Jump to content

John's "Really Right Stuff" List
CUSTOMER SERVICE COMPLAINTS

Pepper Stout Beef (aka Pulled Beef)

DerHusker

By DerHusker,
in Beef Recipes

 Share Followers 8

Recommended Posts

DerHusker

DerHusker 6,994

Posted
Posted

 

12280099395_5a77583b64_z.jpg

Ingredients:

 

Meat:

3 to 4 lbs. of good quality Chuck Roast

Hot sauce (I used Tapatio)

Steak Seasoning (I used Kirkland)  

Ground coriander

Ground chipotle pepper

 

Veggies & Broth:

Two green bell peppers (Chopped)

One red bell peppers (Chopped)

One yellow bell peppers (Chopped)

1 large red onion (Chopped)

1 large brown or yellow onion (Chopped)

1 large jalapeño (Diced)

1/4 cup of Worcestershire sauce

12 oz. of Guinness Extra Stout (or any good dark beer)

Directions:

Take meat and Sprinkle with hot sauce and rubbed down for even coverage. Now rub with steak seasoning, ground coriander and chipotle pepper for even coverage and to taste. Wrap up in plastic wrap and let rest in the fridge a minimum of 4 hours. (8 is better) Once rested, set up your kamado for indirect cooking and preheat to 250. Add a chunk of your favorite smoke wood and place meat on grill. Let it cook until the I.T. is 165 degrees. While the meat is cooking, cut up your veggies and place them in an aluminum chafing pan. Pour the Worcestershire sauce and the beer over the veggies. (You can add more chipotle powder to the veggies if you like) Once the meat I.T. has reached 165, remove it from the grill and place it in the pan on top of the veggies and tightly cover with aluminum foil. Return the chafing pan to your kamado and bump up the temperature to 325 to 350. Cook this until the meat I.T. has reached 210 degrees. Now remove the chafing pan from the kamado and remove the foil. Do a loose pull of the meat being very careful not to splash the hot liquid on yourself. Once you’re done pulling return the chafing pan to the kamado to reduce the liquid to your desired level. (I like mine fairly thick) Once the liquid reaches your desired level remove it from the kamado. Pull any larger pieces of meat to your desired size and it’s ready to use. (Step by step pictures of this process are below)

 

I originally posted this cook as Chucky’s Nightmare.  I have decided to post it as a recipe as well. I got the inspiration for this from “The Wolfe Pit” but since I wanted mine for Tacos I switched up a few ingredients.

 

Start with a good Chuck Roast.

12262919335_f55f83cb65_z.jpg

Here are the rub ingredients. (Note: I would’ve used Cummin but I was out so I used Coriander instead. It turned out so good I’m not sure if I’ll change it.)

12277966015_876782896d_z.jpg

 My Chuck Roast was huge (6.3 lbs.) so I cut it in half.

12277962855_13ec39a78e_z.jpg

Rubbed it down with some hot sauce.

12278107903_ff614bdd85_z.jpg

Now with the steak seasoning, ground coriander and ground chipotle chili pepper. (I just eyeballed it)

12278389614_47a8886602_z.jpg

12278096763_f427ceea3c_z.jpg

Wrap this up and rest a minimum of 4 hours. (Overnight would be better)

12278368354_874845c064_z.jpg

Light up the kamado.

12277940115_89f7749dde_z.jpg

Throw on the chuck once it reaches temperature (250) with some wood chunks. (I used Mesquite)

12277933465_fb9a62ff29_z.jpg

Here are veggies to I used.

12278357244_ded84cff8d_z.jpg

Once I had chopped up the veggies I sprinkled on 1 tsp. of ground chipotle chili pepper. Then I poured in 1/4 cup of Worcestershire Sauce and 1 Stockyard Oatmeal Stout. (Guinness is used a lot but any dark beer will do)

12278477476_795b931c20_z.jpg

12277919135_ed29e861c3_z.jpg

12279982745_fa4ca67992_z.jpg

After the chuck roast had reached and internal temperature of 165 I placed it on the bed of veggies.

12280409404_3d63f4e6a8_z.jpg

12279956795_fda555445d_z.jpg

I then covered the pan with foil and placed it back on the kamado along with some appetizers. I cranked up the temp to 325 and let it cook for another 2 hours.

12279960615_982e211a9f_z.jpg

12280372944_39ceee3147_z.jpg

After 2 hours the IT was 209 so I removed the foil.

12280532024_5c805908bc_z.jpg

And pulled it apart and let it cook for another hour to reduce the liquids.

12280653766_aa0773290b_z.jpg

Here it is ready to eat.

