i like that you showed that it wasn't ready, because so many videos just show the finished result and not the bbq genius that is adjusting on the fly... you ROCK!!!
AllasYummyFood This is why I need to start my day off with your smoothies Alla!! I can enjoy one of your smoothies and then eat this PSB without the guilt!!! LOL Thank you for watching!
I've watched every smoking/grilling video ever made...every bbqpitboys...and never left a comment....this video is amazing and i cant wait to try this cook this weekend for easter sunday (ham is the backup plan in case i screw it up). Great job Wolfe Pit...appreciate your effort putting this video out there for others to enjoy!
Larry, this chuck roast took awhile to smoke and braise, but once done a sufficient amount of time, it fell apart effortlessly! The goodly amount of seasoning and the extra stout beer had to play major roles in infusing this with flavor! It looks awesome, and it's low carb! I would do the dishes if I could have a big plate of this!
Juanelo1946 John, here's a crock pot version if you would be interested in making it!?!? You my friend would never have to do dishes in my home, you're always welcome to sit down for dinner with us!!! ua-cam.com/video/ykQcS1Gehfg/v-deo.html
Larry, thanks so much for the link! I went there and realized that I had already added the recipe to my favs! Now all I have to do is MAKE it! Thanks again for everything!!!
I made this last weekend. It was awesome! My friends who came over were all over me for the recipe. I sent them the link to the video here. Thanks Wolfe Pit! Going to do your Pork Loin recipe tomorrow actually.
Bearlike Stragility Glad you're enjoying it!! I haven't used the PSB in tacos or enchiladas yet, but I will soon! I've used regular pulled beef, but I bet the PSB is even better!! Thanks for watching and glad you're enjoying it! Larry
crawdadb52 Dammit I knew I'd get flack for no butter!! LOL Obviously the first part of the video is however long the cook takes and then it can take 1.5 - 3+ hours to edit a video. My typical 'raw' videos are around 15-20 minutes, some are longer up to 25-30 minutes. I TRY to condense them down to under 5 minutes. It's a lot of work....I usually go through a stick of butter during the editing process! LOL Thanks for watching Don!
***** I always like your videos as they are short and to the point. Plus you make stuff I would eat and not some artsy fartsy food that looks like one should take a picture of then eat it. Thanks for the video info and thanks for putting them up for us all. Butter or not!
Did this yesterday. Smoked 3 lb. chuckie on pellet grill @ 225 degrees until meat stalled at 152 degrees. I put the meat in a covered cast iron pot with the peppers and beer cranked up to 325 degrees. Didn't have stout used an Amber Ale. It just seemed like it wasn't ever going to get tender, then BAM it was there. This recipe is a keeper. Thanks.
Bill Wyko Thank you Bill! Yeah briskets are very expensive around here as well! Here's another alternative to use a chuck roast instead of a brisket - ua-cam.com/video/a-szH1srxOI/v-deo.html Larry
I love this recipe. I cooked a couple chuck roasts on the Kamado Joe this past Sunday. After five and a half hours it was so tender. I pulled it and made half into Italian beef and froze the other half for later. Wonderful flavor. Thanks for posting!
After years of having this video in my folder of recipes to try, I am finally making this today! Ironically, I’ve had the chuck roast in my freezer for about the same time as well......but it will be alright, haha!
Larry. I just tried this over the weekend and it has to be one of the best dishes I've ever cooked. Adding the jalapeno's is a nice touch. The heat is there but not overpowering. I also used Dr. Pepper instead of Guinness. It's all I had but will try it with the Guinness next time. Thank you for sharing your recipe.
Nice job Larry! I was thinking of doing a smoked chuck roast this weekend. That's is depending on how marbled they are. I was thinking burnt ends but I may just do this with a spin on it.
White Thunder BBQ Either way, you can't go wrong with 'chuck' anything...I love it! Did you see this chuck burnt ends video Nate? ua-cam.com/video/a-szH1srxOI/v-deo.html
I have seen that one Larry - think I made it that way once from your inspiration. Thanks for that. They were most excellent!! Got two chuck roasts....both small. Thinking Imma grind the smaller one for some fresh burgers and the other will be burnt ends. When I spot a larger one at the store that I like I am doing this for sure - video and my take on it!
