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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 10-10-2013, 11:20 AM   #1
HankB
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Default Bell Peppers and Beef

With a nod to Jet. I wonder how many of you will get the reference.

Anyway... this is following the Pepper Stout Beef recipe from the Wolf Pit which was referenced here. I keep hearing rave reviews so I decided to give it a go. Using the snake method on the kettle with a few mesquite chips.



And I have a 4 3/4 lb chuckie rubbed with S&P on the fire.



I'm measuring about 340°F through the lid vent about 45 minutes after the meat has gone on. I expect temperature to droop slightly as the cook proceeds. Can anyone guestimate when the meat will hit 165° IT? I need to have this ready to serve at 2:00 PM and it went on the cooker at 8:00 AM. A little early would be far better than a little late. I'm planning more or less three hours on the kettle followed by three hours in a Dutch oven.

thanks!
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Unread 10-10-2013, 11:42 AM   #2
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I wouldn't worry too much about its internal temp, so long as you don't overdo it. The Q part is all about the smoke anyway, it'll be cooked so much in the beer that cooking to 165 before you mix it all up isn't so important
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Unread 10-10-2013, 12:13 PM   #3
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Thanks for the tip. At two hours it's at 141°F so I should be good to put in CI at 3 hours.

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Unread 10-10-2013, 12:16 PM   #4
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Looking good! Can't beat the colour of well smoked beef
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Unread 10-10-2013, 12:44 PM   #5
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Looking good!
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Unread 10-10-2013, 12:48 PM   #6
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Be sure to enter it in to the beef throwdown currently going on in the throwdown forum
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Unread 10-10-2013, 12:50 PM   #7
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Looks to be well on it's way! Be sure to post up the final results!
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Unread 10-10-2013, 01:13 PM   #8
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174 at three hours and on to the braise stage.

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Unread 10-10-2013, 01:25 PM   #9
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looking good so far
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Unread 10-10-2013, 05:09 PM   #10
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And very nearly ready to serve. I'll have to do my best food stylist thing and get a decent picture 'as served' for a proper entry in the "Where's the beef" throwdown.

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Unread 10-10-2013, 05:11 PM   #11
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looks awesome!
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Unread 10-10-2013, 05:13 PM   #12
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Bring it! Yippie Skippy
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Unread 10-10-2013, 06:18 PM   #13
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I have GOT to make this.

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Unread 10-10-2013, 06:30 PM   #14
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Wow, lost my breath seeing the peppers 'n beef in the cast iron! Looks great!
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Unread 10-10-2013, 06:49 PM   #15
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Looks great!
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