Wow Larry that looks fantastic. When my knee heals up enough that I can get out and about again I will have so many wonderful new things to try.

BTW I understand about being a true fan, I am a Bengals fan. Even though they have managed to steal a couple of wins this year I am not fooled. Every game I am on edge until the clock hits zero because I am so used to them finding a way to lose.

Larry,

Looks fantastic! How long did it take for the internal temp to reach 165? Also, 1 or 2 bottles of Guinness? I'm a bit of a rookie when it comes to cooking roasts like this and want to try one soon. What better recipe to start with than this?!

Thanks,
Pat

quote:

Originally posted by P.Schaff:
Larry,

Looks fantastic! How long did it take for the internal temp to reach 165? Also, 1 or 2 bottles of Guinness? I'm a bit of a rookie when it comes to cooking roasts like this and want to try one soon. What better recipe to start with than this?!

Thanks,
Pat

Pat, one bottle was more than enough. It basically gives you the start of a braising liquid. The meat and vegetables put off the rest of the liquid and the pan by the time the meat was done was almost overflowing.

It took about 2 hours for the meat to hit 165º straight out of the fridge.

quote:

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??

Yes, it could get worse. You could be a Bucs fan. I'm in agony.

Looks great!

I'm a dolphins fan. They were in San Diego so I went to the game.

Yeah, not a good week.

Tisk, Tisk,
Try being a Raider Fan,

Tried this dish the other day in the kettle. Next time I think I'll use the WSM so I won't be constatnly adjusting vents. No jalapenos though and I used one small piece of wood. Took longer than I had planned to get to 165 as the piece of meat I used was kind of blocky. It was a 3.5 lb piece of chuck. Didn't have the time to really get it to the shredding stage, but the meat was tender enough. Larry's looks better, not a shock, but this was my attempt. Tasted fine.

chuck at approx 165, get those strings off.


onion, red and green peppers ready, then added the garlic and a bottle of beer


after 2 hours in the foiled pan. didn't have the time to allow the liquid to reduce as much as I would have wanted


getting sandwich ready, on an onion roll


ready to chow, at 8:30 that night, LOL, I was hungry by then

Dave, it looks great from where I'm sitting!!!!

I really like the addition of the red bell peppers and the onion rolls!! I think they provide better flavor and color, but they were $4 each compared to $.99lb for the green ones, so I'm cheap!!!

You guys are killing me....

First the rubbed meat with all that pepper (I LOVE pepper!!!), then the finished product..... OMG I have to try this!

Burt

Honestly, you guys should REPLACE many of the "chefs" on "The Food Network".

By the looks you were braising uncovered? The whole time it's over the liquid? Hmm, maybe this Sunday. Been wanting to do pulled beef.