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Pepper Stout Beef - Much Needed Break From Turkey

Acn
Acn Posts: 4,448
in Beef
So on Thursday, we had the big turkey dinner. Friday night was turkey sandwiches and Saturday night was turkey soup. That soup is going to cover a lot of lunches this week as well. With all this poultry overload SWMBO wanted something beef based, so I made pepper stout beef for the first time. We had a 3-lb chuck roast in the freezer, so we defrosted it and yesterday morning I covered it with some DP cow lick, and got it on the egg with some cherry for smoke. image After about 3.5 hours around 260 the IT was up to 160, so I pulled it and dropped it in the CI DO, on top of a sliced red onion, 2 sliced red peppers, 7 cloves of garlic, a 4 oz can of roasted green chiles, 1 bottle of Guinness and 1/4 cup Worcestershire. image Covered, and back on the egg for another 3 hours at 350-370. Then brought it inside, pulled the beef, shredded it and returned to the pot, to cook with the sauce for another 25 minutes to reduce the amount of liquid. image Served on a toasted roll, with tiger sauce (I make mine about 3 tbs mayo and 1 1/2 tbs horseradish) and broccoli salad on the side. image

LBGE

Pikesville, MD

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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks good to me.  I'm thinking about doing that tomorrow night. Nicely done!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • NDG
    NDG Posts: 2,432
    Looks delicious - bookmarked!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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