Thursday, May 29, 2014

Pepper Stout Beef Po Boy Sandwich


  • 5 lb - Chuck Roast
  • 3 - Bell Pepper (cut into medium dice)
  • 1 - Red Onion (cut into medium dice)
  • 1-3 - Jalapenos (1 for mild, 3 for spicy) (chopped with seeds)
  • 4 - Large Garlic Cloves (minced)
  • 1/4 Cup - Worcestershire sauce
  • 12 oz - Guinness Extra Stout
  • 3 TBS - Salt
  • 3 TBS - Black Pepper
  • Set up your grill for indirect cooking and preheat to 250º.
  • Season chuck roast on both sides with salt and pepper.
  • Add 1 large piece of cherry wood to the hot coals.
  • Add meat to the indirect side of the grill and smoke in the 250º-275º range until the meat reaches 165º.
  • While the meat is smoking combine all of the remaining ingredients into a grill safe pan and mix.
  • Once the meat is at 165º place into the braising liquid and cover tightly with foil.
  • Increase your heat to 325º-350º and let the meat braise until it is for tender, 3-4 hours.
  • Once the meat is fork tender shred with a fork.
  • If there is excess liquid, simmer uncovered until the liquid has reduced.
  • Serve on French bread with mayonnaise and Swiss cheese.

No comments:

Post a Comment