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Beef Stout Roast

Seeing a lot of Beef Stout cooked for sandwiches, I decided to use the same recipe, but with a little more traditional flavor - added a couple different varieties of potatoes and carrots. It's still on the Egg, but looking good! Can't smell a damn thing because the yellow pollen is everywhere here in Central Mississippi, and the Zyrtec just isn't working for me. Anyway, here's some pics so far. After the 3rd pic, I foiled it, raised the temp to 350, and will check it in a couple hours.
HOTTY TODDY!
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Comments

  • rholtrholt Posts: 377
    Hmm. I would love to do it with the potatoes and carrots. That would be a great Easter meal.
  • Bham_eggerBham_egger Posts: 196
    Lookin good!
  • Mattman3969Mattman3969 Posts: 5,829
    Looks very good!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calracefancalracefan Posts: 506
    Got the roast on the egg now also 138 degrees right now, 165 put with the peppers and onion, finish . We'll see how it turns out. Good Luck with your cook !

    Ova B.
    Fulton MO
  • Pulled the foil off after about 2.5 hours and there was very little beer/juice remaining... Maybe the potatoes and carrots sucked up the juice? So I rearranged the roast/veggies, added another Guinness, and cooked uncovered for about 20 minutes. It's still very good, even with my allergies jacked up I can taste it! The jalapeños I put in added just the right bite.
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    HOTTY TODDY!
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