Beercruiser 0 Yeah buddy!! This was probably the most stubborn chuck I've ever done......but in the end it was worth the wait! Definitely hot sauce, horseradish, fresh or pickled jalapenos to add to the sandwich. It's funny, you really miss the jalapenos when they're not added in this recipe!! It's a nice subtle burn in the end!! Thanks for watching! Larry
SmokeyGoodness I agree Dan.....the first time I made this I topped the sammiches with horseradish and some with blue cheese, LOVED both. So I know Holy Schmitt's would be killer! Can't wait till you give this a try! Thanks for watching!
Excellent cook, Larry. I agree with going the sandwich route on that. The thought of grabbing a succulent wad of that mixture in tongs and dropping the dripping heap on a hearty roll has my mouth watering. Thanks for sharing!
pingstick Your comments mean the world to me and make, making this videos even more enjoyable!! THANK YOU! I really appreciate your comments and support! Larry
Two tips: 1) You can finish this in a crock pot on high for a couple hours 2) Skim some of the oil off the top and put it in a pot of fresh collards! (BEST collards I've ever made!)
I have made this a couple times and it always comes out great! I use a spicy cajun remoulade recipe as the spread. It isn't Heaven but it's pretty close :)
Larry, man this looks amazing. I have got to try this one for the guys at work. It looks like it has tons of flavor. This takes a pulled pork sandwich to a new level, pork sandwich on steroids...LOL great video, a must try.
michael landry Mike that's like asking me what child do I love more!! LOL I've gotta tell you and I'm going to be 100% honest here. It took me 1 cook to fall in love with the Grill Dome....BUT I'd had 2 other brand ceramics before and knew what to expect. My first few cooks on the Rec-Tec weren't so good, due to some errors I made. I know....how can you screw up something that you plug in and turn on....well I CAN AND DID!! LOL HOWEVER I've fallen deeply in love with the Rec-Tec now and find myself thinking a LOT about what's going on it next. Day dreaming if you will..... The more I use it the more I can't get enough of it. The cooks are true set it and forget it, the smoke is perfect every and the food is spot on every cook. I set it for pork butts over night, have food on when I go to the store, cut the grass etc. YES you can do this with a ceramic grill or other grills too, BUT you can't guarantee the temps will stay solid like they will on the Rec-Tec. The only thing I'd have to worry about is a power failure.....then I'd be up the creek..... Pizza is coming soon on the Rec-Tec........as well as grilling. If I'm as happy with those results as I am with lower temp cooks, I'm putting a ring on it!!
Thank you very much Larry, that was an excellent answer. I love playing with the charcoal but a set it and forget it grill would be nice to have too. I'm looking forward to seeing all you can do with yours.
Hey Larry, I made three side-by-side batches using stout, cola and coffee. They all tasted slightly different. The cola version was a touch sweeter and the coffee version tasted different from the stout, but not "coffee-like". They were all really good, but I think the original stout version had the most fans.
Looks amazing as always Larry. I saved this video a while back but never got around to making it. Next time i fire up my WSM this is what I'm making. Where did you get that pan? I like the depth on that. Thanks again!
me AND mines Here you go! ua-cam.com/video/ykQcS1Gehfg/v-deo.html If you don't want to use a crock pot simply put it into a dish with the rest of the ingredients, foil and cook at 325º until tender.
Hey Wolfe Pit, love the video. question, do you prefer the rec tec over other pellet grills. I'm in the market and thinking of rec tec or GMG. I'll be checking out all your videos.
Sergio T Hi Sergio, Rec-Tec is the only pellet grill I've cooked on before. So unfortunately I don't have other's to compare it too. However, I can tell you that I couldn't be happier with the ease of use, smoke flavor, extremely efficient fuel usage and their customer service is second to none. The product is a 10 out of 10, but their customer service is a 100 out of 10! You do not find responsive, friendly customer service anymore like Rec-Tec provides. You actually speak to a friendly and knowledgeable person on every phone call! That alone is a selling point to me! I would highly recommend Rec-Tec Grills. Thank you Sergio and please let me know if you have any other questions! Larr
+JDT738126 I can't say enough about Rec-Tec.....I have both. This cook was on the RT - 680, but I have other videos cooking on the RT300. The RT-300 is my go to for most smaller cooks, but they both cook equally AWESOME!
