I want to make shredded beef barbecue on a bun for a group of people and have had conflicting info on the best cut of beef to use…rump, brisket, etc. Appreciate recipes, too.
Elizabeth Karmel’s Grill Friends Organic Cedar Grilling Wraps, Package of 8
$7.95
The traditional barbecue-inch of the Pacific Northwest has been adopted by the entire country – cedar planked salmon. Five-years ago, you had a hard time finding cedar planks in kitchen stores and in most markets, you had to buy untreated cedar at lumber yards and have the wood cut into planks for cooking. Today, home cooks across the country can find these gourmet-inch planks in most stores and they are using them frequently. And, if you stick with the traditional salmon fillet, there is no better presentation than serving the fish directly from the wood – until now. Grill Friends introduces the latest grilling and kitchen innovation: Organic Grilling Wraps. These thin wood wraps are made from cedar and are used in a similar way as cedar planks. Like a plank, the cedar wraps must first be soaked to prevent burning. The soaking also makes the wraps flexible so that they can be wrapped around food. Grill Friends wraps are larger than their Japanese counterparts and perfectly sized for American portions. The wraps are designed for individual servings and make a dramatic presentation, whether you wrap the food or place the food on top. The sheets are disposable and make clean-up a snap. Package of 8, 7-1/4 by 8-inch wraps.
Barbecue: From Skewered Prawns to Hot Beef Satays (The Small Book of Good Taste Series)
$1.68
Thirty tasty dishes for barbecues and other outdoor feasts. Here are recipes for all stages of a barbecue, from the marinade, and soups and salads, to main courses, desserts, and drinks. To begin, there’s guacamole, salsas, and beignets, while Chicken Fajitas and Skewered Prawns feature among the grilled main courses. To end your barbecue on a sweet note, there’s Raspberry Fool and Chocolate Cream Pots, and to wash it all down, try one of the refreshing drinks.
Grill Friends Grill Wraps Combo-Pack, 4-Maple and 4-Hickory Wraps
$7.99
The traditional barbecue-inch of the Pacific Northwest has been adopted by the entire country – cedar planked salmon. Five-years ago, you had a hard time finding cedar planks in kitchen stores and in most markets, you had to buy untreated cedar at lumber yards and have the wood cut into planks for cooking. Today, home cooks across the country can find these gourmet-inch planks in most stores and they are using them frequently. And, if you stick with the traditional salmon fillet, there is no better presentation than serving the fish directly from the wood – until now. Grill Friends introduces the latest grilling and kitchen innovation: Organic Grilling Wraps. These thin wood wraps are made to be used in a similar way as cedar planks. Like a plank, the wraps must first be soaked to prevent burning. The soaking also makes the wraps flexible so that they can be wrapped around food. Grill Friends wraps are larger than their Japanese counterparts and perfectly sized for American portions. The wraps are designed for individual servings and make a dramatic presentation, whether you wrap the food or place the food on top. The sheets are disposable and make clean-up a snap. Package of 8, 7-1/4 by 8-inch wraps. Includes 4 Maple and 4 Hickory Wraps.
Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking
$2.53
A tasty new burger for every week of the year If you’re tired of the same old boring burgers, this cookbook is just what you need. It gives you a year’s worth of delectably different burger recipes–from Caramelized Onion and Blue Cheese Burgers to Salmon Burgers with Wasabi. Whether you want a wonderful weeknight meal or a blissful backyard barbecue, this full-color book is jam-packed with unbeatable burger ideas–everything you need to unleash your burger creativity and delight family and friends!
Elizabeth Karmel’s Grill Friends Organic Hickory Grilling Planks, 2-Pack
$10.89
Create restaurant quality food in your own kitchen by flavoring your food with the smoky spice from all-natural American wood. America’s female grilling expert, Elizabeth Karmel, offers the first ever Sear and Plank system. This new, easy to use, line of wood cooking products are made in the USA from sustainable forests and designed to add that delicious and distinctive wood smoke flavor to quick cooking foods including fish, shellfish, pork, poultry, beef and game. The traditional barbeque of the Pacific Northwest has been adopted by the entire country. Cedar planked Salmon is honored because of its complex and wondrous flavor. There is no better presentation than serving the fish directly from the wood. Inspired from the dynamic taste of Cedar planked food, cooks world-wide use Hickory. Bring this delicious and wonderful taste home. Turn your dinner from ordinary into extra-ordinary with these Organic Hickory Planks. Fish or meat, can’t be beat when you use Grill Friends wood grilling products. Set of 2, 5-1/2-inch by 14-1/4-inch planks.
I use pork butt roast, turns out perfect every time. Just trim the fat. I put it in the crock pot on low with seasonings, including brown sugar, after 2 hours I pour a can of Coke over it (the BEST tenderizer). At 4 hours, I take it out, place in a bowl to cool. When it is cool enough to work it shred with two forks (or the last time my hubby cut ours up and put in the Food Processor, it worked awesome!!), drain the juice from the crock. Put the shredded meat in a bowl and add your favorite BBQ sauce, as much or as little as you want. Mix it through, return to crock and heat it through. Serve with crusty buns, and pickles. Yummo
How does this one look?
5-6 lb. of beef chuck roast
3 carrots, chopped in large chunks
1 large onion, quartered
2 bay leaves
4 large garlic cloves smashed
2 ribs celery, cut in large chunks
1 large bottle of favorite BBQ sauce, I use Sweet Baby Rays spicy Honey
In a large stock pot add all ingredients except the BBQ sauce, and just cover with water. Bring to a boil, then cover, and turn down heat to a simmer. Let beef simmer for about 2 1/2 hours, or until meat begins to fall apart easily. Remove meat from pot reserving the cooking liquid. Let cool briefly, then begin to “pull” the beef with 2 forks, resulting in a shredded beef. Add the pulled beef to a large bowl. Add BBQ sauce, and enough of the cooking liquid to give the beef a “cole slaw” look. I add about 1 cup of the cooking liquid along with the BBQ sauce. I then place the beef in a foil pan so it can be heated up on the grill, and serve on toasted hamburger buns. It is the best! Enjoy!