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Thread: Pepper Stout Beef

  1. #11
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    Larry,

    I'm doing this recipe right now and am currently in the finishing in the oven stage. I had the thermometer in the meat and noticed that it hit 200 degrees fairly quickly (in about an hour). I thought 200 was when beef needed to be pulled but it's still a little tough. It's been about 2.5 hours since I put it in the oven and am wondering how much longer I should go. I just checked and the middle of the roast is not "pull worthy". The outer edges were ready to be pulled but the middle just wasn't there yet. I am assuming I'll just need to let it go for another 45mins or so..

    Any tips are appreciated! It smells incredible in here!

    Thanks,
    Pat

  2. #12
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    Originally posted by P.Schaff:
    Larry,

    I'm doing this recipe right now and am currently in the finishing in the oven stage. I had the thermometer in the meat and noticed that it hit 200 degrees fairly quickly (in about an hour). I thought 200 was when beef needed to be pulled but it's still a little tough. It's been about 2.5 hours since I put it in the oven and am wondering how much longer I should go. I just checked and the middle of the roast is not "pull worthy". The outer edges were ready to be pulled but the middle just wasn't there yet. I am assuming I'll just need to let it go for another 45mins or so..

    Any tips are appreciated! It smells incredible in here!

    Thanks,
    Pat
    Pat, sorry I didn't see this until today, so obviously I'm too late. But with chucks, you really need to just cook until you can insert a fork and twist them like spaghetti. Generally you can start checking around 195-200 but they're not done until they're tender and they can be stubborn!!

    How did it turn out?

  3. #13
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    Larry it turned out GREAT! I gave it another hour or so and then the meat pulled beautifully. You're right, some pieces of meat are just more stubborn than others and I think I had a particularly fiesty one this time around.

    Sorry no pictures this time, camera battery was drained. I particularly enjoyed the spice level, as I like things to have a good kick. For those that don't enjoy heavy heat they might think about removing the seeds from the jalapenos, but that's the only comment I have on this wonderful dish.

  4. #14
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    this recipe is so GOOD. i seeded the jalapenos otherwise to the tee. big hit with the whole family. even my 2 and 4 yr olds loved it.
    thank you Larry Wolfe for sharing.
    Leif

  5. #15
    TVWBB Super Fan dwayne e's Avatar
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    How much fat is left in the chuck roast using this method?.........do you kind of pull it on top of the veggie mix, weeding out the unsavory bits before mixing it up?...........I just bought a couple chuckies and I'm dying to try this out!!!
    Pillows!!!???.......THOSE AREN'T PILLOWS!!!!

  6. #16
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    Hi Larry,

    Since first seeing this recipe months ago, I have been anxious to give it a try. I finally got around to it this past Saturday.

    Found a nice 4 lb. roast at the local Publix. I tried to follow your recipe as closely as possible. My only deviation was the jalapenos. I forgot to get them so I substituted some homemade habanero hot sauce.

    I used my Performer to smoke the roast. I also used one small chunk of hickory for smoke. It took about 2 1/2 hours to reach 165 degrees internal. I then transferred the roast to the pan of vegetables and into a 350 oven for 3 hours.

    Wow!! It was delicious. We ate it like a pot roast rather than on sandwiches. This recipe is definitely a keeper

    I wish that I had taken photos. Thank you for this recipe.
    Frank
    Blue Performer, WSM

  7. #17
    TVWBB Member Mike Freeman's Avatar
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    Larry, This dish in incredible. Thank you for posting and keep thinking up good stuff like this!
    Stay hungry my friends!
    WSM, Performer, Genesis E-320, Large BGE, E-tra Large BGE, CB Big Easy, Keg Roaster

  8. #18
    TVWBB Pro Tim L.'s Avatar
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    Looks superb Larry. Definitely one I will try...soon!

    Quick question..ok, make that two, another one popped in my head...

    1- I've noticed in your pics that you have all the fuel over in one corner of your grill, but it doesn't appear to be burned down when you start your cook. You may have addressed this once, but can you describe your method for heat?

    2- Have you ever deviated from this recipe at all? Maybe tried habaneros, or red bell peppers, etc? Or maybe marinated the meat for a while first?

    Thanks!

  9. #19
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    Thank you for this recipe. I showed this recipe to my wife... this is now my next cook.
    A beginner with a 22.5" WSM and a DigiQ DX.

  10. #20
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    Thanks for posting this one Larry. I made it here for the first time this weekend. http://tvwbb.com/eve/forums?a=...591045495#4591045495

    My first impression was it was a bit spicy however with the left overs the heat seemed to mellow some! I did seed the peppers and only used two. None the less this one was a winner! Thanks again brother! Vince B

    BTW your skins look a little better this year!
    WEBER SMOKEY MOUNTAIN 18"/SMOKEY JOE/ VERY OLD 22.5" CHARCOAL GRILL
    /5 BURNER STAINLESS KENMORE GAS GRILL

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