***BBQ Redux Redux thread - All outdoor cooking except whole hog***

sorry, under the meat

 

Cool idea, I guess they don't carry heat all that well?
I might consider letting the meat drip on the bricks unwrapped, just to preserve the goodness

 

just trying to cheat as much as possible to keep the Oklahoma Joe at a manageable temp.

 

I will still enjoy a sous vide steak but I’m definitely team reverse sear for peak quality steak.

In regard to the other part of the conversation, I’m team cast iron grates to give a great cross cross grill mark with minimal time. For example:

 

I don’t care about cross cross grill marks

 

I enjoy sous vide steak, but nothing beats reverse sear.

 

Certainly not necessary, but definitely aesthetically pleasing (if it doesn't compromise the cook)

 

Very nice.

 

Yes, I love those places where you order a steak and it's delivered to my table perfectly medium rare 2 hours later

 

You can do these things in advance, you know.

 

Don't fucking hijack the thread with your science cooking!

 

I’m thinking about buying a gigantic propane tank. I figured you could come over and we build one together. I’ll pay in papa johns pizza and Mickey ultras. Could be some good entertainment for the board

 

Ok, but you're cutting the first hole

 

Are we still talking propane tanks lol

i only post on Facebook stories

 

what is the typical total cook time on pepper stout beef if you do a 4 pound chuck roast?

 

also at what internal temp is the chuck usually "fork tender"? i guess that's probably when the temp probable slides in like butter

 

Usually over 200,
It's when you can easily shred the meat with a fork

 

3 to 4 hours in the smoke
Put it in the oven and count on atleast 2 to 3 more at 350

 

I was going to do the second part where you bring temp up to 350 in the smoker as well . any reason not to do the smoker and specifically to put it in the oven?

 

No, I don't really think so as long as you have good temp control

 

Hello, I like steaks of all sorts of variety. Thank you for listening to my TED talk.

 

There are certain pieces I prefer each way. But 9 out of 10 i prefer reverse sear

 

going to do my first attempt at pepper stout beef tonight if I can find a beef chuck in the appropriate pound range. Will post pics of course.

 

if you can't find a single one that size, just get a couple of smaller ones.

 

This is what I do all the time
Finding a 5 lb chuck seems impossible for me

 

You will not regret, always delivers

 

This is correct piece of meat?

 

Does anybody ever rub it with just a regular barbecue rub instead of pure salt and pepper

 

Yeah you can do whatever you want. I just stick to the initial internal temp then mix in whatever Id like and cover until it’s ready to shred.

 

Yes

 

Yea, rub it with whatever you want

 

Well I had to walk to the beer aisle to get the stout, and it’s nearly impossible to go to the beer aisle and not get other beers. We have lift off:

 

That’s a good series of photos

 

Beef ribs >

 

Deviations from the first PSB recipe posted in the OP :
(1) Went with one red pepper for a little color
(2) Went with yellow onion instead of red onion because red onion is just so strong.

 

2.5 hrs in: at about 145-150 internal temp:

 

Pepper Stout Beef is just so goddamn good

I think I've said it before in this thread, but I always add some sliced celery. I love braised celery.

 

Damn now I wish I had done celery

 

Team celery sucks ass. It’s too dominating of a flavor imo

 

celery doesn't have the capacity to dominate the flavor of pepper stout beef.

 

I’m not sure it has the capacity to dominate anything other than a green juice. I mean, it’s fucking celery.

 

I just don’t love the bitter taste of celery, it’s a flavor that sticks on my palette and I do not enjoy it.

 

Celery tastes like crispy water