T -- I had just done some kinda Caeser-parmesan chicken thing in the oven the other day, where instead of being a creamy sauce like the recipe promised, the dressing disappeared. The chicken was fine but I could detect hardly any Caeser flavor when done.
So I had leftover dressing and I'm on a permanent quest to purge the fridge, especially before next week. My rationale is that creamy dressings are largely mayo and veg oil, and mayo is seasoned eggs, sorta, so why not? The sharpness of the bleu cheese dressing nicely spiked the flavor, and everything stayed creamy. I'm a lazy sumbitch and will often reach for these kinds of shortcut ways to season.
HK -- I used two grills. Could have used one 22.5" if I had a smaller vessel for the meat, but it was easier to just leave it be and fire up a second machine. And normally, this recipe calls for something larger than the 2.5lbs meat clod I used (chuck roast), so I don't know if that's really much of an option if additionally fitting a 10" round pan for veggies.
Pepper Stout Beef is a two-stage, multi-hour cook but
ridiculously easy and damn near fool-proof, which is why this fool likes it and the family praises it. Smoke the meat for 2-3 hours. Take it off basically whenever you like, or as the clock dictates. The recipe says at about 160 but I missed it and removed it at 175. Doesn't matter at all. Put the meat into a deep pan that has everything else, the peppers/beer. Disposable foil pans work great.* Foil the pan (or put a lid on if using a dutch oven) and put it back on the grill, albeit this time give it more heat. That second stage is another 2-3 hours. I had lit fresh charcoal, a small chimney, and filled one charcoal basket for the second stage.
Just Google it or search here, and follow any recipe; they're all similar. And simple.
* Be careful when pulling the meat apart when finished, as forks or bear claws can rip through the bottom of a disposable foil pan.
The potato dish was put on the second grill cold, about an hour from the meat's expected finish line, or about the latest we wanted to wait to eat.
I guess that second grill had medium heat, indirect.
Topic: Pepper Stout Beef #4 (Read 1864 times)
