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[Bentley]

I would not move away from a stout to an ale or even a porter...but it is your cook!

[Kristin Meredith]

I have gone with the Pepper Stout Beef recipe posted by pmillen.  I am making it today (they gave us a big window to post the cooks) because the weather is so rotten, but hereafter is to get nicer and milder so will have to be logging!

Made a change from the stout for two reasons -- Fosters seemed a bit more Aussie than Guinness (the only stout I could find at the grocery store) and the Foster's was 1/3 the price of the Guinness!!!  Cooked a big 4 lb Angus chuck roast on the Memphis Pro and now everything (peppers, onions, beer, etc) is in a pan in the oven inside (no need to waste pellets and it was 15 degrees outside so I don't want to be out there!!)

[Kristin Meredith]

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Finished product.  I think I would like it better in a flour tortilla instead of a sandwich.  I think the beef would shine through more instead of so much bread.

[Bar-B-Lew]

I like it with horseradish on top of it.  Looks good.  Would you make it again?

[Bentley]

1st time I have ever eaten it, it needs to sit on a plate along with scalloped potatoes, candied carrots and creamed spinach!

[Bar-B-Lew]

What are your thoughts on throwing the vegetables in the broth a little later so they have more substance to them versus putting them in right with the beef at the start?

[Kristin Meredith]

I would make this again, but maybe would try with a stout to see if it might have a stronger/richer (don't know the word) than the lighter Foster's.

Bent and I were discussing the peppers.  He likes his cooked to almost nothing, so he thought it was perfect. I like a bit more crunch or bite.  I think I would reserve half and maybe put them in in the last 45 minutes.