tinyfish Posted January 31, 2016 Report Posted January 31, 2016 It's been a while since I had some Pepper Pulled Beef. I cooked up a small chuck roast. I cooked it at 275f and wrapped it in butcher paper once I had the colour I liked. The chuckie just before pulling and after being pulled. All plated Quote
Rak Posted January 31, 2016 Report Posted January 31, 2016 That looks great Tony! I've only made the pepper pulled beef once but it was packed with flavour....I think it must be coming up on the rotation! Quote
MacKenzie Posted January 31, 2016 Report Posted January 31, 2016 tinyfish, that is a beautiful cook, it just looks sooooo tasty and delicious. Quote
tinyfish Posted January 31, 2016 Author Report Posted January 31, 2016 That looks great Tony! I've only made the pepper pulled beef once but it was packed with flavour....I think it must be coming up on the rotation! Thanks Rak. I woukd move it up to the top of the list for sure. tinyfish, that is a beautiful cook, it just looks sooooo tasty and delicious. Thanks MacKenzie. Quote
ckreef Posted February 1, 2016 Report Posted February 1, 2016 Really great looking pulled beef. I love it. Unfortunately not a favorite of Mrs skreef or Hawke. Doesn't stop me from making it from time to time. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote
Boz Posted February 1, 2016 Report Posted February 1, 2016 As a new owner I can see there is a lot of kamado knowledge & encouragement in this group. Your cooks are really making my mouth water, as I can't wait for my 23" olive gold to arrive this week (I hope!).I have owned a BGE for 17 years & look forward to "moving on up". Have enjoyed all the posts & am learning a lot .Any advise & tips on setting up Boz-lo are certainly welcome.Thank you all for such a wealth of information the past 2 years! Hope to contribute soon. BOZ Quote
MacKenzie Posted February 1, 2016 Report Posted February 1, 2016 Boz, welcome and we'll be watching for pixs of the new arrival. Take lots of them Quote
tony b Posted February 1, 2016 Report Posted February 1, 2016 Nice looking cook, Tony. Love the butcher paper technique. Quote
ckreef Posted February 1, 2016 Report Posted February 1, 2016 Welcome Boz - you're going to love it and you should have no problems adjusting to it after using a BGE. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote
Jon B. Posted February 1, 2016 Report Posted February 1, 2016 Tony........amazing looking food (as usual) Boz...............Welcome. The cooks on this site and the help is also amazing!!!!! Quote
tinyfish Posted February 1, 2016 Author Report Posted February 1, 2016 As a new owner I can see there is a lot of kamado knowledge & encouragement in this group. Your cooks are really making my mouth water, as I can't wait for my 23" olive gold to arrive this week (I hope!).I have owned a BGE for 17 years & look forward to "moving on up". Have enjoyed all the posts & am learning a lot .Any advise & tips on setting up Boz-lo are certainly welcome.Thank you all for such a wealth of information the past 2 years! Hope to contribute soon. BOZ Boz welcome and congratulations. If you have any questions ask away. Quote
Rak Posted February 1, 2016 Report Posted February 1, 2016 Welcome Boz! I've had my KK for 3 weeks now and love it! I know you will as well, and this forum is full of wonderful knowledgable people willing to answer any questions! Quote
PRippley Posted February 1, 2016 Report Posted February 1, 2016 Beautiful roast tiny and welcome to the forum Boz! Quote
GoFrogs91 Posted February 1, 2016 Report Posted February 1, 2016 Great looking beef Tiny. Welcome Boz. You are going to have some fun<br /> <br /> <br /> Benton Quote
Gnomatic Posted February 7, 2016 Report Posted February 7, 2016 That looks fantastic! I love doing this cook as well, can't miss. Quote