I cant wait, I just worry about the small one not being able to take trays and just overall capacity. I plan to purchase one in the new year.... by the way thanks for the awesome videos do you think you can take all your rec tec videos and make a playlist? I need more ideas for that once I get it!
+JDT738126 Yeah, if you want to do big cooks, get the 680. The 300 will handle 2 big butts, 1 big brisket, couple racks of ribs, etc.....not all at once. Sure I can put all of my Rec-Tec videos into a playlist.
Nice looking cook. I have both a Komodo Kamado and a Rec Tec. Thinking about making this next week for my kids' Birthday Party. Since you have made this on a charcoal and Rec Tec grills, what are your thoughts on the flavor of each ? Which created more flavor (smokey) ? Either way, this looks really good. Thanks for sharing your recipes.
gtiprod Hi, I didn't necessarily notice much difference if any in either to be honest. With that said, you you like it smokier when you simmer it at the end to reduce the liquid you can either add a small chunk of wood to the Kamado or hit the 'extreme' smoke function on the Rec-Tec if you have the newer model, or simply hit the pellet feed for a few seconds to overload a bit with pellets to give it a few minutes of heavy smoke. The braising liquid will really absorb the smoke, so it can easily be over smoked before you know it. Thanks for watching! Please let me know how it turns out for you! Larry
Too many times I've heard pull at 195 and rest for both beef and pork. 195 isn't the benchmark. I'ts a good starting point but the eye and fork doesn't lie
George Moustakas George Moustakas Hi George and thank you for subbing and watching! YES the meat should rest if you're pulling it for regular pulled beef or pork BBQ. But since this was braised in and was going to continue to cook for a bit longer in the braising liquid, there was not an issue with the meat losing it's juices and becoming dry. Here's an example of pulling it after cooling - ua-cam.com/video/0Zlh_s61xwc/v-deo.html Thanks again! Larry
hey man, that's looking delicious! I'd be happy if you could answer my following question: is there non - alcoholic substitute for the Guiness? I wanna try this recipe out and I can't really wait for it! Best regards from Germany
You must be part Cajun Boy. Very Fine lookin smoked chuck n trinity gravy. I'd eat it over rice with some piled on bun too. Its said that the famous New Orleans "Mothers" restaurant cooks their chucks for 16 hours for their Famous debris poboys.
***** Yeah depending on the size of the chuck and cooking temps these bastards can take all day! Did you see this Po' Boy? ua-cam.com/video/5QqyS5FpPsw/v-deo.html
***** No that wasn't the first time I made it......not even the first video I did on it BOY! Here's a link to the very first time I made it (created it) back in 2009.....these were the good old days! tvwbb.com/showthread.php?2848-Pepper-Stout-Beef
Larry, excellent looking cook, but correct my if I am wrong, I noticed that only 1 bottle of stout was poured into the pan..... If I was going to try the recipe, Would you recommend at least a 12 pack to complete the cook correctly ;) Nice job, looks great..
i like that you showed that it wasn't ready, because so many videos just show the finished result and not the bbq genius that is adjusting on the fly... you ROCK!!!
Gabriel Bayley Thank you very much Gabriel I really appreciate that!
Larry
omg!! this looks so friking good!!! such a good job Larry!!!
AllasYummyFood This is why I need to start my day off with your smoothies Alla!! I can enjoy one of your smoothies and then eat this PSB without the guilt!!! LOL Thank you for watching!
hhahahah yeah thats true, at least you will have some vitamins in you :P lol
Making this for my son’s second birthday party today for tacos. Thank you big fan!
I've watched every smoking/grilling video ever made...every bbqpitboys...and never left a comment....this video is amazing and i cant wait to try this cook this weekend for easter sunday (ham is the backup plan in case i screw it up). Great job Wolfe Pit...appreciate your effort putting this video out there for others to enjoy!
Larry, this chuck roast took awhile to smoke and braise, but once done a sufficient amount of time, it fell apart effortlessly! The goodly amount of seasoning and the extra stout beer had to play major roles in infusing this with flavor! It looks awesome, and it's low carb! I would do the dishes if I could have a big plate of this!
