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Pulled Beef and Team Dessert Practice

Fidel
Fidel Posts: 10,172
edited November -0001 in EggHead Forum
Today I did ClayQ's Pulled Beef and it was awesome:

PulledBeef.jpg

OnBun.jpg

Then I did a little practice for Team Dessert in 4 short weeks. I decided to try a double chocolate bread pudding made with croissants instead of french loaf. Man this was tasty - but rich! Cooked for just under 2 hours at 225.

CookingBreadPudding.jpg

DoneBreadPudding.jpg

Served up with a little scoop of vanilla to cut the richness of the chocolate and buttery croissants.

PlatedBreadPudding.jpg
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Oh man that looks good - both.

    GG
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  • "Sparky"
    "Sparky" Posts: 6,024
    Dude,i'm on my way over to help clean out those dishes :woohoo: :laugh:
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  • Fidel
    Fidel Posts: 10,172
    Thanks, I can use all the help I can get with cleanup....I can even show you what a functional mini looks like.

    ;)
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Rod,

    I recognize some of your pots and pans--I've got the same Le Creuset D.O. and the same square baking dish here, too.

    Question: Do you cook with the Le Creuset directly in the egg? Or is the pulled beef finished in that pot outside of the egg?

    The bread pudding looks good, and would have made for a fine dessert next to my cardio-friendly dinner this evening. I did have some veggies, though--some french green beans with a bit of lemon, and some potato salad :)
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  • Fidel
    Fidel Posts: 10,172
    I use several LC pieces in the eggs. I have a 3.5Q DO, a 3Q sacuier, and the 6.5Q Oval DO that you see in the photo. They have all had many many hours in the BGEs and have never had a problem.

    I have spoken to a company rep that has told me that the knobs are good to well above the printed temps and there is no need to remove them unless you are going above 450. Minimal discoloration (not that it matters), no issues, and great results. Best cookware out there IMO.

    And regarding the veggies, look closely at the sandwich photo -2 layers of pickles my friend...2 layers.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Fedel if I ate that very much I would have to stroke the Hog just to pull me around! :laugh: Bet there is 5000 cals. in that meal. Got to love that Le Cresuit. Got a pot in the cook I did tonight that set at 400 to 450 half the afternoon. Even cook and no burn. I did elevate it with three small rocks to create air space.
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  • emilluca
    emilluca Posts: 673
    Fort\ what it is worth we make our bread pudding using hot dog buns. We had a cookout about 4 years ago and had more then a few hot dog buns left so we let them get stale and made bread pudding. It came out great. Can't really say why but that is what we use now.
    E
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  • Clay Q
    Clay Q Posts: 4,486
    Your makin me hungry! I gotta make pulled beef soon. I foodsaver most of it and find that it's better tasting after aging in the frig or freezer with smoke and sauce flavors mellowing over time. I reheat in a Nesco for easy picnic/party samitches. Always gets raves. :cheer:
    I like them pickles too.
    Nice work!
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  • Gunnar
    Gunnar Posts: 2,307
    That really does look good. Can you give a little direction on the cut of meat and how it was cooked?
    LBGE      Katy (Houston) TX
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  • Fidel
    Fidel Posts: 10,172
    Sure thing, just follow this recipe:

    ClayQ's Pulled Beef
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  • Gunnar
    Gunnar Posts: 2,307
    Thanks....I know what's cooking this weekend!
    LBGE      Katy (Houston) TX
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  • BENTE
    BENTE Posts: 8,337
    that looks awesome!!!!!!


    great looking pictures ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Bacchus
    Bacchus Posts: 6,019
    You mean you put lump IN your mini?


    :lol:
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