Only my second go of this. Might be another hour before it's done?
2 small chuck roasts, each about 2.5lbs and USDA
Choice, not Prime. Better marbling!
1 poblano pepper
1 yellow bell pepper
1 orange bell pepper
1 beef bouillon packet dissolved in about 1 pint of hot water
1 Bell’s Special Double Cream Stout
about 2-3 tbsp sliced red onion
1 small shallot (aren't all shallots small? Never mind
3 freshly pressed garlic cloves
1/4 cup Worcestershire sauce
Meat seasoned with pink himalayan salt and freshly ground black pepper, shown basking in the sun on this cold day.
Meat showed even more fat on the other side but is in the middle, so nothing trimmed. Placed in middle of grill with char baskets to each side. Firebricks on top of cooking grate somewhat isolate meat from sides of grill where heat was.
On at 2:30, grill stayed hot … a good 300 + for 1 hour. Too hot, but it was a late start so I didn't reduce it. But at 3:30 I did close the bottom vent down to 1/4 and top vent to half. The bottom had been half closed.
Back from an errand 40 mins later, grill was down to about 275-300. Again, since it's after 4pm and chilly outside I didn't mind the extra heat. Inserted Maverick probes into each roast. 200 and 208. “Oh crap!”
I wasn’t ready with the rest of it.Brought meat into kitchen. Sliced/prepped the other things. Tossed it all in a baking dish and took it back out to the grill. No firebricks now.
Prodded coals to remove ash from char baskets. Almost no coals left, junky Kingsford blue ... Opened all vents fully and added lump to char baskets. Meat was down to 133-150, depending on the probe; cooking grate almost nothing.
5:35, about 45 mins after first removing the meat, and the meat is still 154-167 but slowly climbing. The lump is getting hot but there's so much liquid from the [cold] beer and broth that there's a huge temp deficit to now overcome.
5:45, 165 and 180. Climbing faster now.
Topic: Pepper Stout Beef (Read 2379 times)
