Pepper Stout Beef Sammiches - The FaceDance Way

FaceDance

Super easy... crazy delicious... but takes 7-8 hours.  Pics outta order.

hoosier_egger

one of my favs! Nice job 

kl8ton

Well that looks terrific.  Also a favorite of ours! 

JohnInCarolina

I really need to try this recipe myself.  Looks great.

mEGG_My_Day

Such a good cook - we are only two in our house, so we always look forward to the leftover creativity.  Actually not crazy creative, but we have used these leftovers in tacos, enchiladas, and chili.  My favorite was when I put them in omelettes - just awesome.  Great cook !!  

Jcl5150

What type of meat is generally used for these?  Also, do you just use one Guinness, or do you have to keep adding as it evaporates?  I’d imagine this is a low and slow cook?

kl8ton

Jcl5150 said:

What type of meat is generally used for these?  Also, do you just use one Guinness, or do you have to keep adding as it evaporates?  I’d imagine this is a low and slow cook?

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

I think this is the original recipe everyone's cook is based on.  Give it a go! 

Tbent

Nice! I know what I’m cooking next weekend now. 

Diesel_Hokie

Same guy’s recipe as @kl8ton linked above but it’s the video version...   I find the illustration of checking chuck roast for done-ness at 2:45 especially helpful (for any chuckie recipe, actually)
https://youtu.be/jrWZ74mOTTA

Jcl5150

kl8ton said:

Jcl5150 said:

What type of meat is generally used for these?  Also, do you just use one Guinness, or do you have to keep adding as it evaporates?  I’d imagine this is a low and slow cook?

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

I think this is the original recipe everyone's cook is based on.  Give it a go! 

Thanks!!!

PeteSliver

I’ve never seen anything like this before!

Did you just follow the recipe or do something to make it the facedance way?  That’s your internet name, right?  

Foghorn

That's a great cook.  Someone asked about the quantity of liquid.  In my experience, 12 oz is just the right amount because the meat drippings add to it as some of it evaporates off, but it ends up just right.

With that said, I've occasionally spiced it up a little bit, replacing some of the beer with other liquids.  Our favorite so far is 4 oz stout beer, 4 oz chimichurri, 4 oz BBQ sauce.  We were pleasantly surprised at how well the flavors came through with only 4 oz of a sauce spread across 4 pounds (precook) of meat.

One of my colleagues used sriracha instead of BBQ sauce and said it was great.

FaceDance

PeteSliver said:

I’ve never seen anything like this before!

Did you just follow the recipe or do something to make it the facedance way?  That’s your internet name, right?  

I roughly follow the Wolfe Pit recipe noted above.  As noted, it's pretty easy and feel free to tweak... jalapeños, different type of beer, BBQ sauce, hot sauce... it all just melts together and creates amazing flavor.  As for "The FaceDance Way," that's my business.

PeteSliver

Oh, I’m sorry @FaceDance.  I wasn’t trying to offend you, I just asked since I’ve seen you post that a few times and I didn’t understand it. It sure seems like there are a lot of inside jokes on this forum.

BenfordSlaw

FaceDance said:

  As for "The FaceDance Way," that's my business.

Interesting.  What are you charging for a face dance?

fiber_induced_deuce

BenfordSlaw said:

FaceDance said:

  As for "The FaceDance Way," that's my business.

Interesting.  What are you charging for a face dance?

CTMike

JohnInCarolina said:

I really need to try this recipe myself.  Looks great.

You’ve never done PSB? Dude, you’re missing out.

JohnInCarolina

CTMike said:

JohnInCarolina said:

I really need to try this recipe myself.  Looks great.

You’ve never done PSB? Dude, you’re missing out.

Yeah I’m not sure why, it’s right up my alley.  I guess I just needed to see it done... the FaceDance way.

kl8ton

JohnInCarolina said:

CTMike said:

JohnInCarolina said:

I really need to try this recipe myself.  Looks great.

You’ve never done PSB? Dude, you’re missing out.

Yeah I’m not sure why, it’s right up my alley.  I guess I just needed to see it done... the FaceDance way.

Don't eat all of it the day you make it.  Flavors intensify after a night in the fridge.  It's soooooo good.  

Jcl5150

Gonna Egg this tomorrow.  Looking forward to it!

UNCHeels08

Looks great. PSB is my favorite cook probably. Great for a crowd, or if not you get a lot of leftovers that are very versatile. 

Have it as sandwiches, on mashed potatoes, with eggs, in quesadillas, on pizza, nachos topping - all have worked well for me. Plus it heats up great if you vac seal small portions. 

SGH

PeteSliver said:

the facedance way?  

I had no idea what “facedance” meant so I googled it. From what I gather it’s literally face dancing. I had never heard of it. 

Of course there is also something else we call face dancing. But it probably would not be appropriate to mention it here.  

txhawkeye

The last proper face dance I had I ended up with three cold sores and a penicillin prescription. 

Jcl5150

Made this yesterday and man, did it turn out great!  Thanks again for the recipe!

dmourati

Pro tip: don't rush this one. I've made really good ones before but somehow i had it in my had this was a fast(ish) cook and tried to do it in 5 hours. The meat was incredible chewy and kinda gross actually. Use Larry's (Wolfe Pitt guy's name I think) turn a fork in the meat like spaghetti test and you will get it right.

I agree with @kl8ton, tastes better after it has rested. Easy to heat up. Works great over rice.

Dang, now I gotta make this this weekend.

dmourati

Update: I made it. I used the method from the other thread "over the top." Hard to say if it made a difference. It was fork tender the first time I checked it. That was the first time that has happened for me.

I only put 3 jalapeños in and yet it was spicy AF. Lots chilling in the fridge for lunches this week.

Legume

Bump

nolaegghead

I hear the best place to get a face-dance is Belarus.

Legume

Is that FaceDance, the Belarus way, or Belarus, the FaceDance way?

nolaegghead

Legume said:

Is that FaceDance, the Belarus way, or Belarus, the FaceDance way?

Works both ways I would think.  The "dance" part is really a euphemism for "stomp", in case anyone here doesn't understand Belarus.

GrateEggspectations

FaceDance said:

PeteSliver said:

I’ve never seen anything like this before!

Did you just follow the recipe or do something to make it the facedance way?  That’s your internet name, right?  

I roughly follow the Wolfe Pit recipe noted above.  As noted, it's pretty easy and feel free to tweak... jalapeños, different type of beer, BBQ sauce, hot sauce... it all just melts together and creates amazing flavor.  As for "The FaceDance Way," that's my business.

PeteSliver

Oh, I’m sorry @FaceDance.  I wasn’t trying to offend you, I just asked since I’ve seen you post that a few times and I didn’t understand it. It sure seems like there are a lot of inside jokes on this forum.

One of my favourite exchanges on this forum. Thank you for bumping this, @legume. Gave me a good laugh, and I couldn’t find it when I last looked.