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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Matambre
Doug in Eggmonton
Posts: 1,999
Cooked some Matambre out of Raichlens BB Bible.
The raws
One butterflied Flank Steak, seasoned up
Missed the stuffing pictures, but all those raws are inside this foil package.
On the egg at 250 for 3 hours and it looked like this:
and on the plate.
Thanks for looking. It was good but not great.
Doug
The raws
One butterflied Flank Steak, seasoned up
Missed the stuffing pictures, but all those raws are inside this foil package.
On the egg at 250 for 3 hours and it looked like this:
and on the plate.
Thanks for looking. It was good but not great.
Doug
Comments
-
Looks pretty tasty to me! Love brussel sprouts n taters as sides.
-
You gotta tell me what book and page that thing is on ... looks outrageous!Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
-
One can't expect too much from steamed meat. :S
-
Doug,
I wonder how it would be if you rolled and tied and not used foil.
SteveSteve
Caledon, ON
-
I followed the recipe word for word, but you're right I bet it would be a lot better raised direct.
Doug -
It's on page 130 of Raichlens "The Barbecue Bible".
Doug -
Like I told Steve, you guys are right, next time raised direct.
Doug -
Thanks ..gotta try that one.
FB.SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
That sounds like a good planFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
-
Hey Doug, did you make the chimichurri sauce that SR suggests to go along with it?
If not, you missed the best part!
fc -
I didn't but I will...
Doug -
Try the version in "How to Grill". Maybe better. Skip the foil part, tie with butcher string, and go like this. This way you don't have to turn it, it just roasts in-directly over the Plate Setter.
This was my first one, it was a little sloppy - see the stuffing sticking out? But The Cook gets to eat that part!
I used Louisiana Hot Links for the sausage. Check how the bacon gets embedded on the outside.
NOTE:
When I made my 2nd one, I forgot to add vinegar inside - and it just wasn't right. Gotta havea little acid in there to make it savory. But they's all been good!
I also made one of these with a pork loin.
Here's the flank steak version:
Then slice:
Then serve. Sorry, the side slaw isn't on this picture:
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum