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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

3rd's Pepper Beef

DrZaiusDrZaius Posts: 1,481
edited November -1 in EggHead Forum
I decided to do ThirdEye's Pepper Beef recipe and it was outstanding. My wife and daughter said it was a little too spicy for them has asked me to use only half of the Pepperoncini next time. This recipe was AWESOME...

Here we go.

Here is the Great One lighting his faithful egg. This is my first cook using Ono charcoal. Huge chunks...

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Now to get the Chuck roasts ready. We used a combination of spices for the rub...
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Now they are ready for the egg along with some hickory chunks. Setup on a raised grid at 230...
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For about an hour to get them to internal 140...
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Now we are mixing up the Braising sauce in a DO...
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Now for some grate adjustment for the DO and then bring the heat up to 300 for another couple of hours...
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Done with the DO...
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We have pulled the roast out removed excess fat and chunk-ed the meat a placed back into the DO...
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Now stir in Egg Noodles and serve...
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The meal was really good. My wife and daughter both loved the taste but it was just a little hot for them. This was my first experience with a smoked beef roast on the egg and I must say that it was extremely good. Thanks to Thirdeye for a great recipe. Check out his site at...



http://playingwithfireandsmoke.blogspot.com/


I can not wait to smoke some more roasts.
This is the greatest signature EVAR!

Comments

  • EggsakleyEggsakley Posts: 1,014
    Man that looks good, and an excellent post and photo's as well. :)
  • BENTEBENTE Posts: 8,337
    hey doug!!

    that looks great!! when we made it out camping i used the mount olive banana peppers (i can not tell what you used bree's hand is in the way :ohmy: ). they have made it possible for my wife to eat it. i also added a sliced onion when i put everything in the dutch oven..

    oh yea tell bree she has something black on her fingernails :silly:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • DrZaiusDrZaius Posts: 1,481
    BENTE wrote:
    hey doug!!

    that looks great!! when we made it out camping i used the mount olive banana peppers (i can not tell what you used bree's hand is in the way :ohmy: ). they have made it possible for my wife to eat it. i also added a sliced onion when i put everything in the dutch oven..

    oh yea tell bree she has something black on her fingernails :silly:

    The banana peppers is a great idea. I stuck with 3rds recipe and used pepperoncini.
    This is the greatest signature EVAR!
  • cookn bikercookn biker Posts: 13,272
    Man, I gotta try that! Great pics!!
  • HossHoss Posts: 14,587
    Lookin GOOD! I LOVE the egged roasts!
  • BENTEBENTE Posts: 8,337
    they have the hot and the mild..i use the hot but dont tell my wife. i think the vinager is a really important ingrediet.. plus with those banana peppers you dont have to worry about the seeds. i used those greek peprochini's and hated having to take all those seeds out of the pepers :angry: so that is the real reason i use banana peppers ;)


    did you use one of your beers in it? i usually use "The champagne of beer"

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • DrZaiusDrZaius Posts: 1,481
    BENTE wrote:
    they have the hot and the mild..i use the hot but dont tell my wife. i think the vinager is a really important ingrediet.. plus with those banana peppers you dont have to worry about the seeds. i used those greek peprochini's and hated having to take all those seeds out of the pepers :angry: so that is the real reason i use banana peppers ;)


    did you use one of your beers in it? i usually use "The champagne of beer"

    There was not any seeds in the jar that we bought. Weird!
    This is the greatest signature EVAR!
  • tjvtjv Posts: 3,230
    great cook, fun to get the family involved. might try some brown sugar to soften the heat if doing leftovers......nice use of the rig too. t
    www.ceramicgrillstore.com
    ACGP, Inc.
  • loco_engrloco_engr Posts: 3,673
    Dayum Doc, that sure looks awesome!
  • vidalia1vidalia1 Posts: 7,083
    Great looking cook Doug..I made this about a week after our spring camping trip and we loved it... ;)

    Thankes 3rd Eye & T Bente...great recipe.
  • tsheehan7tsheehan7 Posts: 105
    This month's issue of Cook's Illustrated tests 20 different beef stocks available in the supermarket. Their winner was Rachel Ray's beef stock followed by College Inn.

    They're both priced at the top of the bunch, but apparently very well worth it for a true beef flavor.
  • DrZaiusDrZaius Posts: 1,481
    tsheehan7 wrote:
    This month's issue of Cook's Illustrated tests 20 different beef stocks available in the supermarket. Their winner was Rachel Ray's beef stock followed by College Inn.

    They're both priced at the top of the bunch, but apparently very well worth it for a true beef flavor.

    I am not the biggest Ray fan so I probably wont buy hers but I check out College Inn. BTW the swanson is pretty good.
    This is the greatest signature EVAR!
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