More or less "standard" Pepper Stout Beef; I just followed a random recipe I found online, but I suppose they're all very similar. I used only red bell peppers, no jalapeños.
I slow cooked just over 3.5lbs of chuck roast on my mini WSM for 3 hours --- very likely that machine's last cook for me. It was sprinkled liberally with salt and pepper. This is what it looked like seasoned. It just fell apart like that out of the package.
(http://pics.weberkettleclub.com/images/2017/10/29/IMG_8620.jpg)
It's worth noting that larger middle piece needed to be pulled apart with forks. It was a little too tough to be pulled apart with the bear claws. Next time, I'll cut the pieces into smaller sections prior to slow cooking. That should both speed up the process and help ensure everything gets done evenly.
I moved it over to a 22er in order to better fit the pan, covered, for another 3 hours with the rest of the ingredients. At the last hour mark I added some small baking potatoes on the grate, squeezed in near the ends of the pan. Fuel was via 2 charcoal baskets running 1 chimney of briqs; food all in between them.
(http://pics.weberkettleclub.com/images/2017/10/29/IMG_8623.jpg)
(http://pics.weberkettleclub.com/images/2017/10/29/IMG_8624.jpg)
And on your plate ...
(http://pics.weberkettleclub.com/images/2017/10/29/IMG_8626.jpg)
Love this dish. Ridiculously easy to make, damn near fool proof, simple setup and ingredients, and yet takes some fairly boring beef to a new place each time. And everyone at the house really likes it. I've only made this about 3 times I think, but it's gonna be in regular rotation now.
That looks great. I haven't done pepper stout yet but it's on the short list.
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Looks great!
Next time chuck roast is on sale...
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Nice! PSB always satisfies.
Quote from: addicted-to-smoke on October 29, 2017, 01:48:44 PM
Love this dish. Ridiculously easy to make, damn near fool proof, simple setup and ingredients, and yet takes some fairly boring beef to a new place each time. And everyone at the house really likes it. I've only made this about 3 times I think, but it's gonna be in regular rotation now.
...this. it is an awesome dish.....and yours looks fantastic
@addicted-to-smoke . very nice.
PSB is one of my go to's also. Nicely done.
Awesomeness! ...love me some PSB...like you said...simple and easy but OH SO GOOOOD
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Looks amazing nice job!
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Very nice. Only issue I ever have with it is the "stout" part. Sometimes I save them for me.
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This dish, I think, will take on a little more importance for me going forward. Especially if I play around with seasonings and veggies. One person doesn't eat pork. Or anything gluten. Another dislikes any fish (but she'll eat some salmon). Or turkey.
So ... we eat a lot of beef and chicken, both of which can get boring fast unless you find something that takes on a different flavor slant like this one does.
I just realized the stout's not gluten free.
"Oops."
My wife doesn't like pepper
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Quote from: kettlebb on October 30, 2017, 04:36:42 PM
My wife doesn't like pepper
Couple of thoughts here.
I will do Boston Butts primarily for me, sometimes, since pulled pork freezes well.
If you're at all inclined to make "a snack" for just you, it's worth doing this dish. Since it's a basically a meat-hash, it's easy to store/freeze and use anywhere you want meat added. My family used the leftovers in tacos and nachos, despite the flavor being completely
wrong for that (not "Mexican" in the least.) It's more of use-it-with-bread thing if you ask me.
I don't recognize PSB as having any sort of normal sweet pepper flavor despite being smothered with them. And of course it's not hot unless you make it so. Maybe the beer takes over, or the other sauce action invades. Overall, it offers a beef dish that's not quite like I usually expect beef to taste like. If you make it and remove the peppers afterwards, I really don't think she'll "taste" them explicitly. But she'll know something's going on.
Wow I appreciate that. Encouraging and I'll look into trying it out soon.
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I've never had PSB before, or even heard of it. Chuck roast is on sale now at Aldi. It's a sign! I plan to make it this weekend. Thanks for sharing!
I have it going right now finishing in the oven. It's been in there for 2 hours at 325 and it is at 210 internal temp, but isn't fork tender yet. Do I go ahead and pull it or keep going until tender? In all of Wolfe's PSB videos he indicated to go until tender and temp is just a guideline as to when that might be. In the videos he braises for 3-3.5 hours.
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I'm NOT an expert at this but "go until tender and temp is just a guideline" always rings true.
One variable that impacts tenderness is how hot the pit has been cooking at. The hotter the oven, the higher the meat will have to go before it gets tender.
325 isn't "low and slow." If you had been going closer to 225-250 it would have taken longer to reach "all done" but you could have stopped everything at a lower temp than 210 in the meat.
Sounds like you'll be OK so long as you let it ride, but dob't dry it out too much.