Pepper Stout Beef - BBQ Central

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Old 09-28-2009, 05:40 PM   #1
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Pepper Stout Beef

4lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

Heavily season Chuck roast with salt and pepper and cook on a grill or smoker indirect in the 245-260 range. You can add smoke wood if you prefer, I did not. Cook until the internal temperature reaches 165.

While the roast is cooking, add the remaining ingredients in 13 x 9 or similar aluminum pan or oven safe pan.

Once the roast hits 165, place into pan directly on top of vegetable mixture and cover tightly with foil. Cook roast in smoker or oven at 350 for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half.

Serve meat on hard rolls with your choice of cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone, swiss, etc., would work perfectly fine. Horseradish would be another good condiment.



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Old 09-29-2009, 06:51 PM   #2
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If this is your own creation, hats off cause it's pure genius!
That looks exquisite.
Thanks for sharin!
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Old 09-29-2009, 09:11 PM   #3
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Larry, That looks absolutely outstanding! Pepper Stout Beef has shot to the top of my to-do list for sure. Great food shots!

Best Food Porn of the Year nomination right there!
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Old 09-30-2009, 12:30 AM   #4
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Havin the gang over this Sunday and this is going to be the entree. Looks good
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Old 10-03-2009, 05:54 PM   #5
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Made this today & the flavor is great. Only thing is the wife (that likes spicy things) thinks it is a little to hot. I will have to cut down on the jalepenos next time around.
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Old 10-04-2009, 01:13 PM   #6
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This is what we're having for dinner tonight! The wife wants to add in some portabella mushrooms... hmmm
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Old 10-04-2009, 04:32 PM   #7
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Quote:
Originally Posted by DJ
If this is your own creation, hats off cause it's pure genius!
That looks exquisite.
Thanks for sharin!
dj
Yes, thought of it on my own.....for once my brain worked!!!

Quote:
Originally Posted by Tony M
This is what we're having for dinner tonight! The wife wants to add in some portabella mushrooms... hmmm
I love the addition!!!!! You gotta keeper right there!!!!
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Old 10-04-2009, 09:31 PM   #8
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Thinkin your brain is on overtime most of the time given your posts. Have learned a lot from you an others here. Hell, I thought that the spatch....chicken thing was a new breed. Geeze, can't find the post to see how ya spell it and I wanted to take another look...

[quote=Larry Wolfe]
Quote:
Originally Posted by DJ
If this is your own creation, hats off cause it's pure genius!
That looks exquisite.
Thanks for sharin!
dj
Yes, thought of it on my own.....for once my brain worked!!!

Quote:
Originally Posted by "Tony M":1jtnb8cm
This is what we're having for dinner tonight! The wife wants to add in some portabella mushrooms... hmmm
I love the addition!!!!! You gotta keeper right there!!!! [/quote:1jtnb8cm]
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Old 10-22-2009, 02:48 PM   #9
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Gave this a shot last week. Asked my wife to watch so that the liquid doesn't all dry up on me.....to no avail. Looked almost burnt but still tasted good. Will have to do it again.
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Old 10-22-2009, 03:06 PM   #10
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Having the fellas over Saturday night for "band practice" (<-- read to drink) and I just happen to have a beautiful chuck roast. Larry, how much difference do you think the type of beer would make ?
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