RG 2.0
New member
Last night, my Wife made our version of Pepper Stout Beef (the original recipe but add Stubb's Beef Marinade and Better Than Bouillon Beef Base). Last night she toasted up some nice rolls, added the PSB and provolone and we had that with Jalapeno Kettle Chips. She made a huge batch of PSB so I had an epiphany at 3:17 this morning to make a PSB Pizza in the UUNI today for lunch. I had some Jim Lahey's no knead dough sitting out on the counter overnight, made that and sauce yesterday. Sounds tasty eh?
Here's the PSB my better half made on the Traeger last night
We make Larry Wolfe's wonderful creation every so often and it's always a big hit. This round we doubled up on it and I am going to portion it and freeze it later. When we make it, we follow the recipe of his but add Stubb's Beef Marinade after the meat has smoked when it goes into a pan with the veggies. We also add Better Than Bouillon Beef Base to amp up the richness. Good stuff!
I made a total of 3 pizzas, 2 of them were classic Margherita pies and the last one being the PSB one. I used Greg's no cook sauce and a mixture of provolone, fresh mozz and a finely shredded Italian cheese blend. This was another one of my experiments and it was excellent! I searched the interwebs to see if some other hack like myself has ever used PSB for a pizza and saw no evidence of it. I am shocked by this! I urge any of you that like Pepper Stout Beef and Pizza to marry the 2 and try it. If you're like me, you'll like it better than the sammich! The wife wants shrooms on it next time I do it.
One of the 2 Margheritas
Lots of pics of the New Creation!
Here's the PSB my better half made on the Traeger last night
We make Larry Wolfe's wonderful creation every so often and it's always a big hit. This round we doubled up on it and I am going to portion it and freeze it later. When we make it, we follow the recipe of his but add Stubb's Beef Marinade after the meat has smoked when it goes into a pan with the veggies. We also add Better Than Bouillon Beef Base to amp up the richness. Good stuff!
I made a total of 3 pizzas, 2 of them were classic Margherita pies and the last one being the PSB one. I used Greg's no cook sauce and a mixture of provolone, fresh mozz and a finely shredded Italian cheese blend. This was another one of my experiments and it was excellent! I searched the interwebs to see if some other hack like myself has ever used PSB for a pizza and saw no evidence of it. I am shocked by this! I urge any of you that like Pepper Stout Beef and Pizza to marry the 2 and try it. If you're like me, you'll like it better than the sammich! The wife wants shrooms on it next time I do it.
One of the 2 Margheritas
Lots of pics of the New Creation!
