Was heading to the Pirates/Cards game yesterday with my step son and my nephew, so I decided we needed a man's lunch to fill us up first. Decided Pepper Stout Beef was required.
Followed the Wolfe Pit recipe to the tee except that instead of salt and cracked black pepper I went with a coating of "Weber Chicago Steak Seasoning" rub on the roasts. It caught my eye on the shelf in the dollar store and I figured it was perfect for this. I also added a chunk of hickory which Wolfe doesn't call for. Every thing is better with hickory smoke.
Here's the roasts all rubbed up and ready to smoke. Each about 2 pounds.
The recipe calls for cooking to an internal temp of 165 degrees before foiling. That seems rather arbitrary being its going right in to the oven anyway so after 2 hours of smoke (int temp at 150) I threw it on a bed of onion, red peppers, jalapenos and almost a whole head of garlic. The recipe calls for 6 cloves, but how can you have too much garlic with beef? Poured in the stout and Worcestershire, covered with heavy duty foil and into the oven at 350 for 3 hours.
3 hours later and this is what we had. The kitchen smelled like I imagine love would smell if it had a scent.
The beef pulled right apart with my kitchen tongs and a fork. Nice smoke ring on the beef too. Back in for 45 mins to cook the sauce down a little.
Topped with a slice of horseradish cheddar cheese, some horseradish sauce on the roll and an extra can of Guinness to enjoy with it
One of the best sandwiches I ever had! I cant imagine how you could top smoked beef, beer, cheese and horseradish!
Oh, and you can RAISE THE JOLLY ROGER TOO!
Thanks for the look!
Followed the Wolfe Pit recipe to the tee except that instead of salt and cracked black pepper I went with a coating of "Weber Chicago Steak Seasoning" rub on the roasts. It caught my eye on the shelf in the dollar store and I figured it was perfect for this. I also added a chunk of hickory which Wolfe doesn't call for. Every thing is better with hickory smoke.
Here's the roasts all rubbed up and ready to smoke. Each about 2 pounds.
The recipe calls for cooking to an internal temp of 165 degrees before foiling. That seems rather arbitrary being its going right in to the oven anyway so after 2 hours of smoke (int temp at 150) I threw it on a bed of onion, red peppers, jalapenos and almost a whole head of garlic. The recipe calls for 6 cloves, but how can you have too much garlic with beef? Poured in the stout and Worcestershire, covered with heavy duty foil and into the oven at 350 for 3 hours.
3 hours later and this is what we had. The kitchen smelled like I imagine love would smell if it had a scent.
The beef pulled right apart with my kitchen tongs and a fork. Nice smoke ring on the beef too. Back in for 45 mins to cook the sauce down a little.
Topped with a slice of horseradish cheddar cheese, some horseradish sauce on the roll and an extra can of Guinness to enjoy with it
One of the best sandwiches I ever had! I cant imagine how you could top smoked beef, beer, cheese and horseradish!
Oh, and you can RAISE THE JOLLY ROGER TOO!
Thanks for the look!
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