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July 4th pulled pork & beef. ADVICE NEEDED PLEASE.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
Comments
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Never done pulled beef (on my list) but I have read many posts/recipes about it here and on the "other forum". Try the search function and if that doesn't yield much try Google and search "pulled beef and the big green egg". That should give you some suggestions. Wish I had more to offer-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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There is a little more to this method than just a simple rub then smoke like a butt, but clayQ's recipe is awesome...I've done it couple times and can highly recommend it....
http://www.dizzypigbbq.com/recipesPulledBeef.html -
I would do it like ropa vieja - one of my favorite dishes. Brown then braise. I think if you did a pure roast it would dry out too much.
Heat vegetable oil in a large skillet over
medium-high heat. Brown the flank steak on each side, about 4 minutes
per side.
Transfer beef to a slow cooker. Pour in the beef
broth and tomato sauce, then add the onion, bell pepper, garlic, tomato
paste, cumin, cilantro, olive oil and vinegar. Stir until well blended.
Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When
ready to serve, shred meat and serve with tortillas or rice.
______________________________________________I love lamp.. -
When I did it, it was like pulled pork, but....after an hour of smoking, I wrapped in foil, and put into tray.There will be a lot of Au-jus coming out, and you don't want to miss it.Also, when i did it, I injected, and it gave a lot more flavor to it for me.Bx - > NJ ->TX!!!All to get cheaper brisket!
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I'm in the middle of a beef chuck roast right now. I put on a layer of mustard and seasoned with Kosher salt, coarse black pepper, onion powder, granulated garlic, paprika and a pinch of chili.
I have it on at 250 right now and watching it from work with my CyberQ Wifi. It's my first shredded beef and my inspiration came from http://www.bbq-brethren.com/forum/showthread.php?p=2116704. If I have to, I can run home and foil it, but I'm experimenting and want to leave it as is.
I'll post pictures here when done.
I'm not worried about leaving the Egg on all day with no one at home. I have the Chia Guy watching everything in case there's a problem.
Small (hatched 6/13/2015)
XL (hatched 4/21/2012)
CyberQ Wifi, KCBS CTC CBJ
Northern CA -
Technically, when you wrap your food in foil in a low-n-slow with some liquid such as apple juice....and there are no holes in the foil (IE liquid stays in)...you're braising.
______________________________________________I love lamp.. -
Finished the Chuckies after 11 hours from a cold start. Went for initial five hours at 250. Was at 150 IT at the end of the five hours. The next three hours set to 275 degrees. So, after eight hours, it was at 163 IT. Finally, upped it to 300 degrees for the last three hours and pulled at 198 IT. Let 'em rest for about 90 minutes. Eleven hours, plus prep time and clean up for one sandwich. Love it.
I cook at 6080' altitude, so cooks take quite a bit longer.
Small (hatched 6/13/2015)
XL (hatched 4/21/2012)
CyberQ Wifi, KCBS CTC CBJ
Northern CA
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