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If I'm doing burnt ends, I'll pull at 190-195F internal. Cube, rub and or sauce then return to the smoker for 1.5-2 hours more. It's super simple and tastes so good man! I hope you give it a try.
I just follow the same process as pulled pork. However I do place it in an aluminum pan at about 165-170 to save the juices. I take it off the smoker when it probes tender, 200+.
I've been on a pulled chuck panini run lately.
Also love to mak…
Thanks! I've spent time in Colombia, which neighbors Brasil. I cut one part into a loin medallion and the rest steaks. But then I ended up grinding up some of the steakss for Kefta kabobs.
Here is a good video that shows the whole process.
My local Costco sells the whole block at $3.79/lb. The picanha is easy to find, it's the cap muscle on the block. Very easy to separate from the other muscles.
Cool stuff man, that's from out here in Monterey. I'm a squid geek. Like others said, cook it hot and fast. Preferably no more than 5 minutes total time. Longer than that and it will get tough and very chewy. However, if you do happen to cook …
Same here Ellis, the wife and I most of the time. I just want something bigger. I'm not totally satisfied with the medium's dome clearance either. Maybe a large would be sufficient, but the XL is a beast.