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ShencoSmoke
09-28-2015, 09:38 AM
I love Pepper Stout Beef so I decided to run it as a special this weekend to see if my customers agree

started with a 30 lb choice chuck roll, no injections, just a quick trim and a good amount of my beef rub. this is a 24"x48" table, so yeah, its a big hunk of beef
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from there it went into the smoker, I assumed a long cook to make sure I was ready for dinner on friday. At about 24 hours I pulled it and panned it with onions, peppers, worch, and the brewery's stout, fresh out of a keg
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at around hours 26 it was starting to be where I wanted it
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and at hour 28 it was glorious, melted in my hands
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I separated out the O/P and gave people the choice of having the beef without them, 95% wanted the full experience
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It was served on a 6" toasted sub roll smothered on our Mac and Cheese sauce. it went over very well, this will happen again.
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Woody Butthrie
09-28-2015, 09:41 AM
That looks awesome! Great job.

bluetang
09-28-2015, 09:51 AM
I'd dang sure order that!

drumdawg67
09-28-2015, 10:00 AM
Looks darn tasty.

cheez59
09-28-2015, 10:05 AM
That is a WOW! cook if there ever was one. Outstanding!:thumb:

Bludawg
09-28-2015, 10:09 AM
I wish you delivered I'd take 3 and a Pitcher:thumb:

bigpernz
09-28-2015, 10:34 AM
Hell yeah that's a big ole pile of PSB!

silverfinger
09-28-2015, 10:37 AM
So Im guessing you needed to cook it at about an hour per pound. :shock:
Just amazing! Um, FULL EXPERIENCE PLEASE! :hungry:

qman
09-28-2015, 10:45 AM
O Man, would I go for the "full Experience" too.

Garrett
09-28-2015, 11:44 AM
Son of a pup, you put Mac-n-Cheese sauce on that??? Brilliant!!


I'm glad to see things are working out for you brother! Let me know when you're down this way again.

landarc
09-28-2015, 11:52 AM
That cook went well. Great tie in to the brew pub too

Shagdog
09-28-2015, 11:53 AM
Wow Shenco! :shock: That is an amazing pile of beef! Did you run Hoss by yourself for the entire 28 hours? I hope you had some help...

robbq
09-28-2015, 11:59 AM
That's a big hunk o' beef! Looks amazing.

DUBBAGA
09-28-2015, 12:03 PM
Spectacular. Need the full experience, fo' sho'

Bob in St. Louis
09-28-2015, 12:16 PM
I'd DEFINITELY want that in my mouth. Yes.

chicagokp
09-28-2015, 12:21 PM
That rocks! Looks spectacular!

ShencoSmoke
09-28-2015, 12:23 PM
Wow Shenco! :shock: That is an amazing pile of beef! Did you run Hoss by yourself for the entire 28 hours? I hope you had some help...

The smoker runs from Thursday evening to Saturday night anyway, so all I needed to was start it earlier on Thursday. I have a stoker on it, it was within a few degrees the entire cook, except when I opened the door to check on it. I fed it white oak spits for the first 10-12 hours, after that I let the hardwood lump take it from there

ShencoSmoke
09-28-2015, 12:28 PM
Son of a pup, you put Mac-n-Cheese sauce on that??? Brilliant!!


I'm glad to see things are working out for you brother! Let me know when you're down this way again.

Will do bud. I've been working on a new park project over your way, a nature preserve on the Catawba, right off wilkenson behind the old weigh station

ShencoSmoke
09-28-2015, 12:31 PM
That rocks! Looks spectacular!

Thanks, to give you an idea of how much we ate this weekend, Aussiematt,dwfisk, and jakel were here all weekend and I dont think they even had a chance to try it!

Phubar
09-28-2015, 12:32 PM
Yes Sir!

Garrett
09-28-2015, 01:00 PM
Will do bud. I've been working on a new park project over your way, a nature preserve on the Catawba, right off wilkenson behind the old weigh station

That's just down the road from our shop. Let me know and we'll have lunch in Belmont.

daninnewjersey
09-28-2015, 01:24 PM
Heck of a cook, man......

RolandJT
09-28-2015, 02:23 PM
You should be able to make money off that :thumb:

SPRfree
09-28-2015, 04:10 PM
That is some serious beef ending up on one awesome sammie

Bonewagon
09-28-2015, 06:32 PM
Now that's a sammie! Looks delicious!

Melissaredhead
09-28-2015, 06:56 PM
Whew 30 pounds!
I hope you took the next day off lol!
Well done!

morgan-que
09-28-2015, 07:05 PM
nice job on that hunk of beef.

dwfisk
09-28-2015, 07:10 PM
Well this is awkward, missed the cook thread 'cause I was watching folks chomp down the results :becky: Everyone I saw (including Mr & Mrs jakel) absolutely loved the product. If'in I wasn't so full & well lubricated I would hae tried one :thumb:

jamaicamon
11-17-2015, 09:17 AM
What an incredible cook!

Thatgrimguy
11-17-2015, 09:59 AM
Oh yes!! I love seeing people but backyard love into restaurant food!! That's bout it!

itschris
11-17-2015, 10:01 AM
That's about one of the best looking treats I've ever seen. The Mac & Cheese sauce puts that over the top. I'd give anything to have a place like yours near where I live.

doubt3
11-17-2015, 10:05 AM
I would definitely order that.

gtr
11-17-2015, 12:40 PM
Wow! That looks like a lot of fun and totally delicious - very nice job there!

ShencoSmoke
11-17-2015, 01:02 PM
Thanks, was surprised to see this thread resurrected. Doing a ham and turkey special this weekend. I have about 60 pds of Virginia ham I'm going to double smoke.

Enrico Brandizzi
11-17-2015, 01:08 PM
Someone above wrote "spectacular".
It's not enough for me.
This cook is amazing and final product looks delicious.
Complimenti.

itschris
11-17-2015, 03:48 PM
I want to know where you got that huge hunk of meat.

BBQ_MAFIA
11-17-2015, 03:58 PM
It looks fantastic. My mouth is watering just looking at the photo.

T&S BBQ
11-17-2015, 04:44 PM
What can a person say, except freekin WOW!

ShencoSmoke
11-17-2015, 04:58 PM
I want to know where you got that huge hunk of meat.

Rest. Depot, it was parked right next to fnbish's monster brisket:wink:

Brew-Bq
11-17-2015, 05:28 PM
Lord Have Mercy!

Texaswig
11-17-2015, 05:36 PM
The Mac n cheese sauce is interesting. That chunk meat is huge. When I make it I use two 5 pounders. And it still takes us a couple of day to eat it all.

S.Six
11-17-2015, 05:49 PM
Looks outstanding!