PSB2022

[Jim Lampe]

pulled from the freezer...



shopped for the freshest...




got the magic out...



fired up a few...

seasoned the beef...



...and away we go.



more to come as cook continues...



...and more to come....

 

[Jim Lampe]

When the beef was done, I replaced it with a 2 1/2 pound cured pork loin

The beef was tossed in the oven with a foil cover over it and the sliced peppers with the stout and the Worcestershire sauce
The pork was done in two hours


When the pork was done the charcoal was still going good so I decided to put some bratwurst on

as the fire died down, the brats still took quite a while to come to temperature in fact I took them off when their internal temperature was at 158° …I finish them in the oven.
Back to the Pepper Stout Beef…
It’s done.



…and the brats…

Plated photos…? Where are they??

 

[JimK]

Some fantastic looking PSB, Jim. And great use of those lit coals on the 'extras'.

 

[Rich G]

Well, shoot, Jim! That's some great looking eats all the way around! PSB is great winter grub, and I see some tasty breakfasts/sandwiches with that CB!

R

 

[Jim Lampe]

HR on the beef
Cheddar under both the beef and brat
Brussels to round it out!
Thanks for the cool comments and for swingin by!

 

[DanHoo]

Dayum, that looks tasty.

 

[Brenda T]

Looks delicious - the plated photos are outstanding!

 

[Peter Gallagher]

everything looks so great - That looks like some pretty sexy worchester sauce - never seen that - Your plates are always the best! awesome stuff, no doubt....

 

[Joe T Gomez]

Jim love them pics

 

[ChuckO]

There is much goodness in this post Jim. The Bark is amazing on that Chuck Roast. Did any of that Guinness make it to a glass?

 

[Chris Allingham]

Holy moly, that is a plate of food!

 

[Jim Lampe]

thank you all for those groovy comments, very much appreciated!

There is much goodness in this post Jim. The Bark is amazing on that Chuck Roast. Did any of that Guinness make it to a glass?

it WAS a 14point something can.... i think i added only 8 ounces 'stead of the requested 12oz... and it did remind me of an evening many years ago.
Thanks Chuck, for bringing that up

Holy moly, that is a plate of food!

yes ,Chris, it was quite full.
so you know, i did share with the neighboring squirrel

 

[Joe T Gomez]

How did those Weber briquettes work out for you never used them always Kingsford

 

[Jim Lampe]

How did those Weber briquettes work out for you never used them always Kingsford

unfortunately, you, @Joe T Gomez, will most likely never have the chance to use Weber Briquettes....
They are no longer available.

I LVE Weber Briquettes.
I HTE Weber for discontinuing them.

I have one unopened bag remaining. IT'S GOLD.

 

[Brian B Atlanta]

I love the Weber Briqs also down to 9 bags I don't use charcoal as much as some others so should take me another year I hope.

 

[Patrick Sullivan]

What's in the glass jar next to the Guinness can?

 

[Jim Lampe]

What's in the glass jar next to the Guinness can?

garlic confit left
Pabst Worcherershire sauce right

 

[Rich Dahl]

What a cook Jim! I really need to make some PSB been a year or more. Did you use the buckboard bacon cure on the loin?

 

[Jim Lampe]

Did you use the buckboard bacon cure on the loin?

I did. Third week in October. Planned on finishing it the Saturday after Thanksgiving… but the hip was bothering me so I decided to wait.
The extra cure time did not hurt the taste whatsoever.

 

[Bob H.]

Jim, if you do feasts like this in the winter, what will this summer bring?