Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Argentinia Roastbeef

EggSimonEggSimon Posts: 422
edited 8:41AM in EggHead Forum
Hello to all,

had today 1 day holiday B)

enough time, to cook a Roastbeef:

P1020616.jpg

salted:

P1020617.jpg

cooked in the Mini:

P1020619.jpg

P1020623.jpg

P1020624.jpg

P1020627.jpg

P1020626.jpg

P1020628.jpg

P1020631.jpg

P1020634.jpg

P1020629.jpg

P1020636.jpg

P1020635-1.jpg

Happy Woosday !
·

Comments

  • Misippi EggerMisippi Egger Posts: 5,095
    Great pics, and, oh yeah, great looking roast! :)
    ·
  • MickeyMickey Posts: 16,467
    Real nice in both beef and pictures ;)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • What cut of beef is that?
    ·
  • LDDLDD Posts: 1,225
    nice!

    what cut is that?

    nice pics too :)
    context is important :)
    ·
  • MemphisQueMemphisQue Posts: 610
    Nice job. I bet that was good.
    ·
  • EggSimonEggSimon Posts: 422
    it was a Roastbeef
    ·
  • In Portuguese, that is called "Picanha". I cooked one myself this weekend.

    http://en.wikipedia.org/wiki/Picanha

    IMG_20110319_160857.jpg
    ·
  • EggSimonEggSimon Posts: 422
    Brazilian_Egg wrote:
    In Portuguese, that is called "Picanha".

    not sure, if you are right here.

    I cooked also a Picanha, a few month ago:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=998184&catid=1

    This here is a roastbeef, that cut comes out of the loin (the thicker meat part of the T-bone steak).

    The picanca is a cut of the siroin, that is closer to the end of the cow B)
    ·
  • rsmdalersmdale Posts: 2,472
    Love the looks of that Beef!!Give me a bowl of Chimmichurri and I would be set.


    GOOD EATS AND GOOD FRIENDS

    DALE
    ·
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Im not much of a beef roast eater but that seriously looks unbelievable! :woohoo:
    ·
  • That is one tasty looking piece of beef......
    ·
  • loco_engrloco_engr Posts: 3,673
    Would a sirloin tip be anywhere close to your cut?
    ·
  • WooDoggiesWooDoggies Posts: 2,390
    That looks delicious! Interesting how the grain looks just like a brisket flat cut against the grain. I'm going to have my butcher get me this cut.... thanks for the post!


    john
    ·
  • EggSimonEggSimon Posts: 422
    loco_engr wrote:
    Would a sirloin tip be anywhere close to your cut?

    more or less.

    Suppose everybody knows a T-Bone steak. The smaller meat part of the T-Bone ist the Tenderloin, the bigger meat part is the Roastbeef. That here is a Roastbeef. Just not cut against the bone - like a T-Bone. It´s cut parallel to the bone. Cut the bone away, so to say.
    Hope this helps.
    ·
Sign In or Register to comment.