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Sunday - Stout Pepper Beef

DMurfDMurf Posts: 479
Onto the band wagon with the Stout Pepper Beef. Actually this is my second run for this dish, making one today for timing to make another one on Thursday to take into my office on Friday. Planning on cooking the one for the office then chilling while I have a late night then reheat in a crock pot at the store the next day. Some good crusty bread and sides from my team, should make for a great potluck.

So from today here is the prep got the roasts from Sam's Club and a nice bag of green peppers, being a Murphy the Murphy's Stout was a no brainer, going to use some of the Jalapeño Jelly a little sweet and heat. All rubbed up and getting it on the EGG, remote probe in place and set to 160.


David
BBQ since 2010 - Oh my, what I was missing.
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Comments

  • DMurfDMurf Posts: 479
    Here is the roast ready for the next step being added to the pan with the onion, peppers, garlic, jalapeño, stout, and Worcestershire. This will stay in the braise to about 190.
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    David
    BBQ since 2010 - Oh my, what I was missing.
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  • DMurfDMurf Posts: 479
    Getting into the final turn! The roast coming out of the pan, all shredded up, and back in the pool. The shredded beef will hang out until the liquid is reduced by 1/2.
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    David
    BBQ since 2010 - Oh my, what I was missing.
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  • hapsterhapster Posts: 6,014
    Looks great!!! Enjoy!
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  • DMurfDMurf Posts: 479
    Thank you Hapster, you were the inspiration the first time I tried this.
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • calikingcaliking Posts: 6,151
    Very nice. Looks like something I need to try

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GriffinGriffin Posts: 6,646
    Looks amazing!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • DMurfDMurf Posts: 479
    Had to sample a bit, great flavor not as tender as the last but still very-very tasty.
    David
    BBQ since 2010 - Oh my, what I was missing.
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