I just came up with the name and this idea.....have been thinking about how I wanted to do this for a couple weeks and now I have a plan.

Starting off with a 4lb chuck roast, seasoned heavily with kosher salt and black pepper. Cooking indirect with only lump, I don't want too much smoke for this. Going to cook as I would for shredded beef and cook until it hit's 165º, then it's going into a bath of Guinness Extra Stout, 1/4 cup of worcestershire, 2 whole sliced bell peppers, 1 big red onion, 3 whole seeds and all sliced jalapenos and garlic. I will then continue to cook until it falls apart.

The meat will be served for the game today on mini hard rolls with the option of bleu cheese sauce and a pepper jack cheese sauce.

I hope this turns out as good as it sounds in my head!!

Here's the beginnings on a beautiful wet, soggy and chilly Fall morning with a nice hot cup of coffee!

This message has been edited. Last edited by: Larry Wolfe,

You missed a spot! Looks good !!!

Bill

How you doing the stout bath? Dutch oven, crock pot, uncovered foil roasting pan? Back on the Performer, in the oven?

Details, Larry. Details...

Sounds absolutely delicious to me. Can't wait to hear/see how it turns out.

quote:

Originally posted by Don Cash:
How you doing the stout bath? Dutch oven, crock pot, uncovered foil roasting pan? Back on the Performer, in the oven?

Details, Larry. Details...

Sounds absolutely delicious to me. Can't wait to hear/see how it turns out.

Foiled aluminum pan and on the Performer......if it's not done by the time the wings need to go on, then it will be finished in the oven.

I'm sure it'll turn out great. It'll be "stew-like" where instead of searing the meat for extra flavour before adding the liquid, you'll be adding grilled flavour into the mix. Should be great.

I would add onions. Braised in beer, with the beef on sandwich with cheese sauce. Sounds just about right.

The meat is now in the Stout bath and cooking at 325º until tender. The smell already is absurd.......

I'll be right there !!!



Bill

Fantastic! Keep those pics coming, Larry!

I'll put up with watching the 'skins for that and be over by game time.

I actually tried a burger recipe a couple years back that had a lot of the same ingredients. It was good, so I think you'll be pleased with this.

Hey Larry, I'll take two with the bleu cheese sauce and two with the pepper jack cheese sauce....What a way to watch the Skins game!!!! Sounds incredibly delicious. Can you share the recipes for the sauces?

Larry I really am looking forward to the final picks of the pulled beef effect! I did this with a different approach on my wsm and did not get it to fall apart. I basically sliced and diced. Tried both a HH and low and slow.

What temps did you do for the first part of this cook? BTW I like the cooking grate that you have on that gril. Is that what comes with the grill/kettle? Thank you as always for sharing. Vince B

I just re-read your original post...failed to notice the onions and pepper part. I guess great minds think alike.

That beef looks absurdly good. Football season at the Wolfe house is something to behold.

Everything is done.....the meat turned out great! My daughter had friends stay over last night and they used all of the milk, so I couldn't make the cheese sauces. So I used the cheese as is. Everything still turned out great!


Started the afternoon off with Orange Marmalade Wings.


By half time of the HORRIBLE Skins game, the chuck was done.

I know it might not mean much...but if ever there's a team to lose to, it's the Lions. They needed that.

I assume the awesome looking beef was a consolation?

quote:

Originally posted by Larry Wolfe:
The smell already is absurd.......

The football game or the food? Look at it this way Larry, you'll have so much more free time on Sundays. This dish is off the charts.

I gotta stop reading your posts ~ Plain and simple !!!

Bill

quote:

Originally posted by Dave/G:
The football game or the food? Look at it this way Larry, you'll have so much more free time on Sundays. This dish is off the charts.

No, I am a die hard fan and will suit up and watch every game no matter how bad they are.....look at it this way, can we get any worse??

quote:

Originally posted by Bill Hays:
I gotta stop reading your posts ~ Plain and simple !!!

Bill

You were invited!!!

[QUOTE]Originally posted by Larry Wolfe:
No, I am a die hard fan and will suit up and watch every game no matter how bad they are.....look at it this way, can we get any worse??

No. I can't wait for next week's epic battle against the Bucs. Should be a barn burner.

quote:

Originally posted by Vince B:
Larry I really am looking forward to the final picks of the pulled beef effect! I did this with a different approach on my wsm and did not get it to fall apart. I basically sliced and diced. Tried both a HH and low and slow.

What temps did you do for the first part of this cook? BTW I like the cooking grate that you have on that gril. Is that what comes with the grill/kettle? Thank you as always for sharing. Vince B

Great looking grub you made there Larry. Not sure if you missed my questions but your results looked much better than mine. When I did it it did not tear the way yours did. You are the king! Vince B

quote:

Originally posted by Vince B:

quote:

Originally posted by Vince B:
Larry I really am looking forward to the final picks of the pulled beef effect! I did this with a different approach on my wsm and did not get it to fall apart. I basically sliced and diced. Tried both a HH and low and slow.

What temps did you do for the first part of this cook? BTW I like the cooking grate that you have on that gril. Is that what comes with the grill/kettle? Thank you as always for sharing. Vince B

Great looking grub you made there Larry. Not sure if you missed my questions but your results looked much better than mine. When I did it it did not tear the way yours did. You are the king! Vince B

Sorry bout that Vince, I did miss your questions.

I cooked indirect in the 245º-260º range until approximately 165º, mainly to get render some fat and for flavor. Then I cooked in the beer bath for approximately 3 hours, or until I could insert a fork and twist like you would spaghetti, same way I would do pulled BBQ beef minus the liquid.

The Cast Iron grates come from www.cast-iron-grate.com , they are an aftermarket product for Weber grills and I love them!