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How much flavor did the peppers add?

Quite a bit. Gives it a nice little tang of flavor, and a mild heat. Not enough to be "spicy", of course. It won't bother someone with a low tolerance for spice. 

We've been making this recipe for years... It's a go-to when the weather gets cooler and the kids are here. 

Quite a bit. Gives it a nice little tang of flavor, and a mild heat. Not enough to be "spicy", of course. It won't bother someone with a low tolerance for spice.

We've been making this recipe for years... It's a go-to when the weather gets cooler and the kids are here.

I make a variation of it (there are hundreds/thousands).

I sear the beef first. Then I let the beef cook with beef stock, the onion soup mix, oregano, black pepper, and red chili flakes.

At the end (30 minutes to go) I shred and add giardiniera. 

Beef sammitch!!

From Rivals Badger site:
After the game, Luke Fickell said he let the "book", or analytics, make that decision.

obviously a douche move

if he has an axe to grind, just tell us

As long as it isn't pine, should get away with it.

brines and marinades are great for white meats.

one thing though that I tire of is my wife using this 'oil' heavy marinade for her chicken.     the burn on it off the grill is acrid and is really hard to burn off that residue.

I make a variation of it (there are hundreds/thousands).

I sear the beef first. Then I let the beef cook with beef stock, the onion soup mix, oregano, black pepper, and red chili flakes.

At the end (30 minutes to go) I shred and add giardiniera.

Beef sammitch!!

Sounds delicious. I might have to give that a shot. 

We usually don't cube or sear the beef. This time, that was a bit of a mistake. One section of the roast remained tough a lot longer than the rest, so I had to cook longer than expected, which meant a portion got a little over. I think cubing it and searing it would have given that portion more surface area and it would have gotten tender more evenly. 

brines and marinades are great for white meats.

one thing though that I tire of is my wife using this 'oil' heavy marinade for her chicken.    the burn on it off the grill is acrid and is really hard to burn off that residue.

Yeah, I usually use grapeseed oil and John Henry's Texas Chicken Tickler rub on chicken. But I don't "grill" chicken, I roast it [indirect] on the grill. So I don't really have to worry about char. But I make chicken so rarely with my wife's poultry allergy. Usually only when the kids are here and she has plans, or when we're cooking something that we think the two of us and my oldest (and maybe youngest) will eat but need chicken for the one (or two) other kids...

These chops will be interesting, with both oil and brown sugar in the paste. You're supposed to put the chops on direct heat w/o removing any of the paste, and it's supposed to get some char. So we'll have to see how it turns out. 

Mississippi roast in the crock pot for dinner tonight...

Kind of resembles a snapper with it's head/limbs still under the pond surface and scum/algae on it's shell,hmmm turtle soup. Guy at work his family use to make when available - GOOD