Juanelo1946 John, here's a crock pot version if you would be interested in making it!?!? You my friend would never have to do dishes in my home, you're always welcome to sit down for dinner with us!!! ua-cam.com/video/ykQcS1Gehfg/v-deo.html
Larry, thanks so much for the link! I went there and realized that I had already added the recipe to my favs! Now all I have to do is MAKE it! Thanks again for everything!!!
I need to make this again. It's a classic. And, I think it will be just the thing to get the taste of 2020 out of my mouth!😁
Kevin & I were just talking abot making this for Father's Day. Love this recipe, soooooo good!
snookie65 I really hope you guys enjoy Dee!! That pastrami looked amazing!!!
Thanks, it was unbelievably good.
Awesome video those peppers and onions look wonderful
+jak burton4 Thanks Jak! Hope you give it a try!
How yummy! It reminds me of ropa vieja. It looks amazing.
Sweets and Beyond I had to google ropa vieja....YES it is indeed very similar! Thank you for watching!
Larry
I made this last weekend. It was awesome! My friends who came over were all over me for the recipe. I sent them the link to the video here. Thanks Wolfe Pit! Going to do your Pork Loin recipe tomorrow actually.
+Bullet78 That's great to hear!! Glad everyone enjoyed it! Thanks!
Larry
Very nicely done. Looks fantastic, Larry.
Thaneii Thank you Philly!
I just made this yesterday and it was SUPER GOOOOOOD! Definitely making this again! Thanks for sharing brother!
Amazing classic wolfepit recipe! We have this often, super easy and incredibly delicious. Thanks for sharing!
Modern Pitmaster Thank you very much!! Glad you're enjoying it!!
Larry
Made it over the weekend. Turned out excellent
I make this all the time after seeing your original video. Idk if you've tried it Larry but it also makes the best filling for tacos and enchiladas.
Bearlike Stragility Glad you're enjoying it!! I haven't used the PSB in tacos or enchiladas yet, but I will soon! I've used regular pulled beef, but I bet the PSB is even better!! Thanks for watching and glad you're enjoying it!
Larry
Looks so good, Larry! Love the idea of brasing the beef in Gunness - fantastic recipe my friend!
COOK WITHMEAT Thank you Christian!
This looks amazing. Only a crazy person would give it a thumbs down!
I Heart Recipes Going to be hater's no matter what we make right RoRo?
***** No butter no thumbs up! lol ;) Great job as usual Larry! How long does it take to make a video?
***** Thank you Sonja!!
crawdadb52 Dammit I knew I'd get flack for no butter!! LOL Obviously the first part of the video is however long the cook takes and then it can take 1.5 - 3+ hours to edit a video. My typical 'raw' videos are around 15-20 minutes, some are longer up to 25-30 minutes. I TRY to condense them down to under 5 minutes. It's a lot of work....I usually go through a stick of butter during the editing process! LOL Thanks for watching Don!
***** I always like your videos as they are short and to the point. Plus you make stuff I would eat and not some artsy fartsy food that looks like one should take a picture of then eat it. Thanks for the video info and thanks for putting them up for us all. Butter or not!
Did this yesterday. Smoked 3 lb. chuckie on pellet grill @ 225 degrees until meat stalled at 152 degrees. I put the meat in a covered cast iron pot with the peppers and beer cranked up to 325 degrees. Didn't have stout used an Amber Ale. It just seemed like it wasn't ever going to get tender, then BAM it was there. This recipe is a keeper. Thanks.
Yeah, chucks are *stubborn*! Glad you enjoyed it! Thanks!
Larry that looked so good, can only imagine how good it smelled while cooking it.thats a total hit, must do cook.AWESOME Brother Larry
Cris Workizer Thank you Cris and YES it smells awesome while this is cooking!
What a great alternative to brisket. Right now Brisket is around 8 bucks a pound so this will be on the menu very soon.
Bill Wyko Thank you Bill! Yeah briskets are very expensive around here as well! Here's another alternative to use a chuck roast instead of a brisket - ua-cam.com/video/a-szH1srxOI/v-deo.html
Larry
another great job larry!
Mesha's Corner Thank you very much Mesha!
Thank you sir just made mine and is awesome best chuck roast ever!!
This looks very impressive! Nicely done!
