Pepper Stout Beef - Take 2

DerHusker · 09-14-2014, 11:49 PM

It’s been 4 months since I’ve made this which is way to long for such an awesome dish. I just had to remedy this so I gathered everything up and went for it.
Here is the Chuck roast that was on sale.

Here are the rub ingredients:

Sprinkled with hot sauce and rubbed down

Now steak seasoning

Ground coriander

And ground chipotle pepper

Wrapped it up and let it rest in the fridge for 6 hours.

Now on the kamado at 250 degrees until it reaches an IT of around 165.

Here are the veggie ingredients:

2 red bell peppers
2 green bell peppers
1 large brown onion
1 large red onion
1 large jalapeño
Here is everything all chopped / diced up and ready to go.

Add 1/4 cup of Worcestershire Sauce and 12 oz. of Stone Brewing Smoked Porter. (Guinness Extra Stout is used a lot but any good dark beer will do)

Once the IT got to 162 it looks like this and I placed in on top of the veggies and cover with foil.

And back on the kamado and I kicked the temperature up to 325.

Now it’s 1 1/2 hours later and the IT is at 208.

I uncover it and do a loose pull of the beef and continue cooking to reduce the liquids.

And it’s done and ready for tacos, burritos or tortas.

And burritos are what we made with it tonight. Heated up a flour tortilla and placed some cheese and some of the beef and veggie mixture on it.

Now some Pico de Gallo and guacamole

Rolled and ready to eat.

Muy Bueno! :)

BBQDane · 09-15-2014, 04:28 AM

Looks really great - very nice !!!!

Titch · 09-15-2014, 04:39 AM

Got to be happy with that, it looks great

peeps · 09-15-2014, 06:17 AM

Oh damn that looks good!!!! I know what I am cooking on Sunday, now!

c farmer · 09-15-2014, 06:45 AM

WOW.

I have got to make this.

daninnewjersey · 09-15-2014, 08:25 AM

Holy crap that looks good

93vpmod · 09-15-2014, 09:12 AM

Thanks for the full cook description. I found it to be very helpful.

I tried this about two weeks ago. It turned out well, but I had way to much liquid remaining in the pan. I figure it was because I added 2 packages of mushrooms, didn't cut my veggies smaller and didn't return to the smoker to cook it off after the partial pull.

Time to try this again!

MartinM · 09-15-2014, 09:24 AM

I love how that turned out!

I made some a week ago. I had doubts about using stout but went for it.
It was soo good I have the rest of the liquid in the freezer for a stew starter.

I like how you chopped finer. I used the slice method and it left stringy veggies in my sandwiches.

DerHusker · 09-15-2014, 01:52 PM

Quote:

Originally Posted by peeps

Oh damn that looks good!!!! I know what I am cooking on Sunday, now!

Thank you peeps. The way I make this it's great for Mexican fair. It was ready just before our game started so I made the burritos so as not to have to mess with silverware. Then on Sunday morning I made Machaca con Huevos with it and it rocked! (post is coming)

peeps · 09-15-2014, 01:58 PM

Quote:

Originally Posted by 93vpmod

Thanks for the full cook description. I found it to be very helpful.

I tried this about two weeks ago. It turned out well, but I had way to much liquid remaining in the pan. I figure it was because I added 2 packages of mushrooms, didn't cut my veggies smaller and didn't return to the smoker to cook it off after the partial pull.

Time to try this again!

IMO, the key to PSB is to reduce the liquid as much as possible once it is pulled. It really concentrates the flavors and makes it less soupy. That soupy mess is where all the flavor stays if you don't reduce it.

Grimm5577 · 09-15-2014, 02:42 PM

Being a beer guy wouldn't Pepper "Stout" Beef require a stout beer and not a porter?
(now that my smart ass comment is out of the way)

Thats looks like a mighty fine meal!

THoey1963 · 09-15-2014, 05:08 PM

Looks great DerHusker!

Packmanjim · 09-15-2014, 05:21 PM

I was just thinking about making this before I read your post. I am going to use you recipe because it looks great! Thanks.

DerHusker · 09-15-2014, 06:10 PM

Quote:

Originally Posted by Grimm5577

Being a beer guy wouldn't Pepper "Stout" Beef require a stout beer and not a porter?
(now that my smart ass comment is out of the way)

Thats looks like a mighty fine meal!

