What's for Dinner?

[Boone]

Chris, you might want to check this out.

Pepper Stout Beef

Some really great recipes in the forums area of the Virtual Bullet website. This one is stickied there.

I couldn't find a 4 lb chuck roast, so I used three 2 lbers. Salted and sprinkled with some Accent and lots of fresh cracked pepper generously applied. Put on the smoker for a couple hours with apple smoke.



While the meat was smoking, cut up the veggies (red onion, bell peppers, jalapenos, garlic) and placed them in the cooker (I'm using my crockpot liner.



Here's the roast coming out of the smoker.



Roast added to crockpot liner on top of veggies, 2 Guinness Stouts and 1/3rd cup Worcestershire Sauce added, foiled, and put in oven at 350 for next 3 hours.



Beef shredded and another hour uncovered in the oven. When the wife gets home, going to serve on toasted italian bread with some pepperjack melted on top of the shredded beef.

More to come...

And Goal - you really ought to think about adding a smoker to your reportoire, specifically a Weber Smoky Mountain bullet. They are very affordable. You'd love it.

 

[Boone]

This beef is off the hook good. Can't wait to get it plated up and served.

 

[Chris]

So you put the veg in the smoker? For how long?

 

[Boone]

No. Beef on the smoker for about 2 hours. Then pulled it off, put the beef on top of the veggies, added the liquids, foiled it, and in the oven at 350 for 3 hours. Uncovered at 3 hours, shredded the beef, and back in the oven for another hour uncovered.

 

[Goaldeje]

I have a Bradley Electric Smoker that I use a few times a year. I do pork shoulders most often, but I've also done a killer brisket, wonderful chicken, and I smoked a turkey for TGiving last year that was amazing.

 

[Boone]

Sandwiches came out great. I wish I'd had some horseradish as I think that would've been the perfect finishing touch.

 

[Boone]

How does an electric work - are you actually burning wood? Pellets? Liquid of some kind?

 

[Goaldeje]

Wood pellets.

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[Boone]

Cincinnati Chili for dinner tonight. One of my favorites, and this Paupered Chef recipe is 100% authentic. Trust me - I've got Cincy roots. If you've never had it or made it, you need to.

In Praise of Cincinnati Chili | The Paupered Chef

 

[Goaldeje]

Had it a few years ago when I was in Dayton for business. Love regular chili, but Cincinnati Chili is a really nice way to mix things up.

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[Win4us]

Diced some carrots, celery, potatoes and green beans. Added beef bullion cubes along with all season salt, garlic pepper, oregano, Italian seasonings and had a helluva vegetable soup.

 

[Win4us]

Boone that roast looks absolutely amazing and delicious. Except for that red onion part, onions are hideous.

 

[riggins44]

I have the taste and urge to fix cedar plank salmon. Will have to decide on sides.

 

[Goaldeje]

Was planning on making pizza for lunch today, but wife said she didn't feel that today. So I made homemade pancakes (delish), thick cut bacon and, for the first time, eggs Benedict. They were awesome.

First time I've poached an egg and they did great. Hollandaise was perfect and smooth, really good. Might make my own English Muffins next time, but this was a great start.

Most importantly, wife was happy.

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[Win4us]

I do believe it'll be a simple yet delicious pinto beans & cornbread dinner!

 

[Goaldeje]

Heh. I'm making Chili with sweet potato cornbread here tonight.

 

[Boone]

Sausage and cabbage...lots of fresh garlic, jalapeño, red bell pepper, oregano, with chicken stock, apple cider vinegar, and some mustard in the background....


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[Elephant]

Sausage and cabbage...lots of fresh garlic, jalapeño, red bell pepper, oregano, with chicken stock, apple cider vinegar, and some mustard in the background....


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Sweet italian sausage?

 

[Win4us]

Looks good as hell Boone, how'd it turn out?

Went to this German place for lunch today called West Berlin. Brisket sandwich on pretzel bread?!?! Never even heard of that before. Tender brisket, lettuce and tomato with fries. Simple but friggin fantastic.



Yelp pic of it

 

[Boone]

It was very good That dish reminds me a little of beef on weck - which is a western NY specialty. Think roast beef on pretzel like bread with horseradish and au jus....


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