MacKenzie Posted May 26, 2016 Report Share Posted May 26, 2016 (edited) Did a small boneless blade roast (about 2 pounds) last night. Added the following to a casserole- 1t Better than Bullion 1C water 2T Worcestershire sauce Mix and add to casserole, spice the roast and add it also. Cook uncovered on the KK at 250-275F for 6 hours or until can be pulled. Pull. Cook some Portabella mushrooms, pile on some pulled beef, and add some cheese and tomatoes, etc. This burger comes with a warning, it is very juicy and I do mean juicy but delicious. Edited May 26, 2016 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
bosco Posted May 26, 2016 Report Share Posted May 26, 2016 oh wow this looks great Quote Link to comment Share on other sites More sharing options...
tony b Posted May 26, 2016 Report Share Posted May 26, 2016 Nice job, MacKenzie. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 27, 2016 Report Share Posted May 27, 2016 @MacKenzie - WOWZERS! What a droolicious cook! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 27, 2016 Report Share Posted May 27, 2016 Yum yum pulled beef. That is an excellent creation you've cone up with. I think its time for some pulled beef. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 27, 2016 Report Share Posted May 27, 2016 A really interesting take on a burger. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 27, 2016 Author Report Share Posted May 27, 2016 Thanks, eveyone, the mushrooms really added a great flavour to the pulled beef. Quote Link to comment Share on other sites More sharing options...
Geo Posted May 27, 2016 Report Share Posted May 27, 2016 Oh YES! Another incredible cook, MacK. That pulled beef is so moist, it must be illegal Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 27, 2016 Author Report Share Posted May 27, 2016 Thanks, Geo. Next time I'll use a bigger beef roast for this recipe. It turned out to be one of those dishes you just want to pick and pick at, it was so good. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 28, 2016 Author Report Share Posted May 28, 2016 (edited) I decided to make breakfast using some of the pulled beef. Around the edge of the egg is some melted KK smoked cheddar cheese, much like those cheese tacos I did. Add an espresso. Before the espresso there was a large freshly made fruit/veggie smoothie. Edited May 28, 2016 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 28, 2016 Report Share Posted May 28, 2016 @MacKenzie - now that's some kind of beautiful brunch. Very nicely done. You should be a professional food stager and food photographer. Big money in that line of work! Kudos and congrats on this beautiful cook! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 28, 2016 Report Share Posted May 28, 2016 Nicely done, as usual, MacKenzie! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 28, 2016 Author Report Share Posted May 28, 2016 Some times I just don't know when to stop;) Pulled beef, portabella mushroom, cheese, tomato slices on a homemade pretzel bun- Time to eat. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 29, 2016 Report Share Posted May 29, 2016 Can I be honest? Great looking food but right now that espresso is to die for. Maybe it's just the glass you served it in. Reminds me of the past gone bye bye......... . An Irish express.......... 1 shot espresso 1 shot Jameson Irish Whiskey 1 shot Kahlua Served in a glass just like that - yummy for my tummy and brain - LOL Sent from my XT1585 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
skreef Posted May 29, 2016 Report Share Posted May 29, 2016 All looks really good Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 29, 2016 Report Share Posted May 29, 2016 @ckreef - I've had more than my fair share of Irish Espresso Coffees and those things are to die for! I used to use Irish Espresso and Irish Coffee to great effect as an eye opener when the kids had early Saturday morning soccer games. A wonderful way to start the day! Kids, Irish coffee, and soccer. Well, 2 outta 3 ain't bad! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 29, 2016 Author Report Share Posted May 29, 2016 CK, sounds like a recipe that I really need to get working on. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 30, 2016 Report Share Posted May 30, 2016 Irish coffee kicks butt. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 30, 2016 Report Share Posted May 30, 2016 There's a great pub at the end of the cable car turnaround in San Francisco (the name escapes me at the moment), that claims to be the "home" of Irish coffee. It's a fun experience to watch them in action, as they make like 20 at a time. Line up the glasses on the bar so that the rims are touching each other, move down the line dropping in the sugar cubes, continuous pour of Irish whiskey (they don't stop between glasses, just start at one end and start pouring, moving down the line), followed by pouring the coffee the same way, finished off with the whipped cream on top. On a busy evening, they can't make them fast enough. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 30, 2016 Author Report Share Posted May 30, 2016 That would be great to see. Quote Link to comment Share on other sites More sharing options...
