I decided to make pepper stout beef to celebrate the first Sunday of football! I take no credit for the recipe as i used the tried and true Wolfe Pit version. Started with a 5lb chuck roast that was seasoned with sea salt and cbp. I then used my Jaccard tenderizer on the roast. Filled one row of my amnps with pecan, set the pid to 275 deg, and away we go in the mes 30! Took about 3 1/2 hours to reach 165 deg. The roast then went in a foil pan with 2 sliced bell peppers, 1 sliced red onion, 6 minced cloves of garlic 1/4 cup worcestershire, and about 14 oz of Guinness. The recipe also calls for 3 jalapenos but the wife doesn't like spicy
The pan was covered with foil and placed in a 350 deg oven for a little more than 2 1/2 hours. The roast was then shredded, everything stirred and then placed back in the oven uncovered for 30 min to reduce some of the liquid. Made a sandwich with a challah roll, provolone and some horseradish. Turned out really well. Meat was super tender and moist with a nice balance of flavors. Thanks for looking!
Seasoned and tenderized
Mes 30
Ready for the oven
Ready to eat!
Tender and moist.
Seasoned and tenderized
Mes 30
Ready for the oven
Ready to eat!
Tender and moist.
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