Joe InJersey
TVWBB All-Star
I work the kitchen at my Elks club for NFL sundays. Menu is usually burgers, dogs, wings, bar pizzas, and one "whatever the hell Joe made" special. This was the special for week 2:
Pepper Stout Beef (Larry Wolfe's recipe)
4lb. Chuck roast:
Cut into 3 ugly steaks. Seasoned with sea salt, fresh black pepper and granulated garlic:
A full chimney of Kingsford (+ a few used briquettes left over from the last cook), and some mesquite chips for smoke:
Made it's bed in an aluminum half pan. A Guinness, 1/4 cup of worcestershire, S&P, red and yellow onion, green and red peppers, garlic, and 2 cayennes out of my ghetto garden:
Around the 2 hour mark:
After 2 hours and 45 minutes (temp at 165), off the grill and into bed tightly foiled put back on the grill for another 3 hours or so (went out for a few oktoberfests at the local after this step) :
Came home to unwrap this:
Pulled the meat with a couple of forks in the base of my slow cooker:
Mixed in the remaining veggies and a good bit of the liquid to reduce uncovered. Then covered and turned off the heat when half of the juice was gone.
(I did it in the slow cooker so it was easier to heat and serve out of for the next day)
the next day...
Served on bollilo rolls with some empire jack cheese (NY state), and a mayo based horseradish sauce. Rings on the side.
Made about a dozen sandwiches -- actually, it was 10... but there was a lot of "grazing" going on!
and that's that.
Pepper Stout Beef (Larry Wolfe's recipe)
4lb. Chuck roast:
Cut into 3 ugly steaks. Seasoned with sea salt, fresh black pepper and granulated garlic:
A full chimney of Kingsford (+ a few used briquettes left over from the last cook), and some mesquite chips for smoke:
Made it's bed in an aluminum half pan. A Guinness, 1/4 cup of worcestershire, S&P, red and yellow onion, green and red peppers, garlic, and 2 cayennes out of my ghetto garden:
Around the 2 hour mark:
After 2 hours and 45 minutes (temp at 165), off the grill and into bed tightly foiled put back on the grill for another 3 hours or so (went out for a few oktoberfests at the local after this step) :
Came home to unwrap this:
Pulled the meat with a couple of forks in the base of my slow cooker:
Mixed in the remaining veggies and a good bit of the liquid to reduce uncovered. Then covered and turned off the heat when half of the juice was gone.
(I did it in the slow cooker so it was easier to heat and serve out of for the next day)
the next day...
Served on bollilo rolls with some empire jack cheese (NY state), and a mayo based horseradish sauce. Rings on the side.
Made about a dozen sandwiches -- actually, it was 10... but there was a lot of "grazing" going on!
and that's that.
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