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My Pepper Stout Beef
FaceDance
Posts: 293
Hello all
I have been wanting to try PSB for a while now and today was the day. I followed the Wolfe Pit recipe almost exactly. 250 indirect with some hickory chunks until 165 IT and then 350-450 wrapped up until spaghetti tender. It took about two hours longer than I planned but sandwiches were delicious. I added horseradish sauce and provolone to ciabatta and onion rolls. Sorry about the order of pics.
I have been wanting to try PSB for a while now and today was the day. I followed the Wolfe Pit recipe almost exactly. 250 indirect with some hickory chunks until 165 IT and then 350-450 wrapped up until spaghetti tender. It took about two hours longer than I planned but sandwiches were delicious. I added horseradish sauce and provolone to ciabatta and onion rolls. Sorry about the order of pics.
South Florida - Large BGE (DOB: 12/07/2013)
Comments
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Outstanding!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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great stuff! the leftovers make great taco filling. we even mixed some in with pasta sauce and it was surprisingly good.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Great post. Great sammiches. Now I need a great beer. Nice work!
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That looks great. Pepper Stout Beef rocks!Living the good life smoking and joking
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@blind99 First taco down the pie hole. Delicious!South Florida - Large BGE (DOB: 12/07/2013)
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You sullied your excellent cook with that garlic.
Use fresh man, food is important. -
Looks great. One of my favorite meals on eggColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks awesome, I really want to try pulled beef, do you just shred it on top of the fresh veggie and they cook from the hot beef?
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