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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Chuckies 2 ways - Pics

My brother flew in to Indy for the NCAA lacrosse championships and stopped by for dinner.  I got two 2.5 lb chuck roasts and made one in hot italian beef style(pepperchini and a sierra nevada) and the other I did Wolfe Pit Pepper Stout Beef Style. The Hot Italian style was the major favorite but both were amazing. 

Here we are enjoying a bath in salt and pepper for the pepper stout beef and a bath of montreal steak for Pepper Ale Beef.
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I cooked both to an internal temp of of 165 with about 2 hours of hickory smoke.  I then added the salt and pepper to a Guinness, green peppers, 4 cloves garlic, 1 jalapeno, and half a large onion.  I added the Montreal to a half a jar of pepperchinis and juice and a sierra nevada.  
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Here are the beauties sitting in the new homes for the next couples hours!!!
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I then covered with foil and stacked in the egg! 
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Here is the finished product.  Family liked the Pepper Stout Beef....LOVED the PEPPER ALE BEEF!!!  If you like Hot Italian Beef, you have to try this...so good. 
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LBGE
Zionsville, IN

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