12280099395_5a77583b64_z.jpg

12280509484_22148009fb_z.jpg

I warmed up some tortillas and proceeded to make tacos.

12280638186_a63d37b362_z.jpg

12280079865_e5649e2378_z.jpg

And enjoyed them with a Stockyard Oatmeal Stout.

12280076615_8922556185_z.jpg

Due to the Tapatio and chipotle powder the meat had a bit of a kick. As we ate our tacos my wife gave it a "this is awesome" comment. Now to understand exactly what that means you have to remember that she doesn't like red meat. (Or so she thinks) Every time I buy beef she asks me why. So if she said it was "awesome" you have to believe it.

Link to post
Share on other sites
  • Replies 88
  • Created
  • Last Reply

Top Posters In This Topic

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

DerHusker

Ingredients:   Meat: 3 to 4 lbs. of good quality Chuck Roast Hot sauce (I used Tapatio) Steak Seasoning (I used Kirkland)   Ground coriander Ground chipotle pepper   Veggies & Broth:

Marshall Lucky

Good, Citizens!  Weeellll, took the last of that good tasting Pepper Stout Beef and fixed me up some good tasting Pepper Stout Beef Enchiladas.  Wooooo, Buddy, that stuff gets better with age.  Like f

Marshall Lucky

Good Ladies and Gents, there are three things 'ol Marshall Lucky loves in this world - Bell Pepper, Beef, and lord, mercy, a good Stout.  Yyyyyeees, Sir.  So, it stands, I had to cook up a mess of Mr.

Posted Images

  • 2 weeks later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
 Share
Followers 8
Go to topic listing

  • Similar Content

    • DerHusker
      Trying out my Enso SG2 Bunka knife by making Pico de Gallo
      By DerHusker
      Wanted to try out one of my new knives so decided what better way that to make some Pico de Gallo. Sorry I didn’t get any pics as I was filming a video instead. (Video link below)
       
      https://www.youtube.com/watch?v=bpc7ojxlHUA&t=19s
       
      Thanks for watching.
       
      The recipe is in the video but not listed in writing. I shared it on this site before so if you don’t want to listen to the entire video you can hit this link instead.
       
       
    • DerHusker
      I’m in the Doghouse Now!
      By DerHusker
      If I had stopped at the cheap Mercer knife, I had purchased from Amazon I’d have been fine. (See previous thread) Unfortunately, there was a sale over Labor Day at Cutlery and More, so my wife is now mad at me because I purchased 3 more new knives.
       
      She suggested I have a problem  and to this I must agree.  I didn’t “need” any of these knives, but one was such a good price and the other two are, as Old Man Parker said on Christmas Story, “Indescribably Beautiful!”.  Below is a short video of the objects of my wife’s wrath.
      This first knife is a 9” Dragon Storm Chef’s knife by Apogee Cutlery. It’s made of BD1N steel with a HRC of 63. It was on Clearance with an additional 20% off for Labor Day.
       
      This next knife is an Enso SG2 7” Bunka knife. It’s made of 101 layers of stainless with a SG2 steel core with an HRC of 63. It was on sale with special price and 20% off for Labor Day.
       
      This last knife is an Miyabi Artisan 9.5” Kiritsuke knife. It’s made of 2 layers of hammered stainless with a SG2 steel core with an HRC of 63. It was offered at special introductory price for Labor Day.
       
      Here’s the video:
       
      https://www.youtube.com/watch?v=K3fkX9xlPvk
       
      I’m going to have to cook some good food using these knives to get out of the Doghouse. 
       
      Thanks for looking.
    • DerHusker
      8” Mercer Chef Knife and My Knife Roll
      By DerHusker
      The last time we rented an Airbnb I vowed to buy a knife roll and bring some of my knives with me so I could have the use of sharp knives instead on the dull knives they always seem to have. (It’s not that they need to be expensive, but if they were at least sharp I wouldn’t complain)
       
      Well we just got back from spending a week in Reno at an Airbnb and you can guess how the knives were. So, I’ve made good on my vow and got myself a cheap knife roll. I also purchased this Mercer Millenia 8” chef knife to go in it.
       
      As I said they don’t need to supply expensive knives and this new Mercer knife is proof of this. (It cost me whooping $18.00) So here is a video of the new knife and roll and the different knives I’ll be taking with me when we go on our next trip like this. (An assortment of mostly Mercer and Victorinox knives)
       
      Video:
       
      Thanks for looking.
    • DerHusker
      Repeat 4 bean Turkey Chili
      By DerHusker
      I picked up 2 lb. of 98% fat free ground turkey breast the other day.  I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point)
       
      I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients.

