Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pulled beef question....

So I have decided to do some pulled beef for lunch next Sunday. Planning on using it in some tacos/burritos and I didn't want a really bbq sauce flavor an want to keep it more on the Mexican side. To insure the meat remains tender I still wanted to add some form o liquid during the braising stage of the cook. I was thinking beef broth with a little worster sauce. Any thoughts? I am going with hickory for smoke. Thanks all.

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