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stew ?

henapplehenapple Posts: 14,417
what's the best meat for stew?
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • Village IdiotVillage Idiot Posts: 6,951
    Stew meat
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • fishlessmanfishlessman Posts: 17,116
    what kind of stew, beef, pork, sausage, chicken. sausage meatball stew is great, italian sausages already have the herbs and spices added
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  • henapplehenapple Posts: 14,417
    VI... thanks. doing @Hapster Guinness. cost isn't a problem on this one... just want it tender.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village IdiotVillage Idiot Posts: 6,951
    Chuck roast is very tender if you cook it for 3 hours or so.  I think I'd cut it in chunks, sear it, then cook it in the liquid until tender.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • fishlessmanfishlessman Posts: 17,116
    i would go with the chuck roast too, the chuck eye roast is very clean, no grissle.  or change it up and use leg of lamb which goes great with a guiness stew
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  • henapplehenapple Posts: 14,417
    the recipe only calls for 1.25 hrs
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village IdiotVillage Idiot Posts: 6,951
    Cook the meat for 1.75 hours, then add it to the stew.  Duh ....
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • henapplehenapple Posts: 14,417
    dang you're cranky this morning...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cortguitarmancortguitarman Posts: 2,024
    Hapster's Guiness beef stew is awesome.
    Mark Annville, PA
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  • henapplehenapple Posts: 14,417
    that's it... I'm outta here.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village IdiotVillage Idiot Posts: 6,951
    henapple said:
    that's it... I'm outta here.
    No!  If that's the way you're going to take my expert advice, I'M outta here !  :-w
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Charlie tunaCharlie tuna Posts: 2,191
    Can you imagine the stew you could make using "rib eyes" --- WOW !
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  • henapplehenapple Posts: 14,417
    that's where I'm leaning
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapplehenapple Posts: 14,417
    VI....... on yer moped?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Village IdiotVillage Idiot Posts: 6,951
    henapple said:
    VI....... on yer moped?
    Puleeese !  It's a pink Vespa !  Mickey sold it to me as a Toyota concept vehicle.  VERY expensive, but he said it would turn heads.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • nolaeggheadnolaegghead Posts: 14,218
    It ain't complete until you get the "Hello Kitty" custom graphics package from Toys-R-Us.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,218
    @henapple - chuck works well....slow cooker until it's tender.  Don't boil the crap out of it, it gets dry (even though it's submerged).   Like, 170F liquid until the collagen breaks down.  

    It would be interesting to try rib-eye....that would probably benefit from minimal cooking.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • hapsterhapster Posts: 6,912
    I made a batch this week and used some veal stew meat, super tender...

    This was a non egg cook however; so my .02 might not be worth that ;)
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  • Little StevenLittle Steven Posts: 27,320
    henapple said:
    that's it... I'm outta here.

    Outa dammit outa

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,320
    henapple said:
    that's where I'm leaning
    Don't do it man! Tender meat dissolves in stew. You need an exercized muscle

    Steve 

    Caledon, ON

     

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  • BotchBotch Posts: 3,198
    The last stew I made I used a 7-bone roast (it was on sale).  I seared it on the Egg, let it cool and then cut it up and added to the stew (can't remember how much longer it cooked).  It worked well.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • calikingcaliking Posts: 6,951


    @henapple - chuck works well....slow cooker until it's tender.  Don't boil the crap out of it, it gets dry (even though it's submerged).   Like, 170F liquid until the collagen breaks down.  

    It would be interesting to try rib-eye....that would probably benefit from minimal cooking.
    I made beef stew with ribeyes last weekend. Loved how the stew tasted, but I think I let the steaks smoke for too long, so they were a little more dry than I would have liked. SWMBO thought the stew was terrific. I had sauted/browned some of the trimmed fat with a hunk of meat on it at the very start, and I think I found this piece in the stew this morning (the meat, not the fat) - it was the most tender piece in the whole pot. So if I were to use ribeyes again, I would probably brown or sear the meat in the pot instead of trying to smoke it.

    Get some lamb or veal shanks too, and do an osso buco type of thing. The stew will get this sexy silky mouthfeel from the rendered collagen.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Little StevenLittle Steven Posts: 27,320
    caliking said:


    @henapple - chuck works well....slow cooker until it's tender.  Don't boil the crap out of it, it gets dry (even though it's submerged).   Like, 170F liquid until the collagen breaks down.  

    It would be interesting to try rib-eye....that would probably benefit from minimal cooking.
    I made beef stew with ribeyes last weekend. Loved how the stew tasted, but I think I let the steaks smoke for too long, so they were a little more dry than I would have liked. SWMBO thought the stew was terrific. I had sauted/browned some of the trimmed fat with a hunk of meat on it at the very start, and I think I found this piece in the stew this morning (the meat, not the fat) - it was the most tender piece in the whole pot. So if I were to use ribeyes again, I would probably brown or sear the meat in the pot instead of trying to smoke it.

    Get some lamb or veal shanks too, and do an osso buco type of thing. The stew will get this sexy silky mouthfeel from the rendered collagen.
    Are you allowed to say that on a family forum?

    Steve 

    Caledon, ON

     

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  • calikingcaliking Posts: 6,951
    Are you allowed to say that on a family forum?
    I think so... as long as we're still talking about collagen.

    Wait, that didn't sound right either...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • henapplehenapple Posts: 14,417
    damn, I need a cigarette... and a nap.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • BotchBotch Posts: 3,198
    :))
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Little StevenLittle Steven Posts: 27,320
    That was sort of my point. Moist cooking techniques are generally used for tougher pieces of meat. Dammit...did I say moist? Shut my mouth

    Steve 

    Caledon, ON

     

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  • GA_DawgsGA_Dawgs Posts: 273
    I like using short ribs. I also found just a point at the store once and used that in chili and it was great.
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  • ChubbsChubbs Posts: 5,236
    I usually throw in some cat and squirrel thighs
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • FoghornFoghorn Posts: 2,498


    henapple said:

    that's it... I'm outta here.
    Outa dammit outa

    In Canadian that's "oota"

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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