Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Argentinia Roastbeef

EggSimonEggSimon Posts: 422
edited 8:58PM 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: 17,423
    Real nice in both beef and pictures ;)
    Salado TX Egg Family: 2 Large and a very well used Mini, 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.
Click here for Forum Use Guidelines.