Looks absolutely amazing! I'm going to try this recipe.
Stunning...... absolutely STUNNING!!!! dish.
Oh man that looks amazing! Rec Tec rt-300 will be delivered Monday and this will have to be one of my first cooks!
I love this recipe. I cooked a couple chuck roasts on the Kamado Joe this past Sunday. After five and a half hours it was so tender. I pulled it and made half into Italian beef and froze the other half for later. Wonderful flavor. Thanks for posting!
+Mike in the Kitchen Thank you very much Mike!!! Glad you enjoyed it!!!
Larry
After years of having this video in my folder of recipes to try, I am finally making this today! Ironically, I’ve had the chuck roast in my freezer for about the same time as well......but it will be alright, haha!
Larry. I just tried this over the weekend and it has to be one of the best dishes I've ever cooked. Adding the jalapeno's is a nice touch. The heat is there but not overpowering. I also used Dr. Pepper instead of Guinness. It's all I had but will try it with the Guinness next time. Thank you for sharing your recipe.
Great update on a superb classic Larry - Awesome As Always!
Tango Joe Thank you very much Joe! I try my best to not be redundant, but this daggone recipe happens a LOT around here!
I'll take it just the way you like it...my eyes were drooling..lol,the smell must have been incredible..thanks
tom a You got it Tom!! Thank you very much!!
Larry
Wow!!! That looks absolutely spectacular! I will have to give it a try for myself. Great job, Larry!
cookingwithtomtom Thank you very much Tom!
Sans the bun this is a great low carb dish. But on the bun with the cheese and horseradish it ROCKS! Happy subscriber.
Mr5thWave Thank you very much! Glad you enjoyed it!!
Larry
Nice job Larry! I was thinking of doing a smoked chuck roast this weekend. That's is depending on how marbled they are. I was thinking burnt ends but I may just do this with a spin on it.
White Thunder BBQ Either way, you can't go wrong with 'chuck' anything...I love it! Did you see this chuck burnt ends video Nate? ua-cam.com/video/a-szH1srxOI/v-deo.html
I have seen that one Larry - think I made it that way once from your inspiration. Thanks for that. They were most excellent!! Got two chuck roasts....both small. Thinking Imma grind the smaller one for some fresh burgers and the other will be burnt ends. When I spot a larger one at the store that I like I am doing this for sure - video and my take on it!
Nice one man. Way to show that roast who's boss. I'd have my hot sauce handy to make up for those no pepper people.
Beercruiser 0 Yeah buddy!! This was probably the most stubborn chuck I've ever done......but in the end it was worth the wait! Definitely hot sauce, horseradish, fresh or pickled jalapenos to add to the sandwich. It's funny, you really miss the jalapenos when they're not added in this recipe!! It's a nice subtle burn in the end!! Thanks for watching!
Larry
mouth won't stop watering....mmmmmmm This is pure Heaven! Great job!
Lisa Bradshaw I told you to come get some.......
Another one for my to-do list. Holy Schmitt's horseradish will be superb on it!
SmokeyGoodness I agree Dan.....the first time I made this I topped the sammiches with horseradish and some with blue cheese, LOVED both. So I know Holy Schmitt's would be killer! Can't wait till you give this a try! Thanks for watching!
Wow I have got to try this recipe.
That's the way daddy likes it. Thanks for sharing.
Can't Wait to try this recipe this summer 😸
Awesome!…. Awesome!……. Awesome!!!!! I know what I'm smokin' this weekend……. Thanks Larry!!!!!!!!
Heavy Metal Bar-B-Que Let me know how you like it!! Thanks for watching!
Larry
Larry have you ever had beef on weck? It's a Buffalo NY thing and I think you would kill it!
HellthyJunkFood® Heard of it but have never had it! Definitely going to give it a try! Thanks for watching PJ!
Lol pj, isn't it JP???
isaac breia Nope, his real name is Patrick James........LOL
Excellent cook, Larry. I agree with going the sandwich route on that. The thought of grabbing a succulent wad of that mixture in tongs and dropping the dripping heap on a hearty roll has my mouth watering. Thanks for sharing!
***** Grab two sammiches John!! LOL Thanks for watching!
Larry
one of my favorite videos
Vincent Da kid Thank you very much Vince!
