Tuesday, July 28, 2015

Pulled Beef Hoagie / Cobb Grill

This is a nice little cook on one of my favorite small (tailgate size) charcoal grills. It produces a fine treat in about four hours with enough to feed about 4-5 people.

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I like to start with a full load of lump charcoal for this cook and will need to add some more later into the cook. 

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I also made up four packets of wild cherry chips to be used for my smoke wood for this cook.

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I started with a 2.6 pound chuck roast which i trimmed slightly and then added a good beef rub and a generous sprinkle of fresh cracked black pepper.

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As soon as my grill was hot, I seared each side of the roast for about four minutes per  side. 

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Next step was to add my roasting rack and then the meat and I cooked the meat for about two hours and then pulled it when the color was right and the internal meat temperature was about 170 degrees. 

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I then wrapped the meat in foil with about 2-3 oz of beef broth.

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Back on the cooker until the internal was about 210 degrees internal which makes for the best beef pulling temperature for chuck roast. 

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Next step was to heat up my frying dish and then add my onions and bell peppers. I caramelized these and then added some smoked red peppers.

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Looked good coming off of the cooker.

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I let the meat rest for about 30 minutes and then unwrapped and pulled it and added the au jus out of the foil to the bowl of meat. 

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I started my hoagie sandwich by toasting my bun. I then added a generous portion of the pulled beef, two slices of provolone cheese, two slices of tomato, some of my caramelized veggies, and some horsey sauce.

Sure was a fine sandwich....

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