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Pepper Stout Beef

Mayberry
Mayberry Posts: 751
in EggHead Forum
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! 


Athens, GA
XL BGE, Large BGE and RecTec590
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    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.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Mayberry
    Mayberry Posts: 751
    It’s 168° in the Dutch oven right now.  Definitely not done yet, but looking awesome. 
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • lousubcap
    lousubcap Posts: 36,697
    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-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Langner91
    Langner91 Posts: 2,120
    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!
    Clinton, Iowa
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,909
    @Mayberry that looks awesome. What recipe are you referring to? I need to try this. 
    Snellville, GA


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  • Wylecyot
    Wylecyot Posts: 203
    Great cook!  Give it a try it with a dark Mexican beer.  We really like the taste.
    Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles
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  • Langner91
    Langner91 Posts: 2,120
    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.
    Clinton, Iowa
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    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.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,909
    Thank you guys. Going to give this a shot. 
    Snellville, GA


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  • ColbyLang
    ColbyLang Posts: 4,387
    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????
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  • Langner91
    Langner91 Posts: 2,120
    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.
    Clinton, Iowa
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    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.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • kl8ton
    kl8ton Posts: 6,401
    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.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • ColbyLang
    ColbyLang Posts: 4,387
    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 
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  • pgprescott
    pgprescott Posts: 14,544
    Well, we’re waiting! Where’s the sammich?
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  • ColbyLang
    ColbyLang Posts: 4,387
    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 
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  • rifrench
    rifrench Posts: 469
    Now heat in microwave just enough to melt the provolone...
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • ColbyLang
    ColbyLang Posts: 4,387
    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
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  • pgprescott
    pgprescott Posts: 14,544
    The bread man knows! 
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