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Pulled Beef in a Blizzard

Taking my first crack at pulled beef today in blizzard like conditions.  Should be fun.  I'm trying Clay's method of making them from the Dizzy Pig website.  The chuck roast went on at 8:45 a.m. central time.  Should be done in time for supper.  I will update throughout the cook.

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Comments

  • I like that setup idea with the aluminum pan for pulled beef.  
  • KempyKempy Posts: 188

    About 3 hours in.  IT is at 125F.

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    As the beef was cooking, I decided to squeeze some lunch on the egg.  I decided to go with jalapeno and cheddar brats.  Turned out delicious.

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    I will update later.  Off to fire up the snowblower.

     

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  • KempyKempy Posts: 188
    It appears I've hit the plateau.  IT stuck at 139F.  It's been stuck there for a while.  I must remember, patience is a virtue.
  • I am only on my fifth "pulled beef" meal, but beef doesn't cook near as predictable as pork and a whole lot longer to hit target pulling temperature??? 
  • KempyKempy Posts: 188
    I am only on my fifth "pulled beef" meal, but beef doesn't cook near as predictable as pork and a whole lot longer to hit target pulling temperature??? 
    This is my first attempt and definately a learning experience.  I didn't even consider that it would hit a stall.  Glad I've gave my plenty of time to play with.  I think I'm out of the first stall, up to 143F.  After the first stall I poked around the internet and discovered that a chuck roast can have multiple stalls.  It will interesting to see if it happens again. 
  • I didn't realize this fact at all -- no wonder it takes so long!!  I had one that stalled for two hours to gain ten degrees???  But it was well worth the wait !!
  • hapsterhapster Posts: 7,209
    I did the pan as well.., to big for any of my DO..,

    Little less clean up as well.

    Glad to see cooking during the storm!
  • henapplehenapple Posts: 14,687
    Meat stall is another term for time to drink more.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • REALLY --- i'm gonna be cookin more BEEF !! ;)
  • KempyKempy Posts: 188
    hapster said:
    I did the pan as well.., to big for any of my DO.., Little less clean up as well. Glad to see cooking during the storm!
    Cooking in the storm has proved a little interesting.  I've been able to keep my temps right around 250.  A couple of times, it started creeping up on me a bit, but nothing extreme.  I've had to make a couple of small adjustments to the vents to lower the temp.  Right now its 260F at grate.  Might have to adjust again if it creeps up more.
  • KempyKempy Posts: 188
    henapple said:
    Meat stall is another term for time to drink more.
    I was thinking the same thing.  Only problem is 2:00 is probably a little early.  Maybe once I hit 160F, foil and place back on, I will have to enjoy a beverage.  Only 15F to go!
  • Sounds to me that your probe is off by about 15 or twenty degrees!!

    :((
  • hapsterhapster Posts: 7,209

    Sounds to me that your probe is off by about 15 or twenty degrees!!

    :((
    +1 I say have a drink and write yourself a note to check you thermo calibrations tomorrow.
  • KempyKempy Posts: 188
    I feel like @charlie_tuna and @hapster ; are sitting on one shoulder like this >:)  but for some reason I can't find the little angle emoticon for the other shoulder.  Must. Resist. For. 13F. More.
  • Sorry Kempy but I gotta go on the devil's side of the argument.  Love that pulled beef though.
    >:)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • KempyKempy Posts: 188
    I guess you guys win.  Wait, maybe everybody wins.
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  • hapsterhapster Posts: 7,209
    That's a picture of a cook in order...

    Nicely played.
  • BotchBotch Posts: 3,366
    Kempy said:
    I guess you guys win.  Wait, maybe everybody wins.
    It took me a minute to figure out what that handle-looking thingie was on your beverage top... 
     

    :-/
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • KempyKempy Posts: 188
    Botch said:
    Kempy said:
    I guess you guys win.  Wait, maybe everybody wins.
    It took me a minute to figure out what that handle-looking thingie was on your beverage top... 
     

    :-/
    Love my Tervis.  Keeps your beverage of choice nice and cold.  And that top is still proof when closed.  You know, just in case the glass gets filled and emptied a few too many times and you knock it over.
  • BotchBotch Posts: 3,366
    No, I was looking at the woodwork in your entryway, in the background, thought it was part of the cup!   :\">
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • KempyKempy Posts: 188
    Botch said:
    No, I was looking at the woodwork in your entryway, in the background, thought it was part of the cup!   :\">
    ahh.  Not a big fan of that thing.  It does provide a place for SWMBO to put some of her plants.
  • KempyKempy Posts: 188

    Finally got the IT up to 160 so I pulled to foil and apply water and maple syrup.  This is truly a weird piece of roast.  The top half is definately cooking way faster than the bottom half.  Feels like the top half is nearly ready to pull.  I'm flipping it upside down for the second part of the cook. Anyways, here are some updated photos.

     

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  • KempyKempy Posts: 188
    Finally finished it.  About 11 hours on the grill.  Ended up cranking up the heat to 325F for the last 2 hours.  I decided to not do the last step in Clay's recipe.  Instead, I intend on vacuum sealing about 1/2 of it for later.  I think with that 1/2 I will heat it up in sauce on the BGE.  Turned out very tender and tastes great.  (I have to admit, I only had 1 sandwich because the cook took much longer than anticipated so I ate a left over brat for supper.)  Anyways, here are some pix of the final product.
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  • flemsterflemster Posts: 259
    well done.  A cook I will have to try sometime.
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