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Pulled Beef Tacos

With all the talk last week about pulled beef, I knew they were going on the menu this weekend. I know its more traditional to make pulled beef sandwiches, but Mrs. G loves tacos (and I'll admit, I'm kinda a fan as well), so we opted to go that route. Rubbed down with canola oil and Bolner's Fiesta brand Fajita Spice

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They went on to the Egg at 7:30 am at 250 with a mix of hickory chunks and mesquite chips (I really need to restock my supply of mesquite)

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Had to take a lil peak at about 2.5 hours in, also wanted to get a probe into the meat.image

Took them to 165 and then foiled them, no broth or juice or anything at all. That was around 1:30, about 6 hours in. No pictures at that point as I was busy doing "Stuff". They stayed on for another 2.5 hours or so. I'll admit, I got distracted watching some football and went to check on them around 4 and they were at 210. Went into a cooler with some towels as dinner was still a bit off.

Finished. Fall part tender and juicy.

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About 8lbs of pulled beef (pre-cooked weight)image

Pulled beef tacos, home-made pico de gallo, queso fresco and a side of chips and queso. Mrs. G also whipped up a batch of boracho beans, but I didn't get any pictures of that.

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Got a ton of leftovers now. I'll eat on it a bit more the next few days, but the majority will be vac sealed and frozen for weeknight dinners down the road. I can already see enchiladas, nachos and maybe a pizza in my future.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • Looks great, thanks for inspiring me!
    LBGE
    Go Dawgs! - Marietta, GA
  • What cut of meat is that? I'll send you my address and some cash to cover the shipping!
  • GriffinGriffin Posts: 7,066

    Beef Chuck Pot Roast Boneless

     image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • EllisEllis Posts: 193
    Now this something else I need to make. Thanks Griffin looks really good.

  • Dyal_SCDyal_SC Posts: 2,698
    Beeyootiful!
  • GriffinGriffin Posts: 7,066

    Thanks, guys.

    @Dyal_SC how did your Game Cocks end up doing this year? We ended up 7-5 and will be facing off against UCLA at the Holiday Bowl in San Diego on the 27th.

     

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Dyal_SCDyal_SC Posts: 2,698
    We went 10-2. Playing Michigan in the Outback Bowl. Pretty good season for us.
  • GriffinGriffin Posts: 7,066

    Nice!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Clay QClay Q Posts: 4,418
    Nice work Jason.  Pulled beef is a great alternative to pork.  I must make some soon and then I can make taco's like yours!  
  • BENTEBENTE Posts: 8,337
    wow i like tacos. i will have to give that one a try. i usually just do sammies, but i think i see a diffrent one on the horizen

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • RACRAC Posts: 1,526
    Nice work Jason

    Ricky

    Spring, TX

  • The bark looks awesome even after 4 hrs in foil. Nice to know. I love Fiesta fajita seasoning . Wifey won't eat it for some reason but I've gone through tubs of it over the years.

    I'm going to do one this way as BBQ next time



  • ZickZick Posts: 171
    HEy Jason, another good looking cook.  Temp wise...isnt that way high for beef?  Is it because it is pulled?  Never made pulled beef.

    Thanks.
    When was the last time you did something for the first time? - Zick Boulder, CO
  • GriffinGriffin Posts: 7,066
    @Zick - Think of it like pulled pork, a boston butt. You gotta get it to that high temp to get all the fat and collagen to break down, and as it does, it keeps the meat plenty juicy. Not like a steak that would be leather at that temp, its a different type of muscle altogether. That being said, had I not been so into watching my Baylor Bears (was watching it on DVR) and a few drinks into a bottle of whiskey, I'd probably have pulled it earlier. 205 would have been good, maybe even 200, but trust me, it was not dry at all. Plenty moist. In fact, I just took some of the leftovers, nuked them and made some nachos and they were still tender and good.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     


  • Nice looking dish, I'm hungry again!

    I think you hit the finishing temp right on, I usually pull mine at 205-210 but I don't foil them at all.  I like a good bark.  But like Cen-Tex said, looks like you got some bark anyway.

    Packerland, Wisconsin

  • jfm0830jfm0830 Posts: 968
    Looking good Griffin. If it was anywhere near as tasty as it was colorful it must have been excellent.

    I ASSumed "stuff" was watching football when I read it.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • GriffinGriffin Posts: 7,066
    Thanks, Jim. "Stuff" actually included a nap, mowing the front and back yard, taking the mower to my brothers house so he could borrow it along with the ladder he lent me to get the Christmas lights up, blowing off the back patio, but when it actually came down to it and timing, "stuff" was watching football.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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