Dude you're such an awesome chef. And your vids are perfect and really helpful!
JayStaice45 Thank you very much Jay! I really appreciate it!
Larry
I learn a lot from you. Thank you for your efforts.
pingstick Your comments mean the world to me and make, making this videos even more enjoyable!! THANK YOU! I really appreciate your comments and support!
Larry
That looks really tasty.
Rosalind S Thank you Rosalind!
iT LOOKS DELICIOUS! KEEP SMOKING!
I just wanna say that you are an amazing cook. I love your videos and keep up the good work.
-with love from, Jackson
jAck musey Thank you very much Jack I really appreciate that!!!!
Larry
Hey Larry, That looks mighty good I have to try that in the oven thanks for sharing.
Have a good day.
TwoChainzzanaWang Thanks TwoChainz! Hope you enjoy!
I’m gonna make this one tomorrow, thanks man!
Hope you enjoy
we will do this in the fall - thanks - good job
Thanks David! Please let me know how you like it!
This looked amazing!! Defenatly gonna test this very soon!
Cheers from Norway
Elton's BBQ-pit Thank you Elton!!
Thanks Larry, My wife said that looks great. She can't wait until I make it for her...
Cast Iron BBQ Thank you sir!! Hope you guys enjoy it!!!!
A "BIG" thumbs up Larry :) ROCK ON!!!!!!!!
MrMegaFredZeppelin Thank you Mr. Fred I appreciate it brother!
Larry
I like that one Larry. I think I actually like pulled Beef better then Pork. Great recipe and method Buddy!!
Lumpy Q I agree Lumpy, I'd pick pulled beef over pork 8 times out of ten.......BTW Wolfe Rub Bold goes great with smoked chuck!!! Thanks for watching!
looks so good.. packing our bags and we are coming to you house for dinner :) .. well in our dreams but the food looks wonderful- Ruthie and Clay
Two tips:
1) You can finish this in a crock pot on high for a couple hours
2) Skim some of the oil off the top and put it in a pot of fresh collards! (BEST collards I've ever made!)
I have made this a couple times and it always comes out great! I use a spicy cajun remoulade recipe as the spread. It isn't Heaven but it's pretty close :)
Okay Larry, you got me interested in this. Gonna make it later today.
Max Martin Max this is one of my favorites! Hope you enjoy! Please let me know how you like it! Thanks for watching!
Larry
I want this Slider.. now... immediately! =D Great work! Greetings from Bielefeld, Schwager´s BBQ
Schwager's BBQ HA! You got it!!! Thanks for watching!!
Larry
Man Larry, this looks damn good my friend! Well done!
Aim'em and Claim'em Smokers Thank you James!
This looks amazing too! I make Carbonade a la Flamande that is about the same flavor. 😆
Looks good!!
ladygummibear Thank you very much!
Larry
Mouth waterin Wolfie! dayum!
Booger500us Thank you Boogie!
What a great recipe it is! It seem to match beer.
2017minami Thank you! Hope you give it a try!
Larry
***** Thank you for your reply.
I call it Winchester sauce :)...I'll be expecting my sandwich by tomorrow...Brown delivers everything ya know LOL Looks Dayum GuuuuD Larry!
***** MIKKKKKKKKKKKKE! How you doing brother? Been a while! Good to see ya bud!!! Sammich is in the mail! Thanks brother!
Larry
Damn that looked good. I will be stealing this for a video...I have to make this.
Larry, man this looks amazing. I have got to try this one for the guys at work. It looks like it has tons of flavor. This takes a pulled pork sandwich to a new level, pork sandwich on steroids...LOL great video, a must try.
Bad Beast Barbecue Thanks Daryl! Hope everyone enjoys!
Larry
excellent as usual Larry. how would you compare the pellet smoke to your kamado?
michael landry Mike that's like asking me what child do I love more!! LOL I've gotta tell you and I'm going to be 100% honest here. It took me 1 cook to fall in love with the Grill Dome....BUT I'd had 2 other brand ceramics before and knew what to expect. My first few cooks on the Rec-Tec weren't so good, due to some errors I made. I know....how can you screw up something that you plug in and turn on....well I CAN AND DID!! LOL HOWEVER I've fallen deeply in love with the Rec-Tec now and find myself thinking a LOT about what's going on it next. Day dreaming if you will..... The more I use it the more I can't get enough of it. The cooks are true set it and forget it, the smoke is perfect every and the food is spot on every cook. I set it for pork butts over night, have food on when I go to the store, cut the grass etc. YES you can do this with a ceramic grill or other grills too, BUT you can't guarantee the temps will stay solid like they will on the Rec-Tec. The only thing I'd have to worry about is a power failure.....then I'd be up the creek.....
