Making of a couple of pepper beef sammies

[Ed M.]

Made this a couple weeks back, finally getting around to posting some pics.

Started with a 3 pound chuck roast, salt and peppered.

On to the smoker until an internal temp of 150.

Peppers, onions, garlic, beef broth etc.

Chuck roast bedded and ready for the oven.

After about 3 hours, ready to shred and cook to reduce the liquid.

Finally ready for some homemade buns.

And, on the buns and ready to eet!

Man, we love these sammies!

Thanks for looking.

 

[Jim Lampe]

¸,ø¤º°`°º¤øøø•• G•O•O•D ¤¤ L•O•O•K•I•N•G ¤¤ C•O•O•K•I•N•G ••øøø¤º°`°º¤ø,¸

<span class="ev_code_WHITE">.........................................</span><span class="ev_code_RED">I L?VE THIS STUFF!!!</span>

 

[Bill W. Michigan]

That is some good eats.

 

[Russell McNeely]

Great looking pepper stout beef and photos!!

 

[Mike Coffman]

Excellent looking meal!

 

[John Solak]

Very fine looking pepper beef!

 

[Wolgast]

Looks Outstanding! Larry would be proud!

 

[Bob Sample]

Only thing that would make those better is a slice of swiss but I wouldn't turn one down just the way it is.

 

[Ron Frost]

Looks great! Chuck roasts are on sale. I may have just decided what to cook today.

 

[r benash]

Beautiful cook. Love the colors. And I know it was tastey!

 

[Bob Correll]

Terrific cook Ed!