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Pulled Chuckie n Stuff
Mattman3969
Posts: 10,458
2lb chuckie rubbed with SPOG heavy on the P. Indirect @250 till it hit 165°. Then in a pan with 3/4 cup of beef stock and 1/2 cup of worcestershire and 1 onion sliced really thin and run till 215. No pics. Corn on the small and beans on the cooktop
And plated with fresh maters
And plated with fresh maters
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analyze adapt overcome
Comments
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Heck Yeah!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Yes please! Pulled beef looks great!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I love everything about that plate. Nice work!
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Great diamond plate cook and presentation. Next time slide a fork into the pic
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
yes...and a knife if possible...preferably dirty.lousubcap said:Great diamond plate cook and presentation. Next time slide a fork into the pic
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Spectacular! Meat coma!Mattman3969 said:2lb chuckie rubbed with SPOG heavy on the P. Indirect @250 till it hit 165°. Then in a pan with 3/4 cup of beef stock and 1/2 cup of worcestershire and 1 onion sliced really thin and run till 215. No pics. Corn on the small and beans on the cooktop
And plated with fresh maters -
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Something I've yet to do but always looks good. No exception here.
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I may have a roast in the freezer to try this on. Looks awesome and thanks for the steps outlined above.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Yes, sir! I'll have a plate of that right about now.Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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I do pulled beef all the time in the house, not sure why I don't use the egg.
My kinda plate right there. It all looks good.------------------------------
Thomasville, NC
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