Pepper Stout Beef - Take 2

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DerHusker

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It’s been 4 months since I’ve made this which is way to long for such an awesome dish. I just had to remedy this so I gathered everything up and went for it.
Here is the Chuck roast that was on sale.


Here are the rub ingredients:

Sprinkled with hot sauce and rubbed down

Now steak seasoning

Ground coriander

And ground chipotle pepper

Wrapped it up and let it rest in the fridge for 6 hours.

Now on the kamado at 250 degrees until it reaches an IT of around 165.

Here are the veggie ingredients:

2 red bell peppers
2 green bell peppers
1 large brown onion
1 large red onion
1 large jalapeño
Here is everything all chopped / diced up and ready to go.

Add 1/4 cup of Worcestershire Sauce and 12 oz. of Stone Brewing Smoked Porter. (Guinness Extra Stout is used a lot but any good dark beer will do)

Once the IT got to 162 it looks like this and I placed in on top of the veggies and cover with foil.



And back on the kamado and I kicked the temperature up to 325.

Now it’s 1 1/2 hours later and the IT is at 208.

I uncover it and do a loose pull of the beef and continue cooking to reduce the liquids.

And it’s done and ready for tacos, burritos or tortas.

And burritos are what we made with it tonight. Heated up a flour tortilla and placed some cheese and some of the beef and veggie mixture on it.

Now some Pico de Gallo and guacamole

Rolled and ready to eat.


Muy Bueno! :)
 
Oh damn that looks good!!!! I know what I am cooking on Sunday, now!
 
Thanks for the full cook description. I found it to be very helpful.

I tried this about two weeks ago. It turned out well, but I had way to much liquid remaining in the pan. I figure it was because I added 2 packages of mushrooms, didn't cut my veggies smaller and didn't return to the smoker to cook it off after the partial pull.

Time to try this again!
 
I love how that turned out!

I made some a week ago. I had doubts about using stout but went for it.
It was soo good I have the rest of the liquid in the freezer for a stew starter.


I like how you chopped finer. I used the slice method and it left stringy veggies in my sandwiches.
 
peeps said:
Oh damn that looks good!!!! I know what I am cooking on Sunday, now!
Click to expand...
Thank you peeps. The way I make this it's great for Mexican fair. It was ready just before our game started so I made the burritos so as not to have to mess with silverware. Then on Sunday morning I made Machaca con Huevos with it and it rocked! (post is coming) :becky:
 
93vpmod said:
Thanks for the full cook description. I found it to be very helpful.

I tried this about two weeks ago. It turned out well, but I had way to much liquid remaining in the pan. I figure it was because I added 2 packages of mushrooms, didn't cut my veggies smaller and didn't return to the smoker to cook it off after the partial pull.

Time to try this again!
Click to expand...
IMO, the key to PSB is to reduce the liquid as much as possible once it is pulled. It really concentrates the flavors and makes it less soupy. That soupy mess is where all the flavor stays if you don't reduce it.
 
Being a beer guy wouldn't Pepper "Stout" Beef require a stout beer and not a porter?
(now that my smart ass comment is out of the way)

Thats looks like a mighty fine meal!
 
Grimm5577 said:
Being a beer guy wouldn't Pepper "Stout" Beef require a stout beer and not a porter?
(now that my smart ass comment is out of the way)

Thats looks like a mighty fine meal!
Click to expand...
Well that Stone Smoked Porter is pretty stout stuff. :becky: :heh:

Thank you. It was goooood.
 
Now that I know what psb is and what psb looks like, and how to cook psb... I have to make psb , so I can taste psb!!! That looks fantastic!! Ima make some for the lease... Cajun Ty!
 
DerHusker said:
Well that Stone Smoked Porter is pretty stout stuff. :becky: :heh:

Thank you. It was goooood.
Click to expand...

:thumb:
Heck yea it is! I'm a big stone brewing fan. Love their sublimely self-righteous ale. One of my favorite beers hands down. Like you said that porter was probably deeper/richer then some stouts. I was just being an @ss. :mrgreen:
 
Grimm5577 said:
:thumb:
Heck yea it is! I'm a big stone brewing fan. Love their sublimely self-righteous ale. One of my favorite beers hands down. Like you said that porter was probably deeper/richer then some stouts. I was just being an @ss. :mrgreen:
Click to expand...
Stone Smoked Porter is one of my favorite beers. Of course it helps when I live only 2 miles from their headquarters in Escondido. Yes, I knew that you were trying to be a smart a$$ as you even included a statement to that effect. :becky: I was going to include a "(now that my smart ass reply is out of the way)" but decided not to. :heh:
 
Late to the party here, but that is a great cook. And definitely one of my favs to make.

And I like peeps comment about reducing the liquid for more flavor. I didn't do that the first time I made it, the second time I did and it made all the difference.
 
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