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Any pulled beef test ideas?

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  • DWCowles
    replied
    _John_ my son pick me up two chuckles this past Thursday and my granddaughter put the salt to them and re wrap so when I get home early morning hours tomorrow (Sunday) they will go in the Rec Tec. Sorry to hear about the fridge.

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  • fzxdoc
    replied
    Originally posted by John View Post
    Huskee No that Martha Stewart boiling recipe. I just bought some baby backs, seasoned them up good and tossed them on.
    Hahaha, _John_ . You'd be boiling ribs about as soon as Meathead would.

    Kathryn
    Last edited by fzxdoc; June 7, 2015, 06:21 AM.

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  • _John_
    replied
    Huskee No that Martha Stewart boiling recipe. I just bought some baby backs, seasoned them up good and tossed them on.

    Leave a comment:


  • Huskee
    commented on 's reply
    Rendezvous recipe?

  • _John_
    replied
    Huskee Fortunately I just saw a ribs in an hour recipe!

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  • Huskee
    replied
    Originally posted by John View Post
    Well the only test I could do today is whether I can give my family botulism. I have an outside refrigerator/freezer I keep meat and beverages in and this morning the meat was just too brown looking so I tested it and it was 48 degrees.

    My chimney is ready to dump, but the only thing i'm dumping is 30 bucks of once great looking chuck.

    Edit: On the bright side the freezer seems fine right now, it has 100 pounds of pork shoulder so at least I didn't lose that.
    Huge bummer. Perhaps a quick trip to the store??

    Leave a comment:


  • _John_
    replied
    Well the only test I could do today is whether I can give my family botulism. I have an outside refrigerator/freezer I keep meat and beverages in and this morning the meat was just too brown looking so I tested it and it was 48 degrees.

    My chimney is ready to dump, but the only thing i'm dumping is 30 bucks of once great looking chuck.

    Edit: On the bright side the freezer seems fine right now, it has 100 pounds of pork shoulder so at least I didn't lose that.

    Leave a comment:


  • _John_
    replied
    Lunch got moved to dinner but haven't started yet. I didn't plan on hanging, so at that point the main benefit of the PBC is gone, and i'd argue the kettle is better at indirect than the PBC.

    I've seen them done sliced like a brisket, pulled like pork and even made into burnt ends, I may try all 3 of those!

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  • fzxdoc
    replied
    No ideas, _John_ , just curious as to why you chose to use the kettle over the PBC.

    Kathryn

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  • _John_
    started a topic Any pulled beef test ideas?

    Any pulled beef test ideas?

    I have done a lot of pulled pork tests, so I figured while i'm doing a pair of chucks tomorrow I might as well test out some things.
    I can use PBC or 22.5 kettle, current plan is to toss on the kettle, but don't care either way. I have dry brined them and they will go on at about 4am unless one of these tests messes that up.

    If you have any ideas let me know!

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