Gene Brownson
TVWBB All-Star
This inspiration first came from Larry Wolfe's "Pepper Stout Beef". Then, we saw Timothy Hoffman's "Chicago Style Italian Beef on the Weber" early last week. So, we thought we'd give it a whirl.
We bought a 3# chuck roast. In keeping with the Italian theme we bought 1 large red pepper, 1 large green pepper a large vidalia and a bulb of garlic. We rubbed some olive oil on the roast and hit it with some fresh ground black pepper and kosher salt.
Fired up the 22.5" OTS and let it get heated up, and on it went.
We let it go for about an hour and a half, temp. was about 170 internal. Then,it went into the foil pan with the veggies which were seasoned with, Italian seasoning blend of herbs, kosher salt, fresh ground black pepper, crushed red pepper flakes and some olive oil. Foiled and back on the grill for about another two and a half hours.
Man it was tough shredding the roast and mixing it will all the veggies and foiling and putting back....so we tasted it
We had to tear ourselves away. We foiled and had to place it back in the oven for another half an hour. Temps really dropped outside and robbed the kettle of her steam. But man, all shredded up, giddy up!!
Topped with some banana pepper rings.
Man, I almost forgot, I NEED SOME COOKING FLUID!!
We thought, since we have pub ale and in keeping with Tim's motto of "Keep it Simple" as if the fine china didn't give it away. We thought we'd just have some chips.
All we have to say is....WOW!! This will definitely be on the menu many more times. Thanks for the inspiration Tim and Larry!
Thanks for looking! (That's 2 17# Boston Butts and 1 270+ Charm City Butt)
We bought a 3# chuck roast. In keeping with the Italian theme we bought 1 large red pepper, 1 large green pepper a large vidalia and a bulb of garlic. We rubbed some olive oil on the roast and hit it with some fresh ground black pepper and kosher salt.
Fired up the 22.5" OTS and let it get heated up, and on it went.
We let it go for about an hour and a half, temp. was about 170 internal. Then,it went into the foil pan with the veggies which were seasoned with, Italian seasoning blend of herbs, kosher salt, fresh ground black pepper, crushed red pepper flakes and some olive oil. Foiled and back on the grill for about another two and a half hours.
Man it was tough shredding the roast and mixing it will all the veggies and foiling and putting back....so we tasted it
We had to tear ourselves away. We foiled and had to place it back in the oven for another half an hour. Temps really dropped outside and robbed the kettle of her steam. But man, all shredded up, giddy up!!
Topped with some banana pepper rings.
Man, I almost forgot, I NEED SOME COOKING FLUID!!
We thought, since we have pub ale and in keeping with Tim's motto of "Keep it Simple" as if the fine china didn't give it away. We thought we'd just have some chips.
All we have to say is....WOW!! This will definitely be on the menu many more times. Thanks for the inspiration Tim and Larry!
Thanks for looking! (That's 2 17# Boston Butts and 1 270+ Charm City Butt)
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