Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pepper Ale Beef

R2Egg2QR2Egg2Q Posts: 1,656
edited December 2012 in EggHead Forum
While at the grocery store the other day, a 3.3 lb 7 bone chuck roast caught my eye.

I'd seen posts using this Pepper Stout Beef recipe: and thought I'd give it a try.
I didn't have any Guinness and my wife was heading to the store so I asked her to see if she could find a single bottle of stout (I'm not a big stout drinker) and if not pick up some Newcastle Brown Ale (which I do like). She came home with a single Newcastle as the Guinness was "huge".

So instead of Pepper Stout Beef, I made Pepper Ale Beef (sounds weird).

Here's some pics of the process (other than the beer I didn't deviate much from the recipe - except I only used 1 jalapeno pepper as we're wimps with hot peppers).

Chucky was generously seasoned with S&P and smoked over oak on the Large Egg:
Photobucket Pictures, Images and Photos

The green peppers, red onions, garlic, and jalapeno pepper soaking in a pan waiting for the beef:
Photobucket Pictures, Images and Photos

Chucky jumped in and was covered with foil:
Photobucket Pictures, Images and Photos

A little over a couple hours later the chucky was pulled and returned to the Egg uncovered:
Photobucket Pictures, Images and Photos
Photobucket Pictures, Images and Photos

After another hour or so, the liquids had reduced some and it was looking ready:
Photobucket Pictures, Images and Photos
Photobucket Pictures, Images and Photos

We had some extra Kings Hawaiian Sandwich Rolls so they got used (recipe calls for hard bread but these needed to be eaten - quickly I must say before they got too soaked):
Photobucket Pictures, Images and Photos

I topped my second sammy with some cheese:
Photobucket Pictures, Images and Photos

A day later we had leftovers on a ciabatta bread and it held up better.

Later we needed a change from sandwiches so I topped a pizza with the last of the leftovers:
Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
I definitely will be making the beef again (but I'll try it with stout & add a second jalapeño) and the pizza will be repeated some time as well.
Thanks for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA


  • Greeno55Greeno55 Posts: 621
    Looks amazing! I'd love to hear how it tastes with the stout. Wondering if it has a real Guinnessy taste. I for one love Guinness, but SWMBO does not. Can't wait to try this one myself. It's been added to the ever growing bookmarked list.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • nolaeggheadnolaegghead Posts: 23,364
    awesome - looks great!
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • That looks good !
    Ova B.
    Fulton MO
  • Wow that is amazing! Pizza looks excellent too, good way to follow it up
  • Rick1Rick1 Posts: 81
    This just went into my recipe file. Thanks!
  • Bookmarked! I've been wanting to try a new cook.... And I think this is it. Thanks for sharing!
  • td66snrftd66snrf Posts: 1,198

    This looks excellent. Adding it to my list. Thanks R2

    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • tyenic1tyenic1 Posts: 150
    Looks great. I gmgave this recipe as well and have been waiting to try it. You may have just inspired me to do so.
  • That really looks good, R2!  You certainly made it a versatile dish.  It's on my bucket list now.  Thanks. 

    Dripping Springs, Texas.
    Just west of Austintatious

  • Ragtop99Ragtop99 Posts: 1,528
    what temp did you cook the chuck to when it was on the egg by itself?
    Cooking on an XL and Medium in Bethesda, MD.
  • R2Egg2QR2Egg2Q Posts: 1,656
    It was cooked to an IT of 165 before it went into the pan.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Dropping this into my egg tomorrow..can't wait! Thanks for sharing.
  • henapplehenapple Posts: 15,825
    Looks awesome. On my list.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 13,693
    This will be made shortly. Bookmarked.
  • Made it yesterday..I had a little too much pepper, but man o man, day two and chili..amazing!
  • R2Egg2QR2Egg2Q Posts: 1,656
    @Mosailn - I'm glad it worked out for you (even if it took an extra day) ;)
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • MikeP624MikeP624 Posts: 292
    Made a batch last night. Used it to make tacis with a little pickked onion and some mexican crumbly cheese. It was pretty awesome.
  • Does it matter bone in or not? QFC has no bone in on sale buy one get one free this week.
  • R2Egg2QR2Egg2Q Posts: 1,656

    Does it matter bone in or not? QFC has no bone in on sale buy one get one free this week.

    I've never heard that it matters with chuck. I bought my chuck bone-in as it was a great price.

    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Ragtop99Ragtop99 Posts: 1,528
    Made this last week along with a second chuck for regular pulled beef sandwiches.  The chuck on the left has cajun rub for pulling. The one on the right is fresh ground pepper and a pinch of salt for use in the pepper ale beef. 


    We ate the one on the left, while the pepper ale beef remained on the egg to boil down the liquid.

    I used a fresh stout, Port City's Revival.  It is an oyster stout that smells like you're at the docks, but tastes great.

    Port City Revival Stout is a limited edition beer that we made with oysters from War Shore Oyster Company. Crafted by Head Brewer Jonathan Reeves, this beer is brewed in the British and Irish tradition of oyster stouts.

    We steep War Shore’s Chesapeake Bay oyster shells in the brewing water to add mineral content and then add the oysters and their liquor to the brew during the boil. The oysters add a subtle whiff of a sea breeze, a slight briny character and a smooth textural element to the beer.


    I was worried that it would be to strong. The meat retained a slightly seafoodish odor although no one could not taste it.  The family liked it, including those that dislike stouts or are too young to drink.  I think next time, I'm going to try a coffee stout or a strong nut brown.  A coffee or nut aroma would be a nice touch.

    Other Lessons Learned: 

    * It took more than 2 hours to boil down the liquid at 350* indirect.  I'll try converting the egg to raised direct at 375* next time. 

    * The onions and peppers really cook down.  I'm going to up the quantity a bit and cut them a little bigger.

    * A growler is a great size to buy beer in for a Sunday of football. 
    Don't worry honey, I'm just having one beer today. 
    Cooking on an XL and Medium in Bethesda, MD.
  • Looks great, Pizza is a great option for the leftovers
    Go Dawgs! - Marietta, GA
  • RLeeperRLeeper Posts: 480
    Going down at my house Thursday!
    Extra Large, Large, and Mini. Tucker, GA
  • MklineMkline Posts: 177
    Excellent recommendation! Can't wait to try this.
  • cazzycazzy Posts: 9,032
    wow...great work boss!  Love looking at your cooks bro!
    Just a hack that makes some $hitty BBQ....
Sign In or Register to comment.
Click here for Forum Use Guidelines.