Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > American Barbecue, Grilling and Smoke-Cooked Foods
  New Posts New Posts RSS Feed - BBQ Beef Sandwiches
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

BBQ Beef Sandwiches

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 7882
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: BBQ Beef Sandwiches
    Posted: 07 June 2015 at 11:14
G'morning, all - 

I've got a 4 or 5-ish pound chuck roast (rolled and tied) that I want to barbecue in my 22.5-inch Weber Kettle, then shred/pull for sandwiches. I have a Vortex for the Kettle, which is in my opinion quite a useful accessory:

http://madhunkymeats.com/VortexManual2.pdf

I've never done this before, but have done many, many pork shoulder roasts for pulled pork barbecue, so I have a decent idea. My plan is to have it on the grate to the 160- to 165-degree range, then foil or pan it until it is finished. I'll then let it rest, then shred it. I don't normally foil or pan, but it seems to be the right thing to do here.

I started start by slathering with a mustard/Worcestershire mix, then rubbed with Tatonka Dust from Owens BBQ, which is really great for beef:

http://owensbbq.com/tatonka-dust--brines.html

I've got apple and Pecan wood chunks for smoke, and decided to go with apple, since pecan is hard to get up here. 

As for spritzing, I may go with a Kentucky-style blend of Worcestershire and apple cider vinegar (50/50), or maybe just with beer or hard apple cider, I haven't decided yet. 

When I get the beef shredded, I figure to mix with some sort of barbecue sauce until the beef is the right consistency. I'm leaning toward a historic sauce from Mississippi that I am rather fond of:

http://foodsoftheworld.activeboards.net/the-magnolias-house-barbecue-sauce_topic3574.html

We'll see if I'm in the mood to make a sauce from scratch or not.

Currently, I have the bottom vent of the Kettle just barely open (just a sliver), and the top vent wide-open, opposite where the coals are currently burning. Hopefully, we're on our way to some good eats!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 7882
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2015 at 12:11
Okay, guys - forgive the quality of the pictures as I learn to photograph, edit photos etc from my iPod, but here we go. This first one of the slathered and rubbed chuckie was taken by The beautiful Mrs. Tas as I was getting the Kettle going:


And here we are, an hour in:


As I said before, the bottom vent is nearly closed with just a sliver showing, and the top is wide open. As soon as I find my thermometer (long story), I'll have an idea as to what my temperatures are; but so far, things SEEM to be on the right track.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 Sepeptember 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (1) Thanks(1)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2015 at 12:35
    Can't wait to hear how it went, Ron!  I'm sure it's going to turn out great!


   If I were trying to put together the dish you have in mind, with introducing some nice wood tones...I think I would bbq in the smoker for a bit, with your choice of wood, and then braise it to done inside.  I may even introduce some of the braising liquid into the sauce recipe.  Conversely, you can continue to cook outdoors, using a braising like foiling method we had talked about in another thread.

   But again...ask 10 people how they would approach this recipe and you're likley to get 10 different answers.

  looks great so far!
Enjoy The Food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 7882
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2015 at 12:43
I as thinking along those lines, Dan - at least, that was my idea with the foil later on in the cook. Any liquid will definitely end up on the final sauce, after being de-fatted. I am leaning more toward a store-bought sauce rather than making my own, simply because the day is getting away from me here....

I'm just thinking out loud here, but maybe a better way to go (instead of foil) would be to set the chuckie in my Dutch oven, then add a bottle of the hard cider mentioned above (or a beer). It could be that the results would be about the same, but those Dutch ovens sure do the job where braising is concerned.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 Sepeptember 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2015 at 13:19
Originally posted by TasunkaWitko TasunkaWitko wrote:


I'm just thinking out loud here, but maybe a better way to go (instead of foil) would be to set the chuckie in my Dutch oven, then add a bottle of the hard cider mentioned above (or a beer). It could be that the results would be about the same, but those Dutch ovens sure do the job where braising is concerned.

  We make our indoor shredded beef just as you described in a dutch oven indoors...turns out nice and it's so simple
Enjoy The Food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 7882
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2015 at 13:28
Sounds good - one way or the other, I am on the right track! I'll either get a foil pan at the store (cover with foil), or use my Dutch oven, depending on what I do not know. LOL

Updates:

I decided to go with beer, rather than hard cider, as a braising liquid. I will save the cider for pork one of these days. 

It's looking like there's no real need to spritz - I've just been brushing the chuckie with its own juices and rendered fat - good stuff, I think.

As for a sauce to mix with the beef, I'll see what our local grocery has - every now and then, some good stuff shows up that can't be gotten elsewhere.

Coming on three hours in, and looking good ~


If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 7882
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2015 at 16:29
I went to our local, small-town grocery, but the pickin's were slim after a busy weekend, especially with such beautiful weather. For a beer to use as a braising liquid, I decided to use half a tallboy of Bud Lite with Clamato and a little lime. They didn't have any sauces or marinades from Stubbs, so I grabbed a bottle of Bullseye, which has always been a good performer. They also had one foil pan left, so I picked it up, deciding to go with that rather than the Dutch oven, just because.

5 hours into the cook, I removed the chuckie from the heat and put it in the pan with half of the tallboy of beer:


After that, I foiled the top and it went back on the heat, where it will remain until it's done. I'll then shred the beef, mix in the sauce and serve on buns.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 Sepeptember 2014
Location: male
Status: Offline
Points: 373
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 08 June 2015 at 15:50
As a beer drinker, I did not know there was anything sorrier than Lite Beer, it appears I was mistaken!
Shudder!!!!!!!!!!!!!!!!!
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1091
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 10 June 2015 at 09:11
LOL!!!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.047 seconds.