Pepper Ale Beef

R2Egg2Q · December 2012

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: http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1 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:

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

Chucky jumped in and was covered with foil:

A little over a couple hours later the chucky was pulled and returned to the Egg uncovered:

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

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):

I topped my second sammy with some cheese:

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:

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!

Greeno55 · December 2012

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.

nolaegghead · December 2012

awesome - looks great!

calracefan · December 2012

That looks good !

trip150 · December 2012

Wow that is amazing! Pizza looks excellent too, good way to follow it up

Rick1 · December 2012

This just went into my recipe file. Thanks!

Deviledegger · December 2012

Bookmarked! I've been wanting to try a new cook.... And I think this is it. Thanks for sharing!

td66snrf · December 2012

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

tyenic1 · December 2012

Looks great. I gmgave this recipe as well and have been waiting to try it. You may have just inspired me to do so.

Village Idiot · December 2012

That really looks good, R2! You certainly made it a versatile dish. It's on my bucket list now. Thanks.

Ragtop99 · December 2012

what temp did you cook the chuck to when it was on the egg by itself?

R2Egg2Q · December 2012

It was cooked to an IT of 165 before it went into the pan.

Mosailn · January 13

Dropping this into my egg tomorrow..can't wait! Thanks for sharing.

henapple · January 15

Looks awesome. On my list.

Eggcelsior · January 15

This will be made shortly. Bookmarked.

Mosailn · January 16

Made it yesterday..I had a little too much pepper, but man o man, day two and chili..amazing!

R2Egg2Q · January 16

@Mosailn - I'm glad it worked out for you (even if it took an extra day) ;)

MikeP624 · January 16

Made a batch last night. Used it to make tacis with a little pickked onion and some mexican crumbly cheese. It was pretty awesome.

fletcherfam · January 16

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

R2Egg2Q · January 16

fletcherfam said:
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.

Ragtop99 · February 3

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.
:D

SmokinDAWG82 · February 3

Looks great, Pizza is a great option for the leftovers

RLeeper · February 3

Going down at my house Thursday!

Mkline · February 3

Excellent recommendation! Can't wait to try this.

cazzy · February 4

wow...great work boss! Love looking at your cooks bro!

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