Oldie but a goodie.


 
T

timothy

TVWBB 1-Star Olympian
Beautiful day high in the 60's.
Pepper stout beef on the OTG for a feel good day. Seasoned with S&P and Tatanka dust.
Cooked over KBB with 2 red oak chunks.
In the oven now foiled and just waiting for the good stuff..
 

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Beautiful weather with a nice Pepper Stout Beef sammie sounds delicious, i like the way you roll timothy.
 
That looks delicious Tim It's been way too long since I've done Pepper Stout Beef. I've even got a bottle of Tatonka Dust lurking somewhere in my stash.
'
 
Thanks! I am interested, your pictures look great. Have you ever made an au jus style sauce and dip your made sandwiches in them?
 
I love the idea here, looking forward to putting myself together something similar. I love the black pepper but the MRS is not as big of a fan......does it turn out peppery or once it get mixed in with the sauce and reduced it all works together and less peppery?
I would make it as the recipe reads if it was just for me, but the word pepper is right in the title is why I ask.
 
Darryl - swazies said:
I love the idea here, looking forward to putting myself together something similar. I love the black pepper but the MRS is not as big of a fan......does it turn out peppery or once it get mixed in with the sauce and reduced it all works together and less peppery?
I would make it as the recipe reads if it was just for me, but the word pepper is right in the title is why I ask.
Click to expand...
The pepper word IMO is based more on the sliced green, red and jalapeno peppers.
I skip the jals and just use the amount of black pepper I like ( you can certainly omit it)
 
Thanks for the detail there, I wasn't sure exactly but you are probably right based on all the peppers in the pan. I will choose to not omit the black pepper just dial it back a bit. At first glance....I looked at the pics before reading, I thought it was green chilies in the mixture, looked like that to me anyways. Thanks again for the pictures I am sure it will be a hit.
 
Larry Wolfes pics from his recipe do show a lot of black pepper.
Mine I used Tatonka dust ( which has dried worcestershire) That's black coming out of the container so it does look like I used a lot of black pepper, but I only used a few twists per side.
The long cook tones it down and with the braise and reduction. it's not noticeable.
 
timothy said:
I keep mine in the fridge. I think that's what Owens BBQ recommends ( so it doesn't clump
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My first jar hardened in the span of a couple of months. I emailed Marty and asked him about it and he immediately sent me a new jar which was much better. He mentioned they'd identified the clumping issue and had remedied the problem. Honestly though, it's been several months since I've used it so I'm not sure of it's condition.
 
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