Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Wing Commander on November 04, 2012, 09:46:30 AM
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Yesterday I cooked for some friends:
A 9 lbs beef chuck roast....
(http://3.bp.blogspot.com/-vbg4OwAaJ4A/UJZaUPwB9mI/AAAAAAAAI-E/xK1Jz_G9R3U/s640/DSC05535.JPG)
...and a 7 lbs pork butt...
(http://3.bp.blogspot.com/-hc03mIbqqGM/UJZaWpVmG1I/AAAAAAAAI-M/afiiTgCs-K4/s640/DSC05537.JPG)
Smoked with cherry and hickory pellets at 250F.
(http://3.bp.blogspot.com/-xBg3wUeVLeA/UJZacWStOcI/AAAAAAAAI-U/w-dos02GszA/s640/DSC05538.JPG)
After 7 hours I started mopping once an hour.
(http://4.bp.blogspot.com/-Br2CQx9FnLk/UJZajJvIM9I/AAAAAAAAI-c/cl0CkpTJ-DM/s640/DSC05541.JPG)
After 11 hours I foiled the butt.
(http://1.bp.blogspot.com/-Mz7CMWYEzSA/UJZaoQR5wEI/AAAAAAAAI-k/5rhMqsfryZI/s640/DSC05542.JPG)
(http://3.bp.blogspot.com/-JsALPVnz9cU/UJZatkhnRLI/AAAAAAAAI-s/jMpVgd7ZTQ8/s640/DSC05543.JPG)
After 12 hours the beef was put in an aluminium pan with onions, bell pepper, garlic, mushrooms, a bit beef stock and red wine, then covered with foil, too.
(http://3.bp.blogspot.com/-kJtUJI4hnK8/UJZaw5aTPPI/AAAAAAAAI-0/IgnjjpO2yX4/s640/DSC05544.JPG)
(http://1.bp.blogspot.com/-POjI0a6n-nY/UJZa1s8wGxI/AAAAAAAAI-8/C41FiZwkFes/s640/DSC05545.JPG)
(http://1.bp.blogspot.com/-VV0gfM8i5vc/UJZa5nPprjI/AAAAAAAAI_E/uvPXBE4FSCw/s640/DSC05546.JPG)
The beef was pulled in the sauce of the pan. For the butt I offered a South Carolina mustard sauce, a Piedmont-style sauce and an Eastern North Carolina vinegar sauce.
(http://1.bp.blogspot.com/-UOcblVFoJzA/UJZbg3N6EoI/AAAAAAAAJAk/JW7GLmYKPA0/s640/DSC05558.JPG)
(http://4.bp.blogspot.com/-Q0jp0ra7kEg/UJZbuWubU0I/AAAAAAAAJBE/k4wlx57rc98/s640/DSC05562.JPG)
(http://3.bp.blogspot.com/-4RbbgFLMtuQ/UJZbwzov1RI/AAAAAAAAJBM/tE6DcEi5SJs/s640/DSC05563.JPG)
Here's the pulled beef...
(http://1.bp.blogspot.com/-js10Uj06MQw/UJZcaokDNxI/AAAAAAAAJDE/1Zr3XqigAu8/s640/DSC05578.JPG)
...and here's the pulled pork:
(http://2.bp.blogspot.com/-0inu0ox7-5U/UJZcfC5iv0I/AAAAAAAAJDM/sIW599BuAXU/s640/DSC05579.JPG)
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Outstanding cook! Great pictures too. Meat looks sooooo good.
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Excellent! Thanks for sharing.....
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You have some fortunate friends WC!! Excellent cook!! The chuckie way you did it reminds me of Wolfes Pepper Stout Beef. I like the addition of the mushrooms!!
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love my some pulled whatever. i love them both. nice job. i like the shrooms you put in. i will try that. i like shrooms. ;) i'm doing a chuckie here tonight.
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WC,
Haven't seen any posts lately, until now that is. Nice looking cooks. They are making me hungry!!
Art
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Nice job. Love the way you did that pulled beef! Gonna give that a shot tomorrow :D
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Outstanding WC. Always look forward to your posts. Havent seen one in a while. It was well worth the wait. :)
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Man with pulled pork and beef like that everyone is probably lining up to be your friend. Very nice.
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Looks great WC!
Where you been?
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Wow, that is a super job on both meats nice job wing commander!
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Nice job!! They look great.
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Nice job. Love the way you did that pulled beef! Gonna give that a shot tomorrow :D
Like I said ... It's today and at 6 am I put a 5 lb Chuck Roast in the MAK!!! Pulled Beef sliders for dinner 8) :P ;D
(http://i854.photobucket.com/albums/ab105/papa_peter/PulledBeef1.jpg)
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Pulled Pork and Beef, I'll have one of each!
Happy Birthday by the way!
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Looks good. Just had some pulled beef last week. After seeing this I could go for some more.
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Looks tasty!
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Great eats and great pic's.