Pepper Stout Beef with QVIEW

gros cochon

Meat Mopper

Original poster

Thread starter

Apr 17, 2011

245

13

Montreal, Quebec

• Jul 7, 2011

• #21

Chef Willie said:

yum....looks superb....def will do that next time I do a chuckie...beef, stout & pasta....how can you miss

Click to expand...

I'm sure you'll love it. It's also great in a sandwich, with cheese & more peppers.

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jul 7, 2011

• #22

Great Qview,

And Congrats on the carousel 

 

davidhef88

Master of the Pit

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• Jul 7, 2011

• #23

gonna have to do this one soon.  looks like something my wife and I will love.   Great pics.

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jul 7, 2011

• #24

I will try it for sure...Yours looks just great and I am sure it will be a regular in my smoker...Thanks for posting it.

 

bigeyedavid

Meat Mopper

Apr 2, 2011

259

11

Faribault,Mn

• Jul 7, 2011

• #25

wow i have to do that lookin awesome

 

bluebombersfan

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Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Jul 8, 2011

• #26

That looks great I will have to try that next.  Thanks!!

 

fester

Smoke Blower

Oct 20, 2010

102

14

SoCal

• Jul 9, 2011

• #27

Definitely on my to do list!!!!

 

eppo

Meat Mopper

Jan 17, 2011

232

11

Lindenhurst, NY

• Jul 9, 2011

• #28

Looks awesome, doing it tonight!

Sent from my SCH-I500 using Tapatalk

 

gros cochon

Meat Mopper

Original poster

Thread starter

Apr 17, 2011

245

13

Montreal, Quebec

• Jul 9, 2011

• #29

eppo said:

Looks awesome, doing it tonight!

Sent from my SCH-I500 using Tapatalk

Click to expand...

Can't wait to see it. You'll love it I'm sure.

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 12, 2011

• #30

Jeez. Now another thing I'll have to make. You guys are killing me. That looks amazing.

 

meatball

Smoking Fanatic

OTBS Member

Apr 6, 2009

455

12

Gainesville, FL

• Jul 12, 2011

• #31

Wow! Beef and Guiness are a match made in heaven. Thanks for posting, I'm definitely trying this soon. 

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jul 13, 2011

• #32

that looks like one of the best things i've ever seen on here! oh my god!

this is going in the notebook! thanks for sharing.

question...have you tried it with any other beers? i'm thinking Shinerbock for some reason

 

gros cochon

Meat Mopper

Original poster

Thread starter

Apr 17, 2011

245

13

Montreal, Quebec

• Jul 13, 2011

• #33

dougmays said:

that looks like one of the best things i've ever seen on here! oh my god!

this is going in the notebook! thanks for sharing.

question...have you tried it with any other beers? i'm thinking Shinerbock for some reason

Click to expand...

Thanks for the kind words. I haven't tried any other beers yet, but definately will. Let me know how it turns out if you do.
 

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jul 13, 2011

• #34

10-4!

 

ejbreeze

Meat Mopper

Jul 16, 2011

232

14

Southern California

• Jul 16, 2011

• #35

I decided to sign up for this forum after reading this recipe and seeing the photos.  I'll will say to Gros that  Imitation  is the sincerest form of flattery.  And I hope my attempt at your recipe will do it justice.

This is a post in progress so I will post my photos along the way and this is going to be for tomorrow night's diner. We have a new meat shop in town called http://www.themeathouse.com   What a fantastic selections of meats.  I ended up walking out with a 10 lb chuck roast. Then a quick trip to total wines for a bottle of Stout.  When I got home I patted it down with olive oil like the recipe calls for and then covered it with La Pans BBQ Blessings. I didn't have any Montreal Steak Spices. Then I placed it in the refrigerator over night and tomorrow I'll place it on the smoker. More pics and recipe to follow tomorrow.

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Jul 16, 2011

• #36

Looks soooo good Gros, thanks for the post!

I have the sinking feeling it's too late for me to call dibs on any leftovers.

EJbreeze... looking great so far!!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jul 17, 2011

• #37

Ejbreeze said:

I decided to sign up for this forum after reading this recipe and seeing the photos.  I'll will say to Gros that  Imitation  is the sincerest form of flattery.  And I hope my attempt at your recipe will do it justice.

This is a post in progress so I will post my photos along the way and this is going to be for tomorrow night's diner. We have a new meat shop in town called http://www.themeathouse.com   What a fantastic selections of meats.  I ended up walking out with a 10 lb chuck roast. Then a quick trip to total wines for a bottle of Stout.  When I got home I patted it down with olive oil like the recipe calls for and then covered it with La Pans BBQ Blessings. I didn't have any Montreal Steak Spices. Then I placed it in the refrigerator over night and tomorrow I'll place it on the smoker. More pics and recipe to follow tomorrow.

Click to expand...

Nice looking roast there "Ejbreeze".

It would be a lot better for you & all, if you start your own thread for this smoke you're doing. Then we can make all our comments directly to you.

Just go to the "Beef" forum, and click on "Start a new thread". Then go on from there.

Also, it would be good to go to "Roll Call", and introduce yourself, so we can all give you a proper welcome.

For now---Welcome to a great place to smoke!

Bear

 

scooper

Smoking Fanatic

May 20, 2011

389

13

Boca Raton, FL

• Jul 17, 2011

• #38

That looks amazing!  I just showed the wife, and it got bumped to the top of the to do list. 

 

ejbreeze

Meat Mopper

Jul 16, 2011

232

14

Southern California

• Jul 17, 2011

• #39

Gros how long did you let the beef chuck relax in the Guinness bath before putting it in the oven? Inquiring minds need to know :)

 

gros cochon

Meat Mopper

Original poster

Thread starter

Apr 17, 2011

245

13

Montreal, Quebec

• Jul 17, 2011

• #40

It went directly in the oven. Then leave until meat pulls easilly & liquids have evaporated. If you have no more liquids in the pan & the beef is still not ready, add a bit more beer.