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    Pepper stout beef question

    Posts: 30
    in EggHead Forum
    I'm want to do a pepper stout beef this weekend at a friends cabin.  No access to an egg or smoker up there so I'm thinking about cooking it on the egg two nights before then putting it on the veggies and sauce to finish at the cabin.  Other then needing longer in the oven at 350 is there any down side to this plan?

    Thanks. 
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    Comments

    • Posts: 203
      Honestly, I would complete the whole cook at home and then warm it up when you're ready.  I think it tastes better after sitting a day or so myself.
      Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles
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    • Posts: 5,963
      I agree with @Wylecyot

      Let those flavors meld
      Large, Medium, MiniMax, 36" Blackstone
      Grand Rapids MI
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    • Posts: 4,974
      Agree. Cook it and shred it. Don't throw away any of the liquid. It'll reheat beautifully. 
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 2,466
      Yeah, if you par-cook it (smoke then finish a couple days later) I feel like it may dry out on you.  I'd do what others suggested.  You can reheat it low and slow in the oven (covered CI) or a crock pot and the cabin will still smell great when you get back from your day.

      That said, I've done the exact thing you suggested but with beef stew and it came out great.  I browned the meat and sauteed the veggies I wanted at home, froze it all. Then in the morning before a ski day, I dumped it in a crock pot with stock, fresh veggies and it came out great.  Soooo, just ignore what I said above. =)   It'll be great either way. 
      LBGE/Maryland
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    • Posts: 2,466
      One note (I'm sure you've made it before) was in the recipe posted here I have found the fat just doesn't dissolve like pork fat does. Depending on your cut of meat, I had a lot of big chunks of fat that I picked out by hand to avoid serving gelatinous bowls of stew or beef sandwiches to friends.
      LBGE/Maryland
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    • Posts: 26
      It's great for a few days. I do it all the time.
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    • Posts: 8,207
      What they said. 

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
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    • Posts: 30
      thanks for the suggestions.  Guess I will be working from home Thursday  afternoon and doing the entire cook.  
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