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Entries in BBQ beef (2)

Thursday
17Dec2009

Holiday Lunch 2009

DateThursday, December 17, 2009 at 2:14PM

Chuck Roast - Before & AfterEvery year it seems, I BBQ for the holiday luncheon at work.  This year is no exception.  After providing pulled pork, brisket, and ABT's at recent office luncheons, my folks asked me if I would cook for the big Christmas lunch.  Of course I obliged.  Heck, all I need is an excuse to BBQ!

With ~60 people attending this years luncheon and gag gift exchange, I spent a couple of days pondering what would be best.  I try to be sensitive to the fact that some folks don't eat pork, some don't eat red meat, and still others are vegetarians.  While I can't help the last group, I can accommodate aversions to pork & red meat.  I also have to consider the quantity and the fact that I don't have a catering rig to cook for dozens of folks.  So planning is pretty important.

20lbs of pulled beefI landed on pulled beef & turkey for the meal.  I considered that my method for pulled beef makes a pretty inexpensive chuck roast go a long way.  Then I decided that I'd do a couple of boneless turkey breasts for the folks who are avoiding red meat.  So I spent the day Wednesday doing the chuck roasts, pulled them, and refrigerated them overnight for lunch on Thursday.  On Thursday morning, I got up at 4:45am and started the Big Green Egg.  I had 3 boneless turkey breasts.  Two of those, I hit with a creole seasoning and the third I just used salt & pepper.

The turkey was done ~9:15am, so I wrapped it and placed it in a cooler for the trip to the office.  The beef, I put in an 18 qt. roaster with a can of Coke and some modified Sweet Baby Ray's.  The team provided buns, paper products, deserts and all of the sides. 

We had a great lunch with very little BBQ left over.  So the team is either afraid to tell the boss that the BBQ is no good, or they really do enjoy it.  I'm going with the latter!  =)

Cheers,

Braddog

AuthorBraddog | Comment2 Comments |
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Monday
15Dec2008

BBQ Beef on the Big Green Egg

DateMonday, December 15, 2008 at 9:17PM

Chuck Roast with a load of ABT's Chuck Roast with a load of ABT'sI personally enjoy pulled pork about as well as any BBQ.  But now and then I need something different.  So, about a year ago I started doing this recipe that really turns out some tasty pulled beef.  Here's the recipe:

  • I buy a package of chuck roast from Sam's.  There are two in a package, usually totalling ~8 lbs. or so.
  • I hit them with a good dose of Dizzy Pig's Raising the Steaks or something similar.
  • Setup up your cooker for indirect cooking and stabilize the temperature at 250 degrees.  On the Big Green Egg, this means use the platesetter with the drip pan under the cooking grate.
  • BBQ Beef off of the Big Green Egg BBQ Beef off of the Big Green EggPut the chuckies on over a drip pan and let them cook until they reach an internal temperature of ~160 degrees.
  • Once they reach 160 degrees, put them into a foil pan, add a can of beer (I sometimes use apple juice instead), cover the pan with with aluminum foil, and put them back on the cooker.
  • When they reach 190 degrees, they should be tender enough to pull like a pork butt.  Insert a fork and give it a twist.  If it twists easily, they're done.Drain the beer, pull them apart (discarding the fatty parts), and add sauce.
  • I like to put the sauced beef back on the cooker uncovered for another hour or so.
  • Serve it up on hamburger buns and enjoy!

Total cook time for this is about 5-6 hrs.  I love having this in the fridge for sandwhiches.  If you haven't tried BBQ or pulled beef, you should definitely give it a shot.

Cheers,
Braddog



AuthorBraddog | Comment1 Comment |
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