Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pulled Beef Sammiches

Dyal_SCDyal_SC Posts: 2,995

Smoked up a small Boneless Chuckie today with Hickory.  Used simply Kosher Salt and Cracked Pepper.  Served up on a toasted Sesame Seed Bun with thinly sliced Onions and Horseradish.  Hit the spot!  :)






  • DomCalDomCal Posts: 31
    Looks great!!!
  • Charlie tunaCharlie tuna Posts: 2,191
    Great job on this!!!
  • ChubbsChubbs Posts: 5,691
    Nice Dyal. Would been a nice mini cook!!! You use a mandolin for the onions?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Mattman3969Mattman3969 Posts: 5,426
    Looks awesome Dyal!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TjcoleyTjcoley Posts: 3,451
    Very nice.  Good looking sandwich.

    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Looks and sounds great
    Go Dawgs! - Marietta, GA
  • SmokeyPittSmokeyPitt Posts: 7,570
    Looks great!  Any foil or liquid, or straight chuckie in smokie the entire time?

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • CowdogsCowdogs Posts: 488
    Great pictures.  If those beef sandwiches taste half as good as they look, then you ate well.
  • Dyal_SCDyal_SC Posts: 2,995
    Thx, ladies and gents!  @Chubbs, if I recall, I think I just freehanded it.  I do have a small handheld mandolin though that I use every now and then.  @SmokeyPitt, I ended up foiling it at around a 165 deg f internal temp.  No liquid was added. 
  • MrCookingNurseMrCookingNurse Posts: 4,386
    Shut your mouth!! That looks yummy!!


  • milesbrown4milesbrown4 Posts: 314
    Holy cow....who wants this for dinner right now, again!  This guy.  well done
  • AltonAlton Posts: 445
    Looks Great!! I like the simplicity of the cook. Just salt, pepper and smoke =D>
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
Sign In or Register to comment.