pulled beef, thanks!

[Kaz S]

After a long weekend of cooking out. Thursday Rump roast jim minion style, fri comp chicken muffin thighs, sat spares, sunday steaks, monday pulled beef. She declared the winner by far to be the chuck roast pulled beef.

I marinated the 3.5lb chuck roast 24 hrs in allegro, 2 diced white onions, and a few chopped garlic cloves, and ground coriander seeds. Then washed that off after the long soak and room temp, then a heavy coating with krugers/janes rub. Then on the smoker for 6 hours, then foiled 3 hours with a little beer, and a one hour rest. This baby was super tender fat rendered and awesome. I was worried about the allegro making it to salty or have a off taste cause its similiar to dale's. But it was very mild and worked good with kevins saltless rub on this cut. I'm doing this again. It kicks a pot roast in the kiss hole!

9 hour cook was at 225-240 using hickory for wood.

Sorry not more pics off all the eats, but I ate it all! I am really liking the hogwine finishing sauce. They put whole coriander seeds in it. I've had it in sausage and in crawfish boils and always liked the lingering lemony spice and it just works in the bbq sauce. Makes u wanna use it as a salad dressin!

 

[Jim Lampe]

Looks YuumY 'cept that last photo...

I cry when I see an MT plate.

 

[John Solak]

Fantastic!!!!

 

[Kaz S]

Yeah I'll get better at taking pics I promise. Its just too good not too. I just got a free outdoor utility sink and I'm about to order a large cutting board counter top for my outdoor prep area. Looking to step the game up even more! Cause I seriously have a blast cooking outside.

Here's a pic from sundays steaks

 

[JimK]

It all looks awesome Kaz!

 

[DaleW]

That's some great-looking beef. I have got to do some pulled beef soon! I have plenty of inspiration from cooks like you!

 

[Tim L.]

Wow. I did a pulled beef chuck this past weekend but yours is definitely several levels stepped up from mind. I have a few questions if you don't mind:

-Hogwine. I take it you use that as a condiment, and it wasn't used in the marinade. Also, would I most likely have to go online to get that?

-Allegro. I've never used the stuff but heard great things. Which of their varieties did you use for the marinade? Also, when a store-bought bottled marinade is used, how much of it do you use/what's the method?

-I like that contraption you have for your veggies on the grill. I always use foil, or just throw them right on, but that wastes foil and sometimes they fall thru on the other method.

Thanks!!!!

 

[Tim L.]

Sorry, one last question...did you say you added the beer in the foil for the last few hours? Or that you drank the beer? Both sound like good ideas

 

[Kaz S]

Originally posted by Tim L.:
Wow. I did a pulled beef chuck this past weekend but yours is definitely several levels stepped up from mind. I have a few questions if you don't mind:

-Hogwine. I take it you use that as a condiment, and it wasn't used in the marinade. Also, would I most likely have to go online to get that?

-Allegro. I've never used the stuff but heard great things. Which of their varieties did you use for the marinade? Also, when a store-bought bottled marinade is used, how much of it do you use/what's the method?

-I like that contraption you have for your veggies on the grill. I always use foil, or just throw them right on, but that wastes foil and sometimes they fall thru on the other method.

Thanks!!!!

Sorry, one last question...did you say you added the beer in the foil for the last few hours? Or that you drank the beer? Both sound like good ideas

Hogwine, I found mine at food world (bruno's chain) it is made in southern mississippi, so may be a regional product but is available online at hogwine.com it is marketed as a finishing sauce, so I've been putting it on towards the end of cooking or as a condiment like u said. I put it on some spares I cooked over the weekend at the end while I was crisping them over high heat and it gave me some of the best looking appearance wise ribs I've cooked.

The allegro I used was the original meat marinade flavor, it had a gold foil wrapping around the top. I'll try to post it. I diced up onions and went with the allegro because I saw another post on here where he used onions and worschester (sp), figured the allegro would be even better. The original is very similiar to dale's if you've had that. So I diced up two onions and threw the meat, onions, and garkic in a 2.5 gallon zip lock (freaking great bags fyi) then added enough marinade to cover/coat the meat and veg. It ended up being just less than half the bottle. After soaking overnight I rinsed off the onions I was worried about them burning to the meat on the 9 hour cook and figured the marinade was so strong it could take it and it turned out well.

The contraption for veg is a grill grate. I have the flat one and a wok style one. I really like both. Its great for broccoli, mushrooms, snow peas, green beans, squash, potatoes, garlic cloves, even small chunks of meat or s onions, shrimp stuff you'd normally skewer let your imagination go with it. My favorite is brussel sprouts. I rarely wash mine and it has a nice season on it similar to cast iron. I'll use the flat one for lots of food or the wok for sides for 2-4 people. The wok can crowd the food and steam it more if its crunchy. Or u can also mist water on it to help steam on the grill. Salt pepper and a few drops of lemon juice go good on vegetables right off the grill. I love foil and if I want a smoke flavor on them u can wrap wood chips in foil poke holes and put it under the wok or grate and on top of the grill. Americas test kitchen will tell u to stay away from the black grates and get a stainless steal one from weber that's more like a screen with small slits. But I've been happy with mine sold through my local big green egg dealer.

Oh yes I def. Drank the beer. But I did add about a half a can of beer when I foiled the meat. After 6 hours. I poured it straight on top and drank the rest. I learned this trick from Dr. BBQ who uses this approach to braise beef ribs and they were fantastic so I used it on beef here.

I got my outdoor sink yesterday. Just hooked to the hose for now and dumping just off the porch. Gotta get a plumbing buddy over this weekend. I also ordered my counter top cutting board 60x18" for on top of my outdoor bar/prep area/ grill gear storage. It was $50 from usplatic.com I figure if I get a year out of it I'll be happy (6 months each side).

Hope to the new toys installed within 2 weekends. Gotta get some bottle openers to attach to the bar.

Any other questions. I'm always here.

Kaz

 

[Kaz S]

Here is the allegro the flavorizer that tederizes.

Basically I just wanted to say thanks to you all and this forum I was armed with the confidence and information I needed to make this cookout and meal fantastic!

Thanks again for letting me be another part of the bullet!

 

[Tim L.]

Thank you for all the great information. Oh, wanted to say I really enjoyed the plate you have there, the brown one, and the wood desk in the background and the wood table the plate is on. It all reminds me of the 70s. Especially with the Miller High Life. Not that I was alive in the 70s, but it's got a really cool retro feel to it.

Thanks again!