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Clay's pulled beef, no DO.

azbbguyazbbguy Posts: 191
edited 2:36PM in EggHead Forum
I wanted to give Clay's pulled beef a try this weekend, but don't have a DO. Can I just use a foil pan?

Any thoughts, or ideas?
·

Comments

  • Richard FlRichard Fl Posts: 7,881
    This should help. He is fighting his way to
    Florida and last heard was pushing his vehicle up the TN mountains.

    Beef, Roast, Chuck, Pulled, BBQ, ClayQ


    INGREDIENTS:
    3 Choice chuck roasts
    10 Strips of good bacon
    1 cup About a cup of tomato based BBQ sauce
    1/3 cup Real maple syrup
    2/3 cup Water
    1 Tbs Dizzy Pig Cow Lick
    3 Tbs Peanut oil




    Preparation Directions:
    1 Set the beef out on the table and rub with peanut oil and then spice, (Dizzy Pig Cow Lick).
    2 Fire up the egg and stabilize at 250 degrees dome. Be prepared for an 8 hour cook. Set up is indirect, platesetter feet up, grid on platesetter, drip pan and v rack on grid. At this time leave the grid off.
    Cooking Directions:
    Stage one;
    1 Set beef on v rack in pan with a little water or beer in pan. Lay bacon on top of beef. Lift platesetter enough to throw a handful of hickory chips on burning lump. Place grid in egg and set in the pan with beef. Cook for about 5 hours and when beef is 160 internal remove from egg.
    Stage two;
    1 In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven. Carefully lift beef off of rack and place in Dutch oven. Pour the maple syrup and water over beef. Making sure the meat probe is inserted in the meat, put the lid on and return to the egg and set on top of platesetter after removing grid. Be careful not to have the dome temp over 250. Cook for about 2 hours, until beef is 215 internal and remove from egg.
    Stage three;
    1 Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later. Discard bacon. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull. Return pulled beef to Dutch oven and add your favorite sauce. Taste test. Now skim fat from juice and return juice to the beef. Taste test. Ok, let’s go back to the egg. Lift platesetter and throw hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off. Cook for about 1 and ½ hours. Maintain a dome temp no higher than 250.
    Special Instructions:
    1 Stir and serve on soft hamburger buns with pickles on the side. This is a treat that brings together great beef flavor, sauce and hickory smoke. Let’s eat!


    Recipe Type
    Dutch Oven, Main Dish

    Recipe Source
    Author: Clay Q croberts@new.rr.com

    Source: BGE Forum, ClayQ, 2006/03/06
    ·
  • azbbguyazbbguy Posts: 191
    Richard Fl wrote:
    This should help. He is fighting his way to
    Florida and last heard was pushing his vehicle up the TN mountains.

    Beef, Roast, Chuck, Pulled, BBQ, ClayQ


    INGREDIENTS:
    3 Choice chuck roasts
    10 Strips of good bacon
    1 cup About a cup of tomato based BBQ sauce
    1/3 cup Real maple syrup
    2/3 cup Water
    1 Tbs Dizzy Pig Cow Lick
    3 Tbs Peanut oil




    Preparation Directions:
    1 Set the beef out on the table and rub with peanut oil and then spice, (Dizzy Pig Cow Lick).
    2 Fire up the egg and stabilize at 250 degrees dome. Be prepared for an 8 hour cook. Set up is indirect, platesetter feet up, grid on platesetter, drip pan and v rack on grid. At this time leave the grid off.
    Cooking Directions:
    Stage one;
    1 Set beef on v rack in pan with a little water or beer in pan. Lay bacon on top of beef. Lift platesetter enough to throw a handful of hickory chips on burning lump. Place grid in egg and set in the pan with beef. Cook for about 5 hours and when beef is 160 internal remove from egg.
    Stage two;
    1 In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven. Carefully lift beef off of rack and place in Dutch oven. Pour the maple syrup and water over beef. Making sure the meat probe is inserted in the meat, put the lid on and return to the egg and set on top of platesetter after removing grid. Be careful not to have the dome temp over 250. Cook for about 2 hours, until beef is 215 internal and remove from egg.
    Stage three;
    1 Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later. Discard bacon. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull. Return pulled beef to Dutch oven and add your favorite sauce. Taste test. Now skim fat from juice and return juice to the beef. Taste test. Ok, let’s go back to the egg. Lift platesetter and throw hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off. Cook for about 1 and ½ hours. Maintain a dome temp no higher than 250.
    Special Instructions:
    1 Stir and serve on soft hamburger buns with pickles on the side. This is a treat that brings together great beef flavor, sauce and hickory smoke. Let’s eat!


    Recipe Type
    Dutch Oven, Main Dish

    Recipe Source
    Author: Clay Q croberts@new.rr.com

    Source: BGE Forum, ClayQ, 2006/03/06

    Thanks. I am just wondering if I can use a foil pan, instead of a Dutch Oven.
    ·
  • thirdeyethirdeye Posts: 7,428
    DSC03945a.jpg

    Sure it will. Or just wrapping in a triple layer of foil will do the trick as well. Just cook it tender.

    DSC01110a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    ·
  • azbbguyazbbguy Posts: 191
    Thanks third eye! That looks amazing. So basically if I am following his recipe, Ill just substitute the pan, for the DO, and wrap the top in foil, in place of the lid?

    I know I am probably over thinking this..lol
    ·
  • thirdeyethirdeye Posts: 7,428
    Yeah, that's about the size of it. Bear in mind that a thin metal or foil pan is not as gentle as cooking in a Dutch oven, so watch the liquid and add more if needed.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    ·
  • azbbguyazbbguy Posts: 191
    Thanks again! Much appreciated.

    I was just worried, as the recipe is already taking the beef to 215. I am worried it would dry out.

    I usually pull it off at 200-205, and pull it. And don't add it back into the egg for more cooking afterward.
    ·
  • azbbguyazbbguy Posts: 191
    Nevermind :blush:
    ·
  • thirdeyethirdeye Posts: 7,428
    I guess I really don't temp mine, I just cook until it's tender.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    ·
  • JBUG99999JBUG99999 Posts: 263
    I was nervous the first time I tried the recipe, but it was FABULOUS! I served it to a huge crowd at a get together two weeks ago and people are still raving about it. It was worth the time and effort. I have one small bag of leftovers in the freezer, and I'm protecting it for a special occassion. B)
    ·
  • henapplehenapple Posts: 14,596
    How big of a chuck? Probably just do two.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • BrownieBrownie Posts: 1,023
    Bookmarking another page. Thanks guys, I need to start cooking more. But that damn work week is screwing me over.
    ·
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