My take on pulled beef

My take on pulled beef

Postby Titch » Sun Apr 08, 2012 11:24 pm

I hope this is ok to post.
:?:
My take on pulled beef.Whole Oyster blade roast, 2.5klg.

Keeping it simple,Seasoned with salt and pepper.

Image

Placed in the offset to smoke at 190c for 30 minutes then down to 110 for an hour and a half.

Image

Image

Placed into the camp oven ,over a bed of onion,carrot,celery and garlic,with some smoked bacon pieces.

Image

2 cans of Coka Cola poured over for Gravy.

Image

Slow cooked for 9 hours.

Image

Image

Image

Image

Served in Home made Bread rolls.Dutchy,s Hamburger bun recipe

Image

Image

Hope you enjoyed.
Cheers.
Titch
Marriage is a life sentence.
User avatar
Titch
Registered Member
 
Posts: 92
Joined: Fri Mar 09, 2012 10:41 am
Location: Sth east Melbourne in Aus

Postby solaryellow » Mon Apr 09, 2012 12:15 am

Nice job Titch! Those sammiches look great!

I use a simple rub when I make pulled beef. When I foil it, I add onion and pickled banana peppers. The pickled peppers and onions add a very interesting flavor to the meat.



Image

Image

Image

Not trying to tell you what to do, just offering a suggestion. :D
solaryellow
Registered Member
 
Posts: 161
Joined: Sun Feb 27, 2011 3:05 pm
Location: Winston-Salem, NC, US

Postby DanMcG » Mon Apr 09, 2012 12:53 am

looks awesome Titch !!!
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby DiggingDogFarm » Mon Apr 09, 2012 1:33 am

Looks real good!!!
User avatar
DiggingDogFarm
Registered Member
 
Posts: 446
Joined: Wed Jan 25, 2012 5:38 am
Location: Finger Lakes Region of New York State

Postby Titch » Mon Apr 09, 2012 2:03 am

Thanks all they taste good.
Pickled Banana peppers,Hmmm I have a jar of mixed pickled peppers.
Might have to try that.
Cheers.
Titch
Marriage is a life sentence.
User avatar
Titch
Registered Member
 
Posts: 92
Joined: Fri Mar 09, 2012 10:41 am
Location: Sth east Melbourne in Aus

Postby salumi512 » Mon Apr 09, 2012 3:59 am

I bet that has a lot of flavor. I'll use a bottom sirloin and smoke it for 4 hours and then cut into 2 inch cubes and simmer in my bbq sauce for another 2 - 3 hours. Your buns look great.

Nice job!
User avatar
salumi512
Registered Member
 
Posts: 318
Joined: Fri Jan 06, 2012 3:27 am
Location: Austin, TX

Postby Titch » Mon Apr 09, 2012 4:32 am

salumi512 wrote:I bet that has a lot of flavor. I'll use a bottom sirloin and smoke it for 4 hours and then cut into 2 inch cubes and simmer in my bbq sauce for another 2 - 3 hours. Your buns look great.

Nice job!


The buns are my wifes take on burger and hotdog buns.
Home made savs and Kransky with Mustard :P Yum.
Now I need to work out what a sirlion cut is ,I think its close to a bottom round over here.
At least we speak the same language :lol: .
Cheers.
Titch
Marriage is a life sentence.
User avatar
Titch
Registered Member
 
Posts: 92
Joined: Fri Mar 09, 2012 10:41 am
Location: Sth east Melbourne in Aus

Postby BriCan » Mon Apr 09, 2012 7:56 am

Titch wrote:Now I need to work out what a sirlion cut is ,I think its close to a bottom round over here.


If you are still using UK names (last time I was in your neck of the woods was 1970/71) try rump :D
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby Titch » Mon Apr 09, 2012 8:02 am

Thanks Brican.
Rump is good for me.
Cheers.
Titch
Marriage is a life sentence.
User avatar
Titch
Registered Member
 
Posts: 92
Joined: Fri Mar 09, 2012 10:41 am
Location: Sth east Melbourne in Aus

Postby Vindii » Mon Apr 09, 2012 11:44 am

Beef looks great. Nice job.
User avatar
Vindii
Registered Member
 
Posts: 428
Joined: Fri Mar 18, 2011 5:11 pm
Location: Milwaukee WI, USA


Return to Smoking and Barbecuing

Who is online

Users browsing this forum: No registered users and 2 guests