Jim Lampe
TVWBB 1-Star Olympian
Basically followed Larry's recipe...
butt used only one jalapeno (seeds and all), one red bell, and two poblano peppers (seeds and all), including a red onion, gaaaalic Worchestershire and stout beer.
Instead of Guinness,
this was used.
Green Bay Brewing Company's Luna Coffee Stout.
Seasoned the 3.59lb chuck with plenty of S&P.
Probed for an internal temp of 165ºF and placed on the WSM.
...along side a cow bone.
Set the therm, now let's drink beer.
Checked it out after an hour or two ....
...to add some stuffed 'shrooms.
a mixture of creme cheese, artichoke hearts, asiago cheese, sundried tomatoes, spinach and gaaaalic is/was the filling.
Should have kept them on longer than i did butt what the hay?...
Once the chuck hit 165, i removed it from the WSM to it's resting place for the next 3 hours:
on the bed of all those peppers, onions, gaaaaalic and beer.
Foiled the top tightly then cooked in the oven (again, for those 3 hours), removed, pulled the beef apart, mixed it all up...
cooked uncovered for another hour, then... the Magic!
Unfortunately, I took no decent plated photos, so I did not include them.
Butt this stuff is sooooooooo good! I think I've made it four times now in the last 3 months!
If you haven't tried this, Please Do So!
And once again, I thank Larry Wolfe for sharing this most spectacular recipe with the World!
And thanks to you for dealing with my fun
butt used only one jalapeno (seeds and all), one red bell, and two poblano peppers (seeds and all), including a red onion, gaaaalic Worchestershire and stout beer.
Instead of Guinness,
this was used.
Green Bay Brewing Company's Luna Coffee Stout.
Seasoned the 3.59lb chuck with plenty of S&P.
Probed for an internal temp of 165ºF and placed on the WSM.
...along side a cow bone.
Set the therm, now let's drink beer.
Checked it out after an hour or two ....
...to add some stuffed 'shrooms.
a mixture of creme cheese, artichoke hearts, asiago cheese, sundried tomatoes, spinach and gaaaalic is/was the filling.
Should have kept them on longer than i did butt what the hay?...
Once the chuck hit 165, i removed it from the WSM to it's resting place for the next 3 hours:
on the bed of all those peppers, onions, gaaaaalic and beer.
Foiled the top tightly then cooked in the oven (again, for those 3 hours), removed, pulled the beef apart, mixed it all up...
cooked uncovered for another hour, then... the Magic!
Unfortunately, I took no decent plated photos, so I did not include them.
Butt this stuff is sooooooooo good! I think I've made it four times now in the last 3 months!
If you haven't tried this, Please Do So!
And once again, I thank Larry Wolfe for sharing this most spectacular recipe with the World!
And thanks to you for dealing with my fun