Well that Stone Smoked Porter is pretty stout stuff.

Thank you. It was goooood.

Wickedcajun · 09-15-2014, 08:07 PM

Now that I know what psb is and what psb looks like, and how to cook psb... I have to make psb , so I can taste psb!!! That looks fantastic!! Ima make some for the lease... Cajun Ty!

09-14-2014, 11:49 PM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Pepper Stout Beef - Take 2 It’s been 4 months since I’ve made this which is way to long for such an awesome dish. I just had to remedy this so I gathered everything up and went for it. Here is the Chuck roast that was on sale. Here are the rub ingredients: Sprinkled with hot sauce and rubbed down Now steak seasoning Ground coriander And ground chipotle pepper Wrapped it up and let it rest in the fridge for 6 hours. Now on the kamado at 250 degrees until it reaches an IT of around 165. Here are the veggie ingredients: 2 red bell peppers 2 green bell peppers 1 large brown onion 1 large red onion 1 large jalapeño Here is everything all chopped / diced up and ready to go. Add 1/4 cup of Worcestershire Sauce and 12 oz. of Stone Brewing Smoked Porter. (Guinness Extra Stout is used a lot but any good dark beer will do) Once the IT got to 162 it looks like this and I placed in on top of the veggies and cover with foil. And back on the kamado and I kicked the temperature up to 325. Now it’s 1 1/2 hours later and the IT is at 208. I uncover it and do a loose pull of the beef and continue cooking to reduce the liquids. And it’s done and ready for tacos, burritos or tortas. And burritos are what we made with it tonight. Heated up a flour tortilla and placed some cheese and some of the beef and veggie mixture on it. Now some Pico de Gallo and guacamole Rolled and ready to eat. Muy Bueno! :) __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.
	1 members found this post helpful.

09-15-2014, 04:39 AM	#3
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Got to be happy with that, it looks great __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

09-15-2014, 06:17 AM	#4
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Oh damn that looks good!!!! I know what I am cooking on Sunday, now! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

09-15-2014, 06:45 AM	#5
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	WOW. I have got to make this. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

09-15-2014, 08:25 AM	#6
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	Holy crap that looks good __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

09-15-2014, 04:28 AM	#2
BBQDane Knows what a fatty is. Join Date: 03-10-14 Location: Soenderborg, Denmark	Looks really great - very nice !!!!

09-15-2014, 09:12 AM	#7
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Thanks for the full cook description. I found it to be very helpful. I tried this about two weeks ago. It turned out well, but I had way to much liquid remaining in the pan. I figure it was because I added 2 packages of mushrooms, didn't cut my veggies smaller and didn't return to the smoker to cook it off after the partial pull. Time to try this again!

09-15-2014, 09:24 AM	#8
MartinM Full Fledged Farker Join Date: 07-23-14 Location: Fremont, CA	I love how that turned out! I made some a week ago. I had doubts about using stout but went for it. It was soo good I have the rest of the liquid in the freezer for a stew starter. I like how you chopped finer. I used the slice method and it left stringy veggies in my sandwiches.

09-15-2014, 02:42 PM	#11
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	Being a beer guy wouldn't Pepper "Stout" Beef require a stout beer and not a porter? (now that my smart ass comment is out of the way) Thats looks like a mighty fine meal!

09-15-2014, 05:08 PM	#12
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Looks great DerHusker! __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

09-15-2014, 05:21 PM	#13
Packmanjim Full Fledged Farker Join Date: 05-26-13 Location: Rogers, Ar. In the beautiful Ozark's	I was just thinking about making this before I read your post. I am going to use you recipe because it looks great! Thanks. __________________ Lang 36" Hybrid offset w/warmer Box Weber Smokey Mtn 22-1/2" Jumbo Joe Stainless 18" Smokey Joe mini Smokin Cajun Gasser

09-15-2014, 08:07 PM	#15
Wickedcajun is One Chatty Farker Join Date: 06-12-14 Location: Charenton, La	Now that I know what psb is and what psb looks like, and how to cook psb... I have to make psb , so I can taste psb!!! That looks fantastic!! Ima make some for the lease... Cajun Ty! __________________ Primo Oval XL(Bernie),2 Weber Kettles,Weber Q,Masterbuilt Smoker,Maverick et-733,thermowand