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.
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.
And on your plate …
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.
Topic: Pepper Stout Beef: PSB 3 (Read 2267 times)
