Another Pepper Stout Beef


 
R

Russell McNeely

TVWBB Wizard
I was one of the lucky ones who was off today for President's Day. It was a pretty nice day here so I decided to take advantage of it and cook something. I pulled the WSM out of the garage today for the first time in quite a while. It's become my weapon of choice for low and slow cooking (especially in windy conditions like today).

So here we go...

Chuckie seasoned with S&P and a small piece of oak
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On the WSM. Wrapped two firebricks in foil and placed 'em in the water pan for a heat sink (instead of the clay saucer I normally used).
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Cooked to an internal temp of 165
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Ready for the foil
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Headed for the 350 degree oven
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Done
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Piled on a fresh hogie and topped with swiss cheese
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WoW, what a recipe! Thanks Mr. Wolfe! Some great stuff. My 4 year old even liked it.

And that's it for now....

Thanks 4 looking!
 
Awesaome job Russ, that looks so good. As far as temp and time did you follow Larry's recipe. Just curious, I have not done this one yet but after seeing this that will change, soon.

Thanks,
Eric
 
You can't go wrong with this meal. Made it a few months ago for a "poker event" and it was a crazy hit. Perfect flavors + easy to do + made a few converts with the WSM. Gr8 looking stuff.
 
I'm tellin'ya, and so is everybody else makin' this beef... It's a GREAT recipe and Russ, you done it AWESOME! I can taste if from here!
VeryNice!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud:
As far as temp and time did you follow Larry's recipe. </div></BLOCKQUOTE>

Thanks Eric, Yes I did follow Larry's recipe exactly only I used beef broth instead of Guiness Stout. Turned out great. No need to modify anything IMO.

And thanks so much everyone for the kind words!
 
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