Pepper Stout Beef - if you haven't tried it yet, you need to - Page 3

colonel00 · 10-12-2012, 07:55 PM

I had meant to mention this but if you want to kick up the heat a notch, get a can of chipotles in adobo. I put it all in a food processor then add the slurry to the mix as well.

Big George's BBQ · 10-12-2012, 10:12 PM

That is really good

NorthwestBBQ · 10-13-2012, 03:48 AM

Looks yummy!

rondini · 10-14-2012, 01:28 AM

1st time I did it I used Pibs soda as I can not find stout around my parts and it was prob the best chucky I've had.

LittleDick'sBBQ · 10-14-2012, 12:57 PM

Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick

dadsr4 · 10-14-2012, 02:51 PM

Quote:

Originally Posted by LittleDick'sBBQ

Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick

If you look in the photos above, jmoney7269 cut his in chunks before covering it. I think I might try this next time, as when I made it, mine did not pull totally either.

Al Czervik · 10-14-2012, 03:29 PM

Nice work... I'm sure it tastes as good as it looks!

42BBQ · 10-14-2012, 04:23 PM

This looks outstanding!!!

stanimals2 · 10-14-2012, 04:27 PM

WOW that looks good I gotta try that !!!

JPS11 · 10-14-2012, 04:34 PM

Quote:

Originally Posted by LittleDick'sBBQ

Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore.

I left the butcher's string on it too. Would that affect it?

Little Dick

Make sure you crank up the heat a bit after you foil. I did two five pounders last week and three hours at 325 was plenty for the chuckle to be pull tender.

Narrator · 10-14-2012, 09:15 PM

I had to try this recipe too!

I was worried about 3 jalapenos making it too spicy so I only used 1 seeded.

Cheers!

OakPit · 10-14-2012, 09:23 PM

Putting this on the short list. Nice work.

Dave Russell · 10-14-2012, 09:26 PM

Did this for the first time with two chuckles just yesterday, the stout recipe minus jalapeño seeds in one pan and beef stock instead of the Guinness in the other pan. My wife hates beer but even liked the stout recipe best.

Basically, don't put in too many jalapeño seeds and be sure to cook long enough! We loved this dish and I suspect my wife won't be doing pot roast with our chuck roasts near as much any more!

Bob in St. Louis · 10-15-2012, 09:28 AM

Quote:

Originally Posted by Dave Russell

I suspect my wife won't be doing pot roast with our chuck roasts near as much any more!

Amen to that!

Q Junkie · 10-27-2012, 02:21 PM

Just put two chuckies on and getting ready to head to the store to get a red onion and some stout beer. I have some Brown Italian mushrooms that I wanted to put in as well but wanted to ask if anyone had an opinion about the mushrooms. Having never tried this recipe before I just wonder if mushrooms would be a good fit.

I will post more pron as it progresses.

10-12-2012, 07:55 PM	#31
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I had meant to mention this but if you want to kick up the heat a notch, get a can of chipotles in adobo. I put it all in a food processor then add the slurry to the mix as well. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

10-12-2012, 10:12 PM	#32
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That is really good __________________ 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

10-14-2012, 01:28 AM	#34
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	1st time I did it I used Pibs soda as I can not find stout around my parts and it was prob the best chucky I've had. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

10-14-2012, 12:57 PM	#35
LittleDick'sBBQ Full Fledged Farker Join Date: 10-15-11 Location: Stonington, CT	Made my first yesterday. I think I needed to let it go longer in the foil pan (7 hours total (3 in the foil pan) for a 4.28-pounder). It did not pull easily. But I had a hungry crowd and couldn't wait anymore. I left the butcher's string on it too. Would that affect it? Little Dick __________________ [SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat)

10-14-2012, 03:29 PM	#37
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Nice work... I'm sure it tastes as good as it looks! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

10-13-2012, 03:48 AM	#33
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Looks yummy!

10-14-2012, 04:23 PM	#38
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	This looks outstanding!!! __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

10-14-2012, 04:27 PM	#39
stanimals2 Full Fledged Farker Join Date: 11-26-10 Location: Carroll Ohio	WOW that looks good I gotta try that !!!

10-14-2012, 09:15 PM	#41
Narrator Is lookin for wood to cook with. Join Date: 02-18-12 Location: Coconut Creek, Florida	I had to try this recipe too! I was worried about 3 jalapenos making it too spicy so I only used 1 seeded. Cheers!

10-14-2012, 09:23 PM	#42
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	Putting this on the short list. Nice work. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

10-14-2012, 09:26 PM	#43
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Did this for the first time with two chuckles just yesterday, the stout recipe minus jalapeño seeds in one pan and beef stock instead of the Guinness in the other pan. My wife hates beer but even liked the stout recipe best. Basically, don't put in too many jalapeño seeds and be sure to cook long enough! We loved this dish and I suspect my wife won't be doing pot roast with our chuck roasts near as much any more! __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

10-27-2012, 02:21 PM	#45
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	Just put two chuckies on and getting ready to head to the store to get a red onion and some stout beer. I have some Brown Italian mushrooms that I wanted to put in as well but wanted to ask if anyone had an opinion about the mushrooms. Having never tried this recipe before I just wonder if mushrooms would be a good fit. I will post more pron as it progresses. Last edited by Q Junkie; 01-09-2017 at 07:22 PM..