Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Turbo Brown Beef
Options
bccomstock
Posts: 338
Not quite as catchy as Pepper Stout Beef, but I did a rather quick modified version of it last night..
Got the Egg up to 400.. Put the salt and pepper rubbed 2.5 lb chuck roast in the pan on top of the bell pepper, onions and sweet banana peppers with a little beef broth to help keep them moist.. Put the pan on the top rack with the new grill extender in place.
Once the roast reached 165+, I poured in the beer and foiled it.. I didn't have any stouts on hand, so I used a new brown ale I've found I like, Truck Stop Honey Brown Ale.. Pulled it once the IT was 215 and the liquid had reduced..
Started at 6 and finished a little after 8:30.. It had an awesome flavor. I could have probably put more peppers and onions in it, though.
Got the Egg up to 400.. Put the salt and pepper rubbed 2.5 lb chuck roast in the pan on top of the bell pepper, onions and sweet banana peppers with a little beef broth to help keep them moist.. Put the pan on the top rack with the new grill extender in place.
Once the roast reached 165+, I poured in the beer and foiled it.. I didn't have any stouts on hand, so I used a new brown ale I've found I like, Truck Stop Honey Brown Ale.. Pulled it once the IT was 215 and the liquid had reduced..
Started at 6 and finished a little after 8:30.. It had an awesome flavor. I could have probably put more peppers and onions in it, though.
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
Comments
-
Your times --? -- are you talking 2 1/2 hours or 14 1/2 hours ?? I just put one in two hours ago..
-
2.5 hours.. 6 PM to 8:30 PM.
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
Thanks, i know from my last pulled beef that it takes longer than pork. I am at 240 degrees, indirect pouring the smoke to the chuck roast until it reaches 160, then it's going in the veggie filled pan with ale and beef broth with increased cooking temperatures until maybe 215 internal....
-
I did forget to mention that I moved the pan with beer down to the bottom grate (below the felt) for a little while (15 minutes or so).. The beer cooked off pretty quickly there, so I poured some more and moved it back up to the top rack.
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
Mine also had zero bark to it b/c it was in the pan the whole time..
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
No you didn't mention that ---- two beers to cook a meal ??? I don't like wasting beer on food! 8-|
-
Well, it was actually half a beer the first time and half a beer the second time.. I drank the other halfs..
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
Well, my pulled beef just wouldn't pull because i just couldn't get the internal temperature to rise!! I ran out of time, at 204 degrees, and that wasn't enough. I had the grid temperature up to 415 degrees, didn't react like pork. Just stayed there with about ten minutes between each degree increase in temperature!! Beef is totally different than pork!! I ended up, slicing the chuck roast. Now it was good, and it was tender, but it had to be sliced......
-
Yeah, I was having trouble getting accurate temperatures with my remote monitor b/c of the height in the dome and tried pulling it off the Egg several times too soon. I wonder if having mine in some form of liquid the entire time sped it up as well? It was a little tougher to shred than pork, but that's b/c I don't think all of the fat has been rendered.LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum