Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: fishingbouchman on November 09, 2012, 07:42:56 PM
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(http://i1354.photobucket.com/albums/q697/fishingbouchman/89465E53-1B4C-4778-9602-7F7291354A3D-186-0000000736D0299E_zpsf065ef5a.jpg)
(http://i1354.photobucket.com/albums/q697/fishingbouchman/586E12E9-B609-495F-84B6-8CA3691D13F8-186-000000073F09F3E4_zpsff764c7e.jpg)
(http://i1354.photobucket.com/albums/q697/fishingbouchman/586E12E9-B609-495F-84B6-8CA3691D13F8-186-000000073F09F3E4_zpsff764c7e.jpg)
Beef turned out pretty good. Only my 2nd attempt and it turned out better this time. Used a hard apple cider instead of wine or beer. Actually turned out pretty good.
but that was for lunches this week had to have something for dinner.
Acorn squash, little brown sugar and walnuts and some wings.
(http://i1354.photobucket.com/albums/q697/fishingbouchman/C9126443-1570-4707-A253-4E6D76F6AC02-186-0000000712885396_zpsed3adee5.jpg)
(http://i1354.photobucket.com/albums/q697/fishingbouchman/1AC8CC2A-7AB8-4DDD-83C7-3D08BD19B94E-186-000000072F37AAA5_zps32ba4fc2.jpg)
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i'm liking the pulled beef. nice color to it. yummy. the wings. ummmmm. is that chopped up garlic on it? :)
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Yes sir, I like garlic.
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mmmm mmmm good!
David
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Man, that looks good! I'm liking the garlic on the wings. Love garlic.
Sent from my iPhone 5 using Tapatalk
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Good looking food. What cut of beef was that?
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I wish I was around for both lunch and dinner!!!
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Looks great!
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Not only tasty pulled beef but the fishing guy throws in some nicely done wings.
Man, and where was I.
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nice lunch & dinner :)
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Looks great!
Was the apple cider better than beer or wine?
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Looks great!
Was the apple cider better than beer or wine?
My apologies to the OP for "butting in"....
Apple Cider vinegar - or any vinegar - is very acidic and might be something fun to try adding to this type of marinade.. In some marinades, it can add a nice "bite" to the flavors - but balance is always the question as for how much to use, and for how long to marinate.
But - perhaps the chemistry of it is often overlooked. It breaks down proteins. Not enzymatically like papain or pineapple juice, but it can "de-nature" the proteins without changing their physical form.
T
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Tee is right about the vinegar..you don't use as much tho because it goes a long way. To taste works. Every year I take the blosssoms from my gahhlic chives and infuse them in a bottle of white vinegar. Takes a few months but it makes the best chive gahhlick flavored vinegar for anything, including vinagarettes. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Looks great!
Was the apple cider better than beer or wine?
Only the 2nd one I have tried/cooked. 1st one I did i cut the meet in half and tried one beer and one wine. They were ok. But it was me and think I didn't cook it long enough. Flavor profile was good.
I did enjoy the hard apple cider taste this go around. it was hard cider and not vinegar. Would like to try it with a pulled pork. I think the flavor would be pretty good.
Still needs some work. How easy should it be to pull apart. I have to work at it a bit. Guess i was thinking it would be pretty easy. Maybe I need more liquid when I foil. Seems like you guys have a lot more liquid in yours. When I cook a pot roast in the oven it seems to fall appart easier.
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When I do the Wolfes Pepper Stout Beef, I don't go off internal temp with the meat. He calls for when a fork can turn easily after being stuck in the meat it is done......shreds like wet toilet tissue!! ;)
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Looks great!
Was the apple cider better than beer or wine?
Only the 2nd one I have tried/cooked. 1st one I did i cut the meet in half and tried one beer and one wine. They were ok. But it was me and think I didn't cook it long enough. Flavor profile was good.
I did enjoy the hard apple cider taste this go around. it was hard cider and not vinegar. Would like to try it with a pulled pork. I think the flavor would be pretty good.
Still needs some work. How easy should it be to pull apart. I have to work at it a bit. Guess i was thinking it would be pretty easy. Maybe I need more liquid when I foil. Seems like you guys have a lot more liquid in yours. When I cook a pot roast in the oven it seems to fall appart easier.
This is a pre smoked pot roast, you are braising it just like your pot roast.
More liquid, at temp of 200F internal temp should be falling apart.
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Next one I will try more liquid and go for fork tender. Thanks for the tips. ;D