What is your (current ) favorite cook?

saluki2007 said:

I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me. 

What recipe are you using? Also what wood are you using?

Paella. I really enjoy cooking it for the family. 

saluki2007 said:

I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me. 

What kind of rub are you using and, if you are braising, what kind of liquid do you use?

@saluki2007

http://www.williams-sonoma.com/recipe/marinated-pork-tenderloins.html

I marinaded the meat in ziplock bag for about 6 hrs and egged them raised direct at 400 degrees.  I used RO and no wood. Pulled them at 150. So dang good and simple. 

StillH2OEgger said:

saluki2007 said:

I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me. 

What kind of rub are you using and, if you are braising, what kind of liquid do you use?

@StillH2OEgger  The first time I used just koshar salt and black pepper.  The second time I used dead cow from The Pepper Palace.  Used the rub on other stuff before and after so I know it's not the rub.  I used Guinness Stout from a bottle both times.  The first time I used a disposal aluminum pan and the second time I used a cast iron dutch oven.

saluki2007 said:

johnkitchens said:

saluki2007 said:

I'm not sure what I'm doing wrong with my pulled beef but it always tastes bitter to me. 

What recipe are you using? Also what wood are you using?

@johnkitchens  The first time I follow this recipe  The second time I kind just did my own thing.  The first time I used Ozark Oak and oak chunks the second time I used Rockwood and bourbon barrel chunks.

That is the same recipe I used, but I added in mushrooms. I rubbed the meat with just salt and pepper. I used an aluminum pan, Rockwood lump, and pecan chunks for smoke. 

My coworker did the same cook and complained that the taste was kind of bitter as well. That is what got me interested in your experience. He used Jack Daniels whiskey barrel chunks. I think the bourbon barrel chunks and the stout beer don't mix well. 

The next time I do it I am using the exact same method as before. It was a fantastic hit at my house. 

I enjoy the low and slows, but don't enjoy the clean up. 

Love some smoked wings and can be done in under and hour.

Been on a wing binge lately - lot of bowl games, NFL playoffs and on in to the Super Bowl. GOOO DIRTY BIRDS!!

johnkitchens said:

I am with @kl8ton. Pulled Beef (Pepper Stout Beef) is unbelievable! I can't wait to do it again.


 




Put it this way. If I dropped the pan on the ground I would still eat it! 

can you share the recipe for that?

@Kent8621

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

For my Egg, rib roast