Thanks guys! Any suggestions for cooks in this big ole pot are welcomed. I'm seeing a chuck roast in the future for sure, maybe a nice chicken stew.....
I always use the Dutch oven for my pepper stout beef
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Modified from original Wolfe Pit recipe
5 lb - Chuck Roast
3 - Bell Peppers..red, yellow or orange...sliced
1 - yellow or white onion...sliced
4 - Large Garlic Cloves (minced)
1/4 Cup - Worcestershire sauce
12 oz - Guinness Extra Stout
3 TBS - Salt
Black Pepper
Set up your grill for indirect cooking and preheat to 250 -275
Season chuck roast on both sides with salt and pepper. Go heavy on the black pepper
Add 1 large piece of wood of choice to the hot coals.
Add meat to the indirect side of the grill and smoke in the 250º-275º range until the meat reaches 165º.
While the meat is smoking combine all of the remaining ingredients into dutch oven
Once the meat is at 165º place into dutch oven and cover
Increase your heat to 325º-350º and let the meat braise until it is fork tender. Usually about 210 degrees
Once the meat is fork tender shred with a fork. Add back into liquid and mix
Serve on French bread or brioche rolls with cheese of choice
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Weber Kettle Club mobile app
Topic: New Toy (Read 4203 times)
