Pepper Stout Smoked Chuckie, with Qview

Discussion in 'Beef' started by snorkelinggirl, Aug 22, 2013.

  1. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    It has been a while since I posted, so rather than lose all credibility as a smoker, I decided to post on my smoke from today.  The recipe I followed is called Pepper Stout Beef from The Wolfe Pit.  I was pointed to this recipe by smokinjoe52.  It has been posted on already a few times on SMF, so nothing new here.

    I started with a 4 lb beef chuckie (I used an O-bone roast), coated it with SPOG, and smoked it for 3 hours using oak pellets at 225 deg F.  Most folks say to smoke a chuckie until you hit an IT of around 165 deg F.  I pulled it a little earlier than this as my husband likes a lighter smoke taste.

    After pulling it from the smoke, I put it into my braising dish along with 6 minced garlic cloves, 1 sliced jalapeno pepper, 1 large sliced onion, 2 sliced sweet italian peppers, 1/4 cup worcestershire sauce, and 12 oz Murphy's stout. The original recipe called for 3 sliced jalapeno peppers with seeds, but that just sounds painful to me.  YMMV. [​IMG]

    Qview! 

    Chuckie in the smoker at 225 deg F with the AMNPS using oak pellets.....


    Braising dish with minced garlic, sliced onions, sliced peppers and jalapenos, worcestershire, and stout.....


    Braised covered at 325 deg F for 2 1/2 hours until fork tender at IT of 210 deg F........


    Pulled and put back into the juice!  I'll be taking this for dinner on Saturday night visiting the in-laws. 


    Thanks for looking!  Hope everyone has a great day and weekend!

    Clarissa
     
    Last edited: Aug 22, 2013
    disco likes this.
  2. Mr Wolfe would be proud.
     
  3. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    I was afraid of violating the outside link rule by direct referencing. But yep, all credit to him for a great recipe.
     
  4. I figure the rule says we can't link to another site. It doesn't say we can't talk about other sites. :) I think this is just what Larry would want.
     
    Last edited: Aug 22, 2013
  5. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Oh, good to know.  Thanks for clarifying the rule for me, Bama.  I'll edit the original post to give credit where credit is due. 

    Have a great night!
    Clarissa
     
  6. wjordan52

    wjordan52 Meat Mopper

    NC
    That looks soooo good! Thanks for the pics.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Chuck there Clarissa! They've been on sale here and I've been sticking them in the freezer for a cold and rainy day! I'll be using this recipe down the road!
     
  8. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you so much, wjordan!
    Thank you, Case!  It's a tasty recipe, and I'm sure you'll enjoy it this winter (especially if you stick with the original 3 jalapenos called for...that'll definitely warm you up!)
     
  9. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looking good Clarissa. That last pic is awesome!

       Mike
     
  10. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you so much, Mike!  I'm excited to share it with family tomorrow.

    Thanks for checking out my post and have a great day!

    Clarissa
     
  11. Outstanding as usual!!!! Thanks for sharing it.
     
  12. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you so much, Alesia!

    Served it to the family for dinner last night.  I forgot to get any plated pictures as there was too much of a feeding frenzy going on, but everyone really liked it. Works great for large gatherings!

    Have a great Sunday!

    Clarissa
     
  13. chef willie

    chef willie Master of the Pit OTBS Member

    Hey there neighbor.....looks very tasty indeed. Might that be a Le Creuset oval? hard to miss those handles.....love mine & looking forward to Fall weather to do some braising as well. C-ya around......Willie
     
  14. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Chef Willie!

    How you been doing??  Good to hear from you!   This Pepper Stout recipe worked really great for serving to a big group, and I just love how smoked foods are better if you make them a day or two in advance.....perfect for doing ahead and then reheating at the family gatherings.   Ha!  yes, good call.  My trusty 3 1/2 quart LC oval braising dish.....my absolutely favorite piece of kitchen equipment  (shhh! don't tell my meat grinder and sausage stuffer that!)  

    Have a great week!

    Clarissa
     
  15. I'm assuming a "chuckie" is a chuck roast, yes?
    Looks gr8!
     
  16. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi SmokeIt,

    Yes, sorry for any confusion, beef chuck roast it is.  Easy and tasty recipe, hope you'll give it a shot!

    Thanks for looking!
    Clarissa
     
  17. dls1

    dls1 Smoking Fanatic

    Clarissa - That looks excellent. My kind of cooking - smoke + braise + hold for a couple days. I can see that served on a bed of polenta, a simple salad on the side, some crusty bread, and a glass of hearty cab.

    Nice job.
     
  18. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi David,

    Thank you very much!!  I've become enamored with the combination smoke + braise process. Adds a lovely layer of flavor without compromising the silky texture of braised meat.

    Thanks for looking, and have a great day!

    Clarissa
     
  19. webowabo

    webowabo Master of the Pit SMF Premier Member

    Dang it Clarissa... your messing up my plans for Labor day cook.. now I want one of these :):):) instead of the chuckie... maybe some shanks ( i love that smoked marrow in the braising sauce..... But... either way.. IT LOOKS GOOD! Dont stay away for so long next time :p 

    Happy Labor day weekend!

    Mike
     
  20. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Mike,

    Thanks so much for checking out my post and for the compliments!  I agree.... smoked beef bone marrow cannot be beat.  Delicious stuff.

    Hope you have fun with with your Labor Day cooking projects.....looking forward to seeing your posts on them!  [​IMG]

    Have a great night and weekend!
    Clarissa
     

Share This Page