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Pepper Stout Beef
Longtrain
Posts: 61
Since I have a number of Chuck Roasts in the freezer, the Pepper Stout Beef, seemed like a logical cook on my BGE.
i followed the recipe, except for substituting my own English Special Bitter in lieu of the Guinness. Slow at 250F, getting to the stall at 160F took about three hours and then wrapped in a pan with the peppers and onions, etc. took a other 3 hours to get it fork tender.
It was amazing, tender and flavorful, definitely worth the time, a great way to cook a Chuck Roast. Had my daughters family over For dinner, it’s all gone, no leftovers. Will definitely do it again.
i followed the recipe, except for substituting my own English Special Bitter in lieu of the Guinness. Slow at 250F, getting to the stall at 160F took about three hours and then wrapped in a pan with the peppers and onions, etc. took a other 3 hours to get it fork tender.
It was amazing, tender and flavorful, definitely worth the time, a great way to cook a Chuck Roast. Had my daughters family over For dinner, it’s all gone, no leftovers. Will definitely do it again.
Comments
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That looks wonderful. A good reminder that I need to another one of these.Stillwater, MN
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One of my favorite cooks, nailed it!
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Outstanding. Well played.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thanks to everyone for the encouraging comments, got a text from my daughter today, she said it was sad that there weren’t any leftovers from last night’s dinner. Told her there always will be another day.
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