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Spicy Beef on the egg
TheDirtyBurger
Posts: 846
I have been wanting to try this cook forever on the egg. Spicy Beef - Just pepperoncinis de-stem-ified and boneless chuck pot roast.
On the egg, stone on the spider, nuts on the stone, DO on the nuts. Put 2 small pieces of cherry wood in before I closed the dome.
Put it on at noon at 350*, thought it might be too hot, it sure was, when I came out at 1 I closed the bottom vent all the way. About to go out in a little bit. I am in no hurry to cook this, the slower the better. I usually do it in a crockpot for like 18 hours.
I will post finished pics later.
On the egg, stone on the spider, nuts on the stone, DO on the nuts. Put 2 small pieces of cherry wood in before I closed the dome.
Put it on at noon at 350*, thought it might be too hot, it sure was, when I came out at 1 I closed the bottom vent all the way. About to go out in a little bit. I am in no hurry to cook this, the slower the better. I usually do it in a crockpot for like 18 hours.
I will post finished pics later.
Comments
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Can't wait to see the finished pics DirtyBurger!
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I'll be watching for your finished pic's. Tim
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Never thought to use those peppers for cooking. I only use them for salads and sandwiches. I'm looking forward to the finished pics.Dave San Jose, CA The Duke of Loney
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Looks good !! I'll have to try that.
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What is the brand & size of that DO? Going to try making chili on the egg sometime and need to get one for it.
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5 quart Lodge enameled. I got it from Wal-mart but then Amazon had them cheaper. I was going to pull the old switch-a-roo but the wife lost the walmart receipt. Oh well. Anytime I have left over brisket or pork I egg up some chili. It rules. I plan to take any left over meat from this and make chili with it this weekend.
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Here she is after 2 hours. Dome temp down to around 300*. Juices just barely simmering now, which is how I want it dammit!
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hey Tim...when does school resume? Several districts started down here this week already...of course they let out early in May.Re-gasketing the USA one yard at a time
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Oh man! I haven't had some Chicago beef in several years. Time for me to schedule a trip to see the in-laws and get over to Al's Beef on West Ontario. Or....recreate what'cha got going there. :woohoo:
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what liquid did you add, pepper juice?fukahwee maineyou can lead a fish to water but you can not make him drink it
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I should not be looking at this at work. Looks delicious!Knoxville, TN
Nibble Me This -
2 more weeks of freedom ron. then 40 weeks of hell!
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oh this isn't Italian Beef. This is just lazy man's spicy pot roast.
Mr. Food is pressuring me to try making some italian beef, he also wants me to try other things but I do not think I am ready yet! -
Just the juice from the jar of peppers. Maybe some sweat that dripped in there, but that's it.
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I am going to be in Knoxville for thanksgiving. Do you tailgate at UT? I will be pounding a case of Yuengling near the communications building. Please tell me you are near, everytime I am there I come up short on eggheads.
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too much ash blowing around so I flipped the spider and stone so it is lower in the egg. Egg holding steady about 300*
I am anxious to eat even though it won't be for a while.
Ogie Oglethorpe here has the right idea
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I have been following this. I can't wait to eat either. :laugh:Dave San Jose, CA The Duke of Loney
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thechief96 wrote:I have been following this. I can't wait to eat either. :laugh:
me too!!!context is important
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LDD wrote:thechief96 wrote:I have been following this. I can't wait to eat either. :laugh:
me too!!!
Me three! :woohoo: -
5 hours in, I tasted it and it rules. There is still some fat and chunks to dissolve so I am going to let it roll 1 more hour or so.
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It's starting to look pretty good.
What do you do with it once it's done? Sandwiches? -
I was wondering that myself and do the peppers break down? -RP
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sandwiches or on chips sometimes. any leftovers are going in chili for sunday
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after awhile with the heat and occasional stirring the peppers will start to break down. When I have cooked it in the crockpot for 18 hours there was not one whole piece of meat left and most of the peppers had been pretty broken down. It rules
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6 hours later here it is
Served on either egg hamburger buns from the local grocery store or on asiago peppercorn sourdough bread from the area's dominant baking concern.
All that is left is for the wife to bring out the leftover nacho cheese from lunch and we will be in business. That is a private shot waiting to happen though :evil: -
That is a great finish to a long day. looks like it is very good.Dave San Jose, CA The Duke of Loney
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That looks awesome.
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Looking good Dirty burger. :P
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Thanks for the great post Tim. Tim
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I wish they would hurry up and produce 3D notebooks with smell-o-vision
looks good.context is important
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