Pepper stout beef


 

Darryl - swazies

TVWBB All-Star
I have a 4 to 5pound flank on my counter now warming up. Spiced with killer hogs AP rub and then topped of with fresh ground pepper.
Just using the performer today instead of the E6....less clean up and once I get the beef to a braise point I am finishing in the oven for the last 3 hours. Hoping for about 3 or so hours around 250 on the performer, it’s ready with jealous devil and 1 small each piece of hickory and peach wood. Then hopefully another 3 hours in the oven around 350.
Ready with 1 large red onion, 3 jalapeños, bell peppers, lots of garlic and 1 tall can of stout.
Should be good as usual. Making a creamy horsey sauce and this sliced pepper jack cheese.
Probably no sides, I will be into the 90 to 100 proof mid afternoon and all I will want is a sammy.
Just cooking for me and the MRS tonight.
A few pics to start, hopefully pics at 165 when adding to the veg, and pics at the end for you folks too.
I know lots of you have made it, so if you haven’t or it’s been a while you may forget how darn good this is.
It’s 9:30 now, getting the fire ready and hope to start around 10.
 

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Darryl - swazies

TVWBB All-Star
Sorry folks, I wrote flank .......I meant to say chuck roast......or as my butcher up north here calls them blade roast.
Thanks for popping by to check it out, we hit 150 so far so shortly once it looks good I will take it off and get some pics for you when I add it to the the pan....still trying to eat by 7. I know the last half of the cook takes about 2.5 to 3 hours.
 

Darryl - swazies

TVWBB All-Star
A few more pics as I move to the last step of the cook.
3 jalapeños, 1 with seeds
2 bell peppers
1 red onion plus the end of an old white onion from the fridge
Most of a can of Guinness
A couple shakes of prime rib rub
5 large cloves of garlic
Lots of shakes of Worcestershire sauce
Beef was stalling at 157 for a long time so it had good colour and was ready to go in.
I think it stalls closer to 155 because it isn’t as thick as a brisket.
Looking good so far....still have to make horsey sauce
 

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Darryl - swazies

TVWBB All-Star
Sammie’s were top shelf, everything came out just right.
Havarti cheese and the horsey sauce it was all good.
Thanks for looking.
 

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Darryl - swazies

TVWBB All-Star
Thanks Bruno, tons left over.....my co worker always benefits early on in the following week if I have a one of food left over.
I show him the pics, say hey did you want a sandwich tomorrow......you can guess how the rest goes from there.
I still have to show him how it looks but I guess it's going to go over well again for tomorrow's lunch.
Thanks again everyone for looking, not every cook is excellent but this one is hard to mess up and always tastes out of this world.
Make it if you haven't
 

 

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