My actual first PSB --- with a set-up twist

[Chad Bman]

A week ago, I threw a chuck on the 18" WSM while I ran out for some errands & recoil therapy. By the time I got home, I completely overshot the 165 internal temps and was pushing 200 degrees. So, I just made pulled beef instead. But I still had a hankering for the PSB and today was the day.

Problem was, it was windy as all get out today.

But I had a plan... First up --- fresh cracked pepper, kosher salt, and a shake of Montreal Steak

Fired up the mini under the deck (which has a ceiling/deck height of 14') where most of the other Weber's reside.

All together, but man is it windy.

If I only had a wind break for the mini.... <lightbulb turns on in my head>

Oh yeah...

Removed the door and this set-up worked perfectly!

Time to kick back and relax

Peppers all diced up and awaiting their next venture

Annnnnnd it's go time...

 

[Chad Bman]

Added 12oz of Guiness & worcestershire sauce to the veggies.

Kinda funny, the heat rolling out of the mini has the 22 lid temp a lot higher than I would have guessed. lol

165 internal and looks great

Fit perfectly into the foil pan

Wrapped in foil, replaced both lids and ready for the next couple of hours. I opened the bottom vent 100% and it climbed up to 415 degrees!

After 2.5-3 hours braising, it's time for the fork test. Yeah, this was good to go.

Shredded and ready to reduce the liquid

Out of the mine and headed to the kitchen

A little fine tuning with the shredding and this baby is ready to consume

I typically don't make/take a plated pic, but I laughed when I put this together. It's a plate of carbs --- bun, rice, tater... lol I had other veggies and salad fixins' in the fridge, but I went bachelor style instead. Looks like I'll need an extra hour in the gym tomorrow.

If you haven't made a Pepper Stout Beef yet, put it on your must-do list. Stuff is excellent! Thanks for playing along.

 

[Paul Kastner]

Awesome job.

 

[Bob Mann]

Very nice Chad!

 

[S.Six]

Killer cook man! Love the custom wind break. In a word, OUTSTANDING!

 

[Tony R]

Nice to see you cook Chad.

 

[Rolf Jacobsen]

Chad, I like the way you cook!

 

[Brian Dahl]

The plated meal looks awfully good, Chad!

 

[Hamilton Barnes]

love the food and the great thinking!!!!

 

[Morgan C.]

Outstanding Chad..great use of the "double weber" wind break and super looking PSB..yum I could use a few of those Sammie's!!

Nice

 

[Gregory R]

Excellent post and cook, Chad!! Very clever windbreak!!!

 

[Tim McCann]

Good idea! Good looking PSB.

 

[Pete in PG]

Really nicely documented cook; looks fantastic! Nice Job Chad!

 

[Wolgast]

Clever! And that is some serious eats!

 

[Rodolfo Pico]

Excellent looking PSB!

 

[Savio]

Pepper Stout Beef is now on my to do list.

 

[Bobby P]

Nice looking plate. Love the wind break idea too.

 

[Mildo]

This is a very good cook and nice post. Well done, Chad.

 

[Robert T]

Great thinking on the go and that PSB looks killer.

 

[Bob H.]

Looks great Chad, especially the 1 hundred dollar cooker inside of the 4 hundred dollar cooker.