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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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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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