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.

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

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

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2 cans of Coka Cola poured over for Gravy.

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Slow cooked for 9 hours.

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

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Hope you enjoyed.
Cheers.
Titch
Marriage is a life sentence.
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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.



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Not trying to tell you what to do, just offering a suggestion. :D
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Postby DanMcG » Mon Apr 09, 2012 12:53 am

looks awesome Titch !!!
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Postby DiggingDogFarm » Mon Apr 09, 2012 1:33 am

Looks real good!!!
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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
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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!
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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
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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
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Postby Titch » Mon Apr 09, 2012 8:02 am

Thanks Brican.
Rump is good for me.
Cheers.
Titch
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Postby Vindii » Mon Apr 09, 2012 11:44 am

Beef looks great. Nice job.
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