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Sunday Pulled Beef

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Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    @Eggcelsior

    Try it with half a bottle of allegro spicy. It gives it a ton of flavor

    http://www.allegromarinade.com/renowned-marinade-favorites/hot-a-spicy-marinade
    Greensboro, NC
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  • lkapigian
    lkapigian Posts: 11,549
    Eggcelsior said:
    Wolfpack said:
    @saluki2007

    I always cover during the braising step. I suspect that could be your issue as maybe the meat is getting a little burnt on top?


    Took off when meat hit 211 and it pulled as easily as PP. 

    normally i use allegro with the beer but I was unknowingly out this morning. 

    Flavor of the liquid was pretty weak so I added some soy, hot sauce, Italian dressing, salt and more rub. 

    We will I'll see if that brings it around. 


    This has been my issue with this dish when following recipes here on the forum. "meh" is the best descriptor of the dish, as it's pretty bland. I'd rather just make a pot roast but I guess I should revisit it again.
    IMO, do a chuck like a brisket, don't braise ....though I will inject a chuck , wrap tightly in foil @ 160 ( a little Mexican coke helps ) finish as usual...the braise seems to dilute 
    Visalia, Ca @lkapigian
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  • YEMTrey
    YEMTrey Posts: 6,835
    I agree with @Wolfpack , I always use Allegro spicy and it is what makes the meal.  I always keep some Allegro in the house.  I marinade pork chops in it as well.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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