Dave Atwater
TVWBB Fan
Ok, so this kind of went of the rails a bit.... I was looking for something easy to do for my second smoke as I feel I need to gunk up the WSM for some consistent temperature control. So I saw this recipe...
http://tvwbb.com/showthread.php?43677-Wolfe-s-Pepper-Stout-Beef&highlight=pepper+stout+beef
Awesome- looks like a great meal! But wait, then I see this -
http://tvwbb.com/showthread.php?44019-WSM-Oriental-Express
Crap, decisions... so I do the only reasonable thing and create a mash up! So follow along for some fusion craziness. First we started with about 4.5 lbs of chuck roast that was rubbed the night before with a mixture of 5 spice, salt, white pepper, and granulated sugar.
On the grill with a full ring of charcoal using the Minion method we let it cook to an internal temp of 165'. We hit a plateau at 147' so we opened the vents and finished off at around 300' and 4 hours.
We pulled the chuck off the grill and placed the beef on top of a mixture of jalapenos, bell pepper, sweet onion, and sweet peppers that were swimming in a mixture of Sapporo (keeping with the Asian theme) and Worcestershire sauce. Covered with foil and back on the grill for another 2 hours.
Pulled the foil pan off, tossed some corn on the cob on the lower grate, and put the chuck back on the top grate and sauced with a home made Asian BBQ sauce of Hoisin, honey, sugar, soy, rice wine vinegar, and some of the aforementioned rub. We let it go for 15 minutes to let the sauce set.
Time to pull! Bark is great and chuck is nice and tender but not mushy.
So we assembled the cast of characters for some pseudo ban-mi sandwiches - a baguette, mayo, our peppers, cilantro, and julianned carrots and cucumbers for texture and crunch.
The final product, with a little drizzle of the sauce, a side of Com Sot Ca Chua, a vietnamese tomato rice with a chiffonade of fresh basil and our corn. The consensus was that this would be a hit in a tortilla served out of a food truck... but if if you use my idea I get free tacos for life. The results were outstanding and a hit with the whole family.
My thanks to Bill Schultz and Jim Lampe for the inspiration, and thanks for looking!
http://tvwbb.com/showthread.php?43677-Wolfe-s-Pepper-Stout-Beef&highlight=pepper+stout+beef
Awesome- looks like a great meal! But wait, then I see this -
http://tvwbb.com/showthread.php?44019-WSM-Oriental-Express
Crap, decisions... so I do the only reasonable thing and create a mash up! So follow along for some fusion craziness. First we started with about 4.5 lbs of chuck roast that was rubbed the night before with a mixture of 5 spice, salt, white pepper, and granulated sugar.
On the grill with a full ring of charcoal using the Minion method we let it cook to an internal temp of 165'. We hit a plateau at 147' so we opened the vents and finished off at around 300' and 4 hours.
We pulled the chuck off the grill and placed the beef on top of a mixture of jalapenos, bell pepper, sweet onion, and sweet peppers that were swimming in a mixture of Sapporo (keeping with the Asian theme) and Worcestershire sauce. Covered with foil and back on the grill for another 2 hours.
Pulled the foil pan off, tossed some corn on the cob on the lower grate, and put the chuck back on the top grate and sauced with a home made Asian BBQ sauce of Hoisin, honey, sugar, soy, rice wine vinegar, and some of the aforementioned rub. We let it go for 15 minutes to let the sauce set.
Time to pull! Bark is great and chuck is nice and tender but not mushy.
So we assembled the cast of characters for some pseudo ban-mi sandwiches - a baguette, mayo, our peppers, cilantro, and julianned carrots and cucumbers for texture and crunch.
The final product, with a little drizzle of the sauce, a side of Com Sot Ca Chua, a vietnamese tomato rice with a chiffonade of fresh basil and our corn. The consensus was that this would be a hit in a tortilla served out of a food truck... but if if you use my idea I get free tacos for life. The results were outstanding and a hit with the whole family.
My thanks to Bill Schultz and Jim Lampe for the inspiration, and thanks for looking!
