Variation on a Theme

[Bill Schultz]

So one of my favorites is PSB and I have done a few variations so far and this one today is the best.

One small 3lb Chuck, coming to room temp, seasoned with fresh ground Sicilian Sea Salt, Fresh Ground Pepper and Granulated Garlic

WSM started Minion with Stubbs and a couple of handfuls or Jack Daniels Whiskey Barrel Oak, liking this stuff, nice flavor

The variation, so I used three standard peppers, one red onion, five Mex green onion whole, baby red potatoes, one Pablano Chili with 90% of the seeds removed and three whole carrots. A sprinkle of crushed red pepper and Sea Salt
I also used Weyerbacher Winter Ale for the beer, along with six cloves of garlic peeled and smashed

About three hours at 250, chuck is 155 and has a gorgeous bark, into the pan and foiled

A little less than three hours later fork tender and heading in

Sliced and on the table

A couple of take aways for me, the potatoes really make the dish for me, Poblano Chili's are excellent slow cooked and the Ale really shined as a base of the broth, at least as good as the Stout

Your plate, enjoy

 

[Rich Dahl]

That looks great Bill! I've done a lot of PSB also and have done some variations with different peppers and veggies along with potatoes. So far my favorite ale for PSB is New Castle. New Castle gives it a nice nutty flavor.

 

[Morgan C.]

Nice variation on the classic PSB..I may have to try your version!!

Looks super Bill!!

 

[Tony R]

Thanks for sharing.
I want to do mine with habanero and jalapeños.

 

[NeilH]

Very delicious looking cooking.

 

[Tim McCann]

NIce twist on PSB.

 

[Mike Coffman]

Another fantastic cook Bill! I am going to have to try this variation soon!

 

[RicardoL]

I am doing this, soon! I will just have to convert it for a kettle cook-out! How much of that beer do you put into it?

Thanks for the inspiration!

 

[Robert T]

Elegant plate Bill. Your instincts for great food is an inspiration.

 

[John Solak]

Nice twist on a classic!!!

 

[Jerome D.]

That plate looks like it's exploding with flavor. Yet another awesome post, Bill.

 

[Leo Rousseau]

Hell yeah!!! That's what I'm talking about! !!

 

[Mike Cosgrove]

Its a masterpiece!

 

[Wolgast]

That is one great looking plate. Bet it was packed with flavours aswell. Nice Twist

 

[Gene Brownson]

Bill great way to think outside of the box! Looks great and thanks for showing me you can deviate from the path and still have good stuff!

 

[Enrico Brandizzi]

It looks delicious. Great cook!

 

[Bill Schultz]

I am doing this, soon! I will just have to convert it for a kettle cook-out! How much of that beer do you put into it?

Thanks for the inspiration!

Ricardo it was just half a regular size beer, a lot of juice comes from the vegetables

 

[Bob Correll]

Perfect PSB cook and photos Bill!

 

[Chris Lynch]

Nice twist. I'd give the poplanos and ale a try in a heartbeat! Looks great.

 

[Jason Noble]

PSB is always a winner at this house and you nailed it. Great job.