My butcher has some great whole blades, around 6-7 kg. I was wondering whether these could be cooked low and slow and pulled like brisket? He also has whole Rounds for a few more $s.
Let me know the options you would consider.
Whole Blade options
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Whole Blade options
Cheers
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Whole Blade options
Blade does not have the collagen to cook Low and Slow and then shred, but cook it till it hits 60C and slice it...but this is a slow roast, not pulled beef.
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
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- Posts: 95
- Joined: Fri May 01, 2015 10:40 am
- Location: Armidale, NSW, Australia
Re: Whole Blade options
Thanks Chris
The whole blades looked great and he didn't have any chuck or brisket. So I'll have to do a pork shoulder (damn)
The whole blades looked great and he didn't have any chuck or brisket. So I'll have to do a pork shoulder (damn)
Cheers
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735
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- Posts: 98
- Joined: Thu Aug 11, 2011 3:41 pm
Re: Whole Blade options
Chris is spot on, I do the same for family parties as hot beef rolls.urbangriller wrote:Blade does not have the collagen to cook Low and Slow and then shred, but cook it till it hits 60C and slice it...but this is a slow roast, not pulled beef.
Cheers
Chris