is done. Very very delicious. Honestly, I am thinking about bumping brisket off of my Super Bowl menu for this. Here are the final pics

Big George's BBQ · 01-06-2013, 07:57 PM

That looks awesome

Will work for bbq · 01-06-2013, 08:38 PM

Looks very tasty.

code3rrt · 01-07-2013, 01:24 AM

Looks like some real good grub!

01-06-2013, 12:39 PM	#1
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	Tex-Mex interpretation of Pepper Stout Beef I really liked the threads I have seen on the pepper stout beef. Really good way to do a chucky in my opinion. A couple of weeks ago I wanted to make some shredded beef enchiladas so I smoked a chucky for the filling. I created my own interpretation of the pepper stout process to incorporate more tex mex flavors. I used onions and jalepenos and used canned roasted tomato enchilada sauce + beer + beef broth for my liquid. It was awesome. I am not making enchiladas today, but will be recreating the meat. It is good in tacos, over salad, or just by itself. It is awesome. Here is the start: 1 5lb chuck roast. 2 onions. sliced Jalapenos. Liquid gold (garlic infused olive oil). 2 cans of enchilada sauce. 1 bottle of beer. Beef Broth. I just put the roast on the UDS and will smoke over post oak at 225 until I hit about 165 internal or where I really like the bark. On the Primo, I am roasting the onions and peppers with liquid gold at about 325. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. Last edited by chingador; 11-27-2020 at 04:19 PM..

01-06-2013, 01:25 PM	#2
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	peppers and onions are cooked down enough. Deglazed pan with a dark Mexican beer and added a can of fire roasted tomato enchilada sauce (Hatch brand). I am leaving it on the Primo to take in some post oak smoke. I might add a can of petite diced tomatos later. Not sure. Will see how it goes. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. Last edited by chingador; 11-27-2020 at 04:19 PM..

01-06-2013, 01:48 PM	#3
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Lookin' good so far. Can't wait to see the final product __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

01-06-2013, 01:48 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great so far! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-06-2013, 01:49 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That sounds like a good variation! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-06-2013, 02:03 PM	#6
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas	Yes sir that is looking good. Keep it coming!

01-06-2013, 02:18 PM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I just slobbered on my self __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-06-2013, 03:21 PM	#8
Rocco05 Knows what a fatty is. Join Date: 06-09-11 Location: Elmira,NY	"1 5lb chuck roast. 2 onions. sliced Jalapenos. Liquid gold (garlic infused olive oil). 2 cans of enchilada sauce. 1 bottle of beer. Beef Broth." You're speakin' my language brother!!! That sounds like a great combination (almost like a Chicago beef w/peppers + smoke). Mmmm... Smoked taters or mac n cheese would be great with the finished roast alone. The tacos sound good too... __________________ Custom built tow-behind stick burner-Cluckin' Good BBQ competition team season#4 -KCBS

01-06-2013, 03:30 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	That seems like a great idea __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-06-2013, 04:55 PM	#10
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	chucky is at 165 and I like the way it looks. Good smoker flavor and a nice smoke ring. In my opinion, the UDS puts out a better tasting product than my Primo and as a bonus produces a much better smoke ring. I decided to keep the liquid as is. I did not put the second can of enchilada sauce in, nor did I add any beef stock. There is enough liquid to knock this out. About to be foiled and back on the pit. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. Last edited by chingador; 11-27-2020 at 04:19 PM..

01-06-2013, 05:28 PM	#11
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	that chucky looks great! can't wait to see the finished product __________________ Matt...Sauk City, WI

01-06-2013, 07:38 PM	#12
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	took longer than anticipated, but it is done. Very very delicious. Honestly, I am thinking about bumping brisket off of my Super Bowl menu for this. Here are the final pics __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. Last edited by chingador; 11-27-2020 at 04:19 PM..

01-06-2013, 07:57 PM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks awesome __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-06-2013, 08:38 PM	#14
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Looks very tasty. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

01-07-2013, 01:24 AM	#15
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks like some real good grub! __________________ 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: