Saturday Cook & Spring Fever...

hapster · March 10

Thank you guys...

jfm0830 · March 10

Mmmmmmm. I don't know what makes me more jealous: the great looking food, the case of Guinness or your living near Fred's. From the YouTube videos I've seen he is a bit of a nut job, but his store looks amazing. Lucky you on all 3 counts! Jim

Aviator · March 10

That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.

So what was the answer to the time question Hap. Really like your pictorials.

=D>

Charlie tuna · March 10

Great cook Hapster !!

milesbrown4 · March 10

What a great cook - love the onion and peppers

Tjcoley · March 10

Looks good Hap. Got to get out to Fred's. only about 90 minutes away and have never been there.

hapster · March 10

Aviator said:
That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.
So what was the answer to the time question Hap. Really like your pictorials.

=D>

Thanks everyone. The time after 165 in the foil pan was just under 3 hours.

SmokinDAWG82 · March 10

Man that looks good

hapster · March 10

Tjcoley said:
Looks good Hap. Got to get out to Fred's. only about 90 minutes away and have never been there.

Totally worth the trip. Fred is a down to earth guy and has got a lot of great stuff in his shop.

loveTheEgg · March 10

hapster said:

That is one bite I will kill for. !!! Very nice. I am goin shoppin early AM.
So what was the answer to the time question Hap. Really like your pictorials.

=D>
Thanks everyone. The time after 165 in the foil pan was just under 3 hours.

Hap....you said you put it back on to reduce the juices...about how long did that take?

SkinnyV · March 10

Great looking cook, bravo.

nolaegghead · March 10

I'd hit that in a NY nanosecond ;)

R2Egg2Q · March 10

Looks great Hap! =D>

Bham_egger · March 10

Very nice cook. I've been wanting to try pulled beef. And the leftover possibilities are endless.

calracefan · March 10

Where did you get the recipe Hap ?

hapster · March 10

calracefan said:

Where did you get the recipe Hap ?

Others had posted this recipe on here... Next time, I will probably only use 1 jalapeno, 3 gave it just a touch too much heat for most.

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

calracefan · March 10

Thanks !

charliebatutis · March 10

The leftovers would be awesome on nachos!

Plano_JJ · March 10

Looks great. Did you figure out how to make the Maverick alarm? If not, its the button in the bottom right of the remote transmitter. Press it once and you should see a little icon pop up on the screen on Food and Barbecue, top left.

Supercilious_In_5280 · March 10

On the short list. Looks great

Alton · March 10

Thats "AWESOME BABY"! :-bd

loveTheEgg · March 11

Made the pepper beef today for supper and it turned out GREAT!! My 3.59 pound roast took 4 hours at 160 grate to hit 165 IT. did not take a before picture but here is the finished product. :-)

Solson005 · March 11

Looks great!

I took a page from your cook a couple weeks ago and did meatloaf and cauliflower mash that I roasted on the egg first. I'll make a post tomorrow, but a big thanks for the idea, it was delicious!

fletcherfam · March 11

@hapster, congrats on the great cook. Need some thoughts if you have a minute. I did this last weekend and my wife picked up two 2lb chuck roasts as that is all Freddy's had. Did the at 260 dome temp till 165, pulled, then put it over the veggies in foil for an hour or so, unfoiled, pulled, then let it reduce down again. Turned out amazing.

This weekend went for the same recipe, but had wife pick up a chuck roast from the butcher, was 5 lbs. I put it on the egg at 280-290 dome as we had guests coming over and did not want to make them waiting for dinner. Took about 3 1/2 hours to get to 165. Pulled, foiled with veggies, then put back on at 350 for about 3 hours.

My issue is it never really got tender as the first one. I did not take a temp of the meat after I foiled it.... Thoughts?

We absolutely loved the first time, second time was ok, nothing to write home about.

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