LarryWolfe
Chef Extraordinaire
I just came up with the name and this idea.....have been thinking about how I wanted to do this for a couple weeks and now I have a plan.
Starting off with a 4lb chuck roast, seasoned heavily with kosher salt and black pepper. Cooking indirect with only lump, I don't want too much smoke for this. Going to cook as I would for shredded beef and cook until it hit's 165º, then it's going into a bath of Guinness Extra Stout, 1/4 cup worcestershire, 2 whole sliced bell peppers, 1 big red onion, 3 whole seeds and all sliced jalapenos and garlic. I will then continue to cook until it falls apart.
The meat will be served for the game today on mini hard rolls with the option of bleu cheese sauce and a pepper jack cheese sauce.
I hope this turns out as good as it sounds in my head!!
Here's the beginnings on a beautiful wet, soggy and chilly Fall morning with a nice hot cup of coffee!
Starting off with a 4lb chuck roast, seasoned heavily with kosher salt and black pepper. Cooking indirect with only lump, I don't want too much smoke for this. Going to cook as I would for shredded beef and cook until it hit's 165º, then it's going into a bath of Guinness Extra Stout, 1/4 cup worcestershire, 2 whole sliced bell peppers, 1 big red onion, 3 whole seeds and all sliced jalapenos and garlic. I will then continue to cook until it falls apart.
The meat will be served for the game today on mini hard rolls with the option of bleu cheese sauce and a pepper jack cheese sauce.
I hope this turns out as good as it sounds in my head!!
Here's the beginnings on a beautiful wet, soggy and chilly Fall morning with a nice hot cup of coffee!