       

       
      1 ½ Tablespoons Olive Oil
      2 lb. Pounds 98/7 Lean Ground Turkey
      ½ Yellow Onion (Diced)
      ½ Red Onion (Diced)
      I Poblano Pepper (Diced)
      1 Red Bell Pepper (Diced)
      1 ½ Teaspoons Minced Garlic
      1 6 Oz. Can Diced Green Chiles
      1 15 Oz. Can Corn
      1 15 Oz. Can Crushed Tomatoes
      1 15 Oz. Can Tomato Sauce
      1 15 Oz. Can Chili Beans
      1 15 Oz. Can Black Beans
      1 15 Oz. Can Dark Red Kidney Beans
      1 15 Oz. Cannellini Beans
      1 15 Oz. Can Chicken Broth
      2 Tbsp. Chili Power
      1 Tsp. Cumin
      ½ Tsp. Crushed Red Pepper
      ½ Tsp. Chipotle Pepper Power
      ½ Tsp. Black Pepper
      ½ Tsp. White Pepper
      ½ Tsp. Salt
      ¼ Tsp. Cinnamon
       
      While I was prepping everything our new dog Lady came in to visit.

      I got out my enameled Dutch oven and placed the OO. I put it on the side burner of my Gasser.

      I put the Turkey in once it was heated up.

      I cooked it until just slightly brown.

      Next, I added the Poblano pepper, onions, Bell pepper and garlic. I covered this and cook it for 10 minutes stirring occasionally.

      Once the veggies had softened,

      I added in the spices and rest of the ingredients.

       

       

       

      and mixed everything together.

      I brought this to a boil and then covered. I turned the burner to low and let the chili simmer for 30 minutes, stirring occasionally.

      Here it is after cooking.

      Here it is in a bowl, garnished with onion, cilantro, some lime and some Non-Fat Greek yogurt.

      This was delicious and only 1 point per serving. (A serving = 1 cup. This was a large bowl, so it was a double serving so 2 points) Eating like this makes me forget I'm losing weight.
       
      Thanks for looking.
    • DerHusker
      Chicken my Fajitas
      By DerHusker
      With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything.
       
      The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)

       
      I also got out the onion and bell peppers to cut up

       
      and mixed up the fajitas seasoning.
       
       
      Ingredients:
      1/2 Tbsp. Chili Powder
      1 tsp. ground cumin
      1 tsp. smoked paprika
      1 tsp. garlic powder
      1/2 tsp. onion powder
      1/2 tsp. granulated sugar
      1/4 tsp. black pepper
      1/2 tsp. kosher salt to taste
      1/4 tsp. Chipotle pepper                                                                                                                  1/4 tsp. Oregano         
       
      The next day started out by making a batch of my Mexican rice. (1 Point per serving) Started out by sautéing the veggies.

      I measured out 2 cups of Brown rice, 1/2 tsp. of salt and 1 tbsp. of OO and put this in the rice maker. I now added 1 cup of Clamato Picante juice and 3 cups of chicken stock.

      Next, I added the veggies to the pot.

      I closed the lid and pressed start. Here are the results.

      Next up was the Guacamole. (2 points per serving) Cut up 1 medium Hass avocado.

      Now I added 1 tbsp. of light mayo, some granulated garlic, 5 heaping tbsp. of my Pico de Gallo, some fresh squeezed lime juice and mixed this up and covered.

      Next up were some frijoles. I sautéed some diced onion, 1/2 a jalapeno, some bell pepper and corn and then added two kinds of black beans. (0 points per serving)

      I now got out 3 boneless skinless breasts and coated them with the fajitas seasoning.

      I took them and the cut-up veggies out to my gas grill side burner.

      Now I needed to make the tortillas, so I rolled up 6 balls of masa about the size of a golf ball. I flatted them a little to make them easier to press out.

      I was some issues with the masa sticking to the press so had to experiment with dusting the bottom with some of the blue core masa.

      I heated them up on a C.I. griddle, very lightly sprayed with some OO.

      Next I sprayed my 12” Camp Chef C.I. skillet with some OO. After it was heated it up I put the 3 breast in and cooked them for 8 minutes per side.

       

       

      Once they were cooked I removed them to a cutting board and was left with the fond.

      I dumped in the onions and bell peppers and let them start to cook.

      While them were cooking I sliced up the chicken.

      Now I dumped in the chicken

      and stirred it in and continued to cook until the veggies had soften.

      Now I brought it all in and plated it up with a Modelo Negra.

       

       

       

      Here is a shot once I took it inside to eat.

      Gratuitous side shot close ups.

       

      OMG!!! This was so delicious!
       
      Thanks for looking.
×
×
  • Create New...