Vermin999
Executive Chef
I got me a new toy, The Chargriller Akorn Kamado. This is the second cook on it.
Making Larry Wolfe's Pepper Stout Beef. A couple of chuck roasts seasoned with some Lawry's Seasoning Salt and black pepper
Sliced up a red and green bell pepper, one large sweet onion, 3 large jalapenos, Worcestershire sauce, garlic and 12oz. of Guinness Stout Beer.
Cooked the roasts till 165 internal and placed them on the veggies and then wrapped the pan in aluminum foil.
http://www.bbq-4-u.com/attachments/photobucket/img_255875_3_945018f4f7e584a6ca5fdae86c35d5ff.jpg[/IMG
3 hours later
[IMG]http://www.bbq-4-u.com/attachments/photobucket/img_255875_3_945018f4f7e584a6ca5fdae86c35d5ff.jpg
I took the pan off shredded the beef and then place the pan back on the smoker for another hour uncovered. This step was unnecessary but there was a lot of liquid and had another hour to kill till dinner time so why not.
Toasted some bread with provolone cheese on them
My plate
Making Larry Wolfe's Pepper Stout Beef. A couple of chuck roasts seasoned with some Lawry's Seasoning Salt and black pepper
Sliced up a red and green bell pepper, one large sweet onion, 3 large jalapenos, Worcestershire sauce, garlic and 12oz. of Guinness Stout Beer.
Cooked the roasts till 165 internal and placed them on the veggies and then wrapped the pan in aluminum foil.
http://www.bbq-4-u.com/attachments/photobucket/img_255875_3_945018f4f7e584a6ca5fdae86c35d5ff.jpg[/IMG
3 hours later
[IMG]http://www.bbq-4-u.com/attachments/photobucket/img_255875_3_945018f4f7e584a6ca5fdae86c35d5ff.jpg
I took the pan off shredded the beef and then place the pan back on the smoker for another hour uncovered. This step was unnecessary but there was a lot of liquid and had another hour to kill till dinner time so why not.
Toasted some bread with provolone cheese on them
My plate
