Pepper Stout Beef

Mayberry

I bought a 4 pound chuck roast yesterday and seasoned it overnight with salt pepper and garlic powder. I threw it on at lunchtime before a meeting today, around 1 PM. It’s now 730 and it just came off the egg after hitting 160°. That seems like a lot longer than the recipe descriptions I have read.   But, it is now in a cast iron Dutch oven with the liquids and veggies to braise at 350°. It’s already been on for 6 1/2 hours. About how much longer should it need to braise to hit 205? I’m getting hungry! 

JohnInCarolina

I wouldn’t go by temp. I’d stick a fork into it and see how easily it is pulling apart.  If it’s fork tender and coming apart easily, it’s done.

Mayberry

It’s 168° in the Dutch oven right now.  Definitely not done yet, but looking awesome. 

Mayberry

Wow.  One of the best cooks I’ve done in over 10 years of Egging.  Simply delicious.  I followed the recipe, but added 1 cup of beef broth, an extra 1/8 cup of Worcestershire and 8 pepperoncini’s.   Absolutely delicious.  

lousubcap

Great outcome right there.  Nailed it.
With one of those I figure around 5 hrs at 250*F or so on the dome til into DO. Then another 2 hrs or so til fork tender.  So, your cook was in the ballpark.  FWIW-

Langner91

Nice cook!

That is my number one favorite on the big green egg!  It is my go-to whenever I need to make something and have leftovers for a few meals.  

Dang!  I am not sure I have a chuck roast in my freezer, but that is on the list for next weekend!

Eggdicted_Dawgfan

@Mayberry that looks awesome. What recipe are you referring to? I need to try this. 

Wylecyot

Great cook!  Give it a try it with a dark Mexican beer.  We really like the taste.

Langner91

Eggdicted_Dawgfan said:

@Mayberry that looks awesome. What recipe are you referring to? I need to try this. 

This is the recipe many use:

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

I modify some.  I poke garlic cloves into the roast.  I use whatever combination of peppers I have.  I like a jalapeno or two.  And, I add my peppers and onions later than the recipe calls for.  Otherwise, I feel they cook down to nearly nothing.  I like to see them, still.

I do it in a disposable 9X13 aluminum foil pan, on the egg.  I have been known to finish it in the oven if my timing is off.  Once the aluminum foil goes on, the egg is just another way to get it hot.  Also, let it cook until it is truly done.  I have pulled one too soon and it is still good, but not the same.  It needs to look like spaghetti when you put a fork in it and twist the fork.

This recipe is one of the best things I have found because of this forum.

JohnInCarolina

Langner91 said:

Eggdicted_Dawgfan said:

@Mayberry that looks awesome. What recipe are you referring to? I need to try this. 

This is the recipe many use:

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

I modify some.  I poke garlic cloves into the roast.  I use whatever combination of peppers I have.  I like a jalapeno or two.  And, I add my peppers and onions later than the recipe calls for.  Otherwise, I feel they cook down to nearly nothing.  I like to see them, still.

I do it in a disposable 9X13 aluminum foil pan, on the egg.  I have been known to finish it in the oven if my timing is off.  Once the aluminum foil goes on, the egg is just another way to get it hot.  Also, let it cook until it is truly done.  I have pulled one too soon and it is still good, but not the same.  It needs to look like spaghetti when you put a fork in it and twist the fork.

This recipe is one of the best things I have found because of this forum.

I do something similar with the peppers, where I put some in from the beginning but hold a bit back for adding in during the last hour or so.  Agree that this is one of the great recipes.  So easy too.

Mayberry

I’ve been here posting and lurking for the past 10 years or so.  This, truly, was one of the best things I’ve ever pulled off this forum. It was so good.    

Eggdicted_Dawgfan

Thank you guys. Going to give this a shot. 

ColbyLang

doing this tomorrow for my bourbon group. Genuinely concerned on timeframe of this cook. My goal is to put it on for noon. Can I reasonably expect to be eating by 7-7:30????

Langner91

You should be ok.  Watch it and if it is going long at five hours, get it in the oven at 375° and it will finish faster.

I have had one roast take over seven hours.  

It holds really well (pull, cover with foil, and put back in a warm oven), so if you can start it early, you will be very safe.

JohnInCarolina

ColbyLang said:

doing this tomorrow for my bourbon group. Genuinely concerned on timeframe of this cook. My goal is to put it on for noon. Can I reasonably expect to be eating by 7-7:30????

More than enough time, in my experience.

kl8ton

ColbyLang said:

doing this tomorrow for my bourbon group. Genuinely concerned on timeframe of this cook. My goal is to put it on for noon. Can I reasonably expect to be eating by 7-7:30????

Also, I would like to point out that with Pepper Stout Beef, you can prepare in advance, and reheat in crock pot or dutch oven in the oven.  I feel there is almost zero quality loss.  An overnight in the fridge allows those flavors to meld a bit more.  Some would say it is better the next day.  

ColbyLang

Let it roll at 250 until IT of 165….bell peppers, red onions, garlic, w sauce and Guinness in a roasting pan. Roasts on top. HDAF cover and back on. Going on almost 2 hours covered. Smells amazing 

ColbyLang

pgprescott

Well, we’re waiting! Where’s the sammich?

ColbyLang

pgprescott said:

Well, we’re waiting! Where’s the sammich?

When you add copious quantities of bourbon to the equation, pics get forgotten about unfortunately. I’ll remember to get one of the leftovers 

ColbyLang

Long awaited pic. 5” French bread roll (made by my bakery) horseradish sauce, provolone cheese…….

rifrench

Now heat in microwave just enough to melt the provolone...

ColbyLang

rifrench said:

Now heat in microwave just enough to melt the provolone...

microwaves are counterproductive to toasted bread. Literally turns it into a sponge. Get the meat hot enough and the cheese softens

pgprescott

The bread man knows!