Pepper Stout Beef

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Finally tried Larry's Pepper Stout Beef recipe. Wow!!!! What took me so long.

I got two roasts that weighed 2 lbs each so I tied them. On the WSM
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Roast hit 165* internal.
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Roast in a bed of veggies and and a Guinness Beer.
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Tried to get the WSM up to 350* with my Guru but wasn't happening, only got up to around 320*. It was crappy rainy weather anyway so I finished it in the oven. Roast finished and shredded.
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Made some provolone garlic cheese bread and made a sandwich. I also added some blue cheese later. Sorry for the crappy pic but I was hungry after smelling that roast cooking.
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Looks great Vermin. How long did you cook the roast in the pan of vegi's and stout? What cut of meat were those two roasts? Were you trying to maintain a 350 degree temperature for the whole cook or just for the part where the roasts were in the vegi pan?
 
Smokey Lew said:
Looks great Vermin. How long did you cook the roast in the pan of vegi's and stout? What cut of meat were those two roasts? Were you trying to maintain a 350 degree temperature for the whole cook or just for the part where the roasts were in the vegi pan?


I followed Larry's recipe almost step by step. Only thing I did different was use 4 jalapenos, 2 red and 2 green seeded and cored, and also finished in the oven.

http://tvwbb.com/eve/forums/a/tpc/f/688 ... /383102492
 
Excellent!!!!

BTW, leftover PSB is great in enchiladas.......my wife made a batch but took all the pic's in digital macro, so none came out. But the enchiladas were tasty!!!
 
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