Pepper Stout Beef: PSB #5

[addicted-to-smoke]

So I travelled south for some kettle skunkworks and stopped over at @chuck s ' place. We made Pepper Stout Beef, staying with standard Wolfe style minus the flesh and seeds in the jalapeños. DELICIOUS. http://www.thewolfepit.com/2009/10/pepper-stout-beef.html





We went with 250 degrees using split charcoal baskets; beef in the middle of the machine. Our fire petered out and the beef got stuck at about 145 degrees. My speculation is that the charcoal being isolated caused them to die.



With fresh heat applied, and the afternoon growing very late, we added the beef to the rest of the mix, covered, and let it ride to just over 200 degrees. But the meat did not pull apart. It was permitted to go another 20 minutes or so, and that did the job.



With mashed potatoes and dark German bread:

[HoosierKettle]

Wow!  Incredible. I still haven’t made this. Gotta make it happen soon.


Sent from my iPhone using Weber Kettle Club mobile app

[Harleysmoker]

Looks very good!

I need to try this again, the only time I tried it my wife picked up a different Guinness than the original and I thought it gave it a bitter taste.

Can't remember what flavor she bought.

[Firemunkee]

What a beautiful hue of red on that beef!

[chuck s]

Great food, great fun, great friend!   Thanks to addicted-to-smoke 

[JEBIV]

Awesome guys

[Foster Dahlet]

Awesome work.  I love PSB.

Sent from my LG-TP260 using Weber Kettle Club mobile app

[Big Dawg]

Great job, @addicted-to-smoke  ! ! !  This is easily one of my favorite cooks.

Once you do try it, @HoosierKettle, you'll kick yourself for waiting so long ! ! !





BD