The Pulled Beef throwdown had me realizing that in all my years of grilling I've never made Pulled Beef. There's always a first time for everything so let's see how well my experiment turns out.
But what to serve it on or with or how? A Google newsfeed article showed up a few days ago about Dutch Crunch aka Dutch Tiger Rolls. I've never heard of them so I did some research and found a good number of recipes. And of course I stumbled across a sourdough version of these so you know which one I picked. :wink:
Here's the dough last night after a good number of stretches. It's got a great consistency thanks to the addition of milk and eggs. Into the fridge for an overnight rest -
After leaving it out on the counter to rise this morning for a few hours I shaped it into dough balls -
I let those rest under a damp tea towel for about 90 minutes -
And then applied the paste that creates the crunchy tops -
Here they are baked. The tops weren't as crunchy as some recipes state (you're supposed to be able to break a tooth on them), but they were fine nonetheless -
On to the Pulled Beef. I know that most recipes say to use a chuck roast. But chuck roast was $6 per pound MORE than Bottom Round so I went with Bottom Round. If it turns out a decent meal, that's a win. If it doesn't, then so it goes -
I injected it, seasoned it with Bovine Bold and it's ready for the Goldens'.
Indirect, temps around 275F. I wanted to capture any juices so I kept it in a baking dish -
At an internal temp of 165F I covered it with foil and brought it up to around 205F. Total cook time just under 5 hours -
Over on the Blackstone some frozen Fries are getting crisp -
After a short rest, I pulled it and mixed it with the juices collected in the pan -
Time to build a Pulled Beef Sandwich!
So how was it? In one word: Excellent! The Mrs and I both think we prefer Pulled Beef over Pulled Pork. The beef was tender, despite my thinking that bringing it up to 205 would make it tough. Definitely not so.
The Dutch Crunch rolls were fabulous. The texture was great, the sourdough taste was superb. I'd be curious to hear from any other members with knowledge of these. As mentioned, I'd never come across these before but they'll be on my "bake again" list.
That's it. Dom's take on Pulled Beef and Dutch Crunch rolls. One of these photos will be used as a throwdown entry.
Thanks as always, for following along on tonight's dinner!
Regards,
-lunchman
But what to serve it on or with or how? A Google newsfeed article showed up a few days ago about Dutch Crunch aka Dutch Tiger Rolls. I've never heard of them so I did some research and found a good number of recipes. And of course I stumbled across a sourdough version of these so you know which one I picked. :wink:
Here's the dough last night after a good number of stretches. It's got a great consistency thanks to the addition of milk and eggs. Into the fridge for an overnight rest -
After leaving it out on the counter to rise this morning for a few hours I shaped it into dough balls -
I let those rest under a damp tea towel for about 90 minutes -
And then applied the paste that creates the crunchy tops -
Here they are baked. The tops weren't as crunchy as some recipes state (you're supposed to be able to break a tooth on them), but they were fine nonetheless -
On to the Pulled Beef. I know that most recipes say to use a chuck roast. But chuck roast was $6 per pound MORE than Bottom Round so I went with Bottom Round. If it turns out a decent meal, that's a win. If it doesn't, then so it goes -
I injected it, seasoned it with Bovine Bold and it's ready for the Goldens'.
Indirect, temps around 275F. I wanted to capture any juices so I kept it in a baking dish -
At an internal temp of 165F I covered it with foil and brought it up to around 205F. Total cook time just under 5 hours -
Over on the Blackstone some frozen Fries are getting crisp -
After a short rest, I pulled it and mixed it with the juices collected in the pan -
Time to build a Pulled Beef Sandwich!
So how was it? In one word: Excellent! The Mrs and I both think we prefer Pulled Beef over Pulled Pork. The beef was tender, despite my thinking that bringing it up to 205 would make it tough. Definitely not so.
The Dutch Crunch rolls were fabulous. The texture was great, the sourdough taste was superb. I'd be curious to hear from any other members with knowledge of these. As mentioned, I'd never come across these before but they'll be on my "bake again" list.
That's it. Dom's take on Pulled Beef and Dutch Crunch rolls. One of these photos will be used as a throwdown entry.
Thanks as always, for following along on tonight's dinner!
Regards,
-lunchman