Pizza is coming soon on the Rec-Tec........as well as grilling. If I'm as happy with those results as I am with lower temp cooks, I'm putting a ring on it!!
Thank you very much Larry, that was an excellent answer. I love playing with the charcoal but a set it and forget it grill would be nice to have too. I'm looking forward to seeing all you can do with yours.
Yum. Sacrificial vegetables?
Looks great as usual Larry. Any thoughts on something you could use instead of the stout to do a similar dish without alcohol?
+Jeff Persson Thank you Paul! Yes, you can use black coffee, cola or beef broth instead of the stout! Please let me know how you like it!
Larry
Hey Larry, I made three side-by-side batches using stout, cola and coffee. They all tasted slightly different. The cola version was a touch sweeter and the coffee version tasted different from the stout, but not "coffee-like". They were all really good, but I think the original stout version had the most fans.
I'm going to fire up my WSM tomorrow and try this. Looks amazing
redneck4541 Thanks! Please let me know how you like it!
Larry
LOOKS GOOD!!!
Great looking dish and a rewarding Sandwich at the end also! Ill have to make this verion one day TFS Larry!
elrabbitsbbq Thanks Manuel! I think you would really like this my friend!
Looks amazing as always Larry. I saved this video a while back but never got around to making it. Next time i fire up my WSM this is what I'm making. Where did you get that pan? I like the depth on that. Thanks again!
It's an old hotel pan I found at a yard sale! Thanks for watching!
***** Do you a recipe that doesnt involve a smoker? I'm going to try this at home with just my oven.
me AND mines Here you go! ua-cam.com/video/ykQcS1Gehfg/v-deo.html If you don't want to use a crock pot simply put it into a dish with the rest of the ingredients, foil and cook at 325º until tender.
***** That looks so delicious! :D
oh my sweet Jesus.. my mouth is watering
+paul Z LOL! Thanks Paul, this is one of my favorites! If you give it a try please let me know how you like it!
Larry
***** defiantly bro
Cover and check in 30min, goes off and smokes a joint.. oh shit its been 3 hours. at least he does it for us The People!
Hey Wolfe Pit, love the video. question, do you prefer the rec tec over other pellet grills. I'm in the market and thinking of rec tec or GMG. I'll be checking out all your videos.
Sergio T Hi Sergio, Rec-Tec is the only pellet grill I've cooked on before. So unfortunately I don't have other's to compare it too. However, I can tell you that I couldn't be happier with the ease of use, smoke flavor, extremely efficient fuel usage and their customer service is second to none. The product is a 10 out of 10, but their customer service is a 100 out of 10! You do not find responsive, friendly customer service anymore like Rec-Tec provides. You actually speak to a friendly and knowledgeable person on every phone call! That alone is a selling point to me! I would highly recommend Rec-Tec Grills. Thank you Sergio and please let me know if you have any other questions!
Larr
Looks good my friend. Aieee!
looks awesome, how are you liking that rec tec? what model was used in the filming of this video?
+JDT738126 I can't say enough about Rec-Tec.....I have both. This cook was on the RT - 680, but I have other videos cooking on the RT300. The RT-300 is my go to for most smaller cooks, but they both cook equally AWESOME!
I cant wait, I just worry about the small one not being able to take trays and just overall capacity. I plan to purchase one in the new year.... by the way thanks for the awesome videos do you think you can take all your rec tec videos and make a playlist? I need more ideas for that once I get it!
+JDT738126 Yeah, if you want to do big cooks, get the 680. The 300 will handle 2 big butts, 1 big brisket, couple racks of ribs, etc.....not all at once. Sure I can put all of my Rec-Tec videos into a playlist.
Would this recipe work with an English roast?
YES, absolutely it's a shoulder cut 'chuck' also called cross cut arm roast or cross rib roast.
