Pepper Stout Beef

I haven’t used my smoker in a while but there was this one recipe that has been calling my name for years that I finally decided to make.

Of course, I couldn’t find a large enough chuck roast at Costco (shock!) but they had this beauty

which of course I bought but I was a little concerned that a) it was twice as big as I needed and b) it was a round tip, and since I was going to shred the beef I wasn’t sure at all if this meat would allow me to do that, which meant that after some 7 hours of cooking I was not quite sure what I was going to end up with. Luckily, I had lots of wine to get me through the process.

Anywho, given that this chunk-o-cow was twice the size called for I ‘had’ to make a double batch, so first thing was to slice Elsie sort of in half

and then I coated the pieces with L&P and rub (which I get from here. It’s quite yummy)

and then on to the smoker at oh 250-275 or so for around three hours until the internal temp gets up to 165° or so.

After about 2:45 as Elsie was getting close to temp it was time to get the other bits ready. Each pan got 1/2 orange pepper, 1/2 a yellow pepper and a whole green pepper

sliced and laid in the bottom. Then I added to each a jalapeño from the garden

with the seeds (my peppers are pretty mild)

and then lots of minced garlic, a sliced red onion, 1/4 cup of L&P and a pint of Guinness to each

and mixed it up moderately well.

At this point (after about 3 hours on the smoker) Elsie was at roughly the temp desired so on she went

and these were tightly covered with foil and put in a 350° oven for another 3 hours, at which point the veggies are nicely cooked down

Now came the moment I was afraid of, as I really didn’t know if this piece of meat had sufficient fat and conective tissue to shred properly, so with great trepidation I started into her with the forks…

W00t-w00t!! Success! Elsie pulled like a champ! So I mixed up the meat and juices fairly well and put the pans back in the oven for another 15 minutes to let some of the liquid evaporate and then it was sammich time!

First I put a healthy layer of gorgonzola on my roll

and then I, er, I got so involved with eating and serving the Girls that I forgot to take any more pictures last night.

But to Serve You, Dear Reader, at great personal peril I staged a Dramatic Re-Enactment of last night’s engorging under the cover of today’s lunch

Damn fine.

8 Responses to “Pepper Stout Beef”

  1. Kate P says:

    I hope it’s appropriate to say “Holy Cow” that looks good!

  2. JeffS says:

    Looks very nice!

    But……I trust that Claude was not disappointed, since there are no photos of him.

  3. Mr. Bingley says:

    He always manages ti find something, Jeff!

  4. aelfheld says:

    There goes another keyboard.

  5. Kathy Kinsley says:

    LOL – you need to get one of those plastic keyboard cover things to put over it.

    They make cleaning a LOT easier…

    And, yeah – that looks delicious!

  6. leelu says:

    Mr B.
    I looked at the site you linked to. Which rub do you use??


  7. Mr. Bingley says:

    leelu, I used their original on one and the brisket rub on the other. They’re both quite good (but very similar; the brisket has bigger chunks of the spices).

  8. Mr. Bingley says:

    BTW I also got my gloves from them, too.

    I call them my “Dr. Mengele” gloves because they are rather evil looking.

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