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Italian Beef w/ Beer

BuxwheatBuxwheat Posts: 727
edited 11:33AM in EggHead Forum
Trying this out for the first time on the Egg. Made it several times in the Crotch Pot, but today in CI DO.
2.3# Boneless Shoulder Roast, labeled "Pot Roast" (Chuck?)
1 Envelope Good Seasonings Italian dressing (not the Zesty)
1 Bottle of beer (Today's CAB: Stone Pale Ale) Would have used something cheaper, but that's all I had in the fridge. Might be better w/ lager rather the hop happy ales I prefer, but we'll see.
1 12 oz jar of Pepperoncini Peppers w/ juice.
The recipe called for a 3-4.5# roast, but this one was all they had last nite so I used about 2/3 the jar of peppers and juice instead. Clean the peppers of seeds and stems (Hmmm?) and slice into small pieces.
I heated the Egg to about 400, spider legs up, pizza stone on top. DO on stone. When temp stable, heated some olive oil in the oven and browned the meat on all sides. Removed it and poured in beer, pepper juice, and salad dressing. Dissolved the dressing and added half the peppers. Put the beef back in and covered it w/ the remaining peppers. Started simmering the stuff, but the dome temp got a little hotter than I wanted and too much steam escaping. I've got the lid on for now, but as soon as things cool down I'm going to remove it and continue simmering until done. When the meat gets real tender I'll remove it and shread it w/ a couple of forks and return to the stock to simmer a little while longer. I'll serve it w/ warm French bread or hoagie rolls. Put a little juice on the bread and add the loose meat. This stuff is hot, so have plenty of cold adult beverages handy.
IMG_1848.jpg
IMG_1851.jpg
The first pic isn't real good, but I liked it because the fire looked real neat at 6:30 this AM. Very cheery on a cold morning. The second shot shows the stuff simmering w/ peppers on top. Hope it turns out as well as those I've done in the crock pot.

Comments

  • thirdeyethirdeye Posts: 7,428
    IMG_0506c.jpg

    It's hard for pepper beef to not be good. I'm considering either a batch of it, or a brisket for Sunday.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BENTEBENTE Posts: 8,337
    hmmmm i have never made them that way.. looks interesting though..


    when i have made them before i have just used a chuck eye round and slow smoked it
    superbowl08002.jpg

    then sliced it

    superbowl08004.jpg

    and then into a pot of goodness

    superbowl08005.jpg

    although your pot of goodness sounds better than when i made mine.. i ended up with basicly a pot of beef broth. yours sounds better... that will be the next time ;)


    thanks i was needing something good to cook for football tomorrow :)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Big PapaBig Papa Posts: 220
    WOW that Italian Beef looks killer!!!!

    I will try that for sure.

    MMMMM
  • I would hope this taste as good as its looks :woohoo:
  • thirdeyethirdeye Posts: 7,428
    It is my standard take-to-work dish, or down to the saloon for football Sunday pot luck. I generally serve it with flour tortillas. The peppers are really mild and the broth is just fantastic.

    I just noticed that my recipe is a little different than Buxsheat, In addition to the Italian dressing, mine uses French onion soup, and I smoke the beef for a few hours before going to the Dutch or slow cooker. I have used beer though and I like that addition.

    You can see mine on my site, its called Pepper Beef.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Wow Guys that looks awesome. I cant wait to try. What kind of peppers are you using?
  • thirdeyethirdeye Posts: 7,428
    Those are pepperoncini, a pickled Italian pepper. They are mild. You also use the juice which I think adds to tenderizing.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BuxwheatBuxwheat Posts: 727
    I had planned on smoking the beef first, then adding to the DO, but figuring that it was going to take closer to 8 hrs to cook (like in the crock pot) I thought it would be better to start getting the DO hot and get that chunk of meat on board ASAP. After 5 hrs, the meat was done, so I shreaded it and put it back in the broth to simmer a little while longer. Needed to have it complete by GA-Fla kick off, so I'm right on time. Once done, I'm going to shut the egg down, but leave the DO inside of it. I'll just serve straight from the egg to keep everything warm. I'm sure that cast iron will stay warm for quite some time. Pics will come when finished.
  • BuxwheatBuxwheat Posts: 727
    Turned the fire off, but leaving it in the DO on the Egg. Good eating.
    IMG_1853.jpg
    IMG_1854.jpg
  • thirdeyethirdeye Posts: 7,428
    I think you are right. Plus even if it needs a temp bump that stuff reheats beautifully.

    I almost picked up a brisket for tomorrow but got two 3 pound chuckies instead. I think I'm just going to barbecue them and do a simple finish with a jazzed up broth. For the value and yield, they are hard to beat.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BuxwheatBuxwheat Posts: 727
    Forgot to mention it, but after getting the thing started this AM, the wife came down and wanted to know how many peppers went into it. She then went and found the original recipe we got from a neighbor. It was a little different from the one I was following, so I added in the stuff I left out: 1 medium onion finely chopped and 1 heaping Tsp of minced garlic. That makes it sort of like the onion soup in your version, thirdeye. Either way, you can't go wrong: Meat is juicy, tender, and the broth makes an awesome sop for the sammies.
  • I will attempt this tommorrow. Looks awesome
  • FlaPoolmanFlaPoolman Posts: 11,675
    That looks good. Gotta try it soon. Starting country ribs in a bit but after that pic the ribs don't look so good. :ermm:
  • BuxwheatBuxwheat Posts: 727
    Before you begin, need to tell you I added some stuff after I got started: 1 finely chopped onion and 1 heaping Tsp of minced garlic. Forgot to mention it until I read thirdeye's reply about using an envelope of onion soup. Good luck to you, although this one is an easy one that even I couldn't screw up.
  • GunnarGunnar Posts: 2,305
    That's going to make some great sandwiches.
    LBGE      Katy (Houston) TX
  • UGAVETUGAVET Posts: 577
    terry, what kind of slice is that?
  • BuxwheatBuxwheat Posts: 727
    nmsg, misread
  • UGAVETUGAVET Posts: 577
    that was supposed to read, what kind of slicer is that. sorry.
  • BENTEBENTE Posts: 8,337
    sorry brad i got it for christmas a few years ago and only thing i know about it is it says "Rival" on it.. it is a lower end type of slicer. i do not see spending a large amount of money for something i don't use often.. ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • danv23danv23 Posts: 781
    Hey,

    I have made the 'bucket' type Italian beef for years and I'm no longer a fan of shreaded beef (pork, yes). I want to slice it just like you did. Can you tell me what internal temp you cooked that to?

    Ultimately I want to slice it and leave it in the juice to serve but I don't want it to fall apart if at all possible (if you have any suggestions).

    Thanks!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

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