Making this today
+Southern Coastal Cooking ™ Hope you enjoy Joe!! Let me know how you like it!
Nice looking cook. I have both a Komodo Kamado and a Rec Tec. Thinking about making this next week for my kids' Birthday Party. Since you have made this on a charcoal and Rec Tec grills, what are your thoughts on the flavor of each ? Which created more flavor (smokey) ?
Either way, this looks really good. Thanks for sharing your recipes.
gtiprod Hi, I didn't necessarily notice much difference if any in either to be honest. With that said, you you like it smokier when you simmer it at the end to reduce the liquid you can either add a small chunk of wood to the Kamado or hit the 'extreme' smoke function on the Rec-Tec if you have the newer model, or simply hit the pellet feed for a few seconds to overload a bit with pellets to give it a few minutes of heavy smoke. The braising liquid will really absorb the smoke, so it can easily be over smoked before you know it. Thanks for watching! Please let me know how it turns out for you!
Larry
awesome!
graham cosh Thank you Graham!
Too many times I've heard pull at 195 and rest for both beef and pork. 195 isn't the benchmark. I'ts a good starting point but the eye and fork doesn't lie
Nice!!!! I'll take a large order to go. GB
Green Bastard You got it!!! Order up!
Excellent for a big party.
Amazing video. Just a question.. some people say the meat needs to rest before you shred it.. Thoughts on that? :) Subbed btw
George Moustakas George Moustakas Hi George and thank you for subbing and watching! YES the meat should rest if you're pulling it for regular pulled beef or pork BBQ. But since this was braised in and was going to continue to cook for a bit longer in the braising liquid, there was not an issue with the meat losing it's juices and becoming dry.
Here's an example of pulling it after cooling - ua-cam.com/video/0Zlh_s61xwc/v-deo.html
Thanks again!
Larry
Thanks for your quick reply. yes that makes sense! :) Keep them coming
hey man, that's looking delicious! I'd be happy if you could answer my following question: is there non - alcoholic substitute for the Guiness? I wanna try this recipe out and I can't really wait for it!
Best regards from Germany
+dallas168 Leftover black coffee will work the best, or a cola (non-diet) soda will work as well. Please let me know how you like it!
Larry
+TheWolfePit hey thanks for the quick response! Yeah sure I will, that suggestion with the cola sounds good:-)
You must be part Cajun Boy. Very Fine lookin smoked chuck n trinity gravy. I'd eat it over rice with some piled on bun too.
Its said that the famous New Orleans "Mothers" restaurant cooks their chucks for 16 hours for their Famous debris poboys.
***** Yeah depending on the size of the chuck and cooking temps these bastards can take all day! Did you see this Po' Boy? ua-cam.com/video/5QqyS5FpPsw/v-deo.html
Yes that was the 1st time you made it
***** No that wasn't the first time I made it......not even the first video I did on it BOY! Here's a link to the very first time I made it (created it) back in 2009.....these were the good old days! tvwbb.com/showthread.php?2848-Pepper-Stout-Beef
I do remember the old days, stills of food porn. Yum!
How long does it take for the meet to reach 165 on 250?
2-2.5 hours. You can pull it off sooner once it gets a nice color, but the longer you leave it the more smoke flavor you will have.
YES YES YES AND YES !!!!!!!!!!!!!!!!!!!!!
Larry the only problem with this cook is that I didn't get to try it. That sandwich looked incredible.
Smoked Reb BBQ Thanks Brian!!!
I'll have to exercise some control while shredding this meat and continue versing plopping down and just having at it =)
TheSquishyMonster LOL! There was a lot of snacking happening while I pulled it Angela!! Thanks for watching!
Larry
Bring back the old intro music sometimes! Miss that slide guitar.
Larry, excellent looking cook, but correct my if I am wrong, I noticed that only 1 bottle of stout was poured into the pan..... If I was going to try the recipe, Would you recommend at least a 12 pack to complete the cook correctly ;)
Nice job, looks great..
Joe Bucci Absolutely Joe! Sacrifice one bottle for the PSB and then enjoy the other 11 while it's cooking!! LOL Thanks for watching Joe!
Larry
You make me hungry!
my tummy is hungry
+Karla Castro Thanks for watching Karla!