Raleigh, NC
LBGE
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Low/slow ideas
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Gym
Posts: 366
So it's a long weekend for me and I feel like throwing something a little different on the egg this weekend. I wanna do a low slow cook but need a change from the ordinary pork shoulder/brisket/ribs. I was thinking tritip but they're nearly impossible to find around here. Any ideas?
Comments
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Chuck roast for pulled beef, here's a starting point:
https://dizzypigbbq.com/recipe/clays-pulled-beef/
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Following! I'm in the same boat! Raining here all weekend. Looking for something besides a butt/brisket/ribs also!Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
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Pulled chix-
Here's a link to a cook that captures the whole road-trip:The Cleaver and pulled chix-sequel (the last of the series)
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Pulled beef looks delicious but the Mrs has been waiting for weeks to do one in the insta pot. She might get a little excited if I "steal" her plans. I would like to try this however.
I've got a rack of beef ribs in the freezer, hmmm... -
Pulled lamb shoulder
Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE -
Haha. That’s where I was going. Lamb tacos kill.
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Well don't those look good! I've never been a huge Lamb fan but those do look delicious
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Where does one find a lamb shoulder? I'm intrigued!Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
I would guess it's just below the lambs neck, but I'm no butcher
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FWIW, tri tip is not a low and slow cook, it is more like a steak. Anything over 135 is overdone in my opinion.
Go go with the beef ribs!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
Lamb tastes like detergent. I've never been a fan. But my dogs love it.
Beautiful and lovely Villa Rica, Georgia -
Definitely agree with others to try pepper stout beef, super easy and a crowd pleaser, although I think of that as a fall/winter meal.
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Beef heart or tongue. Both are somewhat difficult, but can give excellent results. Heart usually needs lots of stringy connective fibers cut away, and benefits from a day soaking in brine. Tongue works well after a few minutes in a pressure cooker so the tough "rind" can be cut away. It really takes smoke well, and the thick back portion is full of connective tissue that melts. Extremely rich flavor and texture.
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