Pepper Stout Beef -- didn't mess it up this time!

Theophan · August 2017

Last time, my first attempt (Incredibly Stupid Pepper Stout FAIL), I messed up and put the dutch oven in the Egg at the right temp but over a direct fire instead of indirect, and it burned on the bottom. It was still delicious, but I was more careful this time, though I confess that I did the braising part indoors. (I know, I know...) The fragrance INDOORS was so smoky every time I lifted the lids I was almost worried I got too much smoke on the beef, but after braising it was all good. They only had small chuck roasts, so to get 8 lbs worth (what I needed for a family gathering) I had to smoke 4 of them:

Image: https://us.v-cdn.net/5017260/uploads/editor/ai/l1ruaq0zk0qt.jpg

I did the braising indoors, and I couldn't fit them all in one casserole, so I had to use two:

I often don't get much of a smoke ring, but boy, I sure got some heavy red color on the outside this time!

Image: https://us.v-cdn.net/5017260/uploads/editor/hv/ew8dscu0hvmi.jpg

Biggreenpharmacist · August 2017

Gorgeous!!!!!

SmokingPiney · August 2017

I would hit that hard.

Looks great!

Focker · August 2017

Nicely done!

dsrguns · August 2017

Very nice. Enjoyed my first go at it last week.

lousubcap · August 2017

Definitely nailed the cook. Congrats on getting back on the horse and bringing it home. Most eggcellent. BTW- photo shots are magazine quality. You thoroughly erased the demons. Outstanding. My invite still in the mail

JohnEggGio · August 2017

Good looking cook. I'll try that sometime soon!

Theophan · August 2017

Thanks, everybody! I felt so stupid last time, it really did feel good to try it again and get it right this time. My wife insists it tasted amazingly similar the first time, but I was glad that this time it went the way I had intended. Maybe another time I'll try doing the dutch oven in the BGE, but the braising was so easy, and the temperature control so precise indoors, and there was PLENTY of smoke on that stuff so I really don't think braising it in the Egg would have added anything. We'll see.

Thanks again!

YEMTrey · August 2017

One of my favorite cooks to do on the Egg. Yours looks fantastic. Enjoy!

SciAggie · August 2017

Those look outstanding. The color is magnificent.

SciAggie · August 2017

Theophan said:

I really don't think braising it in the Egg would have added anything.

I think you are probably rignt. At some point it's a choice just to cook outside because you want to - for any number of reasons. I'm spending a far amount of money and time building an outdoor kitchen that allows me to cook like people did hundreds of years ago... I'm doing it for the fun as much as anything.
Congrats on nailing the cook - wherever you finished it.

SmokeyPitt · August 2017

It looks perfect. I agree that for the braising step if it is covered it won't make a difference on the egg or oven. I would do it on the egg in the summer just so I don't heat up the oven.

To be honest I don't really see much advantage in using a dutch oven either. A disposable foil pain covered with foil works just fine, and is much easier to clean up.

What size drip pan are you using under the chuckies? It looks like a perfect fit.

bjeans · August 2017

That looks absolutely gorgeous - and like a lot of work and clean-up.

CigarCityEgger · August 2017

Wow that looks incredible, great job!

johnnyp · August 2017

dope. Looks awesome

Theophan · August 2017

SmokeyPitt said:

It looks perfect. I agree that for the braising step if it is covered it won't make a difference on the egg or oven. I would do it on the egg in the summer just so I don't heat up the oven.

To be honest I don't really see much advantage in using a dutch oven either. A disposable foil pain covered with foil works just fine, and is much easier to clean up.

What size drip pan are you using under the chuckies? It looks like a perfect fit.

I've looked up the aluminum thing, and, rationally, I really don't think there's any danger at all in cooking in aluminum. But I went for years thinking that because there's a connection between aluminum and Alzheimer's and it just made me not want to cook in aluminum anymore, even though I can't say it's rational.

And here's the "drip pan" -- a "cookie sheet" that's about 15"x10 1/2, and they do work perfectly for me in my Large (I have to use something else in my Medium):

Image: https://us.v-cdn.net/5017260/uploads/editor/03/anb9haagmduy.jpg

I feel sort of guilty using them, though. Once or twice when I forgot I'd run out, I made a "pan" out of regular old aluminum foil, and it worked just fine and I wound up throwing away a lot less perfectly good metal. I should probably just use foil. It's just so darn easy to grab one of these and throw it in.