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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2013, 12:39 PM   #1
chingador
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Default 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.
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Unread 01-06-2013, 01:25 PM   #2
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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.
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File Type: jpg sunday chucky 3.JPG (122.1 KB, 158 views)
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Unread 01-06-2013, 01:48 PM   #3
Mason Dixon Bowhunta
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Lookin' good so far. Can't wait to see the final product
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Unread 01-06-2013, 01:48 PM   #4
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Looks great so far!
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Unread 01-06-2013, 01:49 PM   #5
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That sounds like a good variation!
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Unread 01-06-2013, 02:03 PM   #6
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Yes sir that is looking good. Keep it coming!
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Unread 01-06-2013, 02:18 PM   #7
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I just slobbered on my self
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Unread 01-06-2013, 03:21 PM   #8
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"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...
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Unread 01-06-2013, 03:30 PM   #9
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That seems like a great idea
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Unread 01-06-2013, 04:55 PM   #10
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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.
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Unread 01-06-2013, 05:28 PM   #11
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that chucky looks great! can't wait to see the finished product
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Unread 01-06-2013, 07:38 PM   #12
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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
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File Type: jpg sunday chucky 5.JPG (140.1 KB, 97 views)
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Unread 01-06-2013, 07:57 PM   #13
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That looks awesome
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Unread 01-06-2013, 08:38 PM   #14
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Looks very tasty.
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Unread 01-07-2013, 01:24 AM   #15
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Looks like some